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How to Cook Pork Tenderloin in an Air Fryer
Resposta Rápida
For pork tenderloin — whole tenderloin — standard (1–1.25 lb / 450–565 g) — start with 400°F (205°C) for an estimated 22–28 minutes. Flip or turn at about 13 minutes. Check 145°F (63°C) inside before removal. Then rest at least 3 minutes. Use the preparation steps below and the full table for other sizes or starting conditions.
- FoodSafety.gov — Safe Minimum Internal Temperatures
Minimum internal endpoints and required rest periods. Does not validate air-fryer settings or minutes. Whole eggs and shellfish also have specific appearance guidance in the chart.
Source section: Temperature chart: poultry, meat, seafood, eggs and leftovers. Reference checked: .
Preparation and silverskin removal
Pork tenderloin has a silverskin — a thin, tough silver-grey membrane on one side. If left on, it contracts during cooking and causes the tenderloin to curl unevenly, and it remains tough and chewy when eaten. Remove it: slide a sharp boning or paring knife under the silverskin at one end, holding the flap of skin and sliding the knife along the length at a shallow angle, cutting away as little meat as possible. Pat the tenderloin dry. Marinate for 2–24 hours if desired (soy-based, herb-based, or mustard marinades all work well), or apply a dry rub and cook immediately.
Cooking and turning
Place the tenderloin in the basket — it will likely be longer than the basket is wide; curl it slightly if needed or fold the thin tapered end under itself. Use the whole tenderloin — standard (1–1.25 lb / 450–565 g) preparation. Set the air fryer to 400°F (205°C); the starting range is 22–28 minutes. Turn or shake at about 13 minutes as appropriate for the food. Check at the lower end and continue as needed; thickness, load and the appliance affect the actual time. Verify at least 145°F (63°C) inside before removal. Rest at least 3 minutes afterwards.
Glazes and coatings
Pork tenderloin takes glazes very well because its small size means the glaze has time to caramelize before the interior overcooks. Effective approaches: honey-dijon (mix 2 tbsp dijon + 1 tbsp honey, apply after the first turn at 12 min); garlic herb crust (minced garlic, rosemary, thyme, olive oil — apply before cooking for a crust); spiced rub (cumin, chili powder, garlic, salt — apply 30 min ahead). For sweet glazes (maple, teriyaki), apply only in the last 5 minutes to prevent burning.
Slicing and serving
Reach 145°F (63°C) before removal and rest at least 3 minutes before slicing. Refrigerate promptly and keep for 3–4 days at 40°F (4°C) or below; freeze portions for later. Reheat leftovers to 165°F (74°C) in the center; time alone cannot confirm this.
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Atualizado em 5 de setembro de 2026 · Revisado por Maks