High ProteinGluten-Free

Pork

Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lb pork tenderloin, trimmed; 1 tbsp olive oil; Salt & pepper; 2 tbsp Dijon mustard; 2 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tsp smoked paprika; ½ tsp onion powder

4.6(3)

25 min

Time

400°F

Temp

290 cal

Cal

Serves

Ingredients

Pork

1.5 lb pork tenderloin, trimmed

1 tbsp olive oil

Salt & pepper

Herb Crust

2 tbsp Dijon mustard

2 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tsp smoked paprika

½ tsp onion powder

Equipment

Steps

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.

💡

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.

🎉

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Back

High ProteinGluten-Free

Pork

Herb-Crusted Pork Tenderloin

4.6(3)

25 min

Time

400°F

Temp

290 cal

Cal

Serves

Ingredients

Pork

1.5 lb pork tenderloin, trimmed

1 tbsp olive oil

Salt & pepper

Herb Crust

2 tbsp Dijon mustard

2 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tsp smoked paprika

½ tsp onion powder

Equipment

Steps

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.

💡

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.

🎉