Description
A 2.5-pound boneless pork loin roast with a garlic-paprika rub, air fried at 375F to a crisp bronzed crust and a juicy, tender center.
Ingredients
2.5 lb boneless pork loin roast, fat cap on
1 tbsp olive oil
1 1/4 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp light brown sugar (optional)
Instructions
1. Rest the roast at room temperature 30 minutes. Pat completely dry with paper towels.
2. Score the fat cap in a shallow crosshatch, cutting into the fat only.
3. Rub the roast with olive oil, then press on the combined salt, garlic powder, onion powder, smoked paprika, rosemary, black pepper, and brown sugar.
4. Preheat the air fryer to 375F for 5 minutes.
5. Air fry fat cap up for 20 minutes, until the surface looks dry and is beginning to bronze.
6. Flip the roast and air fry 20 minutes more, until the thickest point reads 140-142F on an instant-read thermometer.
7. Tent loosely with foil and rest 10 minutes on a cutting board; the temperature rises to 145F.
8. Slice across the grain into half-inch pieces and spoon the collected juices over the top.
Notes
Cook to temperature, not to time. Air fryer wattage and basket size vary, so figure roughly 15-16 minutes per pound and start checking early.
Pork loin is not pork tenderloin. Tenderloin is long and slim and cooks in about half the time.
A slight blush of pink at 145F is expected and safe for whole pork roasts.
Most 5- to 6-quart baskets fit a 2 to 3 pound roast. Cut an oversized roast in half and cook the pieces side by side.
If the exterior darkens faster than the center cooks, drop the heat to 340F for the final stretch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: About 5 ounces sliced
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg