Prep the tenderloin: Trim any silver skin from the pork. Slice into 4–6 even pieces about 1.5 inches thick. Place each piece between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until 1/2 inch thick. This helps them cook evenly and stay tender.
Season: In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and cayenne.
Sprinkle evenly over both sides of the pork pieces.
Set up the breading station: Put flour in one shallow bowl. In a second bowl, whisk eggs with Dijon mustard until smooth. In a third bowl, combine breadcrumbs (or panko) with Parmesan.
Bread the pork: Dredge each piece in flour, shaking off excess. Dip in the egg mixture, letting excess drip back into the bowl. Press into the breadcrumb mixture until fully coated. For extra crunch, let the breaded pieces rest for 5 minutes so the coating adheres.
Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp quickly.
Oil lightly: Spray or brush both sides of the breaded pork with cooking oil. Also lightly oil the air fryer basket to reduce sticking.
Cook in batches: Arrange the pork in a single layer, leaving space between pieces. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway. They’re done when the coating is golden and the internal temperature reaches 145°F (63°C).
Rest and serve: Let the pork rest for 3–5 minutes. This keeps the juices inside. Serve with lemon wedges, a simple salad, or on a bun with mayo, mustard, pickles, lettuce, and tomato.
