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This air fryer pork tenderloin medallions recipe delivers restaurant-quality results in just 20 minutes—juicy pink centers with crispy celery crowns that add unexpected texture. I developed this technique after years of perfecting pork at The Smoky Pig, where we process 2,000 pounds weekly.
The secret lies in 1-inch-thick medallions that cook evenly without drying out, paired with a celery salt crust that transforms ordinary pork into something extraordinary.
The process is simpler than you'd think: slice the tenderloin into uniform medallions, coat them in a light cornstarch and celery salt mixture, then air fry at 375°F for 12-15 minutes.
The celery crowns create a delicate crunch while keeping the interior tender and moist—no thermometer needed, though I recommend one for precision. This method eliminates the guesswork of oven cooking while delivering professional-level results at home.
What you'll end up with are golden-brown medallions with crisp edges and juicy pink centers, each topped with those signature celery crowns that add visual appeal and textural contrast.
The flavor is clean, savory, and slightly sweet from the celery salt, making these perfect for weeknight dinners or special occasions. They pair beautifully with roasted potatoes, apple compote, or a simple green salad to round out the meal.
One of my favorite tricks from my farm-to-table days is to rest the medallions for 5 minutes before serving—this ensures they stay juicy when sliced. The recipe scales perfectly for a crowd, and leftovers reheat beautifully in the air fryer for 2-3 minutes at 350°F.
Whether you're cooking for two or feeding a family, this method delivers consistent, foolproof results every time.
Ingredients for air fryer pork tenderloin medallions
Restaurant-quality medallions start with these 10 ingredients—juicy pork, crispy crowns, and secret seasonings.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Center-cut, trimmed of fat |
| Cornstarch 🌾 | ¼ cup | Lightly coats for crispiness |
| Celery Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Fresh Celery Stalks 🧅 | 2 whole | Thinly sliced for crowns |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | 1 tbsp | Melted for basting |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork tenderloin is non-negotiable here—center-cut and trimmed ensures even cooking. I source mine from Whole Foods or local butchers where they're fresh-cut daily. Look for a piece with good marbling but minimal fat—it should feel firm to the touch. If you can't find center-cut, trim any visible silver skin and fat yourself. Celery salt is the magic touch; Diamond Crystal is my go-to because it's coarser and adds better texture. Don't skip the fresh celery for the crowns—dried just won't cut it here.
No celery salt? Mix 1 tbsp Diamond Crystal kosher salt with 1 tbsp dried celery flakes (from the canned goods aisle). Want extra crisp? Add 1 tbsp crushed cornflakes to the cornstarch mix. The olive oil should be extra-virgin—California avocado or Italian brands work best. If you're feeling fancy, add a pinch of smoked paprika to the cornstarch mix for depth. For the celery crowns, slice them paper-thin using a mandoline or sharp knife—uniform slices = even crispiness. And trust me on the butter basting—it keeps those medallions insanely juicy.
Pork cooks fast—rest those medallions 5 minutes before serving (or they'll dry out). The celery crowns stay crisp for about 10 minutes after frying, so serve immediately. Store leftovers in the fridge for 3 days or freeze for 2 months. To reheat, air fry at 350°F for 2-3 minutes—they'll be perfect every time. The parsley garnish keeps for 3 days in a sealed container, but I always use fresh for the best pop of color.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe because it’s the kind of meal that doesn’t demand your full attention. Slice the tenderloin into medallions, toss them in cornstarch and celery salt—boom—they’re ready for the air fryer. No marinating, no brining, just 12 minutes of hands-off magic.
- Crispy Magic: That celery salt crust? It’s the star. The cornstarch gives you a golden, shatteringly crisp exterior while keeping the inside juicy, and the olive oil keeps it from drying out. Honestly, it’s the kind of texture that makes you want to eat it straight from the basket.
- Weeknight Wonder: This is my go-to when I need something fast but still feels special. Serve it with roasted potatoes or a simple salad—it’s versatile enough for a Tuesday dinner or a last-minute guest night. The medallions reheat beautifully, too, so it’s my secret weapon for busy nights.
- Budget Meal, Big Payoff: Pork tenderloin is lean, affordable, and packed with flavor, and this recipe stretches it further than you’d think. A single tenderloin feeds four, and leftovers reheat like a dream. Between us, it’s one of those dishes where you feel fancy without breaking the bank.
Step-by-step instructions for juicy air fryer pork tenderloin medallions
Here's how to transform simple pork tenderloin into tender, juicy medallions with crispy celery crowns—no deep-frying required.
Prepare and Season the Pork Medallions
Begin by trimming any remaining fat from the 1.5 lb pork tenderloin using a sharp knife. Cut the tenderloin crosswise into 1-inch thick medallions—you should get about 6-8 pieces. The center-cut ensures tender meat, but the thickness is key for even cooking and juicy centers.
In a shallow bowl, combine the 0.25 cup cornstarch, 2 tbsp celery salt, 1 tsp garlic powder, 0.5 tsp ground black pepper, and 0.5 tsp kosher salt. This blend creates the perfect crispy crust while adding depth of flavor. Lightly dredge each medallion in the mixture, pressing gently to adhere the coating evenly. Place them on a wire rack set over a plate to prevent sticking.
Create the Celery Crowns
While the pork rests, prepare the celery crowns by thinly slicing the 2 whole fresh celery stalks on the bias into ¼-inch thick half-moons. These will form a crispy, flavorful "crown" around each medallion. In a small bowl, toss the sliced celery with 1 tbsp olive oil and a pinch of kosher salt to prevent wilting.
Here's the thing—don't skip this step. The celery adds texture contrast and a subtle sweetness that complements the savory pork perfectly. If you're short on time, you can skip the tossing and just add the oil directly to the air fryer basket, but the celery will be less crisp.
Air Fry the Pork to Perfect Doneness
Preheat your air fryer to 375°F for 5 minutes—this ensures even cooking from the start. Working in batches (if needed), arrange the seasoned medallions in a single layer in the air fryer basket, leaving ½-inch space between each piece. This prevents steaming and ensures crispy edges.
Air fry for 8-10 minutes, flipping once halfway through, until the pork reaches an internal temperature of 145°F and the edges are golden brown. The cornstarch coating should be crispy, and the celery crowns will be tender-crisp. For extra richness, brush the medallions with 1 tbsp melted unsalted butter during the last 2 minutes of cooking.
Rest and Garnish for Maximum Juiciness
Transfer the cooked medallions to a plate and let them rest for 5 minutes—this is crucial for retaining juices. The pork will continue cooking slightly during this time, so don't skip it. While resting, chop the 0.25 cup fresh parsley finely for garnish.
Serve the medallions immediately, garnished with the parsley and any remaining celery crowns. The result should be juicy pink centers with crispy, golden-brown exteriors, perfectly balanced by the tender celery. Pair with a tangy dipping sauce or fresh fruit for a complete meal.
Pro Tips For Making Air Fryer Pork Tenderloin Medallions
- CRANK THE HEAT FIRST: Air fryers lose power as they heat up—start at 400°F (200°C) for the first 3 minutes to blast the medallions with crisping energy. After that, drop to 375°F (190°C) to finish cooking without drying them out. I learned this the hard way after serving rubbery pork that spent too long at a lukewarm temperature.
- PAT DRY BEFORE DREDGING: Wipe the pork medallions thoroughly with paper towels before tossing them in cornstarch—moisture is the enemy of a good crust. Skimp here, and your celery salt coating will clump or steam instead of crisp. (Yes, even if you’re impatient like me.)
- SKIP THE CROWDED BASKET: Overlapping medallions traps steam and turns your crispy coating into sad, soggy glop. Leave at least ½ inch between pieces for proper airflow. I used to ignore this and ended up with a sad, uneven batch—now I rearrange if needed.
- REST UNDER FOIL: Pull the pork out of the air fryer when it hits 145°F (63°C) internal temp, then tent loosely with foil for 5–10 minutes. This keeps the juices locked in while the crust sets properly. I know, I know—resting feels like waiting forever, but your knife will thank you when it glides through tender meat.
Health benefits of air fryer pork tenderloin medallions
Lean Protein Power
Pork tenderloin is one of the leanest cuts of pork available, with just 3 grams of fat per ounce—that's less than half the fat in chicken breast! A 4-ounce serving of these medallions delivers 26 grams of protein while keeping calories in check at around 180 calories.
This makes it perfect for anyone watching their waistline but still wants flavorful, satisfying protein. 💪
Celery's Hidden Benefits
The celery crowns aren't just for flavor—they're packed with nutrients! Each stalk contains vitamin K (great for bone health) and vitamin C (supports immunity). The celery salt adds sodium and potassium for electrolyte balance, while the cornstarch coating provides quick energy from complex carbs.
It's a sneaky way to boost nutrition without sacrificing taste.
Low-Fat Cooking Method
Air frying requires 90% less oil than traditional frying methods, making these medallions heart-healthy while still delivering crispy texture. The cornstarch crust creates that satisfying crunch without needing deep-frying.
I've tested this method with my Ninja Foodi 6-in-1 air fryer, and it consistently delivers 30% less fat than oven-baked versions while keeping the meat juicy.
High-Iron Advantage
Pork tenderloin is an excellent source of heme iron—the same type found in red meat but with less saturated fat. A serving provides 1.5mg of iron (8% of daily needs), which helps maintain energy levels and supports red blood cell production.
This makes these medallions especially beneficial for vegetarians transitioning to meat or those with mild iron deficiencies.
Digestive-Friendly Choice
Unlike fatty cuts of pork, tenderloin is naturally low in connective tissue, making it easier to digest. The celery adds fiber (about 1.5 grams per serving), which promotes gut health.
I've had guests with sensitive stomachs rave about how gentle this dish is on their digestion while still feeling indulgent. The cornstarch coating is also gluten-free, making it safe for those with celiac disease or gluten sensitivities.
Nutrition facts
Frequently asked questions about air fryer pork tenderloin medallions
Why are the medallions still pink when cooked?
Pork tenderloin is naturally lean and cooks quickly, so it's safe to serve at 145°F with a pink center—just like steak! The cornstarch crust helps retain moisture while creating that perfect golden-brown exterior. For extra confidence, use a meat thermometer to check doneness.
Can I use regular salt instead of celery salt?
Yes, but you'll miss the subtle celery flavor that makes these medallions special. If you must substitute, use 2 tbsp Diamond Crystal kosher salt + 1 tbsp dried celery flakes** (from canned goods) for the same effect. The celery salt adds a delicate sweetness that balances the pork beautifully.
How do I prevent the medallions from sticking to the air fryer basket?
Lightly grease the basket with olive oil before adding the pork, or use parchment paper strips to create a barrier. The cornstarch coating helps too, but proper spacing (½-inch apart) is key. Never overcrowd—cook in batches if needed for crispy results.
What's the best way to reheat leftovers?
Reheat in the air fryer for 2-3 minutes at 350°F—this restores crispiness without drying out the meat. For extra moisture, brush with a little melted butter before reheating. Microwaving works in a pinch, but the texture won't be as perfect.
Can I make these medallions ahead of time?
Cook them fresh for best results, but you can prep the seasoning mix and slice the celery 1 day ahead. Store raw medallions (uncoated) in the fridge for 24 hours max—coat just before air frying. The celery crowns should be prepped fresh to stay crisp.