Juicy 20-Minute Air Fryer Pork Tenderloin Medallions Recipe

Name: Juicy 20-Minute Air Fryer Pork Tenderloin Medallions Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb pork tenderloin; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika

Author: lia

Published: November 7, 2025

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Oh my gosh – let me tell you about my weeknight superhero: air fryer pork tenderloin medallions. I discovered this trick during one of those crazy evenings when everyone was hungry and I had zero time. In 20 minutes flat? Juicy, perfectly seasoned pork with that irresistible slight crisp on the edges. No babysitting the stove, no messy cleanup – just toss those golden medallions onto plates with whatever sides we’ve got. After testing dozens of air fryer recipes (some disasters, let’s be real), this one’s my absolute go-to when life gets hectic but we still want something delicious. Trust me, once you try pork tenderloin cooked this way, you’ll wonder why you ever bothered with other methods!

Why You’ll Love These Air Fryer Pork Tenderloin Medallions

Listen, I’m not exaggerating when I say this recipe will change your weeknight dinner game. Here’s why it’s become my back-pocket lifesaver:

Crazy fast: From fridge to table in 20 minutes – even my teenager can’t finish his homework that quickly!
Minimal effort: Five basic ingredients you probably already have, plus that magical air fryer doing all the work
Juicy every time: No more dry pork disasters – the medallion shape guarantees perfect doneness
Busy-night hero: When soccer practice and work deadlines collide, this meal saves the day

Seriously, the first time I made these, my husband asked if I’d spent hours cooking. The secret? Letting the air fryer work its crispy, juicy magic while I poured myself a well-deserved glass of wine.

Ingredients for Air Fryer Pork Tenderloin Medallions

Here’s the beautiful part – you only need a handful of simple ingredients to make these incredible pork medallions. I’ve learned through trial and error (oh, the errors!) that keeping it basic lets the pork’s natural flavor shine. Here’s what you’ll grab:

1 lb pork tenderloin (trimmed of any silvery skin – that stuff gets tough)
1 tbsp olive oil (the good stuff if you’ve got it)
1 tsp salt (I use kosher – it sticks better than table salt)
1 tsp black pepper (freshly cracked if possible – makes a difference!)
1 tsp garlic powder (not garlic salt – we already added salt!)
1 tsp paprika (smoked paprika adds amazing depth if you’re feeling fancy)

See? Nothing fancy or hard to find. I keep these staples in my pantry at all times for last-minute dinners. Pro tip: if your pork tenderloin comes in a two-pack (they often do), just double everything and cook in batches – you’ll thank yourself tomorrow when leftovers become amazing sandwiches!

How to Make Air Fryer Pork Tenderloin Medallions

Alright, let’s get cooking! I promise this is so easy you’ll have it memorized after one try. Just follow these simple steps, and you’ll be biting into the juiciest pork medallions you’ve ever had.

Step 1: Prep the Pork

First things first – grab that beautiful pork tenderloin and pat it completely dry with paper towels. I can’t stress this enough – moisture is the enemy of good browning! Then, slice it into 1-inch medallions. My grandma’s old butcher knife is my go-to here – you want clean cuts, not squished meat. About 1-inch thick is perfect – thick enough to stay juicy, thin enough to cook through quickly. If some pieces are uneven, no worries – just cook the thicker ones a minute longer.

Air fryer pork tenderloin medallions - detail 1

Step 2: Season and Oil

Now for the flavor magic! Drizzle your olive oil over the medallions – I just use my hands to rub it all over. Then comes the spice mix: salt, pepper, garlic powder, and paprika. Don’t be shy – really coat each piece evenly. I like to arrange them in a single layer on a plate before seasoning so none get missed. Pro tip: let them sit for 5 minutes after seasoning – it helps the flavors sink in.

Step 3: Air Fry to Perfection

Preheat that air fryer to 375°F – yes, preheating matters for that perfect sear! Arrange the medallions in a single layer (no stacking!) with a little space between each. Cook for 5 minutes, then flip them – I love using silicone-tipped tongs to avoid scratching the basket. Cook another 5 minutes, then check the temp – 145°F is your golden number for juicy pork. They’ll continue cooking as they rest, so pull them at 140°F if you’re nervous. Let them rest 5 minutes (I know, the hardest part!) and dig in!

Air fryer pork tenderloin medallions - detail 2

Tips for the Best Air Fryer Pork Tenderloin Medallions

After burning more batches than I care to admit (okay, fine – at least three), I’ve learned some tricks that guarantee perfect pork medallions every single time:

Don’t crowd the basket: Give those medallions some breathing room! Overcrowding = steaming instead of crisping. Cook in batches if needed.
Use the right tools: Silicone-tipped tongs are my MVP – they flip without scratching your air fryer basket or shredding the meat.
Let it rest: I know it’s tempting, but those 5 minutes post-cooking make all the difference. The juices redistribute for maximum tenderness.
Check temps early: All air fryers run differently. Start checking at 8 minutes if yours runs hot – better safe than dried-out pork!

Follow these, and you’ll get that perfect golden crust with juicy pink centers every time. My kids now call them “mom’s fancy restaurant pork” – little do they know how easy they really are!

