Air Fryer Stuffed Pork Tenderloin Recipes

BEST DAMN AIR FRYER PORK TENDERLOIN

Steps:

• Mix all dry ingredients in a bowl.
• Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
• Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° - 160° F.
• When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

AIR FRYER PORK TENDERLOIN

Steps:

• In a small mixing bowl, combine all of the spices, salt, pepper, and oil to create a rub.
• Place the pork tenderloin on a cutting board and coat all over with the rub.
• Place in the air fryer basket and cook at 400°F for 20 minutes. Ensure the internal temperature reaches 145-160°F with a meat thermometer.
• Once done, remove the pork tenderloin from the air fryer, let it rest for 5 minutes before slicing it.

AIR FRYER PORK TENDERLOIN

Steps:

• Preheat the air fryer to 375 degrees for 5 minutes.
• Rub the pork tenderloin with the oil and season all sides with Italian seasoning, salt, and pepper.
• Place in the basket of your air fryer and cook for 20 minutes, flipping halfway through cooking, or until pork reaches 145-150 degrees.
• Let pork rest for 5 minutes.
• While pork is resting, whisk together the butter, garlic, onion powder, and parsley.
• Pour the garlic butter over the pork.
• Slice pork into 1-inch thick slices and serve.

AIR-FRYER PORK TENDERLOIN

Steps:

• Preheat air fryer to 375°. Trim silver skin from tenderloin if desired; pat dry. In a small bowl, stir together remaining ingredients; spread over tenderloin. Place in greased air fryer. Cook until a thermometer reads 145°, 18 to 20 minutes. Let stand 10 minutes before slicing.

AIR FRYER STUFFED PORK TENDERLOIN

Steps:

• Butterfly the pork tenderloin by slicing against the long edge almost all the way through to the other side. Leave a little bit so that it opens like a hot dog bun.
• Open the pork tenderloin so that it is inside facing up. Spread a layer of cream cheese on the inside of the pork. Add a layer of shredded cheddar cheese on top of the cream cheese.
• Carefully fold over the tenderloin and insert toothpicks to hold it closed. If your air fryer basket will not fit the entire tenderloin, slice it in half as I had to in the above photos. Brush Dijon mustard on the outside of the tenderloin.
• In a shallow dish, add panko, cayenne pepper, salt, and black pepper. Roll the tenderloin in the breadcrumbs and press them so that they stick.
• Add the pork to the air fryer basket and lightly spray the breadcrumbs with cooking oil.
• Set the temperature to 400 degrees Fahrenheit and the timer to 10 minutes. Carefully flip and lightly spray with cooking oil. Cook an additional 8-10 minutes until pork reaches 145 degrees and the cheese is melted on the inside.

AIR-FRYER STUFFED PORK CHOPS

Steps:

• In a large skillet, heat oil over medium-high heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside., Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Fill chops with bread mixture; secure with toothpicks if necessary. , Preheat air-fryer to 325°. Sprinkle chops with salt and pepper. Arrange in single layer on greased tray in air-fryer basket. Cook 10 minutes. Turn and cook until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 6-8 minutes longer. Let stand 5 minutes; discard toothpicks before serving.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).