Pork Loin Air Fryer Recipe

Ash Tyrrell

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Prep Time 5

Cook Time 34

Servings: 6

3½  lb pork loin not tenderloin – lean with a bit of fat for juiciness and crisping
1  tbsp brown sugar – balances savory flavors and helps caramelize the crust
2  tsp garlic powder – avoids burning compared to fresh garlic
2  tsp onion powder – adds depth without moisture
1  tsp dried thyme or 1 tbsp fresh – herbal brightness that complements pork
¾  tsp paprika regular or smoked – delivers color and gentle warmth
3  tsp kosher salt roughly ¾ tsp per lb – essential for seasoning and moisture retention
½  tsp freshly cracked black pepper – adds aromatic sharpness
2  tbsp neutral oil like avocado or canola – helps spices adhere and enhances browning

Begin by combining brown sugar, garlic powder, onion powder, thyme, paprika, salt, pepper, and oil in your small mixing bowl. Whisk until it forms a cohesive rub. The oil helps the mixture cling to the surface, ensuring an even crust once air fried.
Pat the pork loin dry thoroughly. This step is key; excess moisture will prevent proper browning. Spread the seasoning mix evenly over every surface of the meat, pressing it in gently so the flavors really stick.
Set your air fryer to 375 °F (190 °C) and let it heat up for at least 3–5 minutes. Preheating gives the pork an immediate sear once it hits the basket, ensuring a beautiful golden crust .
Place the pork loin in the basket, ensuring space all around for airflow. Air fry for 10 minutes, then use tongs to flip it. Continue cooking for another 19–24 minutes until the internal temperature registers 140 °F. Timing varies based on your machine and the meat’s exact thickness.
Remove the pork and let it rest for 10 minutes. Carryover cooking will raise the internal temperature to a safe and juicy 145 °F. Slice it up and drizzle any collected juices from the basket over the meat for extra flavor .