This Maple Glazed Pork Loin made in the air fryer is moist and delicious with the sweet and savory flavors of maple and rosemary in the glaze. Easy to make and ready in a little more than an hour, this recipe is sure to be a regular on your table!
We have said goodbye to 2018 and welcomed in the New Year, 2019! It’s been a long tradition with many families to have pork on New Years Day. Pork is said to symbolize progress for the upcoming year because pigs root around with their snouts moving forward.
While many eat pork roasts with sauerkraut, in recent years I’ve served it with two other “lucky” foods: black-eyed peas and collard greens. “Peas for pennies, greens for dollars.”
I am a firm believer in the perception that people “eat with their eyes” first. That is why I developed this delicious yet easy air fryer recipe for a more visually appealing glazed pork loin rather than some of the rather boring looking roasts we’ve had in the past.
One of the things that can be difficult when cooking a pork roast is the moistness factor. Marinading the roast, then cooking it in the air fryer, helps to retain that moisture! The air fryer is a contained hot heat that will help to cook the roast more evenly and quickly!
Tips for a successful Maple Glazed Pork Loin in the Air Fryer
- A Jaccard meat tenderizer will create a lot of “channels” for the brine to enter the pork. If you don’t have a Jaccard tenderizer, you can easily use sharp forks to get the same effect.
- Make sure to buy a pork loin that will fit in your air fryer basket as you don’t want to overcrowd it.
- Coat pork with a little oil to give it a nice color and help seal in the juices.
- For easy cleanup use perforated parchment paper in the bottom of the air fryer basket.
- Always check the internal temperature with a thermometer. It’s too difficult to go by cook times as air fryers have different wattage that can affect the total time.
What to do with Leftover Pork Loin?
A few of my favorite dishes with leftover pork, or as I call them, Roper Redux, are:
- Cuban sandwiches: Slices of pork, ham, pickles, and Swiss cheese on Cuban bread or in an oblong roll that has been coated with yellow mustard on the inside then pressed and cooked in a skillet until golden and the bread is slightly crispy and the cheese is melted.
- Pork Stir Fried Rice: I often have leftover rice so this dish comes together easily by stir frying the diced pork and whatever veggies I have in the refrigerator, usually peppers and onions, adding in the rice, soy sauce, a little ginger, garlic, hot sauce and a couple of scrambled eggs. I’ve also done this with cauliflower rice!
- Make Grumpy’s Honeybunch recipe for Easy Pork Street Tacos!
Tips for making the Maple Glaze for your Pork Loin
- Coat your measuring cup with cooking spray so maple syrup doesn’t stick
- A small non-stick saucepan will make for easier cleanup with the sticky glaze
- If the glaze gets too thick, add a little more apple juice.
- Use a silicone brush instead of one with natural bristles so nothing breaks off in the glaze
Don’t have an Air Fryer? No worries, you can still make this in your oven!
If you don’t have an air fryer the recipe can easily be made on a rack in a small roaster. Preheat oven to 375. After brining the pork loin, pat dry and brown it in a hot skillet with a little olive oil until all sides are golden brown.
Place roast on the rack and cook at 375 degrees for 45 minutes. Take loin out of the oven and coat it with the glaze then return and cook for about another 15 minutes or until pork has an internal temperature of 145 degrees. Allow the pork loin to rest very loosely covered with foil for 5 minutes before slicing.
Follow Mary over on Instagram for recipe inspiration where she shares her delicious meals and Roper Redux recipes!
For the Marinade
- 12 oz apple juice
- 1/2 cup chicken broth
- 3 cloves of garlic, grated or minced
- 1 tbsp fresh rosemary finely chopped or 1 tsp dried rosemary
- 1 tbsp coarse salt
- 2 tbsp apple cider vinegar
- 1/4 cup real maple syrup
- 1/4 cup apple juice
- 1/2 tsp finely minced rosemary
- 1/4 tsp seasoned salt
- 3 lb. boneless pork loin
Prepare the Marinade
- Mix all marinade ingredients and pour into a ziplock bag placed inside a large bowl.
Prepare the Pork Loin
- With a Jaccard tenderizer or a fork, pierce the loin over the entire surface. This helps the brine to get deep into the roast.
- Place the pork loin into the bag with the brine and allow it to sit in the refrigerator at least 2 hours, turning it several times, “massaging” the brine into the pork.Over low heat reduce mixture by half or until a thick enough consistency to coat the back of a spoon. Take off the heat.
- After the pork loin has brined, pat it dry, place in a parchment paper-lined air fryer and coat with a small amount of olive oil. Parchment paper is optional but makes for easier cleanup.
- Air fry at 360 for 15 minutes fat side down, flip pork loin over and continue to cook at 360 for another 15 minutes with the fat side up. Check the internal temperature. (I use an instant-read digital thermometer.) Flip loin one more time and brush with 1/2 of the glaze.
- Turn air fryer down to 250 degrees and cook for about 10 minutes to allow glaze to caramelize on the loin, adding the additional 1/2 of the glaze partway through. If it looks like glaze is getting too dark, turn down the air fryer temperature. If you want more color on the loin turn temperature up to 400 and cook an additional minute or 2.
- Check internal temp of pork, aiming for a finished temperature of 145. Don’t overcook it so it gets dry. According to the Pork Checkoff at www.pork.org “The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness use a digital thermometer to measure the temperature at the thickest part of the cut.”
- Allow the air fried glazed pork loin to rest at least 5 minutes before slicing. You can cover it with foil but tent it so you don’t disrupt the glaze or leave the pork in the air fryer with the heat off.
Because AirFryers will vary, it is recommended to follow the cooking instructions closely. If your pork loin internal temperature is not at 145 degrees after the end of initial cooking time, then add time in 5-10 minute intervals, checking the temperature after each interval until your roast has reached the safe internal pork cooking temperature.
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Taylor Precision Products Digital Thermometer with LED Readout
Jaccard Supertendermatic 48-Blade Tenderizer
GoWISE USA Perforated Parchment Non-Stick Air Fryer Liners 7.5 inches for Air Fryers, Steaming, Dumplings - 100 Pcs GWA0005
Cook's Essentials 3.4-qt Digital Air Fryer w/ Presets & Pans (Eggplant)
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Serving Size:8 oz
Amount Per Serving: Calories: 492 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 182mg Sodium: 1414mg Carbohydrates: 14g Fiber: 1g Sugar: 11g Protein: 60g