Air Fried BBQ Pork Tenderloin with Roasted Potatoes

This pork tenderloin dinner is like a weeknight barbecue. The tenderloin retains its juice without a sear or marinade.
This goes well with potato salad and spicy baked beans.

I use an older model of this air fryer, but this is the newer version I recommend — it cooks faster, crisps better, and has the same reliability I love. You can check it out here.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (24 oz) Hormel Always Tender original pork loin filet
• 1 lb marble potatoes
• 4 tsp olive oil
• 3 tsp salt
• 1½ tsp pepper
• 2 Tbs brown sugar
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp rosemary

Directions

1. Salt and pepper the pork loin and set aside while you work the other steps.
2. Start preheating the air fryer at 400°F.
3. In a medium bowl, toss the marble potatoes with 2 tsp olive oil, 1 tsp rosemary, 1 tsp salt, and ½ tsp pepper.
4. In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, 1 tsp salt, and ½ tsp pepper.
5. Coat the pork loin with 1 tsp olive oil. Press the seasoning blend on all sides of the pork.
6. Place the pork loin on one side of the air fryer basket.
7. Pour the potatoes on the other side.
8. Cook for 20 minutes; use a spoon to stir the potatoes halfway through.
9. Let the pork rest 10 minutes before slicing and serving.

Notes

• Doneness: Pull the tenderloin at 145°F in the center—a probe thermometer beats guessing, and carryover heat finishes it during the rest.
• Even potatoes: Halve any marble potatoes larger than a golf ball so everything crisps in the same 20 minutes.
• Rub ahead: The brown sugar and spice blend can be stirred together days in advance and kept in a jar.
• Don’t crowd: Keep the pork on one side and potatoes in a single layer on the other so the convection air can circulate.
• Leftovers: Slice and refrigerate up to 3 days; the pork reheats gently without drying if you cover it.

Why This Works

• Sugar crust: Brown sugar and smoked paprika caramelize under the air fryer’s dry heat, mimicking a barbecue bark without a grill or marinade.
• Convection cooking: Fast-moving hot air roasts the potatoes and sears the pork surface at the same time, so one basket does two jobs.
• Rest the roast: Ten minutes off the heat lets the juices redistribute, so slicing doesn’t drain the tenderloin.
• Season early: Salting the loin first draws seasoning into the meat while you prep the rest.