Seasoning
2 tsp coarse salt
1 tsp freshly ground black pepper
1 tbsp fennel seeds
2 tsp sweet paprika
For the Roast Pork
2 lb (900g) boneless pork loin check it fits into your Air fryer
3 tbsp olive oil
Pat the pork loin dry using paper towels. Score the fat layer in a diamond pattern using a sharp knife, taking care not to cut too deeply. You don't want to cut into the meat, just the rind.
Crush the fennel seeds and salt flakes in a pestle and mortar. Combine with the sweet paprika and pepper and rub into the the layer of fat and all over the joint. Set aside for 10 minutes (or longer, in the fridge, uncovered).
Preheat the air fryer to 400°F (200°C) for 5 minutes then reduce the temperature to 360°F (180°C). Rub the pork with the olive oil and place in the air fryer basket or on a wire rack set over a dripping tray if you have a front loading air fryer
Cook for approximately 25 minutes per pound (450g) or until the internal temperature registers 145°F / 63°C on an instant read thermometer. My pork roast was ready in about 50 minutes.