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.

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.

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Notes

• Doneness: Pull the pork at 145°F on an instant-read thermometer—it climbs a few degrees while it rests.
• Even potatoes: Halve any marble potatoes larger than a golf ball so they finish in the same 20 minutes.
• Make the rub ahead: The brown sugar, smoked paprika, onion, and garlic blend can be mixed days in advance and kept in a jar.
• Don’t crowd: Keep the pork on one side and the potatoes in a single layer so the air can circulate.
• Leftovers: Slice and refrigerate up to 3 days; the pork stays juicy reheated gently.

Why This Works

• Early salt: Seasoning the loin first and letting it sit lets the salt draw in and season the meat all the way through.
• Sugar rub caramelizes: The brown sugar and paprika press into the surface and caramelize in the hot air for a BBQ-style bark without a grill.
• Convection cooking: The air fryer’s moving heat crisps the potatoes and cooks the pork fast, so it browns before it can dry out.
• Resting matters: Ten minutes off the heat lets the juices redistribute, so they stay in the slices instead of running onto the board.