Air Fryer Pork Tenderloin
Air fryer pork tenderloin needs just 22 minutes of cooking and a short rub of smoked paprika, garlic and thyme. The lean meat browns on the outside while the hot air cooks it evenly, and a thermometer takes the guesswork out of knowing when it is done. Rest it before slicing and you get juicy, evenly cooked pork with almost no washing up.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 3
- Per serving
- 225kcal
Ingredients and swaps for air fryer pork tenderloin
Pork tenderloin (sold as pork fillet in some shops) is very lean, so it cooks quickly and benefits from the oil and rub. A 500g piece serves three generously.
If you do not have smoked paprika, use sweet paprika plus a pinch of ground cumin. Dried rosemary, sage or fennel seeds all work in place of thyme, and onion powder is fine if the garlic powder has run out. Any rub you choose is better pressed on than sprinkled, so it stays put in the moving air.
Making air fryer pork tenderloin
Tap a time to start a timer.
- Trim and season Cut away the thin, silvery skin from the pork with a small sharp knife, then pat the meat dry with kitchen paper. Mix the salt, pepper, garlic powder, paprika and thyme. Rub the oil all over the pork, then press the spice mix onto every side. If the tenderloin is longer than your basket, cut it in half.
- Preheat Heat the air fryer to 200°C for .
- Cook Lay the pork in the basket in a single layer, with the pieces not touching. Cook for about , turning it halfway through.
- Check Push a meat thermometer into the thickest part. It should read 75°C, with no pink inside and clear juices. If not, cook for more and check again.
- Rest and slice Move the pork to a board, cover loosely with foil and leave it for . Slice into 1.5cm rounds and spoon over any juices.
Resting, serving and storing
The resting time lets the juices settle, so the slices stay moist rather than leaking onto the board. It goes well with roast potatoes, mash or a crisp green salad. For a quicker version in smaller pieces, try air fryer pork tenderloin medallions. If you want a bigger roast for a Sunday lunch, classic roast pork with crackling is the one to make.
Cool leftovers quickly, keep them covered in the fridge and eat them within 2 days, either cold in sandwiches or reheated until steaming hot.
Common problems and fixes for Air Fryer Pork Tenderloin
- The pork is dry.
- It has cooked for too long. Check the temperature from about 18 minutes and take it out at 75°C, then rest it for the full 10 minutes.
- The spices burn and taste bitter.
- Use no more than 1 tbsp of oil, press the rub on firmly rather than sprinkling it thickly, and keep the air fryer at 200°C rather than turning it up.
- The outside is brown but the middle is undercooked.
- The tenderloin is probably much thicker than usual. Halve it lengthways, or lower the heat to 180°C and cook for 5 minutes longer, checking with a thermometer.
Frequently asked questions about Air Fryer Pork Tenderloin
How long do you cook pork tenderloin in the air fryer?
About 22 minutes at 200°C for a 500g tenderloin, plus 3 minutes of preheating. Use a thermometer rather than the clock, because thickness varies.
Can you cook pork tenderloin from frozen?
No. Thaw it fully in the fridge first, which takes about 24 hours, so the middle cooks through before the outside burns.
Should pork tenderloin be pink in the middle?
No. Cook it until it is steaming hot all the way through, with no pink and clear juices, which is 75°C in the centre.
Can you cook it in the oven instead?
Yes. Roast at 200°C (180°C fan), gas 6 for 25–30 minutes, until the centre reaches 75°C, then rest it for 10 minutes.
How did you like the recipe?
4.9 / 5 · 45 ratings
