Turn a basic pork tenderloin into a show-stopping centerpiece with this easy chef technique. By using a braiding technique, you maximize the meat’s surface area to trap every ounce of smoky flavor, creating a perfectly caramelized BBQ crust while keeping the inside incredibly juicy!
The Secret to Maximizing Flavor on Pork Tenderloin
Pork tenderloin is famously lean and tender, but when you do this 1 simple chef technique, you’re instantly creating way more flavor. By slicing the meat into three strands, seasoning them, braiding them together, and then adding another layer of seasoning to the outside, you instantly create countless surfaces to trap flavor. These pockets capture the BBQ rub and sauce, locking in moisture while giving the air fryer‘s intense heat more surface area for that flavor to cling to.
Braiding is an old competition BBQ trick that pitmasters use to edge out the competition, but there’s no reason why you can’t create a showstopper in your own kitchen tonight! Let me show you just how easy it is!
While this is a showstopper on its own, I love serving it as a slider!
Air Fryer BBQ Braided Pork Tenderloin Ingredients
You don’t need a high-end steak budget to create a restaurant-quality meal. Pork tenderloin is cost-effective, and with a few simple pantry staples, you can transform it into a gourmet masterpiece.
- 2 Pork Tenderloins: trimmed and silver skin removed
- Seasonings
Chef Lori’s Pro Tip For Braiding
When braiding your pork strands, do not pull or stretch the meat tightly. Pork shrinks and tightens up naturally as it cooks. If you braid it too tightly while raw, the strands will pinch, swell, and potentially tear apart under the heat.
You want to bread it loosely but neatly, either tucking the ends underneath or securing with a toothpick.
How to Braid Pork Tenderloin
Braiding pork loin and tenderloin has been around for a while so I’m not taking credit for doing it first. It’s genius and truly a showstopper.
- Whisk together the seasonings and set aside. On a cutting board, pat the pork loins dry. Taking a sharp knife, cut each pork loin into 3 strips, but DO NOT cut to the end. Leave one end fully intact (leave about 1” intact).
- Once they are split, sprinkle each slice liberally with the seasoning mix. Flip the meat over and season the other side. You may have some seasoning left over, but that’s ok! Allow the meat to rest for about 20 minutes so the seasoning can melt into it.
- When it’s time to air fry, preheat the air fryer. Once it’s at temperature, lightly spray the bottom of the air fryer, then carefully place the braided pork tenderloin into the basket. My air fryer fits one braid each. Do not overcrowd. Drizzle about 1/2 of the olive oil over each braid, then sprinkle a little more seasoning on top. Set the timer for 16 minutes (if yours is bigger, you may need 19 minutes).
- Halfway through, carefully flip. At 16 minutes, open up the air fryer, flip again, and brush half of the BBQ sauce on each pork tenderloin. Pop it back into the air fryer for 2-3 more minutes or until the internal temperature reads 145°F (63°C). Carefully remove from the air fryer and allow to rest for 5-10 minutes.
Why You’ll Love This Recipe
You’ll love how this recipe redefines what a quick weeknight pork dinner can be!
- INCREDIBLE TEXTURE: The braided design creates maximum surface area for that amazing BBQ crust.
- HIGH PROTEIN: Pork tenderloin is as lean as skinless chicken breast, making this a healthy, high-protein meal.
- QUICK COOKING TIME: The air fryer cuts cooking time down significantly compared to an oven or smoker.
- ENDLESS LEFTOVER OPTIONS: Transform the leftovers into sliders, tacos, or a killer topping for a loaded baked potato.
How to Reheat Pork Tenderloin
- If it’s already sliced into medallions, go with the stovetop. Add a bit of butter or oil to a non-stick pan over medium heat. Add a splash of stock or juices, add the meat, cover to create steam, and cook for 2-3 minutes total, flipping halfway.
- Whole Tenderloin: Preheat the oven to 325°F (163°C). Place the pork in a baking dish with a bit of water. Cover tightly with foil and heat for 20-30 minutes, or until warmed through.
Braided Pork Tenderloin FAQs
- How do I keep the braid from coming apart while cooking? You don’t want to braid it too tight as pork shrinks as it cooks. You can soak toothpicks in water, then secure the ends of the braid to keep them intact.
- What internal temp should I look for? You are shooting for 145°F (63°C) at its thickest point, followed by a 3-5-minute rest.
- Can I make this ahead of time? Absolutely! You can slice, braid, and season it up to 24 hours in advance. Store it covered in the fridge.
- Can I use a standard pork loin instead of pork tenderloin? I would not recommend this recipe, as you risk the exterior of the loin drying out while the middle remains raw.
Substitutions
- Seasoning: Swap the BBQ seasoning below for Chupcabra Ribnoxious, Chupacabra A Fine Meat Rub, or your favorite BBQ seasoning
- The Glaze: Try honey mustard, asian teriyaki sauce, or a maple chipotle BBQ sauce.
Air Fryer Braided BBQ Pork Tenderloin Recipe
Upgrade dinner with this Air Fryer Braided BBQ Pork Tenderloin! Braiding the meat creates a perfectly caramelized crust while keeping the inside incredibly juicy. It looks like a gourmet competition dish, but it takes under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 2 Pork Tenderloins, silver skin removed
- 1 Tablespoon Olive oil, divided
- 3 Tablespoons light brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/4 –1/2 teaspoon cayenne
- 4 Tablespoons BBQ sauce
Instructions
- In a bowl, whisk together the light brown sugar, smoked paprika, oregano, garlic powder, mustard powder, black pepper, salt, onion powder, and cayenne. Set aside.
- On a cutting board, pat the pork loins dry. Taking a sharp knife, cut each pork loin into 3 strips, but DO NOT cut to the end. Leave one end fully intact (leave about 1” intact).
- Once they are split, sprinkle each slice liberally with the seasoning mix. Flip the meat over and season the other side. You may have some seasoning left over, but that’s ok! Allow the meat to rest for about 20 minutes so the seasoning can melt into it.
- When it’s time to air fry, preheat the air fryer to 400°F (205 °C). Once it’s at temperature, lightly spray the bottom of the air fryer, then carefully place the braided pork tenderloin into the basket. My air fryer fits one braid at a time. Do not overcrowd. Drizzle about 1/2 of the olive oil over each braid, then sprinkle a little more seasoning on top. Set the timer for 16 minutes (if yours is bigger, you may need 19 minutes).
- Halfway through, carefully flip. At 16 minutes, open up the air fryer, flip again, and brush half of the BBQ sauce on each pork tenderloin. Pop it back into the air fryer for 2-3 more minutes or until the internal temperature reads 145°F (63°C). Carefully remove from the air fryer and allow to rest for 5-10 minutes before slicing and serving. Store leftovers in an airtight container in the fridge for up to 3 days.
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