These air fryer pork tenderloin medallions cook fast, slice easily, and finish with a quick garlic butter that tastes like a steakhouse dinner at home.
Why This Air Fryer Recipe Works
Pork tenderloin is naturally tender and lean, so it’s ideal for high-heat air frying. Cutting it into medallions gives you more browned edges and a shorter cook time.
The garlic butter is added after cooking, so it doesn’t burn in the air fryer. You still get a rich, savory finish that coats every slice.
- Medallions cook evenly and quickly
- High heat encourages browning without deep frying
- Garlic butter melts into the hot pork for instant sauce
Ingredients You’ll Need
Keep it simple: a few pantry seasonings plus butter and garlic. Choose a pork tenderloin (not pork loin), usually 1 to 1 1/4 pounds.
- 1 pork tenderloin (about 1 to 1 1/4 lb), trimmed of silver skin
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for color)
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp lemon juice (optional, brightens the butter)
- 1 tbsp chopped parsley (optional)
If your butter is salted, reduce the pork seasoning salt slightly. Fresh garlic is best here since it’s only warmed through, not fried.
How to Make Air Fryer Pork Tenderloin Medallions with Garlic Butter in the Air Fryer
Start by trimming and slicing the tenderloin into even pieces so they cook at the same rate. Aim for 1 to 1 1/4-inch thick medallions.
- Trim silver skin from the tenderloin, then slice into 10–12 medallions.
- Pat dry with paper towels. Toss with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Preheat the air fryer for 3 minutes at 400°F (if your model preheats).
- Arrange medallions in a single layer in the basket, leaving space between pieces.
- Air fry, flipping halfway, until browned and the centers reach the right temp (see timing below).
- While pork cooks, melt butter in a small skillet or microwave-safe bowl. Stir in minced garlic (and lemon juice if using).
- Rest medallions 3–5 minutes, then spoon garlic butter over the top and finish with parsley.
Depending on your basket size, you may need two batches. Crowding causes steaming and softer edges.
Air Fryer Time and Temperature
Most medallions do best at 400°F for quick browning. Exact time depends on thickness, starting temperature, and your air fryer model.
- Temperature: 400°F
- Time: 8–11 minutes total
- Flip: at 4–5 minutes
Cook to internal temperature, not just the clock. Pork tenderloin is best when it’s just cooked through and still juicy; check the thickest medallion with an instant-read thermometer and pull it as soon as it’s done.
Resting matters here. Even a few minutes helps the juices settle so the garlic butter stays on the meat instead of pooling on the plate.
Tips for the Best Results
Little details make the difference between “fine” and “restaurant-style.” Focus on even slicing, dry surfaces, and not overcooking.
- Slice evenly: 1 to 1 1/4-inch medallions cook the most consistently.
- Pat dry first: less moisture means better browning.
- Don’t skip the flip: you’ll get better color on both sides.
- Rest before saucing: 3–5 minutes keeps the pork juicier.
- Add garlic to warm butter off-heat: it stays fragrant and doesn’t turn bitter.
If your medallions look pale, your basket may be crowded or your air fryer runs cooler. Cook in batches and add 1–2 minutes as needed.
Variations and Substitutions
This recipe is flexible as long as you keep the medallion thickness and high heat. Swap flavors in the butter or adjust the spice blend.
- Herb garlic butter: add rosemary or thyme to the melted butter.
- Spicy: add a pinch of red pepper flakes or cayenne to the seasoning.
- Honey garlic finish: whisk 1 tsp honey into the garlic butter.
- No butter: brush cooked medallions with olive oil and minced garlic, then rest.
- Different cut: pork loin chops can work, but they cook differently and may need a longer time.
What to Serve With It
These medallions are rich from the garlic butter, so simple sides work best. Think crisp veggies, fluffy starches, or something that can soak up extra butter.
- Air fryer green beans or asparagus
- Mashed potatoes or roasted baby potatoes
- Rice pilaf or buttered egg noodles
- Simple side salad with vinaigrette
Need another air fryer side? Air Fryer Recipes
Storage and Reheating
Store leftover medallions in an airtight container in the fridge for up to 3–4 days. Keep any extra garlic butter separate if you can, then warm and spoon it on after reheating.
To reheat in the air fryer, place medallions in a single layer and warm at 350°F for 3–5 minutes, checking early to avoid drying them out. For very thick pieces, add 1–2 minutes.
More reheating help: Air Fryer Reheating Guide
FAQ
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How do I keep pork tenderloin medallions from drying out in the air fryer?
Slice evenly, cook at 400°F, and pull them as soon as they’re done. Resting 3–5 minutes is key, and the garlic butter adds moisture and richness after cooking. -
Do I need to preheat my air fryer for pork medallions?
Preheating helps with browning, especially for lean meats like tenderloin. If your air fryer doesn’t preheat, just add 1–2 minutes to the cook time and watch color and temperature. -
Can I cook frozen pork tenderloin medallions in the air fryer?
It’s better to thaw first so the seasoning sticks and the centers cook evenly. If you must cook from frozen, expect uneven browning and plan on a longer cook time; check temperature carefully. -
Why is my garlic butter tasting sharp or bitter?
Garlic can turn bitter if it gets too hot or browns. Stir minced garlic into warm melted butter off-heat, then spoon it on the hot pork so it gently mellows. -
How many medallions can I cook at once?
Cook only as many as fit in a single layer with space between them. Overcrowding causes steaming and less browning, so plan on two batches for larger tenderloins or smaller baskets.
