Air Fryer Pork Tenderloin with Mustard Glaze
Why this recipe works
- Fast cooking: Pork tenderloin is naturally lean and narrow, so it cooks quickly in the air fryer without a long oven roast.
- Balanced glaze: Dijon mustard and cider vinegar sharpen the honey, keeping the glaze bright rather than overly sweet.
- Big flavour, few ingredients: Garlic, smoked paprika and mustard give the pork a savoury, aromatic coating with very little prep.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the tenderloin rest for 5 minutes so the juices settle and the final texture stays moist.
- Best served soon after cooking: Slice just before serving and brush with the warmed reserved glaze for the glossiest finish.
Texture tips
- Use a thermometer: Pull the pork when the thickest part reaches 63°C (145°F); the temperature will rise slightly as it rests.
- Account for tapered ends: If one end is much thinner, fold it underneath before cooking so the tenderloin cooks more evenly.
Ingredient notes
- Choose tenderloin, not loin: Pork tenderloin is a small, lean cut that suits quick air-frying; pork loin is larger and needs a different cooking time.
- Trim the silverskin: Removing silverskin before seasoning prevents tough, chewy patches after cooking.
- Adjust the tang: White wine vinegar gives a cleaner, sharper finish, while apple cider vinegar keeps the glaze rounder and fruitier.
Make-ahead tips
- Mix the glaze ahead: The mustard glaze can be mixed in advance and kept chilled, then brushed on just before cooking.
- Reheat gently: Warm leftovers at 160°C (320°F) in the air fryer or in a saucepan with a splash of water to avoid drying out the slices.
- Freeze sliced leftovers: Freeze well-wrapped cooked slices, then defrost overnight in the fridge before reheating gently.
Equipment you'll need
Ingredients
Instructions
- Pat the pork dry and trim away any silverskin. Season all over with the salt, pepper and smoked paprika, then rub with the olive oil.
- In a small bowl, mix the Dijon mustard, honey and apple cider vinegar. Finely grate or crush the garlic and stir it in, then spoon out about one-third of the glaze into a separate bowl for finishing later.
- Brush the larger portion of glaze over the pork. Air-fry at 200°C (390°F) for 12 to 16 minutes, turning and brushing once halfway, until the thickest part reaches 63°C (145°F).
- Transfer the pork to a board and rest for 5 minutes. The temperature will rise slightly as it rests and the juices will settle.
- Tip the reserved glaze into a small saucepan and warm over a low heat for 1 to 2 minutes, just until glossy and slightly thickened; do not let it boil hard. Slice the pork and brush with the warm glaze to serve.
Recipe notes
Tips
- For the juiciest result, use a thermometer and pull the pork at 63°C (145°F), then rest it so it finishes cooking gently.
- If your tenderloin is thin at one end, fold that end under and secure with a cocktail stick so it cooks more evenly; remove before slicing.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a more textured glaze.
- Replace apple cider vinegar with white wine vinegar for a cleaner, sharper tang.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat slices gently in the air fryer at 160°C (320°F) for 3 to 5 minutes or in a saucepan with a splash of water until piping hot; avoid overcooking. Freeze sliced pork well wrapped for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 28min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Mustard
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