Ingredient Substitutions and Variations

One of the best things about this recipe is how flexible it is! Here are some of my favorite ways to mix it up when I’m feeling creative or need to work with what’s in my pantry:

Spice swaps: Not a fan of paprika? Try smoked paprika for a deeper, almost bacon-like flavor, or swap in chili powder for a little kick. If you’re out of garlic powder, a teaspoon of onion powder works great too.
Sweet twist: For a honey-glazed version, mix 1 tbsp honey with the olive oil before coating the medallions. It caramelizes beautifully in the air fryer!
Herb lovers: Add a teaspoon of dried thyme, rosemary, or Italian seasoning to the spice mix. Fresh herbs like chopped parsley or cilantro sprinkled after cooking add a bright finish.
Low-sodium option: Reduce the salt to ½ tsp and add a squeeze of lemon juice after cooking for extra flavor without the sodium.
Oil alternatives: If you’re out of olive oil, avocado oil works just as well. For a richer flavor, try melted butter – just watch the cooking time as it browns faster.

Don’t be afraid to experiment! The beauty of this recipe is that it’s a blank canvas. One of my favorite variations is adding a pinch of brown sugar to the spice mix – it creates this amazing caramelized crust that’s to die for. And if you’re feeling fancy, a quick pan sauce made with the drippings, a splash of white wine, and a pat of butter takes it to restaurant-level deliciousness. Honestly, the possibilities are endless!

Serving Suggestions for Air Fryer Pork Tenderloin Medallions

Okay, let’s talk about making this quick dinner feel special! These juicy pork medallions play so well with others. My go-to? A big scoop of garlic mashed potatoes and whatever veggies I can roast quickly while the air fryer works its magic. Here’s what we love:

Classic comfort: Creamy mashed potatoes (instant is fine – no shame here!) with a side of roasted green beans or Brussels sprouts
Light & fresh: A crisp arugula salad with lemon vinaigrette and shaved parmesan – perfect when you want something lighter
Weeknight fancy: Risotto (yes, the frozen kind that cooks in 5 minutes!) and roasted asparagus when I’m pretending I’ve got my life together
Kid-friendly: Mac and cheese (from the blue box, because some battles aren’t worth fighting) with apple slices – the sweet-tangy combo is weirdly perfect

Last night? I served them over microwaved rice with a drizzle of teriyaki sauce and called it “Asian-inspired” – the family gobbled it up. The moral? These medallions make anything feel like a proper meal!

Storage and Reheating

Confession time: I almost never have leftovers of these pork medallions because they disappear so fast! But when I do manage to save some (usually by hiding them behind the milk carton), here’s how I keep them tasting amazing:

First, let those beauties cool completely before storing – trapping steam leads to soggy pork sadness. I pop them in an airtight container (my trusty glass ones with the locking lids are perfect) and they’ll stay good in the fridge for 3-4 days. Need longer? Freeze them flat on a baking sheet first, then transfer to freezer bags – they’ll keep for 2-3 months.

Now, reheating is where most people go wrong. Microwave? Absolutely not unless you enjoy rubber! My magic trick: 2-3 minutes in the air fryer at 350°F brings back that perfect crispy exterior while keeping the centers juicy. No preheating needed – just toss them in straight from the fridge. If they seem dry (which rarely happens), spritz lightly with water or broth first.

Oh! And one more tip – leftover cold medallions sliced thin make incredible sandwiches. My current obsession? Toasted sourdough with garlic mayo, arugula, and those delicious pork slices. Lunch just upgraded!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, these are the good kind! While I’m no nutritionist (I’m just a mom who loves her air fryer), here’s the breakdown per serving based on my calculations and lots of label-checking:

Calories: About 210 per serving – perfect for when you’re watching portions but still want something satisfying
Protein: A whopping 30g! That’s more than half your daily needs in one delicious serving
Carbs: Just 1g (basically nothing) making these medallions keto-friendly without even trying
Fat: 9g total (only 2g saturated) thanks to that lean pork tenderloin
Sodium: Around 590mg – you can reduce this by cutting the salt in half if needed

Important note: These are estimates based on standard ingredients. Your exact numbers might vary depending on pork size or how much oil actually stays on the meat. But here’s what really matters – it’s wholesome, protein-packed fuel that keeps you full for hours without weighing you down. My fitness-obsessed brother calls these his “secret weapon” meals!

Common Questions About Air Fryer Pork Tenderloin Medallions

I’ve gotten so many questions about these pork medallions since I started making them (and bragging about them to anyone who’ll listen!). Here are the ones I hear most often, along with my tried-and-true answers:

Can I use frozen pork tenderloin?
Technically, yes, but I don’t recommend it. Frozen pork tends to release more moisture as it cooks, which can prevent that beautiful browning we’re after. If you’re in a pinch, thaw it completely in the fridge overnight, then pat it super dry before slicing and seasoning.

How do I prevent dryness?
Two words: temperature control. Overcooking is the #1 culprit for dry pork. Use a meat thermometer and pull the medallions at 145°F – they’ll continue cooking as they rest. Also, don’t skip the olive oil coating – it creates a protective barrier that locks in moisture.

Can I double the recipe?
Absolutely! Just cook in batches – overcrowding the air fryer basket leads to steaming instead of crisping. I usually do two batches back-to-back, keeping the first batch warm in a low oven while the second one cooks.

What if my medallions are different thicknesses?
No worries! Just arrange the thicker pieces toward the center of the basket where it’s hottest. You might need to pull the thinner ones out a minute or two early – that’s where that meat thermometer becomes your best friend.

Can I use a different cut of pork?
You can, but tenderloin is ideal because it’s lean and tender. If you try pork chops, look for boneless ones and adjust the cooking time since they’re usually thicker. Shoulder or loin cuts might need longer and could dry out more easily.

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