Ready in 20 minutes, these Air Fryer Pork Medallions are so quick and easy, and turn out incredibly tasty with very little effort! By using a small amount of oil, a light dusting of cornstarch and fragrant dried herbs and spices, this recipe creates a moisture seal that locks in juiciness and all those savory flavors. The air fryer works its magic at 400F, cooking the outside of the pork tenderloin slices to golden perfection while keeping them tender and juicy in the middle. This recipe requires no marinating and no fuss, just perfectly cooked pork that's ready to impress in less time than it takes to set the table!
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Table of Contents
Minimal effort and budget friendly
These pork medallions are the ultimate 'busy day' solution! I always keep a multi-pack of tenderloins from Costco in the freezer, individually vacuum sealed and ready to thaw. This saves me time and money!
After a long workday, this recipe is a total breeze - just slice, season and air fry. Since there is no marinating, you can get this on the table in 20 minutes and still enjoy tender and juicy results! I usually pair this pork with mashed potatoes or rice and green beans, but it's just as good with a simple side salad.
Ingredient notes and substitutions
You only need basic ingredients to make this pork tenderloin recipe! (For the full set of ingredients, scroll to the recipe card below).
- Pork tenderloin - You'll need just one pork tenderloin (1 - 1 ½ pounds), cut into 1-inch slices. You should get about 12 slices from a tenderloin.
- Oil - The recipe doesn't call for a lot of oil, but 1 tablespoon is essential to help lock in moisture and keep this lean pork juicy.
- Seasoning - It's a simple mix of salt, pepper, onion powder, garlic powder, smoked paprika and Italian seasoning. (It's the same seasoning mix I use for my juicy air fryer chicken cutlets recipe).
- Cornstarch - And, just like my chicken recipe, I like to mix a little cornstarch into the seasoning to coat the pork slices and help seal in the juices.
Helpful tips before you get started
- Trim any excess fat and remove the silver skin. This is the thin membrane of connective tissue on the surface of the pork. It can be tough when cooked, so I recommend cutting it off.
- Cut into even slices. This ensures the pork cooks evenly. I cut the pork tenderloin into 1-inch slices. If you cut it thinner, the slices will cook faster.
- Don't overcrowd the air fryer. You want hot air to circulate around the pork slices so they cook quickly and evenly. I have a 5.8 quart air fryer and was able to air fry all 12 slices at the same time. If you have a smaller air fryer, you will need to air fry the pork in 2 batches.
- Don't overcook. Since pork tenderloin is lean, it will dry out quickly if overcooked. I prefer mine cooked to 160F, so I air fry it for 9 minutes. If you prefer it cooked to 145F, check it after 7 minutes. I use an instant read thermometer to check for doneness.
How to cook pork medallions in the air fryer
You only need 10 minutes to prep and 7-9 minutes to air fry!
Frequently asked questions
The USDA recommends that pork is cooked to 145F with a 3 minute rest period. In Canada, the recommended safe temperature is 160F. At 145F, the pork may have a slight touch of pink. If you prefer pork well done, cook it to 160F and use a meat thermometer to check the internal temperature.
I like to pop them back in the air fryer at 350F for 3-5 minutes, or until just heated through. Be careful not to air fry for too long as they will dry out.
Sure! You can coat the whole tenderloin in oil and the cornstarch/seasoning mixture and air fry at 400F for 18-22 minutes. Let rest for 10 minutes before slicing into medallions. (For a spicier seasoning option, you can check out this air fryer pork tenderloin recipe).
More pork recipes
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Air Fryer Pork Medallions
Ingredients
- 1 pork tenderloin, about 1 - 1.5 pounds (cut into 1-inch slices)
- 1 tablespoon olive oil
- 1 ½ teaspoons cornstarch
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together the cornstarch, Italian seasoning, smoked paprika, garlic powder, onion powder, salt and pepper.
- Add the sliced pork tenderloin to a large bowl and coat with the tablespoon of oil.
- Sprinkle the seasoning mixture over the pork slices and gently rub it into the flesh until all the pieces are well coated.
- Place the pork slices in a single layer in the air fryer basket, leaving a bit of space in between each one to ensure even cooking.
- Air fry at 400F for 7-9 minutes, or until the internal temperature reaches 145F. (See note #4). There is no need to flip the pieces over while cooking.
Notes
- Trim any excess fat and remove the silver skin. This is the thin membrane of connective tissue on the surface of the pork. It can be tough when cooked, so I recommend cutting it off.
- Cut into even slices. This ensures the pork cooks evenly. I cut the pork tenderloin into 1-inch slices. If you cut it thinner, the slices will cook faster.
- Don't overcrowd the air fryer. You want hot air to circulate around the pork slices so they cook quickly and evenly. I have a 5.8 quart air fryer and was able to air fry all 12 slices at the same time. If you have a smaller air fryer, you will need to air fry the pork in 2 batches.
- Don't overcook. The USDA recommends that pork is cooked to 145F with a 3 minute rest period. In Canada, the recommended safe temperature is 160F. At 145F, the pork may have a slight touch of pink. If you prefer pork well done, then cook it to 160F and use a meat thermometer to check the internal temperature.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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