Remove the pork tenderloin from its packaging. If it contains a silver skin, remove the silverskin. Many tenderloins come pre-trimmed of the silverskin.

Compare the length of your tenderloin to the size of your air fryer. If need be, cut the tenderloin in half. My air fryer is relatively small, so I cut my tenderloin in half.

In a measuring cup or a small bowl, mix together the avocado oil, liquid aminos, rice vinegar, pure maple syrup, minced garlic, Italian seasoning, and black pepper.

Pour the pork marinade into a large zip lock bag with the pork tenderloin. Seal the bag and refrigerate for at least 2 hours, ideally overnight.

When you’re ready to cook, preheat the air fryer to 400 degrees F for 3 minutes.

Use tongs to place the pork tenderloin in the air fryer basket. Air fry at 400 degrees F for 12 minutes.

Flip and air fry for another 3 to 5 minutes, or until the pork tenderloin reaches 145 degrees F. Insert a digital thermometer into the thickest part of the meat to check its internal temperature.

Do note that the exact cooking time depends on the weight of the tenderloin, and larger tenderloins may require more time. For this reason, I recommend using a meat thermometer to test for doneness.

Let the meat rest for 10 minutes before slicing.

Slice the pork tenderloin into rounds on a cutting board using a sharp knife. Serve with your favorite side dishes, and enjoy! I like serving pork with a green salad or green beans for a lighter meal, or I’ll include a pasta salad, rice pilaf, corn bread, or mashed potatoes if I feel a starch is necessary.