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.