Asian Air Fryer Pork Tenderloin

Juicy and tender pork tenderloin cooks up perfectly in the air fryer and has so much flavor thanks to this simple Asian marinade. Serve it with rice and veggies or use it in my Thai Style CrunchSalad.

I use my Typhur Air Fryer (affiliate link) for this dish. It is one of my favorite appliances and it is such an upgrade from my old air fryer. It cooks everything perfectly and is so easy to clean. It even has a self cleaning feature. I also love that the cooking surfaces are coated with a non-toxic ceramic coating.

Typhur Dome 2 Air Fryer

Cheat Sheet: If you want an even easier option than making this simple marinade, I really like Kinder's Organic Teriyaki marinade and I use it when I need to save time. I just add a little Sambal to the marinade for heat!

Asian Air Fryer Pork Tenderloin

• 2 pork tenderloins (about 1 to 1.5 lbs each)

Marinade:

• 1/3 cup Tamari or soy sauce

• 1/4 cup Mirin (Japanese cooking wine found in the Asian food section of the grocery store)

• 2 Tbsp seasoned rice vinegar

• 2 Tbsp toasted sesame oil

• 2 Tbsp avocado or olive oil

• 2 Tbsp coconut sugar or brown sugar

• 2 garlic cloves, minced

• 2 Tbsp Sambal Oelek (hot chili sauce) or Sriracha sauce (or more if you like more heat)

• 1 tsp ginger paste, or grated frozen ginger *see ingredient note below

  
  

Optional Garnishes: sliced scallions and sesame seeds

1. Whisk all of the marinade ingredients together in a bowl. Put the pork tenderloins in a gallon-size Ziploc bag and pour the marinade over the top. Squeeze out as much air as possible and seal the bag. Refrigerate for at least 2 hours or overnight.

2. Preheat your air fryer to 400 degrees (about 5 minutes). Lightly spray the cooking surface with avocado, coconut, or olive oil. Shake off the excess marinade and place the pork tenderloins in the air fryer. Cook for 18 - 20 minutes, turning halfway through. Check for doneness at 20 minutes; the internal temperature should reach 145 degrees. Mine are usually perfect at 20 minutes, but smaller tenderloins will cook faster. If you like your pork a little more well-done, cook to 150 degrees before resting.

3. Rest for about 10 minutes before slicing and garinish with scallions and sesame seeds.

*I like to add ginger to my Asian marinades, but fresh ginger has powerful enzymes that can over-tenderize your meat or poultry, giving it a mushy texture. I keep a couple of pieces of peeled ginger in the freezer for marinades like this. Frozen ginger grates much easier on a microplane than fresh ginger does, and freezing it keeps the enzymes from over-tenderizing the meat. I also like to buy frozen ginger cubes when I see them at the market for recipes like this.

Dorot Frozen Ginger

Ginger Paste