Garlic Herb Air Fryer Pork Tenderloin (Juicy & Easy Weeknight Dinner)

 

Juicy Garlic Herb Air Fryer Pork Tenderloin made with a simple butter, Dijon, and paprika rub. An easy weeknight dinner ready in about 20 minutes with incredible flavor.

Garlic Herb Air Fryer Pork Tenderloin (Juicy & Easy Weeknight Dinner)

I’m still discovering new things to make in my air fryer, and wondered how a pork tenderloin would turn out.  Upon doing some research I found that others loved the results.  So I decided to create a recipe using my Williams Sonoma Garlic Herb mix in a wet rub for the tenderloin and ended up with the BEST Garlic Herb Air Fryer Pork Tenderloin.  It's definitely going in to my rotation.

I’ve cooked pork tenderloin a lot of different ways over the years—roasted in the oven, grilled outside in the summer, even sliced into medallions for quick skillet dinners. But making it in the air fryer might be one of the easiest and most reliable methods I’ve found.

The pork cooks quickly, the outside develops a beautiful seasoned crust, and the inside stays tender and juicy. A simple garlic herb butter rub with Dijon and a touch of paprika gives the pork rich flavor without overpowering it.  I served it with roasted zucchini but any potato/rice or vegetable side dish will work beautifully.

It’s the kind of recipe that feels just a little special, but it’s simple enough to make on a busy weeknight. And once you see how easy it is, you might find yourself reaching for pork tenderloin at the grocery store a little more often too.

Enjoy!

Ingredients

This recipe keeps things simple while building layers of flavor with a quick wet rub.

Pork Tenderloin -  A lean, tender cut of pork that cooks quickly and stays juicy when rested properly.

Butter -  Adds richness and helps the seasoning adhere to the pork.

Olive Oil -  Keeps the rub smooth and helps the exterior brown nicely in the air fryer.

Garlic Herb Seasoning -  I used Williams Sonoma's blend here.  This is the best blend I've seen and the blend is vibrant green.  The ingredients are all fresh.  Here they are: Dehydrated garlic, salt, black pepper, rosemary, parsley, marjoram, basil, oregano, thyme, green onion.

Dijon Mustard -  Adds a subtle tang and depth that balances the butter and herbs.

Paprika -  Provides a gentle smoky warmth and beautiful color.

Black Pepper -  Rounds out the seasoning with a little bite.

(Exact measurements are in the recipe card below.)

-- Let’s Make It Together

This recipe comes together quickly, and the air fryer makes it almost effortless.

Start by preheating the air fryer to 400°F while you prepare the pork. Trim any silver skin if needed and pat the tenderloin dry so the seasoning sticks well.

In a small bowl, stir together the melted butter, olive oil, garlic herb seasoning, Dijon mustard, paprika, and black pepper until smooth.

Rub the mixture over the entire pork tenderloin so it’s evenly coated. If you have time, let it sit for 10–20 minutes to deepen the flavor.

Place the pork in the air fryer and cook at 400°F for 16–20 minutes, flipping halfway through cooking.

Remove the pork when it reaches 140–143°F, then let it rest for 5–10 minutes before slicing. This keeps the meat tender and juicy.

-- Perfecting the Cooking Process

The single most important step in this recipe is letting the pork rest after cooking. Pork tenderloin is a lean cut of meat, and resting allows the juices to redistribute throughout the meat instead of running out when you slice it. Even five minutes makes a noticeable difference, turning a good pork tenderloin into one that’s perfectly juicy and tender.

-- Add Your Touch

Once you make this recipe once, it’s easy to adjust it to your own taste.

You could add a little lemon zest to the rub for a brighter flavor, or stir in a pinch of crushed red pepper flakes if you like a bit of heat.

Fresh herbs work beautifully here as well. A sprinkle of chopped parsley, thyme, or rosemary over the sliced pork adds freshness and color.

And if you enjoy a richer finish, brush the pork lightly with a little melted butter just before serving.

Set the Mood

If you'd like to create a whole atmosphere while enjoying this great meal see my tips below to set a wonderful mood!

If you’re looking for more easy dinners that feel just a little special, here are a few favorites from my kitchen:

• Garlic Herb Chicken Bowl - using the same Garlic Herb Blend
• Zesty Lemon Butter Pork Chops
• Creamy Lemon Herb Pasta Primavera
• Garlic-Lemon Pork Medallions with Farro and Kale

These are the kinds of recipes that make weeknight cooking feel simple, flavorful, and something to look forward to.

