Pat the pork tenderloin completely dry with paper towels. Pull off or trim the silver skin, the thin shiny membrane on one side, by sliding a paring knife underneath it and pulling it away. It is tough and chewy when cooked so it is worth removing. Tuck the thin tail end of the tenderloin back underneath itself to create an even thickness from end to end, then tie it in place with a piece of kitchen twine. This step keeps the narrow tip from drying out before the thicker center is done.

Preheat your air fryer to 375 degrees F for 3 minutes.

In a shallow dish, combine the panko breadcrumbs with the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir them together until the spices are evenly mixed through the crumbs.

Use a spoon or pastry brush to coat the entire surface of the tenderloin with the Dijon mustard. Get an even layer on all sides, including the ends. The mustard is the glue that holds the panko on, so do not skip any spots.

Roll and press the mustard-coated tenderloin firmly into the seasoned panko, turning it so the crumbs stick to every surface. Press the crumbs in gently with your hands to help them adhere. Drizzle the olive oil lightly over the coated tenderloin or mist it with cooking spray to help the crust brown.

Place the tenderloin in the air fryer basket. Cook at 375 degrees F for 20 to 22 minutes without flipping. At 20 minutes, check the internal temperature by inserting a thermometer into the thickest part. You are looking for 145 degrees F. The crust should be deep golden and firm to the touch.

Transfer the tenderloin to a cutting board and tent it loosely with foil. Let it rest for 5 minutes before slicing. This rest time lets the juices redistribute so when you slice it you get clean, juicy rounds instead of dry meat. Slice into 1-inch rounds and serve with applesauce, roasted carrots, or a simple arugula salad.