TODD ENGLISH AIR FRYER RECIPES
Bacon Wrapped Pork Loin with Maple Glaze
Serves 6
To Brine:
6 cups water
1/3 cup salt
3 tablespoons maple syrup
1-3 pound pork loin roast
Two cups ice
For Rotisserie:
1-pound Applewood smoked bacon
3 tablespoons maple syrup divided
1 teaspoon fresh ground pepper
1 tablespoon cider vinegar
½
teaspoon cornstarch
1 teaspoon of water
Combine all brining ingredients except pork loin in a large sauce pan and heat over
medium high heat, stirring until salt is dissolved. Pour brine into a 5 quart stock pot:
cool for 10 minutes. Stir in the ice.
When brine is cool to the touch, about 30 minutes. Add pork roast, make sure it is
completely covered by brine. Cover and chill for 8-12 hours.
Remove pork loin from brine and dry with paper towels.
Insert rotisserie spit rod through center of pork loin horizontally. Secure each end with
rotisserie forks and screw tight to attach.
Wrap pork loin with the bacon slices crosswise and overlapping. Pin each strip of
bacon with a toothpick.
Baste pