Chimichurri Air Fryer Pork Tenderloin

Ready in 30 minutes, this Chimichurri Air Fryer Pork Tenderloin is succulent and delicious with bold Argentinian flavors! Paired with a charred corn and farro salad, this dinner is a weeknight win!

Course Dinner

Cuisine Air Fryer, Argentinian, Hispanic

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 724kcal

Author Karly Gomez

Equipment

air fryer

Ingredients

For the Dry Chimichurri Rub

1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon kosher salt
1 ½ teaspoons freshly cracked pepper
1 ½ teaspoons dried epazote
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon granulated onion
1 teaspoon red pepper flakes

For the Farro Salad

2 tablespoons olive oil divided
1 ½ cups farro
2 cloves garlic minced
3 tablespoons dry chimichurri rub
½ chimichurri sauce
1 ½ cups fresh corn kernels
1 cup red onion diced
1 cup roma tomatoes seeded and diced
kosher salt to taste
freshly cracked pepper to taste

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

Instructions

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.

Notes

*To make this dish in the oven, 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.
*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.

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