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Before You Start

Do I need to preheat the air fryer?
Yes. Preheating helps the pork start cooking immediately and gives the outside better color.

What temperature should pork tenderloin be cooked to?
Remove the pork from the air fryer at 140–143°F. After resting, it will rise to the recommended 145°F.

Can I make this in advance?
You can mix the rub ahead of time and store it in the refrigerator. The pork is best cooked fresh.

How should leftovers be stored?
Store sliced pork in an airtight container in the refrigerator for up to 3 days.

What’s the best way to reheat it?
Warm slices gently in a skillet with a small splash of broth or water to keep the pork from drying out.

 

 

 

Slow Cooker Chicken Tortilla Soup (Bold Flavor, Easy Prep)

 

This slow cooker chicken tortilla soup is bold, cozy, and easy to make with simple ingredients and hands-off cooking. Perfect for chilly days when you want big flavor without extra work.

Slow Cooker Chicken Tortilla Soup (Bold Flavor, Easy Prep)

Lately here in California, the weather can’t seem to make up its mind. One day it feels like spring — sunny skies, open windows, and afternoon walks — and the next, it’s cold, gray, and pouring rain like winter never left.

And on those dreary, rainy days, all I want is something warm, comforting, and waiting for me at dinnertime.

That’s exactly why this slow cooker chicken tortilla soup has become one of my favorites.

It’s the kind of recipe you can throw together in the morning, let simmer quietly all day, and come back to later when the house smells amazing and dinner is basically done. Almost hands-off cooking — but with a big, bold payoff.

Between the fire-roasted tomatoes, warm spices, tender chicken, and cozy broth, every spoonful is full of flavor. Add a handful of crispy tortilla strips and your favorite toppings, and suddenly it feels like you put in way more effort than you actually did.

If you love comfort food that doesn’t require standing over the stove, this soup is for you.

Ingredients

This soup is made with simple pantry staples, but when they come together, the flavor is anything but basic.

Each ingredient plays a role in building a rich, comforting broth that tastes like it simmered all day — because it did.

• Chicken Breasts - Lean, tender, and perfect for slow cooking until they fall apart.

• Onion & Garlic - The flavor base that gives the soup depth and warmth.

• Black Beans - Add heartiness and extra protein.

• Fire-Roasted Tomatoes - Bring a subtle smoky flavor that makes the broth taste richer.

• Fresh Cilantro - Adds brightness and freshness

• Chili Powder & Cumin - Create that classic tortilla soup warmth.

• Chicken Broth - Forms the base of the soup and carries all the flavors.

• Bell Peppers & Corn - Add color, texture, and natural sweetness.

• Corn Tortillas & Oil - Used for crispy homemade tortilla strips — optional, but delicious.

• Optional Toppings - Cheese, avocado, sour cream, and lime take this soup to the next level.

-- Let’s Make It Together

This is one of those recipes that feels almost too easy for how good it turns out.

Start by laying the chicken breasts in an even layer in the bottom of your slow cooker.

Scatter the chopped onion, garlic, black beans, tomatoes, cilantro, chili powder, cumin, and salt over the top. Pour in the chicken broth, making sure everything is mostly covered.

Cover and cook on low for 6 hours, until the chicken is tender and easy to shred.

During the last hour of cooking, stir in the chopped bell peppers and frozen corn. This keeps them colorful and slightly crisp instead of mushy.

Once the chicken is fully cooked, shred it directly in the slow cooker using two forks. Turn the heat to warm and let everything come together.

While the soup finishes, heat oil in a skillet and quickly fry the tortilla strips until golden and crispy. Drain on paper towels and season lightly with salt.

Ladle the soup into bowls, top with tortilla strips and your favorite toppings, and serve with lime wedges on the side.

-- Perfecting the Cooking Process

The key to bold flavor in this soup is letting the spices and tomatoes cook slowly with the chicken from the very beginning. Adding everything at once allows the broth to fully absorb the chili powder, cumin, and fire-roasted tomatoes, creating a deeper, more developed taste than if they were added later. This long, gentle simmer is what gives the soup its rich, comforting flavor without any extra effort.

-- Add Your Touch

This soup is easy to customize based on what you love.

If you like heat, add diced jalapeño or a pinch of cayenne. For extra richness, swirl in a little sour cream before serving. You can also use rotisserie chicken if you’re short on time — just add it during the last hour.

Sometimes I’ll set out a small topping bar and let everyone build their own bowl. It makes dinner feel special with very little extra work.

