Ancho Chile Pork Tenderloin


  • 2 tbsp ancho chili powder
  • 1 tbsp ground cumin
  • 1 tbsp salt
  • 1 tbsp freshly ground black peppercorn
  • 1 orange, juice and zested
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 ¼ lb pork tenderloin
  • Make the marinade. In a large mixing bowl, combine the chili powder, ground cumin, salt, black peppercorn, orange juice, orange zest, honey, and olive oil. Place the tenderloin in the mixing bowl and rub the marinade on all sides. Refrigerate and marinate for at least 2 Hours, or up to 36 Hours.
  • Preheat the Air Fryer to 400°F / 205°C. Shake off any excess marinade and air fry the pork tenderloin for 8 minutes.
  • Reduce the air fryer temperature to 325°F / 160°C. Air fry for another 5-8 Minutes, or until the internal temperature of the thickest part of the tenderloin reads 140°F.
  • Let the pork tenderloin rest for 10 Minutes before slicing. Cut into pieces and serve with your favorite side!
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