Slathered with maple mustard sauce, this easy 20-minute air fryer pork tenderloin comes out juicy and tender every time.

Sliced pork tenderloin on a wooden board with a bowl of mustard sauce and pinch bowl of fresh dill.

Air Fryer Pork Tenderloin: Because We Like It Easy!

Simple. Quick. Easy. Fast. Painless. Hasty.

This is how we want our dinners these days, correct?

Being able to dish out a home-cooked meal that is unfussy but of good quality is the goal.

This air fryer pork tenderloin is a great way to do just that. It’s full of cozy flavors, thanks to the spice rub and the maple mustard sauce, and it’s ready in just 20 minutes!

How to Cook Pork Tenderloin in an Air Fryer.

The method is super simple. If you’ve got a single basket air fryer like mine, all you have to do is set the pork loin down into the basket onto the crisper tray and go!

There’s no need to add water to the tray. The pork loin stays super moist, especially if you brine it, which I’ll talk about in further detail below.

But there are no tricks here. Cooking pork tenderloin in an air fryer really is as simple as that.

Dry-rubbed pork tenderloin in air fryer basket.

How Long to Cook Pork Tenderloin in an Air Fryer.

Like any meaty recipe, time will always depend on the size of the meat.

In this recipe I’ve used a 1 lb pork tenderloin which takes a total of 15-17 minutes to cook to an internal temperature of 145º F. A larger piece of pork closer to 1.5 lbs will take closer to 20 minutes.

Use your best judgement and remember that the goal is to get the internal temperature to 145º F.

Left photo: Bowl of spices and bowl of mustard sauce; Right photo: pork tenderloin with dry rub.

Simple Ingredients Make Us Happy.

Further to this being an easy recipe, the ingredient list is pretty basic. Pork goes with so many flavors—from sweet and smoky to tangy and fruity!

Here, we’ve gone with warm, sweet, and cozy. Maple syrup and mustard are incredible together, and slathered onto pork tenderloin, even better.

Here’s what you’ll need:

  • Pork tenderloin
  • Olive oil
  • Brown sugar
  • Dried Italian herbs
  • Smoked paprika
  • Sea salt
  • Cracked black pepper
  • Onion powder
  • Garlic powder
  • Dijon mustard
  • Old style whole grain mustard
  • Real maple syrup
  • Worcestershire sauce
  • Garlic

Interested in a Good Brine?

Brining meat is a fantastic way to tenderize it and ensure juiciness and flavor. It’s not a must, but once you start, you kind of can’t stop.

I brine my turkey every year—even my air fryer turkey breast gets a bath in the good stuff!

The amount of time you take to brine your meat depends on the weight of it. A pork tenderloin between 1-2 lbs is good to go for 1.5 to 2 hours.

You don’t want to over-brine your meat, because the solution will break down too much protein which will ruin the texture and quality.

See the recipe notes in the recipe card for more details on brining.

Dutch oven filled with brine, oranges, spices, and pork tenderloin.

How to Make Maple Mustard Air Fryer Pork Tenderloin.

If you’ve brined your meat, give it a good rinse under cool water and pat it dry with paper towels.

The brine solution is incredibly salty, which could result in a much too salty dinner if not rinsed prior to cooking!

  1. Mix all of the dry rub spices together in a bowl and set it aside.
  2. Now, mix all of the maple mustard sauce ingredients together in a bowl, and then set that aside.
  3. Preheat the air fryer to 400º F.
  4. Place the pork tenderloin onto a cutting board and pat it dry with some paper towels. Then drizzle a bit of olive oil on top. Give it a good rub all over.
  5. Sprinkle the dry rub over the pork tenderloin and rub it evenly all over, ensuring all sides are well coated.
  6. Pop the pork tenderloin into the air fryer and cook it at 400º F for 10 minutes.
  7. When 10 minutes is up, open the air fryer and brush a generous amount of maple mustard sauce over the top and sides of the tenderloin. Cook for another 5 minutes. Open the air fryer, and check the internal temperature. If you’re around 130-135º F, slather on a bit more maple mustard and cook it for another two minutes. I like to take my pork tenderloin out when it’s close to 140º F because it will continue to cook as it rests, bringing you to the perfect internal temperature of 145º F.
  8. When the pork is done, carefully transfer it to a clean cutting or serving board and let it rest for 5 minutes before cutting into it.
  9. After it’s rested, slice the pork into medallions and serve with a side of the maple mustard sauce and some fresh herbs for a nice pop of green and freshness.

