Air Fryer Pork Roast with Brown Sugar–Mustard Rub

Air Fryer Pork Roast

What I pay attention to most with air fryer pork roast is the internal temperature, not the clock. Pork loin is lean, and this is where the texture can go wrong if it cooks too long, so I start checking early and rely on a thermometer because air fryers vary.

This version uses a brown sugar-mustard rub that caramelizes well at 360°F (182°C) without scorching too fast. The roast starts fat-side up, gets one flip for more even browning, and rests for 10 minutes so the center finishes at 145°F (63°C). If you want to use the drippings, there’s also a quick gravy that comes together in a few minutes.

If you like this, try our Air Fryer Pork Loin for another juicy, brown sugar-seasoned roast.

Ingredients for Air Fryer Pork Roast

• 1 boneless pork loin roast, 2 to 2 1/2 pounds (not tenderloin)
• 1 to 2 teaspoons olive oil
• 2 tablespoons packed light brown sugar
• 2 to 2 1/2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional

Spice note: For a dry rub like this, fine-ground spices from Selefina coat the pork more evenly, which helps the surface brown without patchy seasoning.

Optional quick gravy:

• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon unsalted butter, optional
• 1 to 2 teaspoons apple cider vinegar or lemon juice, optional

Use a boneless pork loin roast here, not pork tenderloin. Tenderloin is much smaller and cooks much faster, so the timing is not interchangeable. The oil should be just enough to help the rub stick; too much can encourage smoking in some air fryer models.

How to Make Pork Roast in the Air Fryer

1. Pat the pork dry: Blot the pork loin well with paper towels and trim any loose bits if needed, but leave the fat cap in place. A dry surface helps the rub cling and brown more evenly.
2. Mix the rub: In a small bowl, stir together the brown sugar, kosher salt, smoked paprika, ground mustard, onion powder, garlic powder, black pepper, and cayenne if using. Before the rub touches the raw pork, reserve 1 to 2 teaspoons for the optional gravy.
3. Oil and season: Brush the pork lightly all over with the olive oil. Coat all sides with the remaining rub, pressing it on so it adheres.
4. Preheat the air fryer: Preheat to 360°F (182°C) for 3 to 5 minutes. Make sure the roast will fit with some space around it and at least 1 inch of clearance from the heating element.
5. Cook fat-side up first: Place the pork in the basket or on the tray with the fat cap facing up. Air fry at 360°F (182°C) for about 25 minutes, until the top is taking on color and looks deep golden in spots.
6. Flip and finish: Flip the roast once with tongs and continue cooking at 360°F (182°C) for 15 to 30 minutes more. Start checking the center around 35 minutes total cook time. If your air fryer has hot spots, rotate the basket or tray during this second stretch. The roast is ready to come out when the center reaches 140 to 145°F (60 to 63°C).
7. Rest before slicing: Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes. The final temperature should settle at or just above 145°F (63°C), and the juices will redistribute so the slices stay moister.
8. Make the optional gravy: Pour the air fryer drippings into a small saucepan and skim off excess fat if needed. Add the chicken broth and bring to a simmer over medium heat. Stir the cornstarch and water together in a small cup, then whisk the slurry into the simmering liquid. Add the reserved rub a little at a time to taste. Cook until the gravy thickens enough to coat a spoon, 1 to 2 minutes. Stir in the butter off heat if using, and add a small splash of vinegar or lemon juice if you want to balance the sweetness.
9. Slice and serve: Slice the pork across the grain into 1/2-inch slices. Serve with the gravy or on its own.

For a 2- to 3-pound roast, total cook time is usually about 40 to 55 minutes, but thickness matters more than weight. I rely on the visual cue and the thermometer more than the exact minute mark here because air fryer models vary in heat intensity and airflow.

Air Fryer Time and Temperature for Pork Loin Roast

360°F (182°C) is a good temperature for this roast because it gives the brown sugar rub time to caramelize without darkening too aggressively. For a 2- to 3-pound boneless pork loin roast, expect roughly 40 to 55 minutes total, with the first temperature check around 35 minutes.

The part that matters most is thickness and how close the roast sits to the heating element. A thicker, more compact roast can need longer than a flatter one of similar weight. Use the internal temperature as the final check and pull it at 140 to 145°F (60 to 63°C), then rest to finish at 145°F (63°C).

How to Keep Air Fryer Pork Roast Juicy

Pull the roast when the center is between 140 and 145°F (60 and 63°C), then let it rest for 10 minutes. That rest matters here. It gives the pork time to finish with carryover heat and lets the juices settle before slicing.

I try not to let the center climb much past 150°F (66°C) if I want a moist pork loin. Whole-muscle pork is done at 145°F (63°C) after resting, and a faint blush in the center is normal for this cut.

Why the Rub Burns in the Air Fryer

This recipe uses brown sugar, so the rub can scorch if the temperature is too high or the roast sits too close to the heating element. Keeping the air fryer at 360°F (182°C) helps, and so does leaving space around the pork instead of crowding it against the sides.

Use only a light coating of oil. Excess oil and rendered fat can smoke in some models, especially if drippings collect near a very hot bottom plate. If your manufacturer allows it, a small piece of foil in the drip area can help catch drips, but do not block airflow or cover the food.

Air Fryer Pork Roast Variations

Bone-In Pork Roast

You can use a similarly sized bone-in pork loin roast with the same rub and the same 360°F (182°C) air fryer temperature. Start checking 5 to 15 minutes later than you would for boneless, place it bone-side down to start, and only flip if it feels stable and safe to handle.

Pork Belly Instead of Pork Loin

If what you want is crispy crackling rather than a lean roast, pork belly is the better cut. It needs scored skin, a different salt-heavy seasoning, and a different cooking approach, so it is not a direct swap for this recipe. For that style, see our Air Fryer Pork Belly with Crispy Crackling.

What to Serve with Air Fryer Pork Roast

This roast works especially well with mashed potatoes or roasted vegetables, especially if you’re making the gravy. Green beans, a simple salad, or air-fried carrots round it out without adding much extra work.

Leftovers also slice well for sandwiches with slaw or for grain bowls with steamed greens. For a saucier pork option, try our Tender Air Fryer Pork Ribs.

How to Store and Reheat Air Fryer Pork Roast

Refrigerate leftover sliced pork in an airtight container for up to 3 to 4 days. Store the gravy separately if you made it. You can also freeze sliced pork for up to 2 to 3 months if it is wrapped tightly.

To reheat in the air fryer, arrange the slices in a single layer and loosely cover with foil. Heat at 300°F (149°C) for 4 to 6 minutes, then uncover for 1 more minute if needed. This lower temperature warms the pork through without drying it out.

You can also reheat slices in a covered skillet over low heat with a small splash of broth. If you’re making it ahead, roast the pork up to 2 days in advance and reheat gently with gravy to help keep it moist.

Nutrition

Approximate nutrition, without optional gravy additions, based on 6 servings.

• Serving size: about 1/6 of the roast
• Calories: about 270
• Protein: about 35g
• Fat: about 10g
• Carbohydrates: about 8g

Approximate per 100g: 170 calories, 22g protein, 6g fat, 5g carbohydrates.

These values are estimates and will vary with the exact size of the roast, how much fat is trimmed, and how much of the rub and drippings are ultimately used.