The Easiest, Juiciest Roasted Pork Loin I’ve Ever Made (in the Air Fryer!)

Okay, so I wasn’t planning on making roasted pork loin for dinner the night I figured this out. It was one of those evenings where I had about 30 minutes, zero motivation, and a house full of people already asking what was for supper. The freezer situation was looking… uninspiring.

But then I remembered that little pork loin I’d stashed in the back—one of the strip-cut ones, you know the kind. Long and narrow, easy to forget about. That lonely little pork loin turned into one of the tastiest meals I’ve ever made.

I’m not exaggerating when I say this air fryer pork loin is the most tender and flavorful version I’ve made—and it cooks in about half the time of the oven. This is hands-down my new favorite way to make roasted pork loin, and I’m pretty sure you’re going to love it too.

Why This Recipe Just Works

Pork loin can be so hit or miss. Too long in the oven and you’re halfway to jerky. Too much seasoning and it’s overpowering. Not enough and it’s bland. But this method? It’s the sweet spot.

Here’s why:

• Cutting it in half before cooking helps the heat get in evenly without drying it out.
• Lining the air fryer with foil makes cleanup a breeze (yes, even when you slather it in sauce).
• And the combo of Worcestershire sauce + steak spice is a straight-up flavor bomb that works every time—no marinade, no planning ahead, just good food fast.

You don’t need a fancy rub or hours of brining or even a solid plan. This is a “we’re doing this now” kind of meal that comes together with what you probably already have.

What Kind of Pork Loin Works Best?

You’re looking for those smaller, strip-style pork loins—the ones about 3 inches wide and 10 inches long. They’re usually sold in vacuum packs and are easy to miss at the store if you’re used to the big, bulky roasts. These little loins cook quick, slice easy, and fit right in your air fryer (with just a bit of trimming). If yours is too long, just cut it in half and lay both pieces flat in the basket.

Pro tip: Look for the ones that aren’t pre-marinated. Those work fine, but they usually come with extra salt and sugar you don’t need for this.

The Seasoning: Minimal Effort, Maximum Flavor

This is where it gets interesting. You can use any seasoning you like, but I’ve tried a bunch and keep coming back to this combo: Worcestershire sauce and steak spice. It’s so simple, it feels like cheating. But the depth of flavor is unreal. Worcestershire brings umami and tang, and steak spice adds texture and boldness.

If you’re a fan of The Keg’s steak spice, this is your moment. Use it. Use it generously.

You can definitely switch it up with a BBQ rub or even go spicy with chili powder and garlic, but I promise—just try the Worcestershire method once and see what happens.

The Recipe: Cooking Pork Loin in the Air Fryer

Here’s how you make it:

Prep Time: 5 minutes
Cook Time: 30–40 minutes
Total Time: ~40–45 minutes
Servings: 4

Ingredients

• 1 small pork loin, strip cut (about 3 inches wide, 10 inches long)
• Worcestershire sauce (enough to coat)
• Steak spice (such as Keg brand), to taste
• Optional: BBQ sauce or other finishing sauce

Instructions

1. Prep the air fryer basket:
   Line the basket with non-stick aluminum foil for easy cleanup. If using regular foil, lightly grease it to prevent sticking.
2. Cut to fit:
   Slice the pork loin in half so it fits comfortably in the basket without overlapping.
3. Season the pork:
   Coat the pork loin pieces in Worcestershire sauce.
   Generously sprinkle steak spice all over the surface.
4. Cook:
   Place seasoned pork into the air fryer basket.
   Cook at 380°F for 30–35 minutes.
5. Check doneness:
   Use a meat thermometer to check internal temperature.
   If the pork has reached 145°F, remove from heat and let rest for 5 minutes before slicing.
   If not, return to the air fryer for another 5 minutes, then check again.
6. Optional finishing sauce:
   If using BBQ sauce or any sweet sauce, brush it on during the last 5 minutes of cooking to avoid burning.

The result? Juicy, roasted pork loin with crispy edges and a punch of flavor that makes it taste like you put in way more effort than you actually did.

Fancy It Up: DIY Spice Rub

Wanna take it up a notch? Try giving your pork loin a little extra love with this homemade spice rub—the same one I use in my popular pulled pork recipe. It adds just the right balance of smoky, savory, and a little kick if you want it.

• 1 tsp smoked paprika
• 1 tsp mustard powder (or swap in 1 tsp yellow or Dijon mustard if that’s what you’ve got)
• ½ tsp salt
• ½ tsp black pepper
• Optional: ¼ tsp cayenne or chili flakes for heat

Mix it all together and rub it right onto the pork after you coat it with Worcestershire sauce. The sauce helps the spices stick and kind of melts them into a flavorful crust while it cooks. You’ll get those beautiful browned edges and a flavor that tastes way fancier than it is.

Totally worth the extra 60 seconds of effort.

What to Serve With It

I’ve thrown this pork loin next to everything from mashed potatoes to salad to leftover mac and cheese. It’s that flexible.

Here are some quick pairing ideas:

• Roasted sweet potatoes or squash
• Steamed green beans or broccoli
• Rice and frozen peas (don’t knock it till you try it)
• A baked potato with sour cream and green onion

Also makes amazing leftovers—slice it thin for sandwiches or chop it up for wraps and bowls the next day.

Budget-Friendly, Family-Approved

Let’s talk price. Pork loin is usually one of the more affordable cuts of meat at the store, especially when you buy the unseasoned ones in multi-packs. I try to grab a few when they go on sale and freeze them individually. You can pull one out in the morning and have dinner done by 6.

Also? My kids actually eat this. No complaints. No “what’s this” face. Just silence while they chew, which is the dream when you’re trying to get through a Tuesday.

Tips and Troubleshooting

A few little things to keep in mind:

• Always check the temp. 145°F is the magic number. Don’t eyeball it—you’ll either undercook or go too far.
• Don’t crowd the basket. Air needs to circulate. If you’re doing more than one loin, do it in batches.
• Let it rest. I know, I already said it. But it’s worth saying again.
• Watch the sugar in your sauces. If you’re using a sweet BBQ sauce, it will burn if it’s on too long. Add it right at the end.

And if you overcook it once? It’s okay. We’ve all been there. Cut it thin, add sauce, and stuff it in a sandwich. Nobody will know.

Final Thoughts

I didn’t think my air fryer would become the go-to for pork loin. I really didn’t. But now? I don’t think I’ll cook it any other way. It’s fast, reliable, and delivers on both flavor and texture every single time. Plus, it doesn’t heat up the whole kitchen or leave me with a sink full of dishes.

So if you’ve got a pork loin hiding in the freezer, grab it. Tonight. Try it with Worcestershire sauce and steak spice. Then tell me it’s not the best roasted pork loin you’ve had from an air fryer.

I’ll wait.