{"id":12097,"date":"2024-11-28T09:11:06","date_gmt":"2024-11-28T09:11:06","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=12097"},"modified":"2024-11-28T09:11:06","modified_gmt":"2024-11-28T09:11:06","slug":"air-fryer-roast-pork-loin","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/air-fryer-roast-pork-loin\/","title":{"rendered":"Air Fryer Roast Pork Loin"},"content":{"rendered":"

I cooked this in the Ninja Speedi on the Steam Air Fry setting. (Steam Crisp on the US model) setting but you can just use the air fryer setting.<\/p>\n

\n

Ingredients<\/h3>\n
\n
    \n
  • 1.3kg Pork loin – skin scored all over (ask your butcher)<\/li>\n
  • rapeseed (or vegetable) oil<\/li>\n
  • sea salt<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n

    Instructions<\/h3>\n
    \n
      \n
    1. Remove the pork from the fridge 30 minutes before cooking as it needs to be at room temperature. <\/strong><\/li>\n
    2. Pat it dry with kitchen paper. Leave the string on, and score the skin with a sharp knife – be sure not to cut through the meat.<\/li>\n
    3. Rub it all over with a little oil and sea salt making sure to get some salt into the score marks.<\/li>\n<\/ol>\n<\/div>\n
      \n
      If using the Ninja Speedi<\/div>\n
        \n
      1. Put the cook and crispy tray in the bottom position and add enough cold water to come just underneath the tray<\/strong> (not over it).<\/li>\n
      2. Place the pork on the tray and move the smart switch to RAPID COOKER and STEAM AIR FRY (steam crisp on US models).<\/li>\n
      3. Set the time to 70 minutes (or longer if your joint is larger than 1.3kg) and set the temperature to 180\u00b0C or 350\u00b0F.<\/li>\n
      4. Close the lid and the machine will start to preheat – don’t open the lid while it is preheating<\/strong> or it will start preheating all over again. Once it starts cooking and counting down you can open the lid to check on your food.<\/li>\n
      5. Anything after 40 minutes you will probably need to add a bit more water to the bottom of the cooking pot – the instruction book doesn’t say this but trust me the water will have evaporated.<\/li>\n
      6. Check on the doneness of your pork joint by using a digital probe thermometer. If it’s almost cooked but the crackling isn’t how you want it, turn the temperature to 200\u00b0C or 400\u00b0F for the last 5-10 minutes.<\/li>\n
      7. When cooked, remove from the Speedi and remove the crackling with a sharp knife. Wrap the joint in kitchen foil and leave it to rest for at least 20 minutes before carving.<\/li>\n<\/ol>\n<\/div>\n
        \n
        Cooking in a regular air fryer<\/div>\n
          \n
        1. Put the pork loin into the air fryer basket, ensuring there is enough space above it so it doesn\u2019t touch the heating element above.<\/li>\n
        2. Set the time to 70 minutes (or longer if your joint is larger than 1.3kg) and set the temperature to 180\u00b0C or 350\u00b0F.<\/li>\n
        3. Check on the doneness of your pork joint by using a digital probe thermometer. If it’s almost cooked but the crackling isn’t how you want it, turn the temperature to 200\u00b0C or 400\u00b0F for the last 5-10 minutes.<\/li>\n
        4. When cooked, remove from the air fryer. Remove the crackling using a sharp knife. Wrap the joint in kitchen foil and leave it to rest for at least 20 minutes before carving.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          I cooked this in the Ninja Speedi on the Steam Air Fry setting. (Steam Crisp on the US model) setting but you can just use the air fryer setting. Ingredients 1.3kg Pork loin – skin scored all over (ask your butcher) rapeseed (or vegetable) oil sea salt Instructions Remove the pork from the fridge 30 minutes before cooking as it needs to be at room temperature. Pat it dry with kitchen paper. Leave the string on, and score the skin with a sharp knife – be sure not to cut through the meat. Rub it all over with a little <\/p>\n","protected":false},"author":1,"featured_media":12098,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/12097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=12097"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/12097\/revisions"}],"predecessor-version":[{"id":12099,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/12097\/revisions\/12099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/12098"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=12097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=12097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=12097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}