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.

 

 

 

Instant Pot Pork Chops with Creamy Mushroom Gravy

These Instant Pot pork chops with creamy mushroom gravy are tender, flavorful, and easy to make in one pot. A comforting dinner recipe with rich sauce and simple ingredients, perfect for busy nights.

 Instant Pot Pork Chops with Creamy Mushroom Gravy

There’s something about pork chops and homemade gravy that just feels like comfort on a plate.

It’s the kind of meal that reminds you of slow, cozy dinners — but let’s be honest, most nights we don’t have hours to spend in the kitchen anymore. That’s where the Instant Pot comes in.

With a quick sauté, a short pressure cook, and a simple creamy mushroom gravy made right in the same pot, these pork chops turn out incredibly tender and full of flavor every time. No dry meat, no complicated steps, and no stack of dishes waiting when you’re done.

This is one of those reliable recipes you’ll find yourself coming back to again and again — especially on nights when you want real comfort food without a lot of effort.

If you love rich gravy, juicy pork chops, and easy one-pot dinners, this recipe is about to become a favorite.

Enjoy!

Ingredients

This recipe uses simple, comforting ingredients that come together to create tender pork chops and a rich, creamy gravy.

• Bone-In Pork Chops - Thick-cut chops stay juicy and tender under pressure and add extra flavor to the sauce.

• Steak Seasoning - An easy way to layer in savory, peppery flavor without measuring multiple spices.

• Olive Oil - Helps create a golden crust when browning the pork chops.

• Unsalted Butter - Adds richness and forms the base of the creamy gravy.

• Garlic - Brings warmth and depth to the sauce.

• White Onion - Softens as it cooks and adds natural sweetness to the gravy.

• Fresh Mushrooms - Provide earthy flavor and hearty texture.

• Chicken Broth - Deglazes the pot and builds the foundation of the sauce.

• Kosher Salt and Black Pepper - Enhances all the flavors in the dish.

• Cornstarch - Thickens the gravy into a smooth, silky sauce.

• Heavy Whipping Cream - Creates the rich, creamy finish that makes this dish feel extra comforting.

-- Let’s Make It Together

First, turn your Instant Pot to sauté and add the olive oil. Season the pork chops with steak seasoning and brown them for a few minutes on each side. This step builds flavor, so don’t rush it. Set the pork chops aside once they’re golden.

Add the butter to the pot, followed by the mushrooms, onion, and garlic. Sauté until softened and fragrant.

Pour in the chicken broth, salt, and pepper, then use a wooden spoon to scrape up all the browned bits from the bottom. This is where so much flavor lives.

Return the pork chops to the pot, secure the lid, and pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before finishing with a quick release.

Transfer the pork chops to a serving dish.

Switch back to sauté mode. Whisk together the cornstarch with some hot broth, then stir it into the pot. Cook until thickened, then whisk in the cream. Taste and adjust seasoning.

Pour the gravy over the pork chops and serve warm.

 

-- Perfecting the Cooking Process

The key to tender pork chops in the Instant Pot is browning first and allowing a short natural pressure release. Searing locks in flavor, while the natural release keeps the meat from tightening too quickly. Together, these steps ensure juicy pork and a rich, well-developed gravy.

-- Add Your Touch

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

Add fresh thyme or rosemary for an herby twist. Stir in a splash of white wine before pressure cooking for extra depth. Swap mushrooms for bell peppers if you prefer. Or finish with chopped parsley for a fresh pop of color.

Make it yours — this gravy welcomes creativity.

Set the Mood

See my tips below to create a wonderful atmosphere for enjoying your meal.

If you’re craving comfort food that fits into real life, these Instant Pot pork chops deliver every time. They’re rich, satisfying, and easy enough for busy nights.

If you loved this recipe, you may also enjoy:

• My Slow Cooker Chicken Tortilla Soup

• Garlic Herb Chicken Bowls

• Baked Ranch Chicken for Two

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Before You Start

• Can I use bone-in pork chops? Yes, but increase the cook time slightly and watch closely to avoid drying.

• Do I have to use mushrooms? No. You can omit them or substitute peppers or extra onion.

• What if my gravy is too thin? Simmer longer on sauté or add a little more slurry.

• Can I make this ahead? Yes. Store in an airtight container up to 3 days and reheat gently.

• Can I freeze leftovers? The pork freezes well, but cream sauces may separate slightly when thawed.

