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Recipe from Simpler Savory

The recipe

Low Carb Air Fryer Pork Tenderloin

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
240

2× the original author values. Recipe yield: 4 servings.

calories
480

3× the original author values. Recipe yield: 4 servings.

calories
720
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 pound pork tenderloin — trim silverskin; 1 to 1.5 pounds
  • 1 teaspoon Dijon mustard — optional
  • 1 tablespoon avocado oil — or olive oil
  • 1 tablespoon unsalted butter — or ghee, for finishing; optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper — freshly ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme — crushed
  • 1/8 teaspoon cayenne pepper — optional, to taste
  • 1 tablespoon chicken broth — for gentle reheating, optional
  • 1 lemon — small squeeze over slices, optional

Instructions

  1. Place the pork tenderloin on a board and trim away the silverskin by sliding a small knife under the membrane and angling the blade up as you pull it off in one strip.
  2. Pat the tenderloin very dry with paper towels until the surface feels squeaky-dry to promote browning.
  3. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne (if using).
  4. Stir in avocado oil and Dijon mustard (optional) to form a loose, spreadable paste.
  5. Rub the paste all over the tenderloin, getting into seams so it’s evenly brick red and glossy.
  6. Preheat the air fryer to 400°F for 2 to 3 minutes.
  7. Lay the tenderloin in the basket seam side down and air fry at 400°F until the exterior is deep mahogany and the internal temperature reaches 140–145°F, about 18–22 minutes depending on thickness.
  8. If your air fryer browns unevenly, flip the pork once halfway through cooking.
  9. Transfer to a board, tent loosely with foil, and rest 8–10 minutes to let juices redistribute.
  10. Slice into thick medallions; a slight blush in the center is perfect when pulled at 140°F and rested.
  11. Melt a pat of butter over the warm slices for gloss and flavor, and add a small squeeze of lemon if desired.
  12. Serve with low carb sides like cauliflower mash, roasted green beans, or sautéed mushrooms.

Notes

Cool leftovers completely, then store sliced pork in an airtight container up to 4 days. For freezing, wrap slices tightly (parchment between slices helps) and freeze up to 2 months. Reheat gently in a skillet over low heat with a splash of chicken broth 2–3 minutes per side, or in the microwave at 50% power in short bursts to avoid drying out. Enjoy cold over salad for an easy meal.

Source: https://simplersavory.com/low-carb-air-fryer-pork-tenderloin/