Pork tenderloin air fryer style! It only takes 25 minutes and uses fresh ingredients! A juicy pork tenderloin with an easy cranberry orange chutney, perfect for a holiday meal or a Sunday dinner.
Three options for your spice rub/marinade. Remove tenderloins from package and pat dry with paper towels. Option 1 | Place them in a ziplock baggie and add orange juice, lemon juice, salt, pepper, onion powder, cayenne pepper and garlic. Seal and refrigerate up to 4 hours, but at least 30 minutes. Remove pork from fridge 30 minutes before cooking.Option 2 | Do a dry rub, brush pork tenderloins with oil, then sprinkle garlic, onion powder, salt, pepper and cayenne and rub all over tenderloins. If time, allow them to rest for 30 minutes, up to 4 hours (refrigerated). Option 3 | Do the above and air fry right away.
Make Date Cranberry Orange Chutney
Juice the oranges to get ½ cup, do the same with the lemons and place the juice in a small saucepan set over medium heat.
Once the juice starts to simmer, add the cranberries and allow them to cook for 5 minutes or until they pop.
Stir in the chopped dates and season with ¼ teaspoon salt, and ¼ teaspoon black pepper. Remove from heat and set aside.
Air Fryer Pork Tenderloin
Remove the pork from the marinade and pat dry the pork with a paper towel and brush with olive oil.
Preheat the air fryer to 400° F (205° C). Once the air fryer is ready carefully place the pork into the air fryer basket and bake for 15-20 minutes or until the internal temperature reaches 140-145°F.
Transfer pork to a cutting board, cover loosely with foil and let it rest for about 5-10 minutes before slicing. Any accumulated juices can be put into the saucepan with the cranberry chutney.
While the pork rests, reheat the cranberry chutney on low heat. Slice the pork and spoon the chutney over top, serving immediately.
Notes
Air Fryer Pork Chops: This recipe is also delicious with pork chops instead of tenderloins. Air fry at the same temperature, slightly reducing the cook time because it’s a thinner cut, flipping halfway through. Use an instant-read thermometer to check the internal temperature, ensuring it reaches 145° F. More Fruit: If you’d like, add more fresh fruit to the chutney, like diced apples. Spicy Chutney: A great way to add a hint of heat to the sweet and tangy cranberry chutney is to include red pepper flakes and chili powder or increase the cayenne pepper.Pork Tenderloin Cooking Temperature GuideFor medium rare pork tenderloin, cook until it reaches 145-150° F. Or, cook the pork between 150-155 degrees F for medium, 155-160° F for medium-well, or 160° F for well-done pork.Storage TipsFridge | Store leftover pork tenderloin in an air-tight container in the refrigerator for up to 4 days.Freeze | Air-fried pork tenderloin can also be frozen for up to three months in an airtight container or freezer-safe bag.How to reheat pork tenderloin (without drying it out)
How to reheat pork tenderloin medallions in the air fryer | Easy, slice into medallions if not already done so, preheat air fryer to 350° F (175° C) and lightly spritz pork slices with spray oil, air fry for 3-4 minutes until warmed through.
Reheat pork tenderloin in the oven | Place pork tenderloin in an oven-safe dish, loosely covered with aluminum foil, adding a little chicken broth or water to the bottom and bake for 20-30 minutes.
Rewarm pork tenderloin in skillet | Add a thin layer of oil and heat over medium heat until hot. Place the pork tenderloin, whole or in slices, in a single layer in the pan and promptly cover it with a lid. Rotate it periodically until thoroughly heated, ensuring you always keep it covered when not flipping.
Sliced Tenderloin: Flip it approximately every minute, and it should take around three minutes in total for half-inch slices.
Whole tenderloin: Turnevery two to three minutes; the process typically takes 12 to 15 minutes to complete.
Microwave: Not recommended, as microwaves tend to toughen meat as it reheats. If you must, place on a microwave-safe plate and heat in 30-second bursts until warmed. Be sure to cover with a damp paper towel and if possible add a little water or broth to the dish to help it from drying out.
Frozen pork tenderloin should be first thawed in the refrigerator overnight and then reheated the next day.