Air-Fried Pork Loin: A Quick, Crispy Treat

Yes, you can cook a pork loin in an air fryer. In fact, pork loin is perfect for the air fryer, which acts like an oven but with hot air that circulates to crisp things up more. The high heat of the air fryer means that the meat spends less time cooking, so it doesn't dry out as much, and it gives the meat a flavorful browned crust in a short time.

Cooking time and temperature

The cooking time and temperature for pork loin in an air fryer will depend on the weight of the meat. It's important to preheat your air fryer before cooking the pork to get a nice seared crust.

For a 2.5-pound piece of meat, cook for 60 minutes at 370 degrees Fahrenheit until the roast hits an internal temperature of 145 degrees Fahrenheit. If your pork loin is frozen, use the same temperature and cooking time, but let it rest for at least 5 minutes before cutting.

For a 1.14-pound pork loin, cook for 36 minutes at 360 degrees Fahrenheit. The internal temperature should reach 145 degrees Fahrenheit. If you prefer no pink, cook until the internal temperature reaches about 155 degrees Fahrenheit.

If your pork loin is larger than 2.5 pounds, increase the cooking time by approximately 20 minutes per pound. Always be sure to check the internal temperature.

For a pork tenderloin, which is a different cut of meat from the pork loin, the cooking time and temperature will vary. Set your air fryer to 400 degrees Fahrenheit and preheat for 5 minutes. Once preheated, keep the temperature at 400 degrees, select the air fry setting, and set the time for 20-22 minutes. The key is to get an internal temperature of 145 degrees Fahrenheit when measured at the center of the meat with an instant-read thermometer.

Seasoning and spices

A simple yet effective seasoning for your pork loin can be made with brown sugar, ground mustard, smoked paprika, onion powder, garlic powder, salt and pepper. This combination will give your roast a sweet and savoury flavour, with a hint of spice. You can also add a dash of cayenne pepper for an extra kick. This seasoning mix will help to create a delicious crust on the outside of the meat, while keeping the inside juicy and tender.

Another option is to use a more earthy combination of seasonings, such as garlic, rosemary, sage, or thyme. These flavours pair well with the natural taste of the pork and can be used as a base for your spice rub. You can also use poultry seasoning, which typically includes sage and thyme, and has the added benefit of being finely ground, reducing the risk of burning.

For an extra juicy and tender roast, consider brining your pork loin before cooking. This will add flavour and moisture to the meat. To make a brine, simply combine kosher salt and cold water, fully submerge the pork loin in the solution, and refrigerate for 1-3 hours. After brining, be sure to pat the meat dry and omit salt from your spice rub.

When applying your chosen seasoning, coat the pork loin with a small amount of olive oil first. This will help the spices to stick to the meat and ensure a juicy, flavourful result.

With the perfect combination of seasonings and spices, your air-fried pork loin roast is sure to be a family favourite!

Resting and serving

Once the cooking time is complete, carefully remove the pork loin roast from the air fryer and transfer it to a plate or a cutting board. Cover it loosely with foil and let it rest for at least 5 minutes before slicing and serving. During this time, the roast will continue to cook, and its internal temperature will rise several degrees.

While the roast is resting, you can make a simple gravy using the juices that have collected on the plate or in the air fryer pan. To make the gravy, add 1 cup of chicken broth to a saucepan, along with any remaining seasoning rub mix, and simmer for about 5 minutes. In a separate cup or small bowl, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water, then slowly pour this slurry into the simmering broth to thicken it.

Leftover pork loin fillets can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated in the air fryer at 370 degrees Fahrenheit for about 3 minutes. If you prefer your pork with no pink, you can cook it until it reaches an internal temperature of about 155 degrees Fahrenheit.

Pork loin is a great cut of meat for air frying because it benefits from the high heat and quick cooking time, which helps to prevent it from drying out. The air fryer also gives the meat a flavorful browned crust. This cut of meat is perfect for a family dinner, as it is affordable and simple to prepare.

Reheating and storing

When cooking pork loin in an air fryer, it's important to note that the size of the roast may impact the cooking time and the fit within your air fryer. A 3-pound roast, for instance, fits well in a 2.6-quart air fryer. If you're using a 5-6 quart air fryer, you can fit larger roasts and increase the cooking time by approximately 20 minutes per pound.

Leftover pork loin can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, place the slices in a preheated air fryer at 370 degrees Fahrenheit for about 3 minutes or until thoroughly warmed. You can also reheat frozen pork loin in the air fryer by cooking it at 370 degrees Fahrenheit for about 60 minutes until it reaches an internal temperature of 145 degrees Fahrenheit.

If you prefer, you can also reheat leftover pork loin in the microwave for 20-30 seconds. For longer-term storage, place the cooked and cooled pork loin in a ziplock bag and store it in the freezer for up to 6 months. Remember to thaw it overnight in the fridge before reheating.

Pork loin vs. pork tenderloin

Yes, you can cook a pork loin in an air fryer. Cooking time will vary depending on the weight of the pork loin, but it will typically take between 35 and 40 minutes to cook. You should flip the loin once halfway through the cooking process to ensure even cooking. The roast should reach an internal temperature of 145–155 °F. Once cooked, transfer the pork loin to a plate or cutting board and let it rest for at least 5 minutes before serving or slicing.

Now, here is some information about pork loin and pork tenderloin:

Pork loin and pork tenderloin are two different cuts of meat. Pork loin is a wide, oblong-shaped cut from the pig's back, between the back fat and ribs. It is usually sold with the bone in, but it can also be purchased without the bone. Pork loin is relatively low in fat but has a thick layer of white fat, or "fat cap", that runs along the top of the cut. This fat renders as the pork loin roasts, keeping the meat juicy and flavourful. Pork loin is typically less expensive than pork tenderloin.

Pork tenderloin, on the other hand, is a long, lean, and boneless cut of meat that comes from a little-used area along the pig's backbone. As it comes from an area of the pig's body that is not heavily used, it is inherently tender. It is covered in a thin membrane called silver skin, which should be trimmed and discarded before cooking. Pork tenderloin is typically smaller than pork loin, with one tenderloin weighing about 1 pound and serving 2–3 people. It is also usually more expensive per pound.

Due to their significant differences in size and structure, pork loin and tenderloin generally cannot be used interchangeably in recipes. Pork loin is better suited to low-and-slow cooking preparations, while pork tenderloin benefits from quick cooking methods at high temperatures.

Frequently asked questions