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.

Heißluftfritteuse Pork Tenderloin – Zeit & Temperatur

Schnelle Antwort

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.

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

Garzeit & Temperatur

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.

Garvorgang anpassen

Passe die geprüfte Tabellenzeile an Portionen, Luftstrom, Aufwärmen und Gargradkontrolle an.

Portionen- & Korb-Rechner

Ausgangszeile

Portionen

Luftstrom

Angepasste Garzeit: 400°F · 22–28 min

Ab hier prüfen: 22 min.

Aufwärm-Modus

Für bereits gegarte Reste; für rohe Lebensmittel die Haupttabelle nutzen.

Aufwärm-Schätzung: 350°F / 175°C · 4–8 min

Reste vollständig heiß aufwärmen; bei Fleisch, Geflügel, Fisch oder Eierspeisen ein Thermometer verwenden.

Gargrad-Prüfer

Zeit ist nur ein Richtwert; prüfe die Mitte mit einem Thermometer.

Pork (chops, tenderloin, roasts)

Ziel-Kerntemperatur: 145°F

Ab hier prüfen: 20 min.

Rest 3 min.

An der dicksten Stelle messen, nicht am Knochen oder Korbrand.

Lebensmittelsicherheit

Pork (chops, tenderloin, roasts): auf eine Kerntemperatur von 145°F (63°C), dann 3 Min. ruhen lassen. Rest 3 minutes after removing from the air fryer.

Source: USDA FSIS — Safe Minimum Internal Temperatures

Tipps

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.

Häufige Fehler

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.

Häufige Fragen

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.

Schritt-für-Schritt-Anleitung

Pork Tenderloin in der Heißluftfritteuse zubereiten – Vollständige Anleitung →

Zuletzt aktualisiert 2026-06-18 · Geprüft von 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.

Heißluftfritteuse Pork Tenderloin – Zeit & Temperatur

Garzeit & Temperatur

Garvorgang anpassen

Portionen- & Korb-Rechner

Aufwärm-Modus

Gargrad-Prüfer

Lebensmittelsicherheit

Tipps

Häufige Fehler

Häufige Fragen

Schritt-für-Schritt-Anleitung

Ähnliches

Heißluftfritteuse Pork Tenderloin – Zeit & Temperatur

Garzeit & Temperatur

Garvorgang anpassen

Portionen- & Korb-Rechner

Aufwärm-Modus

Gargrad-Prüfer

Lebensmittelsicherheit

Tipps

Häufige Fehler

Häufige Fragen

Schritt-für-Schritt-Anleitung

Ähnliches