Air Fryer Pork Tenderloin Medallions with Rosemary and Garlic

These air fryer pork tenderloin medallions with rosemary and garlic cook fast, slice beautifully, and keep dinner feeling a little special without extra work.

Why This Air Fryer Recipe Works

Pork tenderloin is naturally lean and tender, so it’s a great match for the air fryer’s quick, even heat.

Slicing into medallions boosts surface area, which means more browned edges and less chance of overcooking the center.

Rosemary and garlic hold up well at higher heat, flavoring the meat without needing a heavy sauce.

Ingredients You’ll Need

• 1 pork tenderloin (about 1 to 1 1/4 pounds), silver skin removed
• 1 1/2 tablespoons olive oil
• 3 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary, crushed)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for color)
• 1 teaspoon Dijon mustard (optional, helps the herbs cling)
• Lemon wedges or a small pat of butter (optional finishing touch)

If your tenderloin is on the smaller side, start checking early. Thick medallions stay juicier; thin ones cook very quickly.

How to Make Air Fryer Pork Tenderloin Medallions with Rosemary and Garlic in the Air Fryer

1) Prep the pork. Pat the tenderloin dry, then trim off any silver skin. Slice into 1 1/4-inch medallions.

2) Season. In a bowl, mix olive oil, garlic, rosemary, salt, pepper, and smoked paprika (and Dijon, if using). Toss medallions until coated on all sides.

3) Preheat. Preheat the air fryer to 400°F for 3 minutes. Lightly oil the basket if it tends to stick.

4) Arrange. Place medallions in a single layer with a little space between them. Cook in batches if needed.

5) Air fry. Cook until browned with crisp edges and the center reaches your target internal temp (see time/temp section below), flipping halfway through.

6) Rest and serve. Rest 3–5 minutes before serving so the juices settle. Finish with a squeeze of lemon or a small pat of butter if you like.

Air Fryer Time and Temperature

Air fry pork tenderloin medallions at 400°F.

• 1 1/4-inch medallions: 8–10 minutes total, flipping at 4–5 minutes
• 1-inch medallions: 7–9 minutes total, flipping halfway

For best results, use an instant-read thermometer. Pull them when the thickest piece hits 145°F, then rest 3–5 minutes.

Because air fryers vary, start checking 2 minutes early the first time you make this recipe, especially if your basket runs hot.

Tips for the Best Results

• Dry the surface: Patting the pork dry helps the rosemary-garlic coating brown instead of steaming.
• Cut evenly: Similar thickness keeps the batch done at the same time.
• Don’t crowd: Space between medallions lets hot air circulate so you get browned edges.
• Flip with tongs: Turning halfway improves color on both sides and prevents uneven doneness.
• Rest before slicing: Even medallions benefit from a short rest for juicier bites.

Variations and Substitutions

• Garlic powder swap: If fresh garlic tends to darken in your air fryer, use garlic powder for a more even roast flavor.
• Italian-style: Replace rosemary with Italian seasoning and add a tablespoon of grated Parmesan after cooking.
• Honey mustard: Add 1 teaspoon honey plus the Dijon for a lightly sweet glaze-like finish.
• Spicy: Add 1/4 teaspoon cayenne or crushed red pepper flakes.
• No rosemary? Thyme or sage works well with garlic and pork.

If you want a pan-sauce vibe without a pan, toss the cooked medallions with a teaspoon of butter and any resting juices on the plate.

What to Serve With It

These medallions pair well with simple sides that can handle the rosemary and garlic.

• Air fryer roasted potatoes or baby potatoes
• Green beans, asparagus, or broccoli
• Simple salad with lemon vinaigrette
• Rice or couscous to soak up any juices

For another easy side idea, check Air Fryer Recipes.

Storage and Reheating

Store leftover medallions in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place in the air fryer at 350°F for 3–5 minutes, just until warmed through. Add a tiny splash of broth or a small pat of butter on top if they seem dry.

For more air fryer leftover tips, see Air Fryer Reheating Guide.

FAQ

How do I keep pork tenderloin medallions from drying out in the air fryer?
Cut them thick (around 1 1/4 inch), don’t overcrowd, and pull them as soon as they reach 145°F. The short rest after cooking matters too, since juices redistribute and the texture stays tender.

Can I cook frozen pork tenderloin medallions in the air fryer?
It’s better to thaw first for even seasoning and doneness. If you must cook from frozen, expect uneven browning and add time, checking frequently with a thermometer until the center reaches 145°F.

Why is my garlic burning?
Some air fryers run hot, and minced garlic can darken quickly at 400°F. Try using garlic powder, making the pieces a bit larger, or lowering the temp to 375°F and cooking slightly longer.

What internal temperature should pork tenderloin medallions be?
Aim for 145°F in the thickest medallion, then rest 3–5 minutes. An instant-read thermometer is the most reliable way to avoid overcooking.

Can I make these ahead for meal prep?
Yes. Cook, cool, and refrigerate in a sealed container. Reheat gently at 350°F in the air fryer so they warm through without getting tough.