How long do you air fry pork tenderloin?

A standard whole pork tenderloin (1–1.25 lb / 450–565 g) takes 22–28 minutes at 400°F (205°C), flipped every 7 minutes. A smaller tenderloin (¾–1 lb) takes 20–25 minutes. Medallions (¾–1 in thick) take 10–13 minutes. Always verify 145°F (63°C) internal temperature with a 3-minute rest per USDA guidelines.

How do I keep pork tenderloin juicy in the air fryer?

Remove the silverskin, marinate in an oil-based herb rub for 30 minutes to overnight, and bring to room temperature before cooking. Pull at 140°F (60°C) and rest 3 minutes — carryover brings it to the USDA-safe 145°F (63°C) while keeping it juicy. Cooking past 150°F makes this very lean cut dry and chalky quickly.

What temperature should I air fry pork tenderloin at?

400°F (205°C) gives the best surface browning on pork tenderloin. Preheat for 5 minutes before adding the meat. Flip every 6–7 minutes to brown all sides of the round cut. The internal target is 145°F (63°C) with a 3-minute rest — pull it at 140°F and the carryover does the rest.

Air Fryer Pork Tenderloin — Time & Temperature

Quick Answer

Air fry pork tenderloin at 400°F for 22–28 min.

Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F.

Internal temp: 145°F — rest 3 min. Rest 3 minutes after removing from the air fryer.

Cooking Time & Temperature

Cut / variant	Temp	Time	Notes
Whole tenderloin — small (¾–1 lb / 340–450 g)	400°F205°C	20–25 min	Flip at 12 min · Sear 5 min each side to brown exterior; verify 145°F (63°C) internal temp.
Whole tenderloin — standard (1–1.25 lb / 450–565 g)	400°F205°C	22–28 min	Flip at 13 min · Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F.
Pork tenderloin medallions (¾–1 in / 19–25 mm thick)	400°F205°C	10–13 min	Flip at 6 min · Cut uniformly for even cooking; flip once. Done at 145°F.

Personalize this cook

Adjust the validated table row for portions, basket airflow, reheating, and doneness checks.

Portion & basket adjuster

Starting row

Portions

Basket airflow

Adjusted cook: 400°F · 22–28 min

Start checking: 22 min.

Reheat mode

For already-cooked leftovers; use the main table for raw food.

Reheat estimate: 350°F / 175°C · 4–8 min

Reheat leftovers until hot all the way through; use a thermometer for meat, poultry, seafood, or egg dishes.

Doneness checker

Use time as a guide, then verify the center with a thermometer.

Pork (chops, tenderloin, roasts)

Target internal temp: 145°F

Start checking: 20 min.

Rest 3 min.

Measure at the thickest part, away from bone or basket edges.

Food Safety

Pork (chops, tenderloin, roasts): cook to 145°F (63°C), then rest 3 min. Rest 3 minutes after removing from the air fryer.

Source: USDA FSIS — Safe Minimum Internal Temperatures

Tips

Remove the silverskin (the thin, silvery-white connective tissue) before cooking — it does not soften with heat and causes the tenderloin to curl in the air fryer.
Bring the tenderloin to room temperature for 20–30 minutes before cooking; a cold center means the outside overcooks before the inside finishes.
Sear all sides by flipping every 6–7 minutes to develop color on more than just two sides.
Pull at 140°F (60°C) and rest 3 minutes; carryover heat brings it to the USDA-safe 145°F (63°C) while retaining maximum juiciness.
Marinate in oil-based herbs for 30 minutes to overnight — the lean meat benefits enormously from added fat and aromatics.

Common Mistakes

Skipping silverskin removal — the tissue causes the tenderloin to bow and cook unevenly, with the ends finishing before the center.
Cooking straight from the refrigerator; the cold dense center takes too long and the thin ends dry out before it is safe.
Only flipping once — a whole tenderloin is round and needs to be turned multiple times to brown all sides.
Cooking past 150°F — pork tenderloin is extremely lean and becomes dry and chalky above that temperature.
Using sweet glazes from the start; the sugars burn at 400°F before the tenderloin reaches safe temperature — apply glaze only in the last 3–5 minutes.

