You can cook delicious meals without using oil or grease. And the best part is that you don’t even need to turn on the stove. Try this robust Air Fryer Pork Tenderloin with balsamic paired with root vegetables for a tasty dinner.
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In our house, pork is one of my favorite meats to make our meal plan with. I haven’t found a method of cooking nor a pork dish that I won’t eat and enjoy yet. Pork tenderloin is one of the leanest and most tender cuts of meats you’ll ever put on your fork.
Pork tenderloin is often confused for pork loin. Trust me, there is a difference! The tenderloin is a longer, more narrow cut of meat found at the backbone of the pig. A pork loin is cut from the back and is a wider, flatter piece of meat. Because the tenderloin is a smaller piece of meat, it’s not recommended to swap it for a loin cut.
This recipe was prepared with the Ninja AG301 Foodi 5-in-1 Indoor Grill with Air Fryer. Depending on the air fryer you use, you may need to adjust your settings, cook times, etc. Please refer to the cooking manuals that came with it.
Ingredients You’ll Need:
Red potatoes
Whole carrots
Red onion
Large cloves of garlic
Sea salt
Black pepper
Dried rosemary
Pork tenderloin
Extra virgin olive oil
Balsamic vinegar
Honey
Dijon mustard
Garlic powder
Onion powder
Italian seasoning
Baby arugula
Grape or cherry tomatoes
Parmesan cheese
How to Make the Pork Tenderloin and Root Vegetables:
Add potatoes, carrots, onion, and garlic to a large bowl. Pour in olive oil and season with salt, black pepper, and dried rosemary. Toss to combine and set aside.
Prepare the marinade/dressing by combining the olive oil, balsamic vinegar, honey, mustard, garlic powder, onion powder, and Italian seasoning in a container with a tight-fitting lid. Season with salt and black pepper, as desired, and cover tightly. Shake vigorously to combine and set aside.
Place the pork tenderloin in a gallon-size freezer bag and pour half the marinade/dressing on top. Reserve the remaining marinade to dress the side salad and drizzle over the pork before serving.
Seal the bag tightly and turn until the tenderloin is thoroughly coated on all sides. Marinate at room temperature for 30 minutes or place the bag in the refrigerator for several hours to overnight, turning several times throughout.
Pre-heat the air fryer to 400°F and set the timer to 25 minutes. When ready, add the pork tenderloin and arrange the seasoned vegetables around it in the basket, as shown. Close the lid and air fry for 10 minutes.
Meanwhile, combine the baby arugula, tomatoes, and shaved Parmesan in the same bowl used to season the vegetables. Drizzle some of the remaining marinade/dressing on top and season with salt and black pepper, as desired. Toss to combine and set aside.
After 10 minutes, turn the pork tenderloin and stir the vegetables so they cook evenly. Close the lid and air fry for another 8-10 minutes. Remove the pork tenderloin and place on a non-porous cutting board to rest for 5 minutes. Stir the vegetables and air fry for the remaining time.
Slice the pork and transfer it to a platter and arrange the vegetables around it. Serve immediately with the side salad and the remaining balsamic dressing drizzled over the pork. Enjoy!
More Pork Recipes to Try:
- Instant Pot® Balsamic Pork Tenderloin
- Instant Pot® Pulled BBQ Pork Sliders
- Pork Chops with Wild Rice Pilaf Skillet
- Creamy Mushroom Pork Chops
- 15 Bean Soup with Pork
- Tuscan Pork Chops with White Beans
- One-Skillet Honey Applesauce Pork Tenderloin
- Instant Pot® Pulled Pork Chili
- Instant Pot Pork Carnitas Bowls with Rice
- Smothered Mediterranean Pork Chops
- Bone-In Pork Chops with White Beans & Escarole
- Slow Cooker Pulled Pork Lettuce Wraps
- Crunchy Pecan Crusted Pork Chops
- Sheet Pan Boneless Pork Chops & Garlic Broccoli
- Instant Pot® Cocoa-Spiced Pork Roast
Air Fryer Balsamic Pork Tenderloin with Root Vegetables
You can cook delicious meals without using oil or grease. And the best part is that you don’t even need to turn on the stove. Try this robust Air Fryer Balsamic Pork Tenderloin paired with root vegetables for a tasty dinner.
Ingredients
- 1 lb. red potatoes, quartered
- 1 lb. carrots, cut into 1-inch pieces
- 1 medium red onion, cut in half and sliced
- 3-4 large cloves garlic, minced
- 2 Tablespoons extra virgin olive oil
- Sea salt and black pepper, to taste
- 2 teaspoons dried rosemary
- 1¼ lbs. pork tenderloin
Marinade/Dressing Ingredients:
- 2 Tablespoons extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 Tablespoons honey, preferably local
- 1½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- Sea salt and black pepper, to taste
Side Salad:
- 4 cups baby arugula
- 1 cup grape or cherry tomatoes, cut in half
- ½ cup shaved Parmesan cheese
Instructions
Add potatoes, carrots, onion, and garlic to a large bowl. Pour in olive oil and season with salt, black pepper, and dried rosemary. Toss to combine and set aside.
Prepare the marinade/dressing by combining the olive oil, balsamic vinegar, honey, mustard, garlic powder, onion powder, and Italian seasoning in a container with a tight-fitting lid. Season with salt and black pepper, as desired, and cover tightly. Shake vigorously to combine and set aside.
Place the pork tenderloin in a gallon-size freezer bag and pour half the marinade/dressing on top. Reserve the remaining marinade to dress the side salad and drizzle over the pork before serving.
Seal the bag tightly and turn until the tenderloin is thoroughly coated on all sides. Marinate at room temperature for 30 minutes or place the bag in the refrigerator for several hours to overnight, turning several times throughout.
Pre-heat the air fryer to 400°F and set the timer to 25 minutes. When ready, add the pork tenderloin and arrange the seasoned vegetables around it in the basket, as shown. Close the lid and air fry for 10 minutes.
Meanwhile, combine the baby arugula, tomatoes, and shaved Parmesan in the same bowl used to season the vegetables. Drizzle some of the remaining marinade/dressing on top and season with salt and black pepper, as desired. Toss to combine and set aside.
After 10 minutes, turn the pork tenderloin and stir the vegetables so they cook evenly. Close the lid and air fry for another 8-10 minutes. Remove the pork tenderloin and place on a non-porous cutting board to rest for 5 minutes. Stir the vegetables and air fry for the remaining time.
Slice the pork and transfer it to a platter and arrange the vegetables around it. Serve immediately with the side salad and the remaining balsamic dressing drizzled over the pork. Enjoy!
Notes
For faster weeknight prep, prepare the marinade/dressing the night before and marinate the pork in the refrigerator overnight. Turn the pork tenderloin several times while marinating to ensure it is evenly coated.
There will be some variation in cook time and instructions from one air fryer model to the next. Check recommended cook times and instructions for your specific unit and adjust accordingly.
The safe internal temperature for pork tenderloin is 145°F. Use an instant read meat thermometer to check for doneness while flipping at the 10 minute mark and adjust final cook time accordingly. Do not overcook.
For a nice presentation, cut the carrots and potatoes to approximately the same
size. This will help them cook evenly, as well.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 620Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 114mgSodium: 597mgCarbohydrates: 57gFiber: 7gSugar: 24gProtein: 46g
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