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Honey Garlic Pork Tenderloin Air Fryer

Honey Garlic Pork Tenderloin Air Fryer - Juicy, Sticky, and Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 to 1.5 lb pork tenderloin, trimmed of silver skin
  • 2 tablespoons low-sodium soy sauce (or coconut aminos)
  • 2 tablespoons honey
  • 1 tablespoon brown sugar (optional, for extra caramelization)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon Dijon mustard (optional, for tang and body)
  • 1/2 teaspoon smoked paprika (optional, for subtle warmth)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt (adjust based on soy sauce)
  • Red pepper flakes, to taste (optional, for heat)
  • 2 teaspoons cornstarch + 2 teaspoons water (optional slurry to thicken glaze)
  • Sesame seeds and chopped green onions, for garnish (optional)

Instructions
 

  • Prep the pork: Pat the pork tenderloin dry with paper towels. Trim any visible silver skin so the meat stays tender and cooks evenly.
  • Make the marinade: In a bowl, whisk soy sauce, honey, brown sugar (if using), garlic, vinegar, oil, Dijon, smoked paprika, pepper, salt, and red pepper flakes. Taste and adjust sweetness or salt as needed.
  • Marinate briefly: Place the pork in a zip-top bag or shallow dish. Pour in half the marinade and coat well. Reserve the other half for glazing. Marinate for 15–30 minutes at room temp, or up to 4 hours in the fridge. If chilled, let it sit out 15 minutes before cooking.
  • Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. Lightly oil the basket to prevent sticking.
  • Air fry, round one: Place the pork in the basket. Air fry at 380°F for 10 minutes.
  • Glaze and flip: Brush with some of the reserved marinade, flip, and brush the other side. Air fry another 6–10 minutes, glazing once more halfway through. Target internal temp: 140–145°F (60–63°C) at the thickest point.
  • Rest the meat: Transfer to a cutting board, tent loosely with foil, and rest 5–8 minutes. This keeps it juicy and lets it finish cooking gently.
  • Thicken the glaze (optional): Pour the remaining marinade into a small pan. Bring to a simmer. Stir in cornstarch slurry and cook 30–60 seconds until glossy. Never use raw marinade without boiling it first.
  • Slice and serve: Slice the pork into 1/2-inch medallions. Spoon the thickened glaze over the top. Garnish with sesame seeds and green onions if you like.