Air Fryer Pork Tenderloin – Quick and Juicy Recipe
A simple and quick recipe for a juicy pork tenderloin cooked in the air fryer.
Steps
- 1
Preheat the air fryer to 200°C (390°F) for 5 minutes.
- 2
Season the pork tenderloin on all sides with salt, pepper, and other spices.
- 3
Place the seasoned tenderloin in the air fryer basket.
- 4
Lightly spray with cooking oil.
- 5
Cook at 200°C (390°F) for 20 minutes or until internal temperature reaches at least 63°C (145°F).
- 6
Let the meat rest for 5 minutes before slicing.
- 7
Serve with brown gravy, if desired.
Shopping list
1-2 lbs pork tenderloin, 2 tsp salt, 2 tsp pepper, seasoning of choice, cooking oil spray, optional brown gravy
Recipe story
Pork roast is a traditional dish in many cultures, with roots in medieval European cuisine. In Germany, Schweinebraten is an iconic dish often cooked in the oven with beer. In Spain, pork is used in numerous recipes from tapas to main courses. This air fryer version modernizes the preparation while preserving juiciness and flavor.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
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