Air Fryer Roast Pork

Ingredients

• 900 g (2 lb)boneless pork loin, sized to fit your air fryer
• 45 ml (3 tbsp)olive oil
• 10 ml (2 tsp)coarse salt
• 5 ml (1 tsp)freshly ground black pepper
• 15 ml (1 tbsp)fennel seeds
• 10 ml (2 tsp)sweet paprika

Instructions

1. 1

   Dry and score

   Pat the pork loin dry with kitchen paper. With a sharp knife, score the fat in a diamond pattern, cutting through the rind but not into the meat.

2. 2

   Season the joint

   Crush the fennel seeds and salt flakes with a pestle and mortar. Mix them with the paprika and pepper, then rub the seasoning into the fat and all over the pork. Leave it for 10 minutes, or longer in the fridge uncovered.

3. 3

   Preheat the air fryer

   Heat the air fryer to 200°C (400°F) for 5 minutes, then lower it to 180°C (360°F). Rub the pork with the olive oil and put it in the basket, or on a wire rack over a drip tray if using a front-loading air fryer.

4. 4

   Roast the pork

   Cook for about 25 minutes per 450 g (1 lb), or until an instant-read thermometer in the meat reads 63°C (145°F). The recipe's 900 g joint took about 50 minutes.

5. 5

   Rest and serve

   Take the pork out of the air fryer and rest it for 5–10 minutes before slicing. Serve with roast vegetables, potatoes or mash.

What is air fryer roast pork?

It is a pork loin joint roasted in an air fryer rather than a conventional oven. The approach uses familiar roast-pork seasoning, while the smaller cooking chamber makes it practical when oven space is limited.

This version pairs fennel, paprika, pepper and salt with a scored layer of fat. Scoring gives the seasoning more places to cling and helps the fat cook evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 4g protein, 2g carbs, 11g fat.

The pork supplies most of the protein, while the olive oil contributes most of the fat; the seasoning contributes very little carbohydrate. Serve a slice with vegetables and a measured portion of potatoes or mash for a balanced plate.

The seasoning and the rind

Fennel seeds: crushing them releases their aroma and helps them spread through the rub. Coarse salt, black pepper and sweet paprika round out the seasoning without requiring a separate sauce.

Scored fat: make shallow diamond cuts through the rind, not into the meat. Drying the surface first helps the seasoning adhere and gives the fat a better chance to crisp.

Getting the air fryer ready

Preheat: start at 200°C for 5 minutes, then reduce the setting to 180°C before adding the pork. Check the joint fits the basket or rack with room for air to circulate.

Placement: use the basket for a basket-style model, or a wire rack over a drip tray for a front-loading model. The olive oil goes on after the initial seasoning rest, just before cooking.

How to judge doneness

Timing: allow about 25 minutes per 450 g, using this as a guide rather than a guarantee. Air fryers and the shape of a joint can affect how quickly it cooks.

Temperature: check the thickest part with an instant-read thermometer and look for 63°C. Resting the pork for 5–10 minutes before slicing gives the cooking process time to settle.

Resting and serving

Resting: lift the joint out of the air fryer and leave it for 5–10 minutes before carving. Slice across the joint for portions that are easy to serve.

On the plate: roast vegetables, potatoes or mash are suggested accompaniments. A vegetable side brings freshness to the rich, seasoned pork.

Recipe notes & tips

• Check the pork joint fits your air fryer before you begin.
• Pat the rind thoroughly dry so the seasoning sticks well.
• Keep the cuts shallow so you score the rind without cutting into the meat.
• Use a thermometer to check the thickest part rather than relying on time alone.
• Rest the cooked joint for 5–10 minutes before carving.

Variations

• Add garlic: rub a little finely grated garlic into the seasoning before cooking.
• Use dried herbs: mix a pinch of dried rosemary into the fennel rub.
• Try smoked paprika: replace the sweet paprika for a smokier flavour.
• Add citrus: serve the sliced pork with lemon wedges for a bright finish.

Common mistakes to avoid

• Cutting too deeply: score only the rind and fat so the knife does not reach the meat.
• Skipping the drying: pat the surface dry first to help the seasoning cling.
• Crowding the air fryer: check the joint fits with space around it for air to circulate.
• Guessing the cooking time: check the centre with an instant-read thermometer.
• Slicing straight away: rest the pork for 5–10 minutes before carving.

How to store

Refrigerate leftover pork in a covered container within 2 hours and use within 3 days. Reheat slices until piping hot, or serve them cold.

Frequently asked questions