Ingredient Notes
- Pork Tenderloin: These typically come trimmed and ready to go. Generally, there are 2 tenderloins per package. If you happen to get a tenderloin with a little skin or extra fat feel free to trim it off.
- Olive Oil: Used in the marinade, so use an EVOO/other high-quality olive oil.
- Brown Sugar: Adds a touch of sweetness and helps with browning.
- Lemon Juice: Fresh will always have the best flavor, but bottled works too.
- White Wine Vinegar: You want a mild vinegar. Apple cider vinegar or rice vinegar can be used as substitutes.
- Whole Grain Mustard: You can always use regular Dijon mustard. Whole grain has the mustard seeds, which are pretty and add texture.
Instructions
Remove the pork from the air fryer and let rest for 5 minutes. Slice and serve warm. Air Fryer Tips
Cut 1 1/2 pounds pork tenderloin into sections to fit your air fryer, if needed. Place in a shallow dish or resealable plastic bag.
Add 2 tablespoons extra virgin olive oil, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon garlic powder, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon whole grain mustard to the pork. Mix well to coat evenly.
Cover or seal and marinate in the refrigerator for at least 4 hours or up to 24 hours.
Preheat the air fryer to 400℉ (204℃) for 5 minutes.
Remove the pork from the marinade and discard the marinade.
Place pork pieces in the air fryer basket in a single layer. Cook for 10 to 15 minutes, flipping halfway through, or until an internal temperature of 145℉ (63℃) is reached.
Don’t Overcrowd: Air fryers come in all different sizes. Cut your pork tenderloin as needed so that it will fit. Give your food some breathing room in the air fryer basket and cook in batches if needed.
Keep an Eye on Things: Air fryers work fast, and nobody wants overcooked pork. Use a meat thermometer if you can (to reach a safe internal temperature of 145°F) and check on things toward the end so you nail that perfect doneness.
