Spiced Air-Fryer Pork Tenderloin

Why it works

Pork tenderloin is a lean, quick-cooking cut. A hot start browns the spice rub, a lower temperature lets the center catch up without drying the outside, and a short rest finishes the cooking before slicing.

Associated with

American home cooking

Tenderloin is the long, lean muscle along the backbone. Air-fryer versions use the countertop convection appliance to brown it quickly.

Skill level

Easy

Few steps; the skill is trusting the thermometer and the rest rather than the clock.

You'll practice: Mix and apply a spice rub, Air-fry with a temperature change, Use a thermometer and a rest to reach 145 °F (63 °C), Slice across the grain

Allergens

Allergens: see each line below. Check the cooking spray for soy.

The recipe uses plain pork tenderloin; marinated tenderloins can add soy, wheat or garlic, so check the label. Check the cooking spray for soy lecithin.

Diets

Vegetarian: Doesn't fit as writtenPescatarian: Doesn't fit as writtenVegan: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines

Occasions

Course: main-dish · Time: 30-to-60-minutes

Food safety

• Raw pork touches your hands and board during the rub; wash them before handling the honey or the serving platter.
• Cook whole-muscle pork to 145 °F (63 °C) and rest it at least 3 minutes; confirm the temperature with a thermometer before slicing.
• Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C) and reheat to 165 °F (74 °C).

We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the spice blend and cooking spray labels.

Swap notes

• pork tenderloin · halal.general

  Works with changes

  Use: halal-certified chicken breast or beef tenderloin

  What changes: Cook chicken to 165 °F (74 °C); beef tenderloin to 145 °F (63 °C) with a 3-minute rest.; Chicken may need a few minutes more.

  Not a swap: Pork from any source, which is forbidden.

• pork tenderloin · kosher.mainstream

  Works with changes

  Use: kosher beef tenderloin

  What changes: Cook to 145 °F (63 °C) with a 3-minute rest.; Use certified spices, oil and honey.

  Not a swap: Pork from any source, which is never kosher.

• pork tenderloin · catholic.abstinence

  Works with changes

  Use: salmon or cod fillets with the same seasoning

  What changes: Cook the fish to 145 °F (63 °C), or until it flakes, usually 8 to 12 minutes.

  Not a swap: Any other meat, including poultry.

• pork tenderloin · vegan

  Works with changes

  Use: thick cauliflower steaks

  What changes: Air-fry until browned, about 12 to 15 minutes.; Use maple syrup in place of the honey.

  Not a swap: Honey, which vegans avoid.

• garlic powder

  Works with changes

  Use: garlic-infused oil

  What changes: Also leave out the onion powder, check the chili powder for garlic, and use maple syrup in place of the honey.; Less allium depth.

  Not a swap: Garlic or onion powder, even in small amounts.

• onion powder · buddhist.five_pungent

  Works with changes

  What changes: Leave out the onion and garlic powders and add a little more smoked paprika; use a chili powder without garlic.

  Not a swap: An ordinary chili powder blend, which usually contains garlic.

• fine salt

  Works with changes

  Use: half the salt

  What changes: Use a plain tenderloin, not one enhanced with a salt solution.; Less salty.

  Not a swap: A tenderloin sold enhanced with a salt solution.

These notes don't change the amounts, allergens or nutrition shown for this recipe.