Air Fryer Turkey Tenderloin
Air Fryer Turkey Tenderloin is made with turkey tenderloins, olive oil, rosemary, and smoked paprika; air fry at 375°F for 20 minutes until juicy and perfectly sliceable.
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Method
- 1
Pat tenderloins dry. Rub with olive oil.
- 2
Mix all seasonings and coat tenderloins evenly.
- 3
Air fry at 375°F for 18-22 minutes, flipping halfway, until internal temp reaches 165°F.
- 4
Rest 5 minutes. Slice into medallions.
- 5
Serve with cranberry sauce, green beans, and sweet potatoes.
Pro tip. Turkey tenderloin is the breast equivalent — lean, tender, and quick-cooking. Don't overcook past 165°F or it dries out. The rest period lets juices redistribute. Slicing into medallions after resting gives you the best presentation.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 36 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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