This juicy Air Fryer Pork Loin delivers restaurant-quality results in just 30 minutes from start to finish. With only 232 calories per serving and packed with 36g of lean protein, it’s a perfect weeknight dinner option for health-conscious food lovers.
The air fryer method ensures a perfectly cooked, tender center while creating an irresistibly crispy exterior – no complicated techniques required. Whether you’re new to air frying or a seasoned pro, this foolproof recipe guarantees impressive results every time.
Ingredients for Perfect Air Fryer Pork Loin
- Pork Tenderloin: 1.5 pounds, ideal for air frying
- Olive Oil: 1 tablespoon, helps seasonings stick and ensures moisture
- Brown Sugar: 1 tablespoon, creates beautiful caramelization
- Kosher Salt: 1 teaspoon, enhances overall flavor
- Paprika: 1 teaspoon, adds beautiful color and mild sweetness
- Garlic Powder: 1 teaspoon, infuses savory flavor
- Black Pepper: 1/2 teaspoon, brings subtle heat
Step-by-Step Cooking Instructions
- Preparation: Pat the tenderloin dry thoroughly – this ensures perfect seasoning adhesion
- Oil Coating: Massage olive oil all over the meat until evenly coated
- Seasoning: Combine spices in a bowl and generously coat the entire pork loin
- Air Fryer Prep: Place the seasoned pork in your air fryer basket
- Initial Cooking: Air fry at 380°F for 10 minutes to start the cooking process
- Final Cooking: Flip and continue cooking for 8-10 minutes until internal temperature reaches 145°F
- Resting: Let it rest for 5 minutes – this locks in all the flavorful juices
Cooking Tips for Perfect Results
Your air fryer pork loin will turn out amazing if you follow these simple tips! Remember not to skip patting the meat dry – this helps the seasoning stick better and creates a nice outer crust. Keep your meat thermometer handy and check the temperature at the thickest part. The target temp of 145°F/63°C will give you juicy, slightly pink meat in the center. The 5-minute rest after cooking is super important – it lets all those tasty juices settle back into the meat instead of running out when you slice it.
Easy Variations
Love to mix things up? Try these simple spice swaps! Replace the brown sugar and paprika with Italian seasoning and a pinch of red pepper flakes for a Mediterranean twist. Or go with a smoky flavor by using smoked paprika instead of regular paprika. If you’re watching your sugar intake, skip the brown sugar and add a bit more garlic powder and black pepper – it’ll still taste great!
Serving Ideas
This pork loin is so versatile! Slice it thin and serve it with roasted potatoes and your favorite veggies for a classic dinner. It’s also amazing on sandwiches – try it with some honey mustard and fresh greens. For a light meal, fan the slices over a big salad. The slightly sweet and savory flavors work really well with most side dishes, from rice pilaf to steamed green beans.
Storage and Leftovers
Got leftovers? Lucky you! Keep them in an airtight container in the fridge for up to 3 days. The cooked pork is super tasty cold in sandwiches or salads. To reheat, wrap portions in foil and warm them in your air fryer at 350°F for 3-4 minutes – this helps keep the meat moist. You can also freeze sliced portions for up to 2 months in freezer bags.
Air Fryer Pork Loin
Equipment
- Air Fryer
- Paper Towel
- Small Bowl
Ingredients
- 1.5 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Pat the pork tenderloin dry with a paper towel.
- Pour the olive oil over the roast and rub all over until completely covered.
- Add the brown sugar, salt, garlic powder, and black pepper to a small bowl. Stir until combined.
- Cover the pork loin with the spices.
- Place the pork in the air fryer basket.
- Cook in the air fryer at 380°F/190°C for 10 minutes. Flip the roast over and cook for an additional 8-10 minutes, or until the pork reaches an internal temperature of 145°F/63°C.
- Let the roast rest for 5 minutes before slicing.
