Air Frying Pork Loin for Perfect Crackling

Air frying pork loin results in super crunchy crackling and tender moist pork. It's the no-fail way to roast a pork loin with perfect pork crackling every time. Plus it's a great way to free up oven space.

If you struggle with achieving pork crackling the air fryer is your best friend. I've tried every no-fail pork crackling method known to man. Just between us friends, they are all hit and miss at the best of times.

Let's face it, you can always achieve perfect crackling, but often that means a dry tough piece of pork loin. By air frying pork loin you end up with moist tender pork and crunchy crackling every time.

As well as the perfect roast pork loin, you'll have extra oven space. Which is a saviour when you are catering to a crowd during the holiday season and special occasions. More oven room to cook other dishes.

Sara xxx

Pork Loin vs Pork Tenderloin

Don't confuse pork loin (pictured above) with pork tenderloin. They are two very different cuts of pork from different areas of a pig. Australian Pork Stars have a great pork cuts chart which is worth bookmarking.

Pork Loin

• Pork Loin is also known as: Rolled loin or with bone loin rack in Australia. Other parts of the world it is known as; center cut pork loin roast, center cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half.
• Where does it come from: The pork loin comes from the back of the animal. Other cuts from that area are butterfly pork steak, cutlet, loin steak, and loin chops.
• What does it look like: Looks like the picture above. A thicker cut of pork with the skin still attached. It can also come bones in (ribs bones), like a standing rib roast.

Pork Tenderloin

• Pork Tenderloin is also know as: Pork fillet, pork tender, or gentleman's cut.
• Where does it come from: From the inside of the ribcage, lower on the back than the pork loin, and is a part of the loin cut.
• What does it look like: It is a long thin boneless cut of pork which is extremely lean.

Air Frying Pork Loin Instructions

Scroll to the bottom of the page for a printable version of this recipe.

If you have time start the recipe the day before by removing the pork loin from any packaging. Wipe it down with some paper towel and place it on a plate. Put the loin in the fridge, uncovered, for 24 hours or the night before. This will help dry out the skin.

Don't have time? Don't worry. Simply make sure you have dried off as much moisture from the pork skin as you can with some kitchen towel before airy frying.

Take the pork loin out of the fridge 1 hour - 30 minutes before cooking. This allows the pork to come down to room temperature, or close to it if in a hot climate.

Pre-heat the air fryer for 5 minutes at 200°C/400°F. While it pre-heats cut a piece of baking/parchment paper to fit your air fryer basket.

I use a hole punch to create holes, or you could use a pair of scissors. I create them the same way as my step-by-step guide for basket liners in my siu mai recipe. You can also buy disposable air fryer liners (which save so much mess) or pre-cut air fryer basket liners similar to the ones above.

Score the skin of the pork loin if it hasn't already been scored with a sharp knife. Top tip, ask your butcher to do this for you.

Place pork loin skin side down on dry plate and rub with some olive oil. Then season with salt and pepper.

Turn the pork loin over so that the skin is facing up. Rub the skin with a small amount of olive oil and sprinkle generously with salt. Rub the salt into the skin, trying to get some salt in the score marks.

Place pork in the lined air fryer basket and "fry" at 200°C/400°F for 20 minutes.

After 20 minutes pull the basket from the air fryer and check the pork. Above is what it should look like at the 20 minute mark. Crackling is starting to form, and the skin should be golden.

Put the basket back in the air fryer and fry for a further 20 minutes at 200°C/400°F. After 20 minutes use a meat thermometer to check the temperature of the pork loin, middle of the thickest part. Also check to see how your crackling is going.

If the crackling has completely formed and the internal temperature reads 70°C/160°F (medium /well done) take the pork out of the air fryer and allow it to rest for 20 minutes before carving.

If the crackling hasn't totally formed all over the loin, continue air frying the pork loin for a further 10 minutes.

Cooking Times & Temperatures

Not all pork loins are created equal. Some can be quite chunky with a lot of meat, others may be a little more slender. How thick your pork loin is will determine how long it will take to cook through. This is why a meat thermometer is important.

If the loin is thick the crackling will form before it is cooked through properly. If this is the case, loosely cover the crackling with foil and continue cooking the pork loin at 180°C/350°F until the desired internal temperature has been achieved.

There is a misconception that pork needs to be cooked completely. That's wrong. It is perfectly safe to eat pork that has a slight pink blush to it. Obviously you don't want it too pink, and definitely not rare! I recommend medium-well. Remember it will continue to cook while it rests.

Perfect Side Dishes

Now that you have mastered the perfectly cooked pork loin with amazing crackling you'll need some side dishes to go with it. Below are a couple of my personal favourites, and you will find more in side recipes and salad recipes sections on Belly Rumbles.

• Cheesy Cauliflower Bake
• Crunchy Nutty Broccolini Slaw
• Delicious Maple Bacon Brussels Sprouts
• Christmas favourite, Braised Red Cabbage with Bacon (my mum's recipe)
• Green Bean Casserole, a classic for Thanksgiving

Sara's Top Recipe Tips

Air Fry for a Cooler Kitchen

As a bonus for my fellow Aussies. The air fryer won't heat up your kitchen as much as the oven on a hot Christmas day. Plus it's portable if you want to do a little air frying outside while the prawns (shrimp) sizzle on the barbie.

Meat Thermometer

I mentioned it earlier, and I am repeating myself. Invest in a meat thermometer if you don't own one. I also recommend one that you can read in both Celcius and Fahrenheit. Makes having to convert temperatures obsolete.

Cutting the Pork Loin

Remove all string or ties used around the pork loin during cooking. Place the loin on a chopping board crackling side down. Using a sharp knife heavy knife start cutting a slice of pork the thickness you want.

When you get to the crackling at the bottom press down on the back of the knife with your other hand (while still holding the knife handle firmly) and cut through the pork crackling. You will end up with evenly cut crackling on each slice of pork.

Printable Recipe