Air Fryer Pork Loin

I've just got an air fryer so I'm trying to get to grips with using it for cooking roast meats - the photos in this one show what happens if you have your meat too close to the top elements. Learn from me and don't try to cram the meat and potatoes into the air fryer at the start of the cook. Instead - just finish off the potatoes in the air fryer while the meat is resting.

Ingredients

• 1 pork loin roast with skin on top and string around it
• 1 tsp kosher salt flakes

Method

1. The day before you're going to cook the roast, remove it from any plastic packaging and place it in a roasting tin in the fridge to dry out. Make sure that you put it on the shelf without other food that you're not going to cook (e.g. don't put it on a shelf with fruit or vegetables) to reduce the risk of food poisioning from cross-contamination.
2. If the skin isn't scored with a sharp knife, make some deep cuts in it, but don't go into the red meat below if you can help it.
3. Just before you're ready to roast the meat, set the air fryer to 205 degrees and rub the salt into the cuts in the cuts in the skin.
4. Roast for 30 minutes at 205 degrees.
5. Reduce the temperature to 190 degrees and roast until the internal temperature is 63 degrees. For a 1.2-1.5kg joint this will probably be another 20 minutes, but do use a meat thermometer to check the thickest part of the joint before you remove it from the oven.
6. Remove from the oven and cover with foil and leave to rest for at least 20 minutes before carving and serving.

Serve with roast potoates, steamed vegetables and an apple sauce for a traditional roast.