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Air Fryer Pork Tenderloin
How to cook juicy air fryer pork tenderloin. This fast, healthy cut is easy enough for a weeknight and special enough for company!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 to 3 servings
Calories: 305 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 to 1 ½- pound pork tenderloin roast
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced, about 2 teaspoons
- 1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
- 1 teaspoon Dijon mustard
- 1 teaspoon extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- With paper towels, pat the pork dry. Cut away the silver skin, the shiny tough membrane you'll see on the side. To cut it away: slip a thin, sharp knife underneath it to cut away one end of it from the meat. Hold this loose end and gently pull it up and off of the meat with one hand while cutting it away with the other. Discard. Transfer the pork to a baking dish.
- In a small bowl, stir together the vinegar, garlic, rosemary, Dijon, oil, salt, and pepper.
- Brush it all over the sides of the pork. Let marinate at room temperature for at least 15 minutes (or up to 30 minutes), or cover and refrigerate for up to 1 day. When ready to cook, let the pork come to room temperature first.
- Preheat your air fryer to 400°F. Add the pork (cut it into half crosswise if it is too large and add it in two pieces; check the cook time 2 minutes early). Air fry for 11 to 14 minutes, until the pork registers 135°F on an instant read thermometer (pork is considered cooked by the FDA at 145°F, but its temperature will continue to rise as it rests; I find if I leave pork in all the way until it hits 145, it tastes dry).
- Remove the pork to a plate. Cover and let rest 5 to 10 minutes. Cut into slices and enjoy!
Cup of Yum
Notes
- TO STORE: Refrigerate pork in an airtight storage container for up to 3 days.
- TO REHEAT: Very gently rewarm the pork in a skillet or in the microwave.
- TO FREEZE: Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Up to 1 day in advance, prepare the recipe through Step 2. Let the pork marinate overnight in the refrigerator, then prepare as directed.
Nutrition Information
Serving
1(of 2)
Calories
305kcal
(15%)
Carbohydrates
3g
(1%)
Protein
47g
(94%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
147mg
(49%)
Sodium
1020mg
(43%)
Potassium
926mg
(26%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
37IU
(1%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 305
% Daily Value*
| Serving | 1(of 2) | |
| Calories | 305kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 1020mg | 43% |
| Potassium | 926mg | 20% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.