Perfect Air Fryer Pork Tenderloin with Balsamic Marinade

Perfect Pork Tenderloin in the Air Fryer!

Another amazing air fryer recipe for you! I seriously love my air fryer (I have the Cosori 5.8QT). So many delicious recipes and a lot of them take half the time in the air fryer. This air fryer pork tenderloin recipe is a must-try!

The pork tenderloin is flavorful with a simple balsamic marinade and cooked to juicy, tender perfection in the air fryer in just 15-20 minutes. I will definitely be making it again!

What is pork tenderloin?

Make sure you have the right cut of pork. Pork tenderloin is like the filet mignon of pork! So tender and juicy…if cooked right. It is a long, narrow, boneless cut of lean pork that comes from the muscle that runs along the backbone. Pork LOIN is not the same, so look for the actual word “tenderloin” on the package.

Pork tenderloin is usually sold in a package with two tenderloins inside. Each tenderloin is usually about 1 to 1 1/2 pounds.

P.S. You can make pork chops in the air fryer too!

How to make the balsamic marinade…

Mix up the super simple marinade right in the bag. The ingredients are easy. You probably already have them on hand – balsamic vinegar, soy sauce (or coconut aminos), lemon juice, brown sugar, pepper, kosher salt, dried rosemary, onion powder, and garlic powder.

Shake the bag to mix, then add the tenderloin and roll it up so it can sit in the marinade for at least 30 minutes. The longer, the better, so you can let it marinate for as long as overnight, if possible. I let this one marinate for a few hours.

Cooking a marinated pork tenderloin in the air fryer can get a little messy, so I like to use a piece of air fryer parchment paper to help make cleanup a little easier. If you don’t use the parchment paper, use an oil spray or brush the basket with cooking oil to prevent sticking.

How long to cook pork tenderloin in the air fryer?

Get out your instant read thermometer! It is done when the internal temperature of the pork tenderloin reaches 145°F. Cooking time will vary depending on your air fryer and the size of the tenderloin, but it usually takes only 15-20 minutes of cooking time! Plan on letting it rest for 5 minutes before slicing.

Air fryer pork tenderloin with balsamic marinade is sure to be a family favorite! Easy, delicious, and even the picky eater likes it. I love serving air fryer potatoes with it!

Check out more of our favorite air fryer recipes!

Perfect Air Fryer Pork Tenderloin with Balsamic Marinade

The air fryer is awesome for a lot of recipes, including this balsamic pork tenderloin. Cooked to tender, juicy perfection and so easy!

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

• 1 pork tenderloin 1 to 1 1/2 pounds
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 1 ½ teaspoons pepper
• 1 teaspoon kosher salt
• 1 teaspoon dried rosemary
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Instructions

• Remove excess fat and silver skin from tenderloin.
• Add balsamic vinegar, soy sauce, lemon juice, brown sugar, pepper, kosher salt, rosemary, onion powder, and garlic powder to a gallon-size resealable bag. Shake to mix. Add tenderloin to bag, roll up to keep marinade on pork, and seal. Let marinate refrigerated for at least 30 minutes, or as long as overnight.
• Preheat air fryer to 400˚F/200˚C. Line air fryer with air fryer parchment paper or spray with cooking oil. Place tenderloin on parchment and air fry at 400˚F/200˚C for 10 minutes. Flip tenderloin, then cook another 5-10 minutes, until internal temperature reaches 145˚F/63˚C. Cooking time will vary depending your air fryer and size of tenderloin.
• Remove tenderloin when done and let rest for 5 minutes before slicing. Cut into 1/2-inch slices and serve.

Nutrition

Calories: 587kcal | Carbohydrates: 9g | Protein: 95g | Fat: 16g | Sodium: 1325mg | Fiber: 1g | Sugar: 8g

Recipe Source: Recipe Teacher