📝 About This Recipe
Experience the luxury of a perfectly seared steak with the lean, tender profile of pork tenderloin, all achieved in the convenience of your air fryer. These medallions are treated with a sophisticated dry rub of smoked paprika and dried herbs before being finished with a decadent melted garlic-butter glaze. The air fryer creates a beautiful golden crust while keeping the interior incredibly juicy and pink, turning a weeknight meal into a gourmet affair.
🥗 Ingredients
The Pork
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and cut into 1.5-inch thick medallions)
- 2 tablespoons Olive Oil (extra virgin)
Signature Dry Rub
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Smoked Paprika (for a subtle wood-fired flavor)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
Garlic Butter Glaze
- 3 tablespoons Unsalted Butter (melted)
- 2 cloves Fresh Garlic (very finely minced)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Remove the pork tenderloin from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
Pat the pork tenderloin completely dry with paper towels; moisture is the enemy of a good crust.
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3
Slice the tenderloin into rounds (medallions) approximately 1.5 inches thick. Use the palm of your hand to gently press them into uniform circles.
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4
In a small bowl, whisk together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, and oregano.
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5
Place the pork medallions in a large mixing bowl and drizzle with the olive oil, tossing to coat every surface thoroughly.
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6
Sprinkle the dry rub over the pork and use your hands to massage the spices into the meat until well-coated.
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7
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure the basket is hot when the meat hits it.
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8
Arrange the medallions in the air fryer basket in a single layer, leaving at least half an inch of space between each piece for air circulation.
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9
Air fry at 400°F for 5 minutes. While they cook, whisk together the melted butter, minced garlic, and lemon juice in a small bowl.
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10
Flip the medallions over using silicone-tipped tongs to avoid piercing the meat and losing juices.
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11
Cook for an additional 4-6 minutes. Use an instant-read thermometer to check the thickest medallion; you are looking for an internal temperature of 140°F (60°C) for a perfect medium.
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12
Once the target temperature is reached, remove the medallions immediately and place them on a warm plate.
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13
Brush the garlic butter mixture generously over the hot pork and tent loosely with aluminum foil.
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14
Allow the meat to rest for 5 minutes. This is crucial as it allows the juices to redistribute throughout the meat.
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15
Garnish with fresh parsley and serve immediately while the butter is still glistening.
💡 Chef's Tips
Do not overcook; pork tenderloin is very lean and can become dry if it goes past 150°F. Always use a meat thermometer for precision rather than relying solely on time. If your air fryer is small, cook in two batches rather than crowding the basket. For a spicy kick, add 1/4 teaspoon of cayenne pepper to the dry rub. Ensure the garlic is minced very finely so it flavors the butter without providing a harsh raw bite.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the extra garlic butter. Pair with air-fried asparagus or roasted broccolini for a light, healthy meal. A crisp Sauvignon Blanc or a light Pinot Noir complements the herbs and pork beautifully. For a hearty option, serve over a bed of wild rice pilaf with toasted almonds. Add a side of apple chutney for a sweet and savory flavor contrast.