Air Fryer Pork Tenderloin

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  Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  Vinegar, Balsamic(15g)
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  Garlic(10g)
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  Rosemary, Fresh(15g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Olive oil(5g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper

Instructions

1. 1Pat the pork dry with paper towels. Using a thin, sharp knife, slip the blade underneath the silver skin (shiny membrane on the surface), cut one end free, then hold the loose end and gently pull upward while cutting it away from the meat with your other hand. Discard the membrane.
2. 2In a small bowl, whisk together the balsamic vinegar, minced fresh garlic, fresh rosemary, Dijon mustard, olive oil, salt, and pepper until combined.
3. 3Brush the marinade all over the pork, coating all sides evenly. Let marinate at room temperature for 15–30 minutes, or cover and refrigerate up to 1 day. If refrigerated, allow the pork to come to room temperature for 20 minutes before cooking.
4. 4Heat a large skillet over medium-high heat and add a thin coat of olive oil. Once shimmering, place the pork in the pan and sear for 3–4 minutes per side until golden brown on all surfaces.
5. 5Reduce heat to medium and continue cooking for 8–10 minutes total, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 135°F (the internal temperature will rise to 145°F as it rests).
6. 6Transfer the pork to a plate, cover loosely with foil, and let rest for 5–10 minutes.
7. 7Slice the pork crosswise into ½-inch-thick pieces and divide evenly into 2 airtight containers while still warm. Pour any accumulated pan juices over the top.