 

 

 

Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

 

Grilled Chicken Avocado Caprese Salad is a fresh, satisfying 30-minute meal made with juicy chicken, creamy avocado, mozzarella, tomatoes, and balsamic dressing. Built using my simple 5-Step Healthy Salad Formula for flavor, balance, and staying power.

Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

Some of my favorite salads start out the same way: I'm busy but need to make dinner, I don’t want anything complicated, and I’m standing in front of the fridge hoping something clicks.

That’s exactly how this Grilled Chicken Avocado Caprese Salad came to be.

I had chicken breasts, a perfectly ripe avocado on the counter, and a container of mini mozzarella balls that needed to be used. Add in fresh tomatoes, basil, and a drizzle of balsamic, and suddenly this “quick dinner idea” turned into a fresh, satisfying meal that felt both light and comforting.

Even better? It fits perfectly into my 5-Step Healthy Salad Formula — the simple system I use to build great salads.  See below for a deeper dive on how this salad fits my formula.

And the best part?  The dinner comes together in about 30 minutes — making it perfect for busy weeknights, quick lunches, or anytime you want something fresh without sacrificing flavor.

If you’re looking for a tasty, no-fuss salad that feels restaurant-worthy but fits real life, this one deserves a spot in your rotation.

Enjoy!

-- Ingredients

You don’t need anything fancy here — just good-quality basics and a few fresh elements that bring everything to life.

• Boneless, skinless chicken breasts - The chicken adds heartiness and turns this salad into a true meal.

• Italian seasoning - A simple blend that adds savory depth without overpowering the other ingredients.

• Freshly ground black pepper

• Balsamic dressing - This pulls double duty — it marinates the chicken and finishes the salad with tangy-sweet flavor.

• Romaine lettuce - romaine gives the salad structure and holds up well under dressing.

• Avocado

• Mini mozzarella balls

• Cherry or grape tomatoes

• Fresh basil - basil is what gives this salad its signature Caprese finish.

How This Salad Fits My 5-Part Formula

One of the reasons I love this Grilled Chicken Avocado Caprese Salad is that it naturally checks every box in my 5-step formula — without feeling forced or overcomplicated.

It starts with crisp romaine, which gives the salad a sturdy, refreshing base that can actually hold up to warm grilled chicken and juicy toppings. From there, the tomatoes, that also have a pop of crunch, and the basil bring in bright color and freshness, making every bite feel vibrant and balanced.

The grilled chicken adds the protein that turns this from “just a salad” into a real, satisfying meal. Pair that with creamy avocado and soft mozzarella, and you get a mix of textures that keeps things interesting from the first bite to the last.

Finally, the balsamic dressing pulls everything together. It adds just enough tang and sweetness to balance the richness of the chicken, cheese, and avocado without overpowering the fresh ingredients.

Once you understand this structure — greens, crunch, color, protein, and dressing — you can start building salads like this on repeat, using whatever you have on hand. This recipe is just one example of how simple, intentional choices can turn everyday ingredients into something crave-worthy.

-- Let’s Make It Together

1. Marinate the Chicken - Place chicken between plastic wrap and pound to about ½-inch thickness. Season with Italian seasoning, salt, and pepper. Pour balsamic dressing over chicken and let marinate for at least 15 minutes.

2. Grill the Chicken - Heat a grill pan over medium-high heat. Cook chicken about 5 minutes per side, until golden and cooked through. Transfer to a cutting board and rest briefly before slicing.

3. Prep the Salad Base - While the chicken cooks, slice romaine, tomatoes, avocado, mozzarella, and basil.

4. Assemble - Divide lettuce among bowls. Top with avocado, mozzarella, tomatoes, and basil. Add sliced chicken.

5. Finish - Drizzle with remaining balsamic dressing and serve immediately.

-- Add Your Touch

This salad is easy to customize:

• No grill? Use a skillet or air fryer

• Extra crunch: Add toasted pine nuts or croutons

• More greens: Mix in spinach or arugula

• Dairy-free: Leave out cheese or use plant-based mozzarella

If you loved this Grilled Chicken Avocado Caprese Salad, you might also enjoy:

• How to Build a Healthy Salad Without a Recipe (My 5-Part Formula)

• Southwest Chicken Salad Bowls

• Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes)

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Before You Start

Before you jump in, here are a few quick tips to help everything go smoothly:

• Can I prep this ahead? Yes — grill the chicken up to 2 days in advance and store it separately in an airtight container.

• How do I keep the avocado from browning? Toss slices lightly with lemon juice and add them right before serving.

