Best Damn Air Fryer Pork Tenderloin (2024)

FAQs

How do you keep pork from drying out in an air fryer? ›

Using oil in an air fryer is perfectly fine and helps the meat to remain moist and come out looking golden brown. However, a little oil in an air fryer does go a long way. With most cuts of pork, simply rubbing some oil into the meat will be all you need. You can use either regular olive oil or a spray oil.

Preheat your air fryer to around 350°F, or if your model has a reheat setting you can use that. Wrap the pork tenderloin in aluminum foil in a single layer. You can optionally add a bit of broth or butter for moisture. Place in the air fryer basket for 3-5 minutes, checking on it after 3 minutes.

Unlike thicker, fattier pork roasts, which can cook low and slow for hours to yield pull-apart-tender meat, leaner pork tenderloin is best cooked quickly at a high heat. Overcook it, and pork tenderloin will be chalky and chewy.

Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

It is safe to cook raw meat in the air fryer if it is fully defrosted, seasoned, and monitored. Some fully cooked foods, including chicken tenders or fries, can be placed frozen in the air fryer. However, with raw meat, it's recommended to thoroughly defrost to allow more even cooking and a tasty final product.

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Marinating meat and vegetables, like in Jamie's Kerala-style roast chicken or Sabrina Gidda's Masala-spiced lamb chops, soaking in buttermilk or yoghurt, or introducing flavoured butters into your cooking helps to keep things nice and juicy.

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

Is it better to cook a pork loin at 350 or 400? ›

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.

Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

Knowing how long to cook and the right beef tenderloin temperature is key to any tenderloin recipe. Timings are based on meat removed directly from the refrigerator. For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare (135°F) and 45 to 50 minutes for medium (150°F) doneness.

There's a simple solution to combat this: add a little extra oil or butter before heating. It may seem counter-intuitive to add something wet to the air fryer, which is traditionally a dry-heat cooking appliance, but that bit of moisture and fat will keep the meat basted and prevent it from losing its flavor.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.

But if the food in question doesn't need to lose moisture — like, say, a refrigerated piece of cooked steak or chicken — then as it cooks in the air fryer, it may start to dehydrate. One way to combat this is to lightly coat your meat in a thin layer of olive (or other) oil.

Marinating meat 24 hours prior to slow cooking or baking in general with some water covered with foil will keep the meat from drying out. A little water goes a long way. The juices that leave the meat as it cooks will keep it juicy. Always remember to wait 10 minutes after taking it out of the oven so it can set.