Air Fryer Pork Tenderloin Medallions
Air fryer pork tenderloin medallions turn a lean cut into a weeknight dinner in about half an hour. Sliced 2cm thick and rubbed with garlic, oregano and oil, they brown in 10 minutes at 200°C and stay tender because tenderloin has so little fat to lose. A meat thermometer takes the guesswork out, and a short rest at the end keeps every slice moist.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 13 min
- Serves
- 4
- Per serving
- 200kcal
Getting the texture of air fryer pork tenderloin medallions right
Pork tenderloin is the leanest cut on the pig, so timing matters more than seasoning. Even 2cm slices and a hot basket give a golden crust before the middle has time to dry out. Trim off the tough silvery skin first, as it shrinks in the heat and makes the slices curl.
If you would rather cook the fillet whole, there is a separate method for air fryer pork tenderloin, which suits a bigger table.
Cooking air fryer pork tenderloin medallions
Tap a time to start a timer.
- Preheat Heat the air fryer to 200°C for .
- Cut the pork Slice the tenderloin across into 2cm thick rounds. Tuck the thin tail end under, or cut it slightly thicker, so every piece cooks in the same time. Pat the pieces dry with kitchen paper.
- Season Toss the medallions in a bowl with the oil, salt, pepper, garlic powder and oregano until each one is lightly coated.
- Air fry Lay the medallions in the basket in a single layer with a small gap between them. Cook at 200°C for , turning them over with tongs after , until golden and steaming hot all the way through, with no pink and clear juices. A thermometer should read 75°C in the middle of the thickest piece.
- Rest and serve Move the pork to a warm plate, cover loosely with foil and leave for before serving.
Serving ideas and variations
Pork goes well with sweet and sharp flavours, so try the medallions with apple sauce, a dab of English mustard or a squeeze of lemon. Smoked paprika or chilli flakes in the rub add heat. To turn tenderloin into a one-pot supper instead, try pasta with pork tenderloin.
Common problems and fixes for Air Fryer Pork Tenderloin Medallions
- The medallions are dry and tough.
- They were cut too thin or cooked too long. Keep the slices at 2cm, take them out as soon as they reach 75°C and let them rest. A few extra minutes is the difference between juicy and chalky in such a lean cut.
- The pork steams and stays pale.
- The basket is overcrowded or the meat was wet. Pat it dry, leave a gap between pieces and cook in two batches if your basket is small, keeping the first batch warm under foil.
- Some medallions are cooked while others are still pink.
- The slices are different sizes. Cut them evenly and check the thickest piece with a thermometer before you serve.
Frequently asked questions about Air Fryer Pork Tenderloin Medallions
How long do pork medallions take in the air fryer?
Medallions cut 2cm thick take 10 minutes at 200°C, turned halfway, plus a 3-minute preheat. Thicker slices need 2–3 more minutes.
What temperature should pork tenderloin be cooked to?
Cook it until steaming hot all the way through, with no pink and clear juices, which means 75°C in the middle. You can also hold 70°C for 2 minutes.
Can I cook pork medallions from frozen?
No. Defrost the tenderloin fully in the fridge first, for about 12 hours, otherwise the outside overcooks before the middle is safe to eat.
What can I serve with them?
They suit roast or mashed potatoes, green beans or tenderstem broccoli, with a spoonful of wholegrain mustard or apple sauce on the side.
How did you like the recipe?
4.9 / 5 · 52 ratings
