How to Cook Pork Tenderloin in an Air Fryer

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.

Preheat the air fryer to 400°F (205°C) for 3 minutes. 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. Cook for 12 minutes, then turn the tenderloin using tongs. Continue cooking for 8–15 more minutes depending on thickness and starting weight. At 20 minutes total, insert a thermometer into the thickest part — target 145°F (63°C). Pull and rest for 3 minutes under loose foil before slicing.

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.

Slice pork tenderloin crosswise into ½–¾ inch medallions. The cooked exterior should be golden-brown with a slightly pink interior at 145°F — this is perfectly safe per current USDA guidelines. If the interior is very pink or has an off-texture at 145°F, continue cooking to 150°F. For meal prep, sliced tenderloin keeps for 4–5 days in the refrigerator and reheats well in the air fryer at 350°F for 3–4 minutes without drying out significantly.

How long do you cook pork tenderloin in an air fryer?

A standard pork tenderloin (1–1.5 lbs / 450–680g) cooks at 400°F (205°C) for 20–27 minutes, turning once at 12 minutes. It is done at 145°F (63°C) internal temperature with a 3-minute rest. A 1-lb tenderloin takes approximately 20–22 minutes; 1.5 lbs takes 25–28 minutes. The tenderloin should be patted dry and seasoned before cooking. After resting, the temperature rises to approximately 148–150°F — a perfectly safe and still slightly pink interior.

What temperature should you cook pork tenderloin in an air fryer?

400°F (205°C) is ideal for pork tenderloin — it browns the surface well while cooking the interior efficiently. You can also cook at 375°F (190°C) for slightly more gentle cooking and a narrower window to overcook, especially for larger tenderloins over 1.5 lbs. The USDA minimum safe internal temperature for pork is 145°F (63°C) with a 3-minute rest — this produces a slight blush in the center, which is perfectly safe for whole muscle pork.