Pork Fillet in the Air Fryer
Pork fillet is lean and tender, which is why it tends to turn dry and pale in an oven. Pork fillet in air fryer baskets cooks in about 18 minutes at 190 °C, with a lightly browned crust and a juicy centre. It needs only a quick rub, a short rest and a thermometer, and it slices into neat rounds that suit a weekday dinner or a Sunday lunch for two.
- Temperature
- 190°C
- Total time
- 33min
- Prep
- 10min
- Servings
- 4
- Core temp
- 70°C
- Per serving
- 167kcal
Why the air fryer works for pork fillet
Pork fillet in air fryer baskets suits the shape of the cut. It is a long, narrow muscle with almost no fat, so the oven often dries it out before the outside browns. The air fryer blasts it with hot air from every direction, which gives a light crust quickly, and the short cooking time keeps the middle juicy.
Because the fillet is thin, a whole one cooks in under 20 minutes and you can use a basket as small as 4 litres by cutting it in half if needed. For smaller, thicker slices, see pork medallions, and for larger cuts with a rim of fat, try pork loin steaks or a roast pork joint.
How to make pork fillet in the air fryer
Tap a time to start a timer.
- Trim Cut away the thin silvery membrane and any fat from the fillet with a sharp knife, as it shrinks and makes the meat curl. Tuck the thin tail end under and tie it with string so it cooks at the same rate as the thick end.
- Season Pat the pork dry with kitchen roll. Mix the oil, mustard, paprika, garlic, thyme, salt and pepper into a paste and rub it all over the fillet. If it is longer than your basket, cut it in half.
- Preheat Preheat the air fryer to 190 °C for .
- Cook Place the fillet in the basket and cook for , turning it a quarter turn every , so it browns on all sides. A thin fillet under 4 cm across needs only .
- Check and rest Push a meat thermometer into the thickest part. The FSA says pork should be cooked through with no pink meat, so take it out at 70 °C. Rest for under foil, then slice into 2 cm rounds.
Cooking times and temperatures
| Pork Fillet | Temperature | Time |
|---|---|---|
| Whole pork fillet, 450 gTurn every 5 minutes | 190 °C | 18 min |
| Thin pork fillet, 300 g | 190 °C | 14–15 min |
| Large pork fillet, 600 gCut in half to fit | 180 °C | 22–25 min |
| Pork fillet slices, 2 cm | 190 °C | 8–10 min |
| Marinated pork filletPat dry first | 180 °C | 18–20 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
Tips
- Pick a fillet of even thickness. Choose one that is about 4–5 cm across at the thick end. Very slim ones overcook easily.
- Season in advance. A rub applied 30 minutes before cooking flavours the surface, but add the salt just before cooking if you plan to leave it longer.
- Slice across the grain. Cut 2 cm rounds so the meat stays tender. Pour any resting juices over the slices.
Serving
Serve the slices with creamy mash, apple sauce and green beans, or with new potatoes and a mustard cream sauce (not dairy-free). Roasted carrots and broccoli cook alongside. Cold slices are good in a sandwich with chutney. Pork fillet in the air fryer also takes well to a quick pan sauce made with the resting juices, a splash of cider and a spoonful of mustard.
Storing and reheating
Leftover pork fillet keeps for up to 3 days in the fridge in a covered container. Reheat slices in the air fryer at 160 °C for 3–4 minutes, until they are steaming hot all the way through (75 °C). Do not reheat more than once.
Variations
- Bacon-wrapped: Wrap the fillet in 6 rashers of streaky bacon, secure with string and cook for 20 minutes at 180 °C.
- Honey and soy: Marinate for 30 minutes in 2 tbsp soy sauce, 1 tbsp honey and 1 crushed garlic clove, then pat dry before cooking (not gluten-free).
- Herb crust: Roll the mustard-coated fillet in chopped parsley, thyme and breadcrumbs before cooking (not gluten-free).
Troubleshooting
- The pork fillet is dry
- Lean fillet has very little fat, so a few extra minutes make a difference. Use a thermometer, stop at 70 °C and always rest the meat for 5 minutes before slicing.
- One end is overcooked and the other pink
- The fillet tapers. Fold the thin tail under and tie it, or cut off the last 3 cm and cook it separately.
- The crust is pale
- Pat the meat dry and rub it with oil and spices. A marinade that is wet will steam, so let any excess drip off first.
Frequently asked questions
How long does pork fillet take in an air fryer?
A whole 450 g fillet takes about 18 minutes at 190 °C, turned several times. Thin fillets take 14–15 minutes and larger ones up to 22 minutes.
What temperature should pork fillet be cooked to?
The Food Standards Agency says pork should be cooked through with no pink meat. A reading of 70 °C in the centre is safe and still juicy.
Is pork fillet the same as pork tenderloin?
Yes. Pork fillet, as it is called in the UK, is the same cut as pork tenderloin in American recipes. It is not the same as pork loin, which is larger and has a layer of fat.
Can you cook a marinated pork tenderloin in the air fryer?
Yes. Drain the marinade well and pat the surface dry, and cook at 180 °C for 18–20 minutes to stop the sugars burning.
Can you cook pork fillet from frozen in an air fryer?
It is better to defrost it first. If you must cook it frozen, use 170 °C for 28–30 minutes, and check that the centre has reached 70 °C.
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