Herb-Crusted Pork Tenderloin
Herb-Crusted Pork Tenderloin features pork tenderloin, Dijon mustard, rosemary, and thyme; air fry at 400°F for 25 minutes until juicy with a crispy herb crust.
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Method
- 1
Pat tenderloin dry. Season generously with salt and pepper, then rub with olive oil.
- 2
Mix Dijon mustard, garlic, rosemary, thyme, smoked paprika, and onion powder into a paste. Spread evenly over the tenderloin.
- 3
Air fry at 400°F for 20-25 minutes, flipping halfway, until internal temperature reaches 145°F.
- 4
Rest for 5 minutes before slicing into medallions. Serve with roasted vegetables or a simple pan sauce.
Pro tip. Don't skip the 5-minute rest — it lets the juices redistribute so every slice stays moist. Pull at 140°F if you like slightly pink centers; carryover heat will bring it to 145°F.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 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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