Sliced pork tenderloin on a wooden board drizzled with mustard sauce.

Left photo: Pork tenderloin sliced on a cutting board; Right photo: Plate of sliced pork medallions on mashed potatoes and asparagus spears.

Useful Tools for This Recipe:

Recipe Tips + Tricks.

  1. For an extra juicy and tender pork tenderloin, brine it before cooking it in the air fryer. *See recipe card below for instructions.
  2. Cook the meat to an internal temperature of around 140º F and let it rest for 5 minutes before cutting into it. As the meat rests, it will continue to cook and reach that perfect internal temperature of 145º F.
  3. In this recipe, I mix Dijon and whole grain mustard for the sauce. You could pick one or the other and just double up if you prefer.
  4. If you like a smoky flavor, use liquid smoke instead of Worcestershire sauce in the maple mustard blend.

Have You Made This Recipe?

If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!

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Perfect Side Dishes for Pork Tenderloin:

Side shot of sliced pork tenderloin with maple mustard sauce.

Get the Recipe:

Maple Mustard Air Fryer Pork Tenderloin

Yield: 10 pieces
Prep Time: 10 minutes
Cook Time: 17 minutes
Brining (optional): 1 hour 30 minutes
Total Time: 27 minutes
Slathered with maple mustard sauce, this easy 20-minute air fryer pork tenderloin comes out juicy and tender every time.
5 from 129 votes
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Ingredients

  • 1 lb pork tenderloin

Dry Rub.

  • 1 TBSP brown sugar
  • 1.5 tsp smoked paprika
  • 1 tsp dried Italian herbs
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper

Maple Mustard Sauce.

  • 1/4 cup Dijon mustard
  • 1/4 cup old style whole grain mustard
  • 2 TBSP real maple syrup
  • 2 tsp Worcestershire sauce
  • 1 clove of garlic, grated to a paste or finely minced

Instructions 

  • In a small bowl, mix together all of the dry rub spices together until well blended; set aside.
  • In another small bowl, mix together all of the maple mustard sauce ingredients until combined; set aside.
  • Preheat the air fryer to 400º F.
  • Put the pork tenderloin onto a clean cutting board. Gently pat it dry with paper towels, then rub it down with a bit of olive oil on all sides.
  • Sprinkle the dry rub over the pork tenderloin and rub it all over, making sure it's even and that all sides are coated.
  • With tongs, place the pork tenderloin into the air fryer and cook it at 400º F for 10 minutes.
  • After 10 minutes, open the air fryer and brush a generous amount of maple mustard sauce over the top and sides of the tenderloin. Cook it for another 5 minutes, then open the air fryer and check the internal temperature. If you're around the 130-135º F mark, slather more maple mustard over the pork and cook it for another two minutes. I remove the pork when it's close to 140º F because it will continue to cook as it rests, bringing you to the desired internal temperature of 145º F.
  • When done, carefully transfer the pork to a clean cutting board or serving dish. Let it rest for 5 minutes before cutting into it.
  • Slice the pork into medallions and serve with a side of maple mustard sauce; sprinkle with some fresh herbs if you want.

Notes

Here's what you'll need to brine:
Ingredients:
  • 4 cups apple juice or cider, or water
  • 1/2 cup kosher salt
  • ⅓ cup brown sugar
  • Fresh herbs
  • Crushed garlic cloves, about six or so
  • Black peppercorns, about 1 TBSP
Dump the liquid (cider, juice, or water) into a medium-sized pot and heat over medium-high heat on the stove. Add the salt and sugar, and let it simmer, whisking often, until the salt and sugar have fully dissolved. Remove from heat and set it aside to cool.
Pop the pork tenderloin into a large pot or deep container. Once the brine has cooled, pour it over the tenderloin and add the herbs, garlic, and peppercorns. Cover and place in the fridge for about 1.5 to 2 hours.
When ready to cook the pork, remove it from the brine and rinse it under cool water. Pat it dry with paper towels, then place it on a cutting board. Season it, and continue on with the recipe as written.
Serving: 1piece, Calories: 81kcal, Carbohydrates: 7g, Protein: 9g, Fat: 2g, Cholesterol: 24mg, Sodium: 406mg, Fiber: 1g, Sugar: 4g
Author: Dana Sandonato