Air Fryer Pork Loin With Carrots, Potatoes and Onion Gravy
This satisfying and hearty meal is perfect for weekend uppers with the family. The gravy and cooked veggies makes this meal another family favorite! This is for a pork loin, not a pork tenderloin. Tenderloins are smaller and cook quicker. If you want to cook a pork tenderloin, make sure to use instructions for Pork Tenderloin in the Note below the Instructions.The gravy is optional, but delicious.
Servings: 6 servings
Calories: 334kcal
Ingredients
FOR THE PORK LOIN:
- 2 pound (907 g) pork loin
- 2 Tablespoons (30 ml) vegetable oil
- 1 Tablespoon (15 ml) Worcestershire sauce
- 1/2 teaspoon (2.5 ml) garlic powder
- 2 teaspoons (10 ml) dried herbs
- 1/2 - 1 teaspoon (2.5-5 ml) salt , or to taste
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 lb. (227 g) potatoes , cut into bite-sized pieces
- 1 large carrot , cut into 1” cubes
FOR THE OPTIONAL GRAVY:
- 1 medium onion , diced
- 2 Tablespoons (30 ml) butter
- 3 Tablespoons (45 g) flour
- 2 cups (480 ml) cold broth (beef, pork, chicken or vegetable)
- 2 teaspoons (10 ml) Worcestershire sauce
- salt , to taste
- black pepper , to taste
Equipment
Instructions
- Cut 1/2” deep slits on the fatty top of the pork loin.
- In large bowl combine oil, Worcestershire sauce, garlic powder, dried herbs, salt and pepper. Whisk ingredients together. Add pork loin, potatoes and carrots to the marinade. Stir to coat everything evenly.
- Lay the pork loin fat side down in the air fryer basket/tray. Add the potatoes and carrots evenly around the pork loin.
- Air Fry at 370°F for 30 minutes, flipping pork halfway through, and stirring the vegetables.
- After 30 minutes, if the vegetables are cooked to your liking, remove them at this point. Continue Air Frying at 370°F for another 10-15 minutes or until the pork loin is cooked to your preferred doneness or and the center temperature reaches 145-160°F.
Optional Onion Gravy
- While pork is cooking, make the gravy: Heat large skillet on medium heat. Melt the butter and add onions. Cook onions until golden and caramelized, about 5 minutes. Stir onions often so they don’t burn.
- Whisk together flour and cold broth until well combined. Add Worcestershire sauce and salt and pepper to taste. Add the broth with the flour to the skillet with the caramelized onions. Cook until it just starts to simmer gently.
- Reduce heat to Medium-Low, stirring often, and simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.
- When pork and vegetables are finished cooking, transfer them to a platter and cover. Let rest for 5 minutes. Slice and serve warm with gravy on top.
Notes
IF USING PORK TENDERLOIN INSTEAD OF PORK LOIN:
Pork tenderloin is smaller than a pork loin and won’t take as longer to cook.? For a 1-pound tenderloin, you don’t need to score the top. After the marinade, Air Fry at 370°F for 30-35 minutes, flipping pork tenderloin and stirring the vegetables halfway through. Cook to your preferred doneness or until center temperature reaches 145-160°F. If the veggies cook quicker, pull them out earlier.
Pork tenderloin is smaller than a pork loin and won’t take as longer to cook.? For a 1-pound tenderloin, you don’t need to score the top. After the marinade, Air Fry at 370°F for 30-35 minutes, flipping pork tenderloin and stirring the vegetables halfway through. Cook to your preferred doneness or until center temperature reaches 145-160°F. If the veggies cook quicker, pull them out earlier.
Nutrition
Calories: 334kcal | Carbohydrates: 14g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1059mg | Potassium: 821mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2000IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg