Air Fryer Pork Tenderloin

A quick and easy dry rub Air Fryer Pork Tenderloin recipe that cooks up tender and moist every time. This recipe always gets rave reviews from friends and family.

Course main meal pork

Cuisine Anerican

Keyword how long to cook pork tenderloin in air fryer, how to cook pork tenderloin in the air fryer, pork tenderloin in the air fryer

Prep Time 10

Cook Time 15

Servings servings

Calories 240kcal

Author Beth Pierce

Ingredients

1 tablespoon brown sugar
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 ½ lb. pork tenderloin
½ tablespoon olive oil

Instructions

In a small bowl combine brown sugar, cumin, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Pat the pork tenderloin dry with paper towels.
Spread the olive oil over the pork tenderloin and then spread the dry rub over it while rubbing it in. Let it sit for 30 minutes to come to room temperature.
Preheat the air fryer to 400 degrees for at least 5 minutes.
Place the meat in the air fryer basket and cook for 15-17 minutes turning halfway through the cooking process. Cook until the meat reaches an internal temperature of 145 degrees. Remove from the air fryer and cover loosely with an aluminum foil tent. Let rest for about 10 minutes before slicing.

Notes

The dry rub can be mixed up to several months in advance and stored in an airtight container in a cool area of the kitchen.
If the butcher has not previously removed the silverskin from the tenderloin then carefully remove it by slipping a knife under it and pulling it up as you cut it away.
Cook the tenderloin to an internal temperature of 145 degrees. Use a digital read thermometer inserted in the center of the thickest part of the tenderloin. These thermometers are fairly inexpensive, easy to use, and in my opinion an important kitchen gadget.
Please keep in mind that every air fryer cooks a little different so start checking the internal temperature of the meat after 15 minutes.
Once cooked, loosely tent the meat and let it rest on a platter or cutting board for about 10 minutes. This allows the juices to be reabsorbed into the fibers of the meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze place the fully cooled pork tenderloin in a heavy duty freezer bag and freeze for up to 3 months. For best results do not slice the portion that you wish to freeze.

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