• Can I use a regular pan instead of a grill pan? Absolutely — a cast iron or nonstick skillet works just as well.

• How long do leftovers keep? Fully assembled salads are best within 24 hours. If stored separately, the chicken and vegetables will keep for up to 3 days.

• Any shortcuts to save time? Use pre-washed romaine and mini mozzarella balls to cut down on prep.

• Can I swap the tomatoes? Yes — grape, cherry, or even diced Roma tomatoes all work well here.

 

 

 

One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

One-Pot Vegetable Tortellini Soup is a cozy, hearty weeknight dinner made with tender tortellini, colorful vegetables, and savory broth — ready in just 30 minutes. Perfect for busy nights and chilly evenings.

 

One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

I love a weeknight meal that is uncomplicated.   I certainly don’t want three pans in the sink, a long prep list, or a recipe that feels like a project. I just want something warm, comforting, and reliable — the kind of meal that makes the evening feel cozy the minute it starts simmering on the stove.

This is the soup I reach for on those nights.

Take a package of tortellini, a helpful bag of frozen vegetables, and a handful of pantry staples you turn into a soul-satisfying dinner. You'll only need one pot, and about thirty minutes later, there’s a big pot of cozy soup on the stove — fragrant with herbs, dotted with tender pasta, and full of color.

It’s not fancy. It’s not fussy. It’s the kind of recipe you make once and then keep in your back pocket for the rest of winter — and honestly, long after.

This One-Pot Vegetable Tortellini Soup has become one of those dependable favorites in my kitchen. It’s quick enough for busy weeknights, comforting enough for cold evenings, and simple enough that you’ll find yourself making it again and again.

Enjoy!

Ingredients

Here’s what you’ll need to make this cozy one-pot soup:

• Olive oil
• Yellow onion
• Celery
• Garlic
• Diced tomatoes (with juices)
• Frozen mixed vegetables (carrots, peas, corn, green beans)
• Bay leaves
• Dried parsley
• Dried rosemary
• Italian seasoning
• Low-sodium chicken broth
• Better Than Bouillon (chicken flavor)
• Salt and freshly ground black pepper
• Refrigerated cheese tortellini

Optional Topping

• Freshly grated Parmesan cheese

Equipment

• Dutch Oven - I love this smaller version for quick soups.

-- Let’s Make It Together

Let’s walk through this together — it’s simple, flexible, and very forgiving.

Start by heating olive oil in a large pot over medium heat. Add the onion and celery and cook until softened and fragrant, about 3–5 minutes. Stir in the garlic and cook just until fragrant.

Next, add the diced tomatoes (with their juices), bay leaves, dried parsley, rosemary, Italian seasoning, broth, and Better Than Bouillon (this add more depth to the chicken broth). Season lightly with salt and pepper and bring everything to a gentle boil.

Once simmering, add the frozen vegetables and let them cook for a few minutes until tender.

Stir in the tortellini and cook just until they float to the top and are tender. This only takes a few minutes, so keep an eye on them.

Taste the soup and adjust seasoning if needed. Remove the bay leaves, ladle into bowls, and finish with Parmesan if you like.

-- Perfecting the Cooking Process

The key to making this soup taste slow-simmered — even though it’s fast — is layering flavor early. Taking a few minutes to sauté the onion and celery until they soften and sweeten, then blooming the garlic and herbs in the pot before adding liquid, builds a rich foundation for the broth. That simple step is what gives this soup its deep, comforting flavor without needing hours on the stove.

-- Add Your Touch

This soup is easy to personalize depending on what you have on hand.

You can add a handful of fresh spinach at the end, stir in cooked shredded chicken, swap in vegetable broth, or sprinkle in red pepper flakes for a little heat. If you love extra herbs, fresh basil or parsley is lovely on top.

Make it yours — that’s part of the charm.

If you love simple, comforting meals like this, you might also enjoy my Cozy Pinto Bean Soup or Baked Ranch Chicken for Two. Both are easy, dependable recipes that fit perfectly into busy weeknights.

These are the kinds of dishes I turn to when I want dinner to feel good — not stressful — and I hope they become favorites in your kitchen too.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Before You Start

Can I make this ahead?
Yes, but the tortellini will soften over time. Add extra broth when reheating.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze it?
It’s best enjoyed fresh, but you can freeze it. Just know the pasta may soften after thawing.

Can I make this vegetarian?
Yes — use vegetable broth and vegetable bouillon.

What if my soup gets too thick?
Simply stir in more warm broth until it reaches your preferred consistency.