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Air Fryer Garlic Herb Pork Tenderloin - Juicy, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–1.5 lb pork tenderloin (trimmed of silver skin)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano (optional but nice)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon onion powder
  • 1 lemon (zest and wedges for serving)
  • 1 tablespoon Dijon mustard (optional, for a tangy note)
  • Cooking spray (for the air fryer basket)

Method
 

  1. Prep the pork: Pat the tenderloin dry with paper towels. Trim any silver skin so the seasoning can cling and the meat cooks evenly.
  2. Make the rub: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, smoked paprika, onion powder, lemon zest, and Dijon if using. It should be a thick paste.
  3. Season generously: Rub the paste all over the pork, pressing it in so it sticks. Let it rest at room temperature for 15–20 minutes while you preheat the air fryer. This helps the flavors sink in and promotes even cooking.
  4. Preheat the air fryer: Set it to 400°F (205°C) for 5 minutes. Lightly mist the basket with cooking spray.
  5. Air fry, part 1: Place the tenderloin in the basket, tucking the thin end under if it’s very narrow. Cook for 10 minutes at 400°F.
  6. Flip and finish: Carefully turn the pork. Cook another 8–12 minutes, depending on thickness, until an instant-read thermometer in the center shows 135–140°F for medium and juicy.
  7. Rest the meat: Transfer to a board, tent loosely with foil, and rest 5–10 minutes. The temperature will rise to about 145°F, the USDA recommended safe temp for pork.
  8. Slice and serve: Cut into 1/2-inch medallions. Squeeze fresh lemon over the top and add a pinch of flaky salt if you like.