Air Fryer Marinated Pork Tenderloin Recipe

Preparation Time: 25 minutesCooking Time: 19 minutes

Make a delicious Marinated Pork Tenderloin with your Air Fryer. Serves 2.

You might think meat jam in a skillet will make it dry out, but this air fryer-marinated pork tenderloin proves precisely the opposite. The results are perfect. The sweet, salty, and aromatic marinade gives the pork tenderloin a slightly crunchy and salty appearance that perfectly complements a juicy and tender interior. Surprisingly, it is reminiscent of marinated roast pork. Feel free to use any marinade you like, but add a little sweetness to caramelize the outside. The honey in our marinade, for example, helps caramelize for the most delicious end product. Turning the pork during cooking ensures even browning. Leftovers are finely chopped and tossed in fried or grilled rice for sandwiches.

Air Fryer Marinated Pork Tenderloin Recipe 1


Before knowing the recipe, you should know the ingredients.

● Pork Tenderloin:

Pork tenderloin comes from the pork loin. It sits between the shoulders and hind legs as it is the weakest and most tender of the hog. Ribs, roasts, and loin cutlets are also from the same area. Pork tenderloin is one of the leanest cuts of pork like boneless and skinless chicken breast. Most cuts contain less than 10 grams of fat and contain protein, vitamin B6, riboflavin, thiamine, phosphorus, and niacin.

● Brine:

Brine gives excellent taste without being too salty. Pork is cooked tender, moist, and delicious every time. Brining pork, even for a short time, offers little room for increased willpower. If you overcook the meat for a minute or so, the saltwater will help keep the pork moist. After you put the pork in the brine, let it cool until ready to cook.

– Brine Recipe:

 It takes only 10 minutes to cook. All you have to do is take 6 cups water, 1/4 cup cider vinegar, 1/4 cup firmly packed brown sugar, 1 tsp. dried thyme, 1 tsp. juniper berries (optional), 1/8 tsp. red pepper flakes, 2 Tbs. kosher salt, 1 Tbs. freshly ground black pepper. Add all these ingredients in a bowl, stir until sugar and salt are dissolved. Use it immediately.

● Olive Oil:

Olive oil helps transfer the flavors of foods and spices, making them perfect for the mouth and satisfying the appetite. Its use enhances salty and sugary flavors without guilts because of its excellent properties (although if you’re trying to lose weight, you might not want to go overboard because, like all fats, this will provides nine calories per gram).

Extra virgin olive oil and virgin olive oil, while they look great, lose their flavor when heated, making them best for raw foods. Use them to harmonize spices in a dish, to enhance and build flavor, and to add body and depth. Olive oil also balances the acidity in acidic foods such as tomatoes, vinegar, wine, and lemon juice. Carefully treat olive oil and combine its flavors with the flavors of the other ingredients in dishes you carefully prepare.

In this recipe, Olive oil is used for marinating pork tenderloin.

● Garlic Powder:

Garlic powder has all the benefits of whole garlic as it is a powdered version of whole garlic. It adds nutrients to your diet. Garlic powder can be used in different ways, like:

  • It is used to flavor meats and vegetables and adds flavor to snacks such as baked beans and popcorn.
  • Garlic powder can be used in low-sodium cooking to create a lighter flavor.
  • Garlic powder can be spread on bread to make garlic bread, roasted garlic, canapes, crostini, and bruschetta.
  • Garlic powder is an excellent ingredient for dry massages and spice mixes.
  • The oil is often enriched with garlic powder, used as a flavoring in bread, vegetables, and pasta.
  • As a side dish, garlic powder is used to flavor tomato sauces, mayonnaise or sauces, salads, flavorings, spaghetti, stews, cucumbers, and many curry dishes.

– How to make garlic powder?

Garlic powder is made with the help of garlic cloves, which are dried and ground into fine particles. The taste is different from chopped garlic but still garlicky. It tastes sweeter and more explicit than new, and without the caramel scent you get from sautéed and roasted garlic.

● Black pepper:

Black pepper is widely used in cooking around the world. It is often called “KING OF SPICES”. Black pepper and its active ingredient, piperine, can have strong antioxidant activity, increase the absorption of certain nutrients and beneficial compounds.

The amount of black pepper commonly used in cooking and additives up to 20 mg piperine appears safe. However, black pepper can increase drug absorption and be used with caution when combined with some medications. Black pepper is a flexible ingredient that can be added to various recipes, including meat, fish, eggs, salads, and soups. Available at most grocery stores.

– How to make black pepper powder?

Making black pepper at home is very fresh and will make your cooking taste extraordinary. Its use on your plate is very fresh and makes the dish delicious.

The recipe is straightforward. Just follow these steps:

  • Dry the peppercorns until they are roasted well.
  • Cool completely.
  • Grind until powder formed.
  • Keep in a container.

Recipe, Ingredients, Tips and Nutritional information

Recipe: Air Fryer Marinated Pork Tenderloin Recipe


  • brine ingredients (optional)
  • 1.5 lb. (700 gram) pork tenderloin
  • 1 tablespoon (15ml) of olive oil
  • 1/4 teaspoon (1g) of black pepper
  • 1/4 teaspoon (2g) of garlic powder
  • 1/4 teaspoon (1.5g) salt (if not using a brine)


  1. Brine the tenderloin according to brining instructions.
  2. Take the tenderloin out of the refrigerator 20 minutes before cooking. Discard the brine and rinse the pork if it is salted.
  3. Remove the silver foil according to these instructions.
  4. Heat the fryer to 400 °F (205 °C)
  5. In a small bowl, combine the oil, black pepper, and garlic powder. If you haven't salted the pork, add the salt as well. Shake.
  6. Rub the oil mixture over the fillets.
  7. Place the steak in the frying basket and fold it if necessary.
  8. Cook for 10 minutes.
  9. Bake until the desired doneness, as indicated on an instant-read thermometer, at 145-160 °F (60 - 70 °C) recommended by the US Pork Board. It will take more than 8 to 15 minutes.
  10. Let it sit for at least 5 minutes before cutting it into 1/2 to 3/4 inch slices.
  11. Serve immediately.


If you don’t have a deep fryer, brown in a pan safe for a hot oven, transfer it to a 400 °F (205 °C) oven and bake until the core temperature reaches 145 °F (95 °C).


Prep. Time: 25mins

Cook Time: 25mins

Total Time: 50mins

Yield: 2 servings


Nutrients per serving:

  • Total Fat 7.2g – 9%
  • Cholesterol 110.6mg – 37%
  • Sodium 235.6mg – 10%
  • Total Carbohydrate 0.3g – 0%
  • Sugars 0g – 0%
  • Protein 35.7g – 71%
  • Vitamin A 0µg – 0%
  • Vitamin C 0mg – 0%

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