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Air Fryer Pork Tenderloin

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A herb-rubbed pork tenderloin air fried at 400°F for a deeply browned, crispy crust and juicy pink-centered interior, ready in about 35 minutes.

Ingredients

Scale
  • 1–1.5 lb pork tenderloin (one piece or two smaller ones)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon dried rosemary (or fresh, finely chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Remove the silver skin from the tenderloin by sliding a sharp knife just under the thin white-silver connective tissue and sawing along its length. Pat the surface dry with paper towels.
  2. Mix olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika into a paste. Rub evenly over the entire tenderloin, including the tapered ends.
  3. Preheat the air fryer to 400°F (205°C) for 3–4 minutes.
  4. Place the tenderloin in the air fryer basket and cook at 400°F for 10 minutes. Flip with tongs, then cook for another 8–12 minutes, checking internal temperature at 18 minutes total. Target 145°F (63°C) in the thickest part.
  5. Remove the tenderloin and rest on a cutting board for at least 3 minutes.
  6. Slice into 1/2-inch medallions and serve immediately. The interior should be pale pink — this is safe and correct at 145°F.

Notes

Remove silver skin before seasoning — it doesn’t break down during cooking and creates a tough, chewy layer.

Pat the meat dry before rubbing; surface moisture delays browning and reduces crust quality.

For deeper flavor, refrigerate the rubbed tenderloin for 2–12 hours before cooking.

Use an instant-read thermometer every time — pork tenderloin has a narrow window between juicy (145°F) and dry (155°F+).

If the thin tapered end cooks faster, fold it back under the main body before air frying to equalize thickness.

Find it online: https://airfrycentral.com/air-fryer-pork-tenderloin/