I received an air fryer for Christmas. I had been eyeing them for a couple of years, but never could make up my mind if they were worth the cabinet and counter space. The decision was made for me when I got one as a present. I have found it very useful, especially when I wanted to roast vegetables and didn’t want to turn on the oven. It does a wonderful job of roasting carrots, cauliflower, Brussels sprouts, or a single chicken breast.
The decision to try it with pork tenderloin was one of expediency. My usual method is sous vide, the pork emerges meltingly tender and delicious. But sous vide takes some time with setting it up, heating the water, and cooking the vacuum packed tenderloin. This time I wanted dinner on the table in less than an hour. A pork tenderloin in the air fryer cooks in 20-25 minutes, start to finish. It was delicious, although not as tender as sous vide. It is, however, a viable alternative.
I simply rubbed it with a Mexican style rub (use your favorite or anything you have on hand, even a package of taco seasoning) and roasted it at 400 degrees F for 20 minutes. The internal temperature should be 145 degrees F and I found my own tenderloin needed an additional 5 minutes. I turned it over at the midpoint of about 10 minutes.
Let is rest at least 5 minutes after cooking before slicing.
I will definitely use the air fryer again when crunched for time.