Air Fryer Pork Tenderloin with Garlic and Herbs
A whole pork tenderloin coated with a mustard-garlic rub and rosemary. A short cooking time keeps the meat juicy, while resting lets the juices redistribute inside.
- Time
- 32 min
- Serving
- 421 kcal
- Ingredients
- ≈ $2.56
- Protein
- 48 g
Ingredients
- 1 Pork tenderloinpack 500 g ≈ $5.00 220 g
- 2 Mustard 15 g
- 3 Garlic≈ $10.00 per kg 6 g
- 4 Fresh rosemarypack 20 g ≈ $2.00 3 g
- 5 Olive oil 8 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the tenderloin dry, remove any silver skin, and rub with salt and pepper.
Mince the garlic3 and finely chop the rosemary.
Mix the mustard, garlic3, rosemary, and olive oil.
Coat the tenderloin on all sides and let it sit for 5 minutes.
Place the meat in the air fryer basket and cook at 190 °C for 18–22 minutes, turning halfway through cooking.
Check for doneness: the inside should be about 70 °C and the outside should have a golden crust.
Transfer to a board, cover, and let rest for 5 minutes, then slice across the grain.
Tips
- Why it works
- Pat the tenderloin dry before coating it. A dry surface browns faster at 190 °C, and the mustard and oil stick to the meat better.
- Substitutions
- Replace fresh rosemary with 1 g dried. Swap olive oil for the same amount of sunflower oil, the roasting will not change noticeably.
- Common mistakes
- The most common mistake is overcooking. When sliced, the meat looks gray all the way through and gives almost no clear juice.
- Storing and reheating
- Keep cooked tenderloin in the fridge for up to 3 days. Reheat slices under a lid on low heat for 3–4 minutes, or in the air fryer at 160 °C for 4–5 minutes.
- Serve with
- Serve for dinner with mashed potatoes or a simple plate of sliced vegetables.
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