{"id":109735,"title":"Air Fryer Pork Tenderloin","modified":"2025-10-29T16:07:25+01:00","plain":"A delicious air-fryer pork tenderloin with a flavorful spice rub\u2014on the table in no time and perfect for family dinners\n\n\n\nWe often associate air fryer recipes with quick, small batches of meat or vegetables, and you don\u2019t see many featuring larger cuts. A big leg roast, for instance, won\u2019t fit in the air fryer basket, and on some models the heat control isn\u2019t precise enough\u2014easy ways to ruin a prime cut\u2026 anyway.\n\n\n\nChicken breasts also do beautifully in the air fryer\u2014just like a fish fillet.\n\n\n\nToday, though, we\u2019re tackling a \u201cbig\u201d cut: pork tenderloin. Cooked whole, this cut is great in the air fryer because it can curve to fit, letting you cook a generous amount of meat with minimal effort.\n\n\n\nTips for perfect air-fryer pork tenderloin\n\n\n\nSet your air fryer to about 200\u00b0C and preheat for 5 minutes. Once preheated, maintain the temperature, select the \u201cair fry\u201d mode (or the default setting), and set the timer for 20 to 22 minutes.\n\n\n\nCraving something sweet? Try air-fryer candied peanuts.\n\n\n\nMost pork tenderloins generally weigh between 450 g and 700 g. For a smaller tenderloin, cook for 20 minutes; for a larger one, 22 minutes. By contrast, an air fryer salmon fillet will be much quicker.\n\n\n\nThe key is to reach an internal temperature of about 63\u00b0C at the center, as with the air-fryer salmon steak, measured with a cooking thermometer. Otherwise, if you\u2019re not cooking an extra\u2011large piece, simply follow the timing above.\n\n\n\nMain ingredients\n\n\n\n\n\n\n\n\nBrown sugar\n\n\n\nSmoked paprika\n\n\n\nOnion powder\n\n\n\nGarlic powder\n\n\n\nGround mustard seeds\n\n\n\nOptional: a pinch of cayenne for heat\n\n\n\n\nThe goal is bold, balanced flavor: the outside of the tenderloin turns crispy while the sugar caramelizes, adding a sweet, caramelized note. Thanks to the air fryer\u2019s rapid, circulating heat and the proximity to the heating element, it\u2019s the ideal environment to keep the tenderloin perfectly tender and juicy inside.\n\n\n\n \n\n\n\n\n\n\tAir Fryer Pork Tenderloin\n\t\t\n\t\t\t\n\t\n\t\tair fryer\t\n\t\n\t\t1 pork tenderloin (500 to 800 g)2 tablespoons brown sugar1 tablespoon smoked paprika1.5 teaspoons salt1 teaspoon ground mustard0.5 teaspoon onion powder0.5 teaspoon black pepper0.25 teaspoon garlic powder0.25 teaspoon cayenne pepper0.5 tablespoon olive oil\t\n\t\n\t\tCombine all spices and dry ingredients in a bowl.Trim the pork tenderloin, removing any excess fat and the silverskin if needed.Rub the pork tenderloin with olive oil.Rub the spice mixture all over the pork tenderloin.Preheat the air fryer to 200\u00b0C for 5 minutes.After preheating, carefully place the pork tenderloin in the air fryer.Air-fry at 200\u00b0C for 20 to 22 minutes, until the internal temperature reaches 63\u00b0C.Carefully remove the pork tenderloin and transfer to a cutting board.Let it rest for 5 minutes before slicing.Save the cooking juices and spoon over the sliced meat.\t\n\t\n\t\tMost pork tenderloins weigh between 450 g and 700 g. For a smaller tenderloin, cook for 20 minutes; for a larger piece, cook for 22 minutes.\nAim for an internal temperature of about 63\u00b0C at the center, measured with an instant-read thermometer. In most cases, unless you're cooking an extra-large piece, simply follow the recipe time.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109735"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109735\/revisions"}],"predecessor-version":[{"id":110154,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109735\/revisions\/110154"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/31269"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}