Prep the tenderloin: Pat the pork dry with paper towels. Trim any silver skin with a sharp knife so the seasoning can penetrate and the texture stays tender.

Make the rub: In a small bowl, mix 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon Dijon, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add 1 tablespoon finely chopped fresh rosemary and 1 tablespoon chopped fresh thyme (or 1 teaspoon each if using dried). Optional: stir in 1/2 teaspoon lemon zest or a pinch of red pepper flakes.

Season well: Rub the mixture all over the tenderloin, pressing it into every surface. Let it sit at room temperature for 10–15 minutes while you heat the air fryer.

Preheat: Set the air fryer to 400°F (200°C) for 5 minutes to get the basket hot. A preheated basket helps build a better crust.

Cook: Place the tenderloin in the basket, seam side down. Air fry at 400°F (200°C) for 10 minutes. Flip, then cook another 8–12 minutes, depending on thickness, until the center reaches 140–145°F (60–63°C) on an instant-read thermometer.

Rest: Transfer to a cutting board and tent loosely with foil. Rest 5–8 minutes. The temperature will rise a bit and the juices will redistribute.

Finish (optional): For extra gloss, brush with 1 teaspoon honey or a pat of butter while it rests. It adds shine and a subtle sweetness that balances the garlic and herbs.

Slice and serve: Cut into 1/2-inch medallions against the grain. Spoon any juices over the top. Serve with your favorite sides.