2 turkey tenderloins, approximately 1.5 pounds total
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Instructions
In a small mixing bowl, combine the salt, black pepper, garlic powder, onion powder, dried rosemary, dried thyme, and smoked paprika. Stir these spices together until they are well blended.
Pat the turkey tenderloins dry with paper towels, which helps the oil and spices stick better and encourages browning. Drizzle the olive oil over the turkey, then generously coat all sides with your prepared spice rub. Use your hands to press the spices into the meat so the flavor really penetrates.
Preheat your air fryer to 360 degrees Fahrenheit for about 3 to 5 minutes. Even though some models do not require preheating, I find that starting with a hot basket helps sear the outside of the turkey immediately, which keeps the inside much juicier.
Place the seasoned turkey tenderloins into the air fryer basket, ensuring they are not touching so the air can circulate properly. Cook at 360 degrees Fahrenheit for 22 to 25 minutes. About halfway through the cooking time, use tongs to carefully flip the tenderloins over to ensure even browning on both sides.
Once the internal temperature reaches 165 degrees Fahrenheit, remove the turkey from the air fryer. Place the tenderloins on a cutting board and tent them loosely with foil. Let the meat rest for 5 to 10 minutes before slicing. This rest period is crucial because it allows the juices to redistribute throughout the meat, ensuring every slice is moist.
