Servings: 4 servings
Calories: 549kcal
Equipment
Ingredients
- 1 pork tenderloin 500 to 800 g
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon ground mustard
- 0.5 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 0.5 tablespoon olive oil
Procédé
- Combine all spices and dry ingredients in a bowl.2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1.5 teaspoons salt, 1 teaspoon ground mustard, 0.5 teaspoon onion powder, 0.5 teaspoon black pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon cayenne pepper
- Trim the pork tenderloin, removing any excess fat and the silverskin if needed.1 pork tenderloin
- Rub the pork tenderloin with olive oil.0.5 tablespoon olive oil
- Rub the spice mixture all over the pork tenderloin.
- Preheat the air fryer to 200°C for 5 minutes.
- After preheating, carefully place the pork tenderloin in the air fryer.
- Air-fry at 200°C for 20 to 22 minutes, until the internal temperature reaches 63°C.
- 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.
Notes
Most 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.
Aim for an internal temperature of about 63°C 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.
Nutrition
Calories: 549kcal | Féculents: 1g | Protein: 94g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Graisses trans: 0.2g | Cholesterol: 295mg | Sodium: 382mg | Potassium: 1792mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 4mg
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