This air fryer pork tenderloin has a sweet, smoky coating made with brown sugar, smoked paprika, and ground mustard. Patting the pork dry helps the rub adhere, while checking the thickest part with a thermometer keeps the lean meat from overcooking. Let it rest before slicing, then spoon the collected juices over the medallions.

Ingredients

• 1 whole pork tenderloin (about 1–1.5 lbs)

• 2 Tbsp brown sugar

• 1 Tbsp smoked paprika

• 1 ½ tsp salt

• 1 tsp ground mustard

• ½ tsp onion powder

• ½ tsp ground black pepper

• ⅓ tsp garlic powder

• ¼ tsp cayenne pepper (optional, for heat)

• ½ Tbsp olive oil

Instructions

1. Make the Spice Rub
   In a small bowl, mix together the brown sugar, smoked paprika, salt, ground mustard, onion powder, black pepper, garlic powder, and cayenne (if using).

2. Prep the Pork
   Trim any silver skin or excess fat from the pork tenderloin. Pat it dry with a paper towel for better browning.

3. Season
   Rub the pork all over with olive oil, then coat evenly with the spice mixture, pressing it gently so it sticks.

4. Air Fry
   Preheat the air fryer to 400°F (200°C) for about 5 minutes. Place the pork tenderloin in the basket and cook for 20 minutes, flipping halfway through, or until the internal temperature reaches 145–160°F (63–71°C), depending on your preference.

5. Rest & Serve
   Transfer the pork to a cutting board, tent it loosely with foil, and let it rest for 5 minutes. Slice into medallions and spoon over any juices collected on the board.

What to Serve with Air Fryer Pork Tenderloin

Serve the sliced pork with creamy mashed potatoes and steamed green beans or broccoli. Spoon the resting juices over the pork and potatoes.

For a crunchy side, try classic coleslaw. Its tangy dressing pairs well with the sweet, smoky brown sugar rub.

Prepare the sides separately so the tenderloin has enough room in the air fryer to brown evenly.

How Long Does Pork Tenderloin Take in the Air Fryer?

Use 20–25 minutes at 400°F as a starting estimate for the size listed here. A thinner tenderloin may finish sooner, while a thicker piece or a different air-fryer model may need longer.

Reader comments on this recipe reflect that variation: one reader reported that 20 minutes worked for a 1-pound tenderloin, while others needed about 10 additional minutes. The thermometer reading should decide when the pork comes out.

For whole pork cuts, USDA recommends an internal temperature of 145°F followed by at least a 3-minute rest. This recipe allows a 5-minute rest. A slightly pink center can remain at that temperature; color alone isn’t a reliable doneness check.

Tips and Troubleshooting

• Choose tenderloin, not pork loin. Tenderloin is the long, narrow cut used here. Pork loin is much thicker and needs a different cooking schedule. Check the weight of the individual tenderloin, since some packages contain two.
• Use plain pork for this rub. Preseasoned or brined tenderloin already contains salt. Look for an unseasoned tenderloin without an added salt solution, or reduce the rub’s salt to account for it.
• Watch the brown sugar coating. It should brown, not turn black. If the outside becomes very dark before the center reaches 145°F, lower the air fryer to 375°F (190°C) and continue cooking, checking frequently.
• If the pork doesn’t fit, cut it crosswise. Arrange the two pieces with space between them rather than folding or crowding the meat. Check each piece separately and remove it when done.
• Use the correct cooking insert. In a basket model, keep the normal crisper plate installed. In an oven-style air fryer, use the designated air-fry tray and rack position recommended by the manufacturer.
• Keep the heat optional. The cayenne adds a noticeable kick. Leave it out for a milder rub; the smoked paprika and mustard still provide flavor.

Make Ahead, Storage, and Reheating

Make ahead: Mix the dry rub in advance and keep it in an airtight container. You can also trim and season the pork up to 24 hours ahead, then cover and refrigerate it until cooking. The sugar may draw some moisture to the surface while it rests.

Refrigerate leftovers: Transfer the cooked pork and its juices to shallow, airtight containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 90°F (32°C). Use within 3–4 days.

Freeze before cooking: Wrap the seasoned, uncooked tenderloin tightly and place it in a freezer bag, pressing out excess air. Freeze for up to 3 months for best quality. Thaw completely in the refrigerator before following the cooking instructions.

Freeze after cooking: Pack the pork in meal-sized portions with its juices and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating.

Reheat gently: Place the pork in a covered skillet with a small splash of water or broth. Warm over low heat until the center reaches 165°F (74°C), then remove it from the heat. A covered oven-safe dish at 300°F (150°C) also works. Reheat only the amount you plan to serve.

Storage and reheating recommendations follow USDA guidance for leftovers.

More Pork Tenderloin Recipes

For a different seasoning, try air fryer pork tenderloin with honey and Dijon. For a balsamic and herb preparation, see pork tenderloin with balsamic and thyme.

Air-Frier Pork Tenderloin Video Recipe

Since this Air-Fryer Pork tenderloin recipe is so popular, it was updated with additional information based on your questions and suggestions with the video instructions below.