Pork tenderloin cooked in an air fryer using this method turns out to be wonderfully well-browned and flavorful with a great juicy, tender middle. The ideal way to prepare this amazing piece of meat is in an air fryer since you can cook it quickly at a high temperature. It might be just as good as this juicy air-fried chicken breast, which is just as simple and delicious.
Pork tenderloin, a lean pork cut, is excellent, but you should not overcook it. Over the years, I’ve learned how to prepare pork tenderloin so that the exterior is browned and the interior is still moist. I have a tonne of cooking tips for pork tenderloin right here. And if you want to grill it, this is my go-to method. However, you must utilize an air fryer if you want to prepare the best pork tenderloin ever.
Our pork tenderloin air fryer recipe couldn’t be easier. The dry ingredients are combined in a medium-sized bowl. The “silver skin,” a thin membrane often on the meat’s portion, should be removed before we rub the ingredients on the tenderloin. Just pull it away with a sharp knife. Then rub all the seasoning mixtures into the pork tenderloin after coating it with olive oil.
Pork Tenderloin Vs. Pork Loin
First, let’s confirm that we are looking at the identical pork chop. Here, we’re referring to the tenderloin. The tenderloins should be written the packaging, and if it simply states loin, you have something different. a loin of pork (This page includes a recipe for air-fried pork loin.)
A tenderloin will be long and thin, weighing between 1 and 1.5 pounds. A loin typically weighs 2 to 5 pounds, while complete loins might weigh 8 to 10 pounds. It is thicker and stumpier (i.e., more proportionate than the long, skinny tenderloin). But the air fryer absolutely won’t accommodate those big bad guys!
Preparing Pork Tenderloin
Pork tenderloin must have the silver skin removed before cooking. Along one side of the love is a tough patch of thin, silvery skin. Here are the directions for taking it out. Tucking one end is also shown in those directions to make the tenderloin uniform thickness. Since my air fryer is non-stick, I don’t do that for it because I don’t want to use the metal skewers. You could use wooden ones or thread, but I never do, and it always looks great.
Additionally, bringing pork tenderloin is a smart move. Because the meat is so thin, bringing it even for a few hours makes a big difference. The recipe has worked fine without it, but bringing it improves it. Here are some simple steps for bringing pork tenderloin. Take your tenderloin out of the fridge 20 minutes before cooking it, whether you brined it or not. It will take too long to cook through and get dry inside if it’s too chilly.
Cooking Pork Tenderloin in the Air Fryer
Set the air fryer to 400°F after your tenderloin has been out of the fridge for 20 minutes. Mix 1 tablespoon of olive oil, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder in a small bowl. Don’t add salt if your meat was brined. Suppose you didn’t brine the pork; salt this combination with 1/4 teaspoon.
Rub the pork tenderloin all over with the mixture. Put the pork tenderloin in the air fryer’s basket. If it won’t fit while it’s straight, bend it slightly. For 10 minutes, cook. Turn it around. I use these silicone-coated tongs to flip food in my non-stick air fryer. Cook for an additional 8 to 15 minutes, or until the food is cooked to your liking.
I remove mine when it reaches 140 °F. Although cooking it to only 140°F makes it juicier, you should always follow the pork board’s standards and take it out when it reaches a minimum temperature of 145°F.
Before slicing, allow the pork tenderloin to rest for at least five minutes, and batterers 8–10 minutes better. Slice into 1/2 to 3/4-inch thick slices, then serve right away. Your pork tenderloin will be the nicest you’ve ever had, with a lovely brown outside and a juicy interior.
- brine components (optional)
- 1.5 pounds of pork tenderloin
- 1-tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 tsp. salt (if not using a brine)
- Optionally, brine the tenderloin per the brining instructions.
- Twenty minutes before cooking, remove the tenderloin from the refrigerator. If the pork was brined, discard the brine and rinse it.
- Follow these guidelines to remove silver skin.
- Heat the air fryer to 400 degrees.
- Olive oil, black pepper, and garlic powder should be combined in a small basin. Add salt as well if you didn’t brine the pork. Stir.
- Rub the tenderloin with the combination of olive oil.
- The tenderloin should be placed in the air fryer basket, possibly bent to fit.
- For 10 minutes, cook. Flip.
- The US Pork Board advises cooking pork until it reaches the required doneness,s as shown on an instant-read thermometer, which is between 145 and 160 degrees Fahrenheit. It will take another 8 to 15 minutes.
- Slice into 12 to34-inch thick pieces after resting for at least 5 minutes. Serve right away.
At What Temperature should a Pork Tenderloin be Cooked in an Air Fryer?
