I’ve fallen in love with making all sorts of delicious dishes in my air fryer, from speedy seafood like Air Fryer Cod and Air Fryer Tilapia, to comforting classics like Air Fryer Chicken Wings, Air Fryer Meatballs, and even delightful side dishes like Air Fryer Twice Baked Potatoes. The air fryer consistently delivers amazing results, making meals not only easy to prepare but also incredibly tender and packed with flavor. The carefully crafted spice blend for this pork tenderloin, with its perfect balance of sweet and savory notes, truly takes it to the next level.

My household adores a good pork recipe, and we enjoy a variety of preparations. From zesty Air Fryer Pork Taquitos and savory BBQ Baked Pork Chops to hearty Slow Cooker Pork Shoulder Roast and comforting Easy Pork Chili, pork is a staple. This Air Fryer Pork Tenderloin seamlessly joins our list of favorites, offering a lean and protein-rich option that’s always a hit.

This recipe relies on a few simple, high-quality ingredients to create maximum flavor:

• Pork Tenderloin: For this recipe, I typically use a pork tenderloin weighing between 1.25 and 1.75 pounds. When selecting your tenderloin, look for one that is uniformly thick to ensure even cooking. If your tenderloin is particularly long and won’t fit comfortably in your air fryer basket, you have a couple of options: you can either cut it in half or gently curve it to fit. It’s important not to overcrowd the basket, as this can prevent proper air circulation and crisping.
• Olive oil: A small amount of olive oil is crucial. It serves as a binding agent, helping the spice rub adhere perfectly to the surface of the pork tenderloin. It also aids in achieving that beautiful golden-brown color and crispy texture in the air fryer. If you don’t have olive oil, avocado oil or another neutral-flavored oil with a high smoke point can work as a substitute.
• Brown Sugar: The brown sugar is key to the “sweet” element of our smoky-sweet spice rub. It caramelizes beautifully during air frying, adding a lovely depth of flavor and contributing to the pork’s appealing crust. It balances the savory and smoky spices, creating a well-rounded flavor profile that’s truly addictive.
• Spices: The blend of spices in this rub is where the magic happens! I use:
  • Oregano: Provides a classic, earthy, and aromatic base.
  • Smoked Paprika: This is a star ingredient, delivering that wonderful smoky depth without needing a grill. It also contributes a rich reddish hue to the pork.
  • Chili Powder: Adds a gentle warmth and a hint of robust flavor. Adjust to your preference if you like more or less heat.
  • Garlic Powder: Essential for a savory foundation, enhancing the overall umami of the dish.
  • Salt & Ground Black Pepper: These pantry staples are vital for seasoning and bringing out all the other flavors.

  Feel free to experiment with other spices you enjoy, such as a touch of cumin for more warmth, onion powder, or a pinch of cayenne pepper if you prefer a spicier kick.

How Do You Make Air Fryer Pork Tenderloin? A Step-by-Step Guide

Creating a perfectly cooked pork tenderloin in the air fryer is incredibly straightforward. Follow these simple steps for a delicious and hassle-free meal:

Step 1: Preheat Your Air Fryer: Begin by preheating your air fryer to 400 degrees F (200 degrees C) for 5 minutes. Preheating is crucial for achieving an immediate sear on the pork, which helps lock in juices and creates that desirable crispy crust.

Step 2: Prepare the Flavorful Spice Rub: In a small, clean bowl, combine all of your dry ingredients: brown sugar, oregano, smoked paprika, chili powder, garlic powder, salt, and ground black pepper. Whisk them together thoroughly until all the spices are evenly distributed. This ensures every part of the pork gets the full flavor experience.

Step 3: Trim the Pork Tenderloin: Carefully trim any “silver skin” from the pork tenderloin. Silver skin is a tough, silvery-white membrane found on one side of the tenderloin. It doesn’t break down during cooking and can make the meat chewy. To remove it, slide a sharp knife just under one end of the silver skin, angling it slightly upwards. Hold the flap of silver skin firmly and glide the knife along the length of the membrane, separating it from the meat. It’s okay if you remove a little bit of meat with it.

Step 4: Oil and Season the Pork: Drizzle the 1 tablespoon of olive oil evenly over the trimmed pork tenderloin. Use your hands or a pastry brush to ensure the entire surface is lightly coated. This oil layer helps the spice rub adhere effectively and promotes a beautiful golden-brown color. Next, generously sprinkle the prepared spice mixture over all sides of the pork tenderloin, pressing gently to make sure the rub sticks well. Don’t be shy – a good coating means a flavorful crust!

Pork Loin vs. Pork Tenderloin: Understanding the Cuts

While often confused, pork loin and pork tenderloin are distinct cuts of pork that come from different parts of the animal and require different cooking approaches. Understanding these differences is key to successful cooking.

• Pork Tenderloin: This is a long, thin, cylindrical cut of meat taken from along the pig’s backbone. It is exceptionally lean, very tender, and cooks quickly. Tenderloins typically weigh between 1 to 2 pounds. Because of its leanness and tenderness, it’s best suited for high-heat, fast cooking methods like air frying, grilling, pan-searing, or roasting. Its delicate flavor benefits greatly from rubs, marinades, or sauces.
• Pork Loin: Also known as a pork loin roast or pork center loin roast, this cut is much wider, thicker, and generally larger than a tenderloin. It can be sold bone-in or boneless and typically weighs anywhere from 2 to 5 pounds or more. Pork loin comes from the back of the pig and has a fat cap on one side, which helps keep it moist during longer cooking times. It’s better suited for slower cooking methods such as roasting, slow-cooking, or smoking. Substituting pork loin for tenderloin in a recipe like this one would require significant adjustments to cooking time and temperature to prevent dryness.

In summary, pork tenderloin is the ideal choice for quick, high-heat cooking methods like air frying, yielding a tender, juicy, and flavorful result in a short amount of time. Always ensure you’re using a tenderloin for this recipe to achieve the best outcome.

Pork tenderloin should be cooked until it reaches an internal temperature of 145 degrees F (63 degrees C). This temperature, as recommended by the USDA, ensures the pork is safe to eat while remaining juicy and tender with a slight blush of pink in the center. In the air fryer, I often aim for about 140 degrees F, as the temperature will continue to rise a few degrees during the resting period (this is known as “carry-over cooking”). Always use a reliable meat thermometer inserted into the thickest part of the tenderloin to get an accurate reading.

Yes, it is highly recommended to remove the silver skin. This thin, silvery connective tissue does not break down during cooking, regardless of the method, and will become tough and chewy. Removing it ensures a more tender and pleasant eating experience. See Step 3 in the instructions for guidance on how to easily trim it off with a sharp knife.

Absolutely! You can apply the spice rub to the pork tenderloin up to 24 hours in advance. This actually allows the flavors to penetrate the meat more deeply, enhancing its taste. After rubbing, simply cover the pork and refrigerate it until you’re ready to air fry. Allow it to come closer to room temperature for about 15-20 minutes before cooking for more even results.

To store, allow the cooked pork tenderloin to cool completely, then slice it and place it in an airtight container in the refrigerator for up to 3-4 days. For reheating, the air fryer is your best friend! Place the sliced pork back into the air fryer basket at 350 degrees F (175 degrees C) for 3-5 minutes, or until heated through. This method helps maintain a crispy exterior and prevents the pork from drying out, unlike microwave reheating.

Air fryers can vary in wattage and efficiency. The cooking times provided in this recipe are a general guideline. It’s always best to treat them as a starting point and adjust as needed based on your specific air fryer model and the thickness of your pork tenderloin. The most reliable way to ensure perfect doneness is to use a meat thermometer.