Set the Mood

If you would like to create a wonderful atmosphere that goes along with eating your delicious soup then take a look at my tips below.  They will help you set the mood for a beautiful dinner!

If you loved this slow cooker chicken tortilla soup, you might also enjoy:

• One-Pot Vegetable Tortellini Soup

• Garlic Chicken Herb Bowl

• Everyday Rustic Chicken Parmigiana

• Slow Cooker Arroz con Pollo

Comfort food doesn’t have to be complicated, and this soup proves it. I hope it becomes one of those recipes you turn to whenever the weather turns gray and you want something warm and dependable.

If you try it, I’d love to know what toppings you added.

Before You Start

Before you begin, here are a few quick tips to set you up for success:

• Can I use chicken thighs instead? Yes — thighs work well and stay extra juicy.

• Can I make this ahead? Yes — this soup tastes even better the next day and reheats beautifully.

• Do I have to make homemade tortilla strips? No — store-bought tortilla chips work just fine.

• Can I make this spicier? Add jalapeño, hot sauce, or extra chili powder to taste.

• How long do leftovers keep? Store in an airtight container for up to 4 days in the refrigerator.

• Can I freeze this soup? Yes — freeze without toppings for up to 3 months.

 

 

 

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Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

 

A cozy, flavorful garlic herb chicken bowl made with tender chicken, roasted squash, and fluffy basmati rice. An easy weeknight dinner inspired by a Williams Sonoma seasoning gift.

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

A few weeks ago, I received Williams Sonoma's Garlic Herb Rub as a gift. One of those thoughtful little things that immediately makes you want to walk into the kitchen and try it. I didn’t have a recipe in mind. No grocery list. No Pinterest search. Just chicken in the fridge, summer squash on the counter, and a new seasoning I was excited to open, plus a very hungry husband!

So I started cooking.

I tossed the chicken in that garlic herb blend, roasted some squash using the same blend, cooked rice with green beans tucked right in, and finished everything with a little garlic butter in the pan. By the time I sat down to eat, I knew this was one of those accidental dinners I’d be making again — the kind that feels both fresh and comforting at the same time.

It was bright, savory, cozy, and somehow felt special… even though it came together on a regular weeknight.

This Garlic Herb Chicken Bowl was born from a gift, a whim, and what I already had on hand — and it’s now one of my favorite easy dinners to come out of my kitchen.

Enjoy!

Ingredients

For the Garlic Herb Chicken Bowls

• Boneless, skinless chicken breasts

• Garlic herb seasoning blend - I used this one (on sale now! and has no chemicals or additives)

• Olive oil

• Butter

• Fresh garlic

For the Roasted Squash

• Summer squash

• Olive oil

• Garlic herb seasoning - I used this one (on sale now! and has no chemicals or additives)

 For the Rice & Green Beans

• Basmati rice

• French green beans

Optional for Serving

• Lemon wedges

• Fresh parsley

• Extra garlic butter drizzle

 

-- Let’s Make It Together

Start by getting everything prepped — slice the squash, trim the green beans, and cut the chicken into bite-sized pieces. Once that’s done, the whole meal comes together quickly.

Toss the squash with olive oil and garlic herb seasoning, then roast it until tender and lightly golden. While it’s in the oven, cook the basmati rice with the green beans right in the pot — they’ll steam perfectly as the rice cooks.

Next, season the chicken and sauté it in a hot skillet until golden and cooked through. Finish it with a little butter and fresh garlic, letting everything melt together into a light, flavorful sauce.

To serve, layer the rice and green beans into bowls, top with the garlic herb chicken and roasted squash, and drizzle with any extra pan sauce. A squeeze of lemon at the end makes everything pop.

Dinner is ready — cozy, fresh, and full of flavor.

-- Perfecting the Cooking Process

The key to this bowl is layered seasoning. Seasoning the chicken and squash separately builds flavor at every stage, and finishing the chicken with garlic butter ties everything together. Don’t rush the browning — those golden edges are what give the bowl its deep, savory base.

-- Add Your Touch

• Add feta for a Mediterranean twist

• Swap quinoa for rice

• Add roasted red peppers

• Drizzle with tzatziki or garlic yogurt sauce

• Finish with chili oil for heat

-- For 2 Servings (Quick Guide)

Use:

• ¾ lb chicken
• ¾ cup rice
• 1 1/2 cup squash
• ¾ cup green beans
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1¼ Tbsp seasoning

Same method.

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Before You Start

Can I use frozen or canned green beans?
Yes — thaw (if necessary) and drain first.

Can I meal prep this?
Absolutely. Keeps well 3–4 days refrigerated.

