Ancho Chile Pork Tenderloin

By: Instant Culinary Team

Ancho Chile Pork Tenderloin
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
4 servings, air fry, chili powder, cook 16 min, easy, featured, freshly ground black peppercorn, ground cumin, honey, juice and zested, olive oil, orange, pork, pork tenderloin, prep 10 min, salt, weeknight meals

prep icon Prep Time
10 min
cook icon Cook Time
16 min

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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