The air fryer to 380 degrees Fahrenheit. Spray the air fryer basket with olive oil spray when it’s ready. The seasoned pork tenderloin should be cooked in the air fryer for 17 to 20 minutes at 380 degrees F. Halfway through the cooking time, flip. The additional marinade should be brushed on the pork tenderloin before baking it at 425°F for about 15-20 minutes, or until it reaches a temperature of 145°F, at which point it should be taken out of the oven. Pork tenderloin cooks more rapidly and avoids drying out when cooked at a high temperature of 425 degrees F.
Your air fryer should be preheated for five minutes at 400 degrees F. When the air fryer is ready, select air fry, keep the temperature at 400, and set the timer for 20 to 22 minutes. Pork tenderloins typically weigh between 1.25 and 2 pounds. Choose 20 minutes for small-sized pork tenderloin. Italian seasoning, garlic powder, onion powder, salt, and pepper should be combined. After poking holes in the pork with a fork, rub on the seasoning mixture and drizzle with olive oil. Make sure the entire tenderloin is coated. Cook: Cook the pork loin for 18–20 minutes at 400 degrees F in an air fryer basket.
How should Prepackaged Pork Tenderloin be Prepared?
425°F oven temperature. Over medium-high heat, preheat a sauté pan with a heavy bottom that is oven-safe. Add the oil, then sear the tenderloin until it is thoroughly browned. Put the whole pan in the oven and bake for 8 to 10 minutes until the internal temperature reaches 145 degrees. In the oven or on the grill, preparation is simple. Oven instructions: Bake for 30 minutes at 425°F or until a thermometer registers 155°F. Before slicing, let stand for 5 minutes. Grilling Directions:
Place directly on the preheated grill grate and cook for 30 minutes, until internal temperature reaches 155°F, over medium heat. We always fry the meat on all sides before roasting. Please put it in a hot pan after seasoning; we like to use our cast iron skillet. When they are a deep golden brown, sear both sides. The centre of the pork can be uncooked and still be edible. If your oven has a grill that you can use, you don’t need to pan-sear the pork tenderloin. It will be OK to start by grilling the pork tenderloin. If you use the grilling method, after the skin has appropriately browned, you can still finish it by roasting it.
When Baking a Pork Tenderloin, do you Cover it?
At first, you don’t. It should be in a hot oven and roast for 20 to 30 minutes, or until an instant-read thermometer reads 145 degrees F (medium). To prevent the top from browning, loosely cover the pork with foil if roasting for more than 20 minutes. Pork tenderloin prepared in foil is a fantastic technique to preserve taste and moisture. However, pork loin is less likely to dry out while roasting, and doing so will assist the meat in staying juicy.
Pork crackling joints should not be covered as they cook if you don’t want mushy crackling. Although the fat in the pork should keep it moist during cooking, some chefs occasionally spray the crackling with a little more oil. As a general guideline, pork loin should be cooked at 350 degrees F for 25 minutes per pound (177 degrees C). Use a thermometer to check the interior temperature because it needs to be at least 145 degrees F (63 degrees C) to be considered cooked.
Can the Inside of the Pork Tenderloin be Pink?
It’s acceptable for the centre of a pork loin cooked to 145 F to appear slightly pink. It’s fantastic. Some brave folks might even dare for 135 to 140 degrees to pursue ever-greater softness and juiciness. Your pork is “medium rare” at 145°F, and thus that colour doesn’t mean anything sinister. Don’t be shocked if you see some pink in your pork chops; you would expect to see some in a medium-rare steak. You can keep cooking until it reaches 155°F if the pink colour makes you uncomfortable.
Use a meat thermometer to determine the exact cooking temperature of the pork. The Taste of Home Test Kitchen suggests this Thermapen thermometer. Although you can pierce the meat to see if the fluids run clear or probe it with a skewer, these techniques cannot guarantee that the meat has achieved a safe temperature. Slice into the meat after it has rested for at least 5 minutes; it should be pale white with a tinge of pink. Your pork is “medium rare” at 145°F. Thus that colour doesn’t mean anything sinister. Don’t be shocked if you see some pink in your pork chops; you would expect to see some in a medium-rare steak.
In terms of pork, pork tenderloin is the fillet mignon. It’s a pork chop that is incredibly soft and lean. It can be made in various ways and is compatible with various seasoning combinations. One of my favourite methods for cooking pork is a seasoning rub made of brown sugar, smoked paprika, onion powder, garlic powder, ground mustard, salt, and pepper. And perhaps a tiny pinch of cayenne for some heat.
This seasoning blend, along with the ease of an air fryer, will yield pork tenderloin that will blow your mind. A flavour explosion will result from the brown sugar caramelizing and the tenderloin’s exterior crisping up. The air fryer’s high-speed heat circulation and proximity to the heating element create the ideal conditions for the pork tenderloin to maintain its internal moisture.