I normally buy a cooked pork loin from Woolies or Coles @ $20 from the deli, the other day IGA had rolled Pork Loins for under $8 a kg so I grabbed one.
Our wizz bang air fryer has a rotisserie so Im trial cooking half of it today, I prept it dry it with paper towel, the scored the crackling, rubbed it all with Olive oil and rubbed it with rock salt. its now resting in the fridge for an our before goes into the air fryer, in the meantime I have made up a basting sauce with olive oil, soy sauce, tomato sauce, vinager, honey, salt and pepper.
A Very successful conclusion to the cooking of the pork loin.
Set the Air fryer on 200deg for 30min, stopped every 10min to baste the meat, then set the temp to 160 deg for 10 minutes, then finished off for 5 min at 200 deg. I let it rest for 20min before carving for Lunch.
Roast spuds and veg with a brown gravy, enough left over meat for sangas the next couple of days.
We used to regularly buy pork back strap from the Dandenong Market up until Covid arrived.
It made a lovely cheap & tasty roast.
We do the crackle the same as you do.
Like Dougwe we use quite bit of garlic salt in cooking too as well as onion powder.
