Succulent and flavorful, this Chimichurri Air Fryer Pork Tenderloin features bold Argentinian spices and is ready to serve in under 30 minutes! Paired with a punchy farro and charred corn salad, this dinner is a solid weeknight win, and utilizes the hottest new cooking item on the market: the air fryer!
Why Make This Dinner
There are so many reasons!
- ready in 30 minutes
- full of flavor
- easy to make
- accessible ingredients
What’s In This Air Fryer Pork Tenderloin Dinner?
A whole host of simple noms comprise this dish that you’re going to adore.
- pork tenderloin
- all zee spicezzzzzz
- fresh herbs
- onion and tomatoes
- lemony goodness
Why Pork Tenderloin?
Because it’s healthy! Did you know pork tenderloin is as lean as boneless, skinless chicken breast?
It’s also certified heart-healthy by the American Heart Association, and an excellent source of vitamins and minerals, so you really can’t go wrong with this tasty cut of meat.
I recommend cooking the pork tenderloin to a temperature of 145 degrees rather than 160, which has been certified safe by the USDA, resulting in the most tender and juicy pork you can possibly have. I’m maybe drooling right now. I’ll never tell!
What’s In This Chimichurri Recipe?
We are using a combination of chimichurri, a dry rub and a fresh, lighter sauce.
For the rub:
- dried oregano, basil, parsley, thyme
- dried epazote
- salt & pepper
- garlic powder
- granulated onion
- red pepper flakes
I love using freeze-dried herbs in this rub, so I usually grab some for the basil and parsley especially! You can also swap the epazote for bay leaf if you can’t source it from your Hispanic food grocer.
For the sauce:
- fresh cilantro & parsley
- fresh lemon juice & zest
- olive oil
- salt & pepper
What’s In The Farro Salad?
In addition to using the two chimichurri for the pork, we’re also using it in the farro salad! Use the dry rub during the toasting phase and the sauce after it’s cooked.
Char the corn and onions in a dry skillet before tossing with the tomatoes and seasoning with a bit of olive oil, salt and pepper. Top the farro with the corn and you’re golden!
How Do I Make This Air Fryer Pork Tenderloin?
I am a little obsessed with this recipe because of how easy it is!
All you have to do is coat your pork tenderloin with a thin layer of cooking spray and a hearty layer of the dry chimichurri rub and that’s pretty much it!
You pop it in the air fryer for 20 minutes, flipping it halfway through, and you’re done!
Air frying pork results in a nicely golden and crisp outside and a tender, juicy inside. It’s amazing, I swear.
Can I make this pork tenderloin in the oven instead?
- absolutely. Just sear the meat over medium-high in a skillet first, then roast at 450 degrees for 15-20 minutes or until the internal temperature of the tenderloin reaches 145 degrees.
Where can I find epazote?
- in the Hispanic section of your local grocery, a Hispanic grocery store, or online!
Can I make this dish gluten-free?
- of course! I recommend using brown rice.
Chimichurri Air Fryer Pork Tenderloin
- air fryer
For the Dry Chimichurri Rub
For the Farro Salad
For the Pork Tenderloin
- 1 ½ lbs pork tenderloin
- canola oil spray
- 5 tablespoons dry chimichurri rub
- ½ chimichurri sauce
For the Chimichurri Sauce
- ⅔ cup fresh cilantro minced
- ⅔ cup fresh parsley minced
- 2 tablespoons fresh lemon juice
- zest of one lemon
- 2 cloves garlic minced
- 3 tablespoons olive oil
- In a small bowl, whisk together the dry chimichurri rub seasonings. Heat a medium-sized pot over medium-high heat and add 1 tablespoon olive oil. Add the farro, garlic, and 3 tablespoons of the dry chimichurri rub. Toast the farro for 1 minute, stirring frequently, then add enough water to cover the farro by 2 inches and bring to a boil. Reduce heat to low and let simmer for 18-20 minutes, or until tender.
- While the farro cooks, pat dry the pork tenderloin. Lightly spray with cooking oil, then coat with remaining dry chimichurri rub. Place in the basket of an air fryer and cook at 400 degrees for 20 minutes, flipping the tenderloin halfway through, until it reaches an internal temperature of 145 degrees at the thickest portion. Remove from basket and let sit for 5 minutes before slicing.
- While farro and pork cook, heat a dry skillet over medium-high heat. Add the corn and red onion, then cover and cook for 5 minutes, or until veggies are charred, about 5 minutes. Remove from heat, add the tomatoes, then 1 tablespoon olive oil. Toss gently and season with salt and pepper.
- In a medium-sized bowl, combine all the fresh chimichurri sauce ingredients and whisk to combine. Add ½ of the fresh chimichurri to the cooked farro and toss to combine. Divide farro between 4 plates, then top with the corn mixture. Slice the pork tenderloin and divide between plates, topping each serving with remaining fresh chimichurri. Serve immediately.
*You can use bay leaf instead of epazote if you have trouble sourcing it.
*To make this dish gluten-free, substitute brown rice for the farro.