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Side shot of sliced pork tenderloin with maple mustard sauce.

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Maple Mustard Air Fryer Pork Tenderloin

Slathered with maple mustard sauce, this easy 20-minute air fryer pork tenderloin comes out juicy and tender every time.
5 from 52 votes


  • 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


  • 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.


Here's what you'll need to brine:
  • 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