Pork tenderloin is the cut the air fryer was made for. It's lean, it's thin enough to cook through before the outside dries, and the circulating heat lacquers the glaze onto it. The one rule is to pull it at 63°C and let it rest. Cook it to the old well-done advice and you get a dry loin no glaze can rescue.
Everything you need
- 600 g pork tenderloin, silverskin trimmed
- 2 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 3 tbsp (64 g) honey
- 1 tbsp olive oil
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) paprika
- 1 tsp fine salt
- ½ tsp black pepper
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Trim the silvery membrane off the tenderloin. It never softens, and it tugs the meat into a curve as it cooks.
For this step
- 600 g pork tenderloin
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Pat the pork dry, rub it with the oil, then season all over with the garlic powder, paprika, salt and pepper.
For this step
- 600 g pork tenderloin
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) paprika
- 1 tsp fine salt
- ½ tsp black pepper
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Whisk the two mustards with the honey. Keep half back in a small bowl for serving, so you aren't brushing a sauce that has touched raw pork.
For this step
- 600 g pork tenderloin
- 2 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 3 tbsp (64 g) honey
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Preheat the air fryer to 190°C / 375°F for 3 minutes. Lay the tenderloin in the basket, tucking the thin tail end under so the loin is an even thickness.
For this step
- 600 g pork tenderloin
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Air fry for 12 minutes. Turn it, brush generously with half the glaze, and cook another 8 to 10 minutes, until a thermometer in the thickest part reads 63°C / 145°F.
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Rest it on a board for 8 minutes before slicing. Cut into thick medallions and spoon over the reserved glaze.
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Resting isn't optional here. Slice it straight from the basket and the juice runs onto the board instead of staying in the pork.
- Glaze late. Honey burns, so brushing it on at the start gives you a scorched crust before the middle is done.
Make it your own
- Swap the honey for maple syrup and add a pinch of chilli flakes for a sweet heat version.
- Use the same rub and glaze on 4 bone-in pork chops, cooking 14 to 16 minutes total.
Storing & reheating
Fridge for 3 days, airtight. Slices are excellent cold in sandwiches. To reheat without drying, warm at 160°C for 3 minutes only.
Frequently asked
What temperature should pork tenderloin be cooked to?
63°C / 145°F in the thickest part, then rested for at least 5 minutes. It will still be faintly pink in the centre, which is safe and is where the cut tastes best.
How long does pork tenderloin take in an air fryer?
About 20 to 22 minutes at 190°C / 375°F for a 600 g loin, turned once. Thickness matters more than weight, so check with a thermometer at 18 minutes.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.