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Air Fryer Pork Tenderloin (Juicy & Flavorful)
A perfectly seared pork tenderloin with a herb crust and pink juicy center — restaurant quality in 20 minutes.
Total Time
25 min
Difficulty
Easy
Servings
4
Calories
260 cal
Why This Works
Pork tenderloin's cylindrical shape is ideal for the air fryer — the circulating air cooks it evenly from all sides simultaneously. The high heat creates a Maillard-browned crust that seals in the juices, while the lean interior stays moist when not overcooked.
My Recipe Testing Notes
Pork tenderloin is the leanest cut of pork, which means it goes from perfect to dry very quickly. I pull mine at 140°F internal temperature (slightly below the USDA 145°F minimum) and let carryover cooking bring it to 145°F during the 5-minute rest. The result is a slightly pink, incredibly juicy center. At 400°F for 18-20 minutes, the outside gets a beautiful golden crust.
Ingredients
Optional — helps the crust adhere
Instructions
Pat tenderloin dry. If using Dijon, brush it all over the meat first.
Rub with olive oil, then coat with garlic powder, rosemary, thyme, paprika, salt, and pepper.
Place in air fryer basket. Cook at 400°F for 18-20 minutes, turning once halfway through.
Pull at 140°F internal temperature. The carryover cooking during the 5-minute rest will bring it to 145°F.
Slice into medallions and serve with pan juices.
Frequently Asked Questions
What temperature for pork tenderloin in air fryer?
Cook at 400°F for 18-20 minutes, pulling at 140°F internal temperature. Carryover cooking during the 5-minute rest brings it to the safe 145°F minimum.
How do I keep pork tenderloin from drying out?
Don't overcook it. Pull at 140°F and rest for 5 minutes. Pork tenderloin is very lean and goes from juicy to dry quickly past 150°F.
Can I marinate the tenderloin first?
Absolutely — marinate for 2-8 hours in the fridge. Pat dry before cooking so the surface browns rather than steams.
Written by Sarah Jenkins
Former restaurant line cook turned home kitchen obsessive. I've tested over 200 air fryer recipes and I share exactly what works, what doesn't, and the temperatures that make the difference.
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