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This 30-minute air fryer pork tenderloin comes out juicy and tender every single time. The simple smoky dry rub brings a nice cozy essense to it, and the lip-smacking maple mustard sauce brings those sweet and savory notes that go oh-so-well with pork.
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To be able to take what would normally be a cozy Sunday dinner and turn it into a weeknight meal is a thing of magic. Air fryer pork tenderloin is so unfussy, but with a simple rub and the right sauce, you get a high-quality meal that’s sure to impress.
If you love the idea of taking comforting Sunday-worthy dinners and cutting the time down, you’ve got to try my succulent Instant Pot Beef Bourguignon or my Instant Pot Pot Roast. If the slow cooker is more your style, I’ve got a Slow Cooker Pot Roast as well! And this Slow Cooker Mississippi Pot Roast is always a win.
Why You’ll Love Air Fryer Pork Tenderloin
- It’s quick—In the oven, a pork tenderloin will typically take 20-30 minutes. This recipe cuts that time in half, and you don’t have to worry about covering and uncovering it to get that nice browned crust on the exterior.
- It’s so tasty!—This recipe brings so many great flavors together—sweet, smoky, savory, and tangy.
Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Mustard—You’ll notice that I use both Dijon and whole grain (also known as stone ground) mustards. Though they have similar flavor profiles, I do find Dijon to be a bit more spicy. Not only does the whole grain mustard cut the spiciness a bit, but it brings a nice texture with it’s whole seeds.
- Maple syrup—Be sure to use a good quality syrup for the best flavor and result.
Recipe Variations & Modifications
- Spice rub—I have my personal go-to dry rub that I like to use for this recipe which I’ve included in the recipe card. You could use any you enjoy, however. As long as it sticks to our flavor profile.
- Worcestershire sauce—You could also use balsamic vinegar or half the amount of balsamic glaze.
How to Make Air Fryer Pork Tenderloin
Step 1a (optional brine). If brining your pork tenderloin, let your pork brine in the solution you choose for at least 30 minutes or up to 4 hours. When done, give it a good rinse under cool water in the sink with slow running water to avoid bacteria from splashing onto your counters. (If you need a brine recipe, you can use the same one I use in my post for how to brine chicken breasts).
Step 1b. Pat the tenderloin dry with paper towels (even if you don’t brine it). Rub a bit of olive oil over it, then rub the dry rub all over it, ensuring that it’s evenly coated.
Step 3. Preheat the air fryer to 400º F. Place the tenderloin into the air fryer and cook it for 10 minutes. Open the air fryer and brush a generous amount of maple mustard sauce over the top and sides of the tenderloin. Cook for another 5 minutes, then check the internal temperature.
Step 4. While the pork tenderloin cooks, whip up the maple mustard sauce. Simply mix all of the ingredients for it into a small bowl until well combined.
Step 5. If you’re around the 130-135º F mark, slather more maple mustard over the pork and cook it for another two minutes. I remove the pork when it’s close to 140º F because it will continue to cook as it rests, bringing you to the desired internal temperature of 145º F.
Step 6. Transfer the pork tenderloin to a cutting board and let it rest for 10-15 minutes before slicing it so that the juices redistribute throughout the meat.
How to Serve Air Fryer Pork Tenderloin
This juicy pork tenderloin pairs well with SO many things. One of my go-to’s is potatoes, whether it be creamy mashed potatoes or these awesome crispy oven roasted mini potatoes. For veggies, hot honey roasted carrots are always a hit. You could also opt for air fryer green beans or what is, in my opinion, the BEST oven-roasted broccoli with nutritional yeast.
Storage, Reheating & Freezing
- Pork tenderloin leftovers can be stored in an airtight container in the fridge for up to 4 days.
- To reheat, you can place the pork medallions in a pan over low-medium heat to prevent them from drying out. Adding a bit of oil or butter can help keep them moist. Or you can give them a quick trip in the microwave, heating it in 25 second increments until warmed through.
- To freeze, wrap leftovers in plastic wrap or aluminum foil and pop them into a freezer-friendly container or freezer-friendly bag. They should keep in the freezer for about 3 months. Afterward the pork could lose quality in its texture.
More Tasty Pork Recipes to Try…
If you try this Maple Mustard Air Fryer Pork Tenderloin, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Maple Mustard Air Fryer Pork Tenderloin
Ingredients
- 1 lb pork tenderloin
Dry Rub.
- 1 TBSP brown sugar
- 1.5 tsp smoked paprika
- 1 tsp dried Italian herbs
- 1/4 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cracked black pepper
Maple Mustard Sauce.
- 1/4 cup Dijon mustard
- 1/4 cup old style whole grain mustard
- 2 TBSP real maple syrup
- 2 tsp Worcestershire sauce
- 1 clove of garlic, grated to a paste or finely minced
Instructions
- In a small bowl, mix together all of the dry rub spices together until well blended; set aside.
- In another small bowl, mix together all of the maple mustard sauce ingredients until combined; set aside.
- Preheat the air fryer to 400º F.
- Put the pork tenderloin onto a clean cutting board. Gently pat it dry with paper towels, then rub it down with a bit of olive oil on all sides.
- Sprinkle the dry rub over the pork tenderloin and rub it all over, making sure it's even and that all sides are coated.
- With tongs, place the pork tenderloin into the air fryer and cook it at 400º F for 10 minutes.
- After 10 minutes, open the air fryer and brush a generous amount of maple mustard sauce over the top and sides of the tenderloin. Cook it for another 5 minutes, then open the air fryer and check the internal temperature. If you're around the 130-135º F mark, slather more maple mustard over the pork and cook it for another two minutes. I remove the pork when it's close to 140º F because it will continue to cook as it rests, bringing you to the desired internal temperature of 145º F.
- When done, carefully transfer the pork to a clean cutting board or serving dish. Let it rest for 10-15 minutes before cutting into it.
- Slice the pork into medallions and serve with a side of maple mustard sauce; sprinkle with some fresh herbs like dill or parsley.
Great flavours with this pork and so tender and juicy..made several times and never disappoints. ❤️good comfort food ❤️
Rub is good. Sauce is only OK. Not sure the final result is much different than just coating tenderloin with Dijon mustard.
The sauce should have a maple-y taste as well. Thanks for the feedback!
Best damn pork tenderloin I’ve ever had.
Haha, thanks Dean!!