Troubleshooting Pork Tenderloin

Fast fixes for the most common texture and doneness misses.

Dry or tough

Lower the next batch by 10-15°F or check Pork Tenderloin 2 minutes earlier. Use an instant-read thermometer and let the meat rest before slicing.

Soggy surface

Pat dry, avoid overcrowding, and add a light oil mist only after seasoning so airflow can crisp the surface.

Browning too fast

Drop the temperature one step, use the lower time range, and move sugar-heavy marinades or sauces to the final minutes.

Cold center

Split thicker pieces, preheat when recommended, and add short 1-2 minute bursts instead of restarting a full cook cycle.

Source & methodology

Dataset: 3 fresh rows from the typed AirFryHub food dataset.
Temperature model: Cooking rows store Fahrenheit as the source value; Celsius is derived at render time to prevent drift.
Safety source: Pork (chops, tenderloin, roasts) uses USDA FSIS — Safe Minimum Internal Temperatures; target 145°F (63°C).
Confidence: High. Estimate is anchored to the featured cook row, safety source availability, and last review date 2026-06-18.
Review: Reviewed by Maks.

FAQ

How long do you air fry pork tenderloin?: A standard whole pork tenderloin (1–1.25 lb / 450–565 g) takes 22–28 minutes at 400°F (205°C), flipped every 7 minutes. A smaller tenderloin (¾–1 lb) takes 20–25 minutes. Medallions (¾–1 in thick) take 10–13 minutes. Always verify 145°F (63°C) internal temperature with a 3-minute rest per USDA guidelines.
How do I keep pork tenderloin juicy in the air fryer?: Remove the silverskin, marinate in an oil-based herb rub for 30 minutes to overnight, and bring to room temperature before cooking. Pull at 140°F (60°C) and rest 3 minutes — carryover brings it to the USDA-safe 145°F (63°C) while keeping it juicy. Cooking past 150°F makes this very lean cut dry and chalky quickly.
What temperature should I air fry pork tenderloin at?: 400°F (205°C) gives the best surface browning on pork tenderloin. Preheat for 5 minutes before adding the meat. Flip every 6–7 minutes to brown all sides of the round cut. The internal target is 145°F (63°C) with a 3-minute rest — pull it at 140°F and the carryover does the rest.

Step-by-Step Guide

How to Air Fry Pork Tenderloin — Complete Guide →

Last updated 2026-06-18 · Reviewed by Maks

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Cut / variant

Temp

Time

Notes

Whole tenderloin — small (¾–1 lb / 340–450 g)

400°F205°C

20–25 min

Flip at 12 min · Sear 5 min each side to brown exterior; verify 145°F (63°C) internal temp.

Whole tenderloin — standard (1–1.25 lb / 450–565 g)

400°F205°C

22–28 min

Flip at 13 min · Check at 22 min; pull at 140°F and rest 3 min for carryover to 145°F.

Pork tenderloin medallions (¾–1 in / 19–25 mm thick)

400°F205°C

10–13 min

Flip at 6 min · Cut uniformly for even cooking; flip once. Done at 145°F.

Air Fryer Pork Tenderloin — Time & Temperature

Cooking Time & Temperature

Personalize this cook

Portion & basket adjuster

Reheat mode

Doneness checker

Food Safety

Tips

Common Mistakes

Troubleshooting Pork Tenderloin

Dry or tough

Soggy surface

Browning too fast

Cold center

Source & methodology

FAQ

Step-by-Step Guide

Related

Air Fryer Pork Tenderloin — Time & Temperature

Cooking Time & Temperature

Personalize this cook

Portion & basket adjuster

Reheat mode

Doneness checker

Food Safety

Tips

Common Mistakes

Troubleshooting Pork Tenderloin

Dry or tough

Soggy surface

Browning too fast

Cold center

Source & methodology

FAQ

Step-by-Step Guide

Related