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A sliced Air Fryer Pork Roast on a cutting board.
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Air Fryer Pork Roast

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer, pork
Servings: 6 servings

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.