Hands-off dinners are a valuable part of any home cook’s toolbox. That’s usually where the Instant Pot and slow cooker come in, but I’m not always in the mood for something that requires hours of simmering or tons of prep. My current easy favorite is a main course that frees me up to do something else, like reheat leftover rice or sit down and rest my weary bones, and it requires very little else from me. It’s air fryer pork tenderloin roast, and you should add it to your weekly rotation.

The reason I bought the pre-sliced package of pork tenderloin from Trader Joe’s was because I wanted a lean protein on a budget. This pound of pork fit the bill. It was only five bucks, low in fat, and a mild protein that takes a lot of seasoning. On the subway ride home, I was pretty excited to roast it. But then I thought about how long it would take in a conventional oven—45 to 60 minutes—and how that time in a dry environment would definitely dry it out. This is where the air fryer came to the rescue.

Air fryer pork tenderloin cooks in a flash, browning beautifully on the outside and staying tender and juicy in the middle. The key is the air fryer’s convection heating: the fan blows hot air around the pork, quickly cooking the protein on the outside while gently warming the inside. The air fryer’s signature basket, about 10 inches square, is also the perfect size for a pound of pork tenderloin, fitting perfectly diagonally across it. With almost no fuss (just flip once halfway through cooking), you’ve got your main course ready to go before any side dishes.

I like to marinate pork for at least 30 minutes before cooking, but if you only have time for a generous sprinkling of salt, pepper, and oil, that’s fine. When marinating, place the loin in a deep container and add the seasonings. A simple mixture of soy sauce, a spoonful of sugar, MSG, and a little cooking oil is usually sufficient. Use your hands to coat the meat thoroughly and refrigerate for 30 minutes or a few hours, turning halfway through the marinating time.