This is one of the simplest pork recipes you’ll ever make. Air-fried pork tenderloin is glazed with a bright, tart cranberry barbecue sauce. The pork turns out tender and full of flavor—an excellent choice for holiday dinners or a weeknight treat.
Serve this with roasted or sautéed squash, baked beans, mashed or roasted potatoes, or a crisp green salad for a balanced meal.
Reasons to love this Air Fryer Pork Tenderloin Recipe
Make ahead: Marinate the pork overnight or for several hours to deepen the flavor, then cook when you’re ready—perfect for busy holiday prep.
Simple and fast: Air frying shortens cooking time and is easy to manage, making this recipe ideal for weeknights or entertaining.
Versatile sauce: The cranberry barbecue sauce works as a marinade, a basting glaze while cooking, and a finishing sauce at the table. It also pairs nicely with poultry.
Great for the holidays: The tart-sweet cranberry BBQ elevates the tenderloin, making it a festive centerpiece for seasonal meals.
Ingredients
Key ingredients for this recipe:
- Pork tenderloin (see recipe card for quantity)
- Whole-berry cranberry sauce (canned)
- Barbecue sauce (a hickory and brown sugar style works well)
- Seasonings: chili powder, garlic powder, kosher salt, ground black pepper
- Cranberry juice: use 100% cranberry juice (not cocktail)
- Fresh rosemary for the marinade
Please refer to the recipe card below for exact ingredient measurements and nutrition details.
Variations
If cranberry BBQ isn’t your preference, try one of these alternatives:
- Italian rub: Olive oil with dried Italian herbs for a fragrant, savory profile.
- Jerk seasoning: A Caribbean spice blend for bolder, spicier notes.
- Asian-inspired: Combine soy sauce, rice wine vinegar, hoisin, and a touch of allspice for an umami-forward glaze.
- Dry rub: Use your favorite dry spice blend for a simple, hands-off approach.
Note: Substituting ingredients will change texture and flavor slightly, but these swaps are reliable ways to adapt the recipe.
Step-by-Step Instructions
The full method is shown in the recipe card below. Highlights of the process:
- Step 1: Whisk cranberry sauce, barbecue sauce, chili powder, garlic powder, salt, pepper, and cranberry juice in a bowl. Reserve some sauce for cooking and finishing.
- Step 2: Place the pork and most of the sauce into a zip-top bag with rosemary. Massage to coat, remove excess air, and refrigerate to marinate (up to overnight or up to 4 hours).
Step 3: Simmer the reserved sauce in a nonstick saucepan over low heat until slightly reduced and thickened (about 15–20 minutes), stirring occasionally. Reserve a small portion for basting.
Step 4: Pat the marinated pork dry and place it in a preheated air fryer. Air-fry at 400°F for roughly 20–22 minutes, turning and basting with the reduced sauce at intervals, until the internal temperature reaches 145°F. Rest the pork 3–5 minutes before slicing.
What to serve with this dish
Side ideas that complement the cranberry-glazed pork:
- Potatoes: Mashed, baked, or roasted potatoes or fries.
- Salad: A crisp green salad for freshness and texture.
- Rice: Garlic, vegetable, or cauliflower rice for a lighter option.
- Roasted vegetables: Cauliflower, squash, asparagus, carrots, Brussels sprouts, or broccoli.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze cooked tenderloin in a freezer-safe container or double-wrap in plastic and foil for up to 3 months.
- Reheat gently in a preheated oven or air fryer to avoid drying the meat; the microwave can be used for quick reheating but may affect texture.
Expert tips
- Remove the pork from the fridge about 20 minutes before cooking so it warms slightly and cooks more evenly.
- Pat the meat dry before air frying and rub with a little neutral oil to encourage even browning.
- If your air fryer is small, cut the tenderloin in half crosswise or gently bend it to fit the basket.
- Check internal temperature during the last 5 minutes of cooking—insert the thermometer into the thickest part for an accurate reading.
- Let the pork rest at least 5 minutes before slicing to keep it juicy.
- The cranberry barbecue sauce is ready when it coats the back of a spoon and a line drawn through it stays visible.
- Cook pork, roasts, and chops to an internal temperature of 145°F and allow a three-minute rest for safety and optimal tenderness.
Recipe FAQs
Marinate for at least 2 hours and up to overnight to maximize flavor penetration.
Pound with a meat mallet to break tough fibers, or use an acidic marinade (lemon juice, vinegar, or wine) for a short period to help tenderize.
A typical marinade includes an acidic element (vinegar, citrus, or wine), an oil, and flavorings such as herbs and spices.
Yes: bake in the oven until the pork reaches 145°F, pan-sear then finish in the oven, grill over medium heat, or adapt to an Instant Pot for braised variations.
Other holiday recipes to try
-
Smoky Nigerian Jollof Rice
-
Spiked Peppermint Hot Chocolate
-
Mini Turkey Pot Pies
-
Walnut Crusted Lamb Chops
The cranberry sauce is the star here—tart, glossy, and packed with savory notes that lift the pork. If you prefer to make your own whole-berry cranberry sauce, use a trusted homemade recipe and swap it in for the canned sauce.
If you try this recipe, please consider leaving a rating and sharing your experience in the comments. Your feedback is appreciated!
PEACE & LOVE
Maureen
📖 Recipe
Air Fryer Pork Tenderloin with Cranberry BBQ Sauce
Equipment
-
Air fryer
-
Non-stick saucepan
Ingredients
- 2 lb Pork tenderloin
- 1 (14 oz) canned whole-berry cranberry sauce
- 1/2 cup Barbecue sauce
- 1 tsp Chili powder
- 2 tsp Garlic powder
- 1 tsp Kosher salt
- 3/4 tsp Ground black pepper
- 1 cup Cranberry juice (100%)
- 2 Rosemary sprigs (about 5 inches)
Instructions
- Whisk cranberry sauce, barbecue sauce, chili powder, garlic powder, salt, pepper, and cranberry juice in a medium bowl.
- Remove about 2 cups of the mixed sauce and set aside to reduce for basting.
- Place the pork in a zip-top bag and pour the remaining sauce over it. Add rosemary, remove excess air, seal, and massage to coat. Refrigerate up to 4 hours or overnight.
- Place the reserved sauce in a medium nonstick saucepan. Simmer over medium-low heat, stirring often, for about 17 minutes until slightly thickened. Reserve 1/4 cup for basting.
- Preheat the air fryer to 400°F for 5 minutes. Spray or oil the basket if needed.
- Remove the pork from the bag and pat dry. Place in the air fryer and cook 20–22 minutes, turning once and basting with sauce at 10-minute intervals, until the internal temperature reaches 145°F.
- Remove from the air fryer and rest on a cutting board for about 5 minutes before slicing. Serve with additional sauce.
Notes
- Bring the pork to room temperature for 20 minutes before cooking for even results.
- If the tenderloin is too long for your air fryer, cut it in half crosswise or bend gently to fit.
- Rest the pork at least 5 minutes before slicing to keep it juicy.
- Sauce is thick enough when it coats the back of a spoon and a drawn line remains visible.
Nutrition
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Calories: 247 kcal