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.
The recommended temperature to pull the pork loin out of the air fryer is 70°C/160°F. This is when tested in the middle of the loin at the thickest part.
Medium-Rare: 65°C/150°F
Medium: 68°C/155°F
Medium-Well: 71°C/160°F
Well: 74°C/165°F
How long you will need to air fry your pork loin will depend on its size/weight, if it is a thick or thinner cut as well.
700 grams/1.5 lbs: 40 minutes
900 grams/2 lbs: 50 minutes
1.2 kgs/2.5 lbs: 60 minutes
For larger cuts of pork loin add another 10 minutes per 200 grams/ 0.5 lbs
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
Air Fryer Pork Loin
Ingredients
- 900 grams (2 lbs) pork loin
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 2 teaspoons salt
Instructions
- 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 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.
- Preheat 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.
- 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. Crackling is starting to form, and the skin should be golden.Turn the pork in the air fryer basket if it seems to be browning more in one particular spot.
- 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.See Notes Section for further temperature and time information.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- Medium-Rare: 65°C/150°F
- Medium: 68°C/155°F
- Medium-Well: 71°C/160°F
- Well: 74°C/165°F
- 700 grams/1.5 lbs: 40 minutes
- 900 grams/2 lbs: 50 minute
- 1.2 kgs/2.5 lbs: 60 minutes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Karen
Hi Sara, I love cooking pork loin and pork belly in the air fryer, we have a small oven type air fryer and cooks crackling to perfection, as you say, "every time"!
I also rub a little red wine vinegar over my rind before cooking the pork. I love the little 'zing' it gives to the crackling.
Sara McCleary
Hi Karen
I love your little vinegar zing technique. I am going to have to give that a go next time.
Cheers, Sara
Pat O Byrne
Perfect crackling and moist juicy meat. Excellent
Sara McCleary
Hi Pat
Thank you for your lovely comment. Using the air fryer really is a game changer. Glad it was a hit for you.
Cheers, Sara
Jane Hill
First time cooking a joint in the AIRFRYER, I found your sight oh I’m so glad I did, the pork loin joint turned out just great and so did the crackling. Thank you for such easy to follow instructions.
Sara McCleary
Hi Jane
Sorry for the late reply to your lovely message. I am so glad you stumbled across my recipe, that it was a hit, and helped you with your first time cooking a joint in the air fryer. Yup, the crackling is so good.
Cheers, Sara
Gwynneth Darley
Tried this - excellent. I used a Tesco Pork Loin Crackling Joint 680 grams and worked a treat - 50 mins. Used a meat thermometer to be sure
Sara McCleary
Hi Gwynneth
Meat thermometers are essential to getting it right when it comes to pork. So easy to overcook it. Glad the recipe worked a treat for you.
Cheers, Sara
CC
Amazing! So simple and yet totally delicious! My hubby and son devoured it! And the crackling is just unbelievably yummy!
Sara McCleary
Hi CC
So happy to hear that it was a hit, and really glad the hubby loved it.
Cheers, Sara
Frankie
Amazing, meat was cooked to perfection and the best crackling I’ve ever made!
Annie
First time doing Por loin in AF followed your recipe, easy to follow and great instructions and WOW perfect crispy crackling and succulent pork a revelation for me, first time I've managed crispy crackling and I'm in my early sixties, had given up all hope? Thank you
Sorry couldn't send photo ??
Sara McCleary
Hi Annie
Glad your first pork loin AF experience was a triumph. It really does make the best crackling, and so easy too.
Cheers, Sara
Joyce
Make everything so easy to follow. For me as I'm not very good at cooking and reading stuff.
Sara McCleary
Hi Joyce,
I'm really happy that you found it easy to follow along with this recipe.
Cheers, Sara
Max
Perfect crackling every time. Thank you.
Sara McCleary
Hi Max
It really is a great way to get perfect crackling every time. Glad it is working for you.
Cheers, Sara
Jane
I made this for Christmas day dinner. Was a huge success. My only complaint is that there wasn't enough crackling, people were fighting over it LOL.
Sara McCleary
Hi Jane
Very happy to hear it was a success. We have the same problem, no matter how big my piece of loin is there still isn't enough crackling for my family either!
Cheers, Sara.
Megan
Followed everything and crackling absolutely flopped.
Sara McCleary
Hi Megan
Sorry to hear that, obviously something didn't quite go to plan.
Cheers, Sara
Peta
I had never thought about roasting any meat in an air fryer before this. It worked really well. The only thing is that I finished cooking the loin in the oven after the crackling formed. I needed my air fryer for other things.
Victor
About to try the pork loin now, so will let you know how I got off
Sara McCleary
Hi Victor
Hope it all went well and the pork loin was delicious.
Cheers, Sara
Lucy
Hi Sara, thank you for this recipe. I've made it a few times now, each time with perfect crackling 🙂 Works better than in the oven.
Sara McCleary
Hi Lucy
Very happy to hear that air frying pork loin is a win for you. It is for me 🙂
Cheers, Sara
Dan Brewerton
Perfect, just amazing, never had crackle this good before, accompanied by Apple n Onion sauce, salad and a side of kumara wedges it was a big winner. Tbh I didn't know you could use the air fryer for cooking meat, great learnings for myself and family. Thanks Sara