Can I use thighs instead?
Yes — they’re extra juicy.

 

 

 

Spicy Beef and Macaroni Soup 2.0: The Arrabbiata Upgrade

 

Warm, bold, and irresistibly cozy — this Spicy Beef and Macaroni Soup 2.0 features an arrabbiata upgrade that adds deeper flavor and a fiery kick. A hearty one-pot twist on the original fan-favorite soup that’s perfect for weeknight dinners or chilly nights.

Spicy Beef and Macaroni Soup 2.0: The Arrabbiata Upgrade

If you’ve made my original Spicy Beef and Macaroni Tomato Soup, you already know it’s one of the coziest, most satisfying one-pot meals in my kitchen. But today, we’re turning up the heat—literally. This updated version swaps the classic marinara for bold, fiery arrabbiata sauce, adding a deeper, more vibrant spice that takes this soup to a whole new level. All the hearty comfort of the original remains, but with an extra kick that makes it perfect for chilly nights, easy weeknight dinners, or anytime you’re craving a bowl with personality. Welcome to Spicy Beef and Macaroni Soup 2.0: The Arrabbiata Upgrade.

It's amazing the way the arrabbiata sauce transforms this pot of soup. The broth becomes richer and redder, the aroma is gives off is deeper and more fragrant. As it simmers, you get this warm, peppery heat that wafts through the kitchen — not overwhelming, but enough to make you lean over the pot for another breath. The tender macaroni, savory beef, and bright tomatoes soak up every bit of flavor, creating a bowl that feels both nostalgic and exciting at the same time.

And if you loved the original, this upgrade is one you have to try. It has the same cozy, crowd-pleasing comfort that made the first version one of my most popular recipes, but with a bolder personality that keeps you coming back for more. It’s the kind of soup that wakes up your taste buds, warms you from the inside out, and makes you wonder how you ever made it without that extra hit of heat. One spoonful and you’ll know exactly why this version earned its “2.0” name.

Enjoy!

What Ingredients Do I Need

Here’s what you’ll need to make this upgraded, spicy beef and macaroni soup. Each ingredient plays a role in creating the cozy, bold flavors you’ll love:

• Ground Sirloin: Lean and flavorful, it forms the hearty base of the soup and pairs perfectly with the spicy tomato broth.

• Onion: Adds natural sweetness and depth to the soup’s savory flavor.

• Garlic: Provides a fragrant punch that complements the heat of the arrabbiata sauce.

• Salt and Pepper: Essential seasonings to bring out the natural flavors of the meat and vegetables.

• Oregano: A classic Italian herb that adds warmth and aromatic notes to the tomato base.

• Chicken Broth: Forms the flavorful liquid backbone of the soup, keeping it light yet rich.

• Arrabbiata Sauce: The star of this version — spicy, garlicky, and full of personality.

• Diced Tomatoes: Adds texture, freshness, and extra tomato flavor to balance the heat.

• Elbow Macaroni: The comforting, chewy pasta that soaks up all the bold flavors.

• Parsley (Garnish): Adds a fresh, bright note to finish the soup beautifully.

Substitutions and Variations

Want to switch things up? Here are a few simple ingredient swaps and variations you can try:

Substitutions:

• Ground Beef: Use ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian-friendly option.
• Chicken Broth: Substitute with beef broth, vegetable broth, or water with a splash of tomato paste for extra depth.
• Elbow Macaroni: Try small shells, ditalini, or even gluten-free pasta to fit dietary needs.
• Arrabbiata Sauce: Swap for marinara if you prefer a milder soup.

Variations:

• Cheesy Beef & Macaroni Soup: Stir in shredded mozzarella or Parmesan just before serving for a creamy twist.

• Veggie Boost: Add chopped bell peppers, zucchini, or carrots for extra color, nutrients, and texture.

Kitchen Tips and Notes

• Browning the Beef: Don’t skip browning the ground beef well—it adds rich flavor and a heartier texture.

• Simmer Gently: Let the soup simmer for the full time to allow the flavors to meld and the pasta to absorb the broth.

• Pasta Timing: Add the pasta last and cook until just tender to avoid overcooking.

• Make Ahead: The soup tastes even better the next day as the flavors continue to develop.

• Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze portions for easy future meals.

• Adjust Heat: Arrabbiata sauce adds spice, but you can control it by choosing mild, medium, or hot versions depending on your taste.

       Set the Mood       

Turn a simple bowl of soup into an unforgettable cozy experience with these ambiance tips ↓