American
Air Fryer Garlic Herb Pork Tenderloin
Pork tenderloin cooks fast under high air-fryer heat with a simple garlic herb rub. Slice it for dinner plates or pack leftovers for lunch the next day.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Photo: stu_spivack (CC BY-SA). Source
Why you’ll love it
- Pork tenderloin stays juicy when cooked hot and fast.
- The rub uses only oil and common dried herbs.
- One piece feeds four with little hands-on time.
- Sliced leftovers reheat cleanly for bowls or sandwiches.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the pork dry and trim any silver skin.
- 2
Stir olive oil, garlic, rosemary, thyme, salt, pepper, and paprika in a small bowl.
- 3
Rub the mixture evenly over the entire tenderloin.
- 4
Preheat the air fryer to 400°F. Place the pork in a single layer in the basket.
- 5
Air fry at 400°F for 18 to 20 minutes, flipping halfway, until the center reaches 145°F.
- 6
Rest 5 minutes on a board, then slice into medallions.
Pro tips
- Use a thermometer so the pork does not go past 145°F.
- If the tenderloin is long, fold the thin end under so it cooks evenly.
- Lightly oil the basket if your model tends to stick.
Easy substitutions
- dried rosemary
- 1 tbsp chopped fresh rosemary
- olive oil
- avocado oil
- paprika
- smoked paprika
Storage and reheating
Storage
Refrigerate sliced pork in an airtight container up to 3 days.
Reheating
Air fry slices at 350°F for 3 to 4 minutes until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 36 g
- Carbs
- 2 g
- Fat
- 14 g
- Fiber
- 0 g
Moderate · Air Fryer · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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