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Air Fryer Pork Tenderloin With Apple Chutney - Juicy, Fast, and Full of Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork Tenderloin: 1 to 1.5 pounds, trimmed of silver skin
  • Olive Oil: 1–2 tablespoons, for coating
  • Salt and Black Pepper: To taste (about 1.5 teaspoons salt, 1 teaspoon pepper)
  • Garlic Powder: 1 teaspoon
  • Onion Powder: 1 teaspoon
  • Smoked Paprika: 1 teaspoon (or sweet paprika)
  • Dried Thyme or Rosemary: 1 teaspoon
  • Brown Sugar: 1 teaspoon (optional, helps caramelization)
  • Apples: 2 medium, peeled and diced (Honeycrisp, Gala, or Granny Smith)
  • Onion or Shallot: 1 small, finely chopped
  • Fresh Ginger: 1 teaspoon grated (or 1/2 teaspoon ground ginger)
  • Garlic: 1 clove, minced
  • Apple Cider Vinegar: 1/4 cup
  • Brown Sugar or Maple Syrup: 2–3 tablespoons
  • Golden Raisins or Dried Cranberries: 2 tablespoons (optional)
  • Ground Cinnamon: 1/2 teaspoon
  • Ground Mustard or Dijon: 1/2 teaspoon
  • Pinch of Red Pepper Flakes: Optional, for heat
  • Salt and Pepper: To taste
  • Butter or Oil: 1 tablespoon for sautéing

Method
 

  1. Prep the pork: Pat the pork tenderloin dry with paper towels. Trim any silver skin for even cooking and better texture. Rub with olive oil.
  2. Season generously: In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, thyme or rosemary, and brown sugar if using. Coat the pork evenly on all sides.
  3. Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. A hot basket helps develop that flavorful crust.
  4. Air fry the pork: Place the tenderloin in the basket, leaving space around it. Cook for 10 minutes, then flip. Continue cooking 8–12 minutes, or until the thickest part hits 140–145°F on an instant-read thermometer.
  5. Rest the meat: Transfer to a cutting board and tent loosely with foil. Rest 5–10 minutes to keep the juices in. Target final temp around 145°F after carryover.
  6. Make the chutney: While the pork cooks or rests, set a small pan over medium heat with butter or oil. Sauté onion until soft, about 3–4 minutes. Add garlic and ginger; cook 30 seconds until fragrant.
  7. Simmer the apples: Stir in diced apples, vinegar, brown sugar or maple, raisins or cranberries, cinnamon, mustard, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, for 8–12 minutes until apples soften and the mixture thickens and turns glossy. Adjust sweetness, salt, or vinegar to taste.
  8. Slice and serve: Slice pork into 1/2-inch medallions. Spoon warm chutney over the top. Finish with a few cracks of black pepper and a sprinkle of fresh herbs if you like.