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Air Fryer Maple Dijon Pork Tenderloin

Pork tenderloin trimmed, rubbed with a maple-Dijon-herb glaze, and air fried in about 20 minutes to a caramelised crust and a juicy, faintly pink centre.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 1 pork tenderloin 1 to 1.25 lb, silver skin removed
  • 1-1.25 tsp kosher salt
  • 1/2 tsp black pepper
  • oil spray
For the maple Dijon glaze
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 2 garlic cloves minced
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1 tsp fresh rosemary or 1/2 tsp dried
  • 1/2 tsp smoked paprika

Equipment

  • Air fryer
  • Meat thermometer
  • Paper towels

Method
 

  1. Slide a knife under the silver skin and pull it off. Pat the tenderloin dry and season all over with the salt and pepper.
  2. Whisk the glaze ingredients. Rub half over the pork and rest it at room temperature 10 to 15 minutes while the air fryer preheats to 400°F.
  3. Air fry, tucked side down, 10 minutes. Brush on more glaze, flip, brush the top, and cook 6 to 10 minutes more, to 140 to 145°F in the thickest part.
  4. Rest 5 to 10 minutes tented with foil, then slice.

Notes

Remove the silver skin — it won't melt and it makes the meat tough and curled.
Pull at 140 to 145°F for juicy, slightly pink pork; carryover finishes it.
Don't skip the rest unless you like dry pork.