Air Fryer Pork Tenderloin with Cranberry bbq Sauce

5 from 27 votes

Air Fryer Pork Tenderloin with Cranberry bbq Sauce

This simple air fryer pork tenderloin is drenched in a tart cranberry barbecue sauce. It’s tender and chuck full of flavor. It goes perfectly with many side dishes, and it's great to make ahead of time.

Prep Time10

Cook Time37

Total Time47

Course: Dinner, Lunch

Cuisine: American

Servings: people

Calories: 247kcal

Author: Maureen Celestine

Equipment

air fryer
Non-stick Sauce pan

Ingredients

2 lb Pork tenderloin
1 (14. oz) canned whole berry Cranberry sauce
½ cup Barbeque sauce I used hickory and brown sugar-based bbq sauce
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon kosher Salt
¾ teaspoon ground black pepper.
1 cup Cranberry juice
2 rosemary sprigs about 5 inches

Instructions

Whisk together the cranberry sauce, barbecue sauce, chili powder, garlic, salt, pepper, and cranberry juice in a medium bowl.
Remove 2 cups of the mixed sauce and set aside.
Place the pork in a ziplock bag and gently pour the remaining sauce from the medium bowl over the pork. Add the rosemary sprigs. Release any trapped air and seal the bag. Gently massage the bag to allow the marinade to stick to the pork.
Refrigerate for up to 4 hours or overnight.
Meanwhile, place the 2 cups of mixed sauce from earlier into a medium-sized non-stick saucepan. Bring to a boil over medium heat, reduce heat and simmer down covered for 17 minutes, making sure to stir frequently. Remove from heat and transfer into a bowl.
Set aside ¼ cup to baste the pork tenderloin.
Preheat the air fryer to 400°F. Allow it to heat up for 5 mins.
Spray the bottom plate of the air fryer with cooking spray (if needed)
Meanwhile, remove the pork tenderloin from the bag. Lay flat on a baking sheet or tray. Pat dry with a paper towel to remove any moisture.
Using a kitchen tong, place the tenderloin into the preheated air fryer basket. Cook for 20-22 minutes, turning once in between cooking times or until a food thermometer reads 145 ºF (if you don’t have a thermometer, cut a slice, there should be no pink in the center of the meat).
Baste the tenderloin with some barbecue sauce at 10-minute intervals.
Remove from heat and rest on a cooling rack for about 5 minutes before carving.

Notes

Take the pork tenderloin out of the refrigerator 20 minutes before cooking.
If you have a small airfryer, cut the tenderloin in half crosswise or bend it to fit perfectly.
Rest the pork on a cutting board for at least 5 minutes before cutting. This will allow the juices to redistribute.
You’ll Know the cranberry barbecue sauce is thickened when you draw a line across the back of a spoon, and the line remains visible.

**Please refer to the body of the post for step-by-step photo instructions.**

Nutrition