This Air Fryer Pork Roast is coated with a smoky dry rub and topped with a Maple Dijon Gravy. The rub creates a perfect, crunchy crust that pairs with the tender roast. The Maple Dijon gravy is tangy with a little sweetness that pairs well with the smokiness of the rub. This roast is wonderful for a weekend dinner with the family, and it makes for a great leftover in sandwiches.
You can use a pork shoulder roast but may need to cook for longer and at a lower temperature.
Pat the pork loin dry with paper towels and gently score the rind in a criss cross pattern. Then coat the pork in olive oil.
Stir all of the spices for the rub together and press into the pork loin evenly. Allow this to rest for at least 10-15 minutes. You can also let the pork sit in the dry rub overnight in the fridge before air frying for a crispier crust.
Set the air fryer to 360°F (182 °C) and preheat. Then place the pork roast in the air fryer basket, fat-side up and air fry for 40-50 minutes depending on the size of the roast. Use a thermometer to check the pork is cooked. 145°F (63°C) for medium or 160°F (71°C) for well-done. Remove the pork from the air fryer and let it rest for 10 minutes before slicing.
For the Sauce:
While the roast is resting make the gravy. Melt the butter in a small saucepan over low heat. Sprinkle in the flour and stir continuously to create a roux. Then remove from heat and stir in the chicken broth, heavy cream, Dijon mustard, maple syrup, garlic powder and salt. Return to low heat and bring to a low simmer for 2-3 minutes until it thickens. You can also add in a few spoonfuls of the roast juices into the gravy for extra flavor. If the gravy is too thick, add in a splash more broth or roast juice
Slice the roast and pour the gravy over.
Plate the roast and serve. This roast pairs well with a variety of vegetables and side dishes. Our favorite sides to serve this with are green beans and mashed potatoes.
Dig in and enjoy!
Air Fryer Pork Roast FAQS:
You will need the following ingredients:
pork loin, olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, brown sugar, sage, butter, all-purpose flour, chicken broth, heavy cream, Dijon mustard, maple syrup
You will need the following supplies:
an air fryer, a knife, a small saucepan
Place the leftover roast into an airtight container and refrigerate for up to 4 days. Reheat on the stove or in the microwave until heated through.
This Air Fryer Pork Roast is best served hot, after allowing it a few minutes to rest after cooking. It also makes for great leftovers in a sandwich the next day.
Notes:
- You can use a pork shoulder roast but may need to cook for longer and at a lower temperature.
- Let the pork sit in the dry rub overnight in the fridge before air frying for a crispier crust.
- You can add in a few spoonfuls of the roast juices into the gravy for extra flavor. If the gravy is too thick, add in a splash more broth or roast juice.
- This makes for great leftovers in a sandwich the next day.
- Make sure you use a thermometer to check the roast is cooked through, 145°F (63°C) for medium or 160°F (71°C) for well-done.
Air Fryer Pork Roast
Ingredients
- 2-3 pound pork loin
- 1 tablespoon olive oil
For the Dry Rub:
- 1 tablespoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon brown sugar
- ½ teaspoon sage
For the Maple Dijon Gravy:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- ¼ cup heavy cream
- ½ tablespoon Dijon mustard
- 2 tbsps maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Pat the pork loin dry with paper towels and gently score the rind in a criss cross pattern.
- Coat the pork in olive oil.
- Stir all of the spices for the rub together and press into the pork loin evenly. Allow this to rest for 10-15 minutes.
- Set the air fryer to 360°F (182 °C) and preheat.
- Place the pork roast in the air fryer basket, fat-side up and air fry for 40-50 minutes depending on the size of the roast. Use a thermometer to check the pork is cooked. 145°F (63°C) for medium or 160°F (71°C) for well-done.
- Remove the pork from the air fryer and let it rest for 10 minutes before slicing. While the roast is resting make the gravy.
- Melt the butter in a small saucepan over low heat. Sprinkle in the flour and stir continuously to create roux.
- Remove from heat and stir in the chicken broth, heavy cream, Dijon mustard, maple syrup, garlic powder and salt. Return to low heat and bring to a low simmer for 2-3 minutes until it thickens.
- Slice the roast and pour the gravy over.
Notes
- You can use a pork shoulder roast but may need to cook for longer and at a lower temperature.
- Let the pork sit in the dry rub overnight in the fridge before air frying for a crispier crust.
- You can add in a few spoonfuls of the roast juices into the gravy for extra flavor. If the gravy is too thick, add in a splash more broth or roast juice.
- This makes for great leftovers in a sandwich the next day.
- Make sure you use a thermometer to check the roast is cooked through, 145°F (63°C) for medium or 160°F (71°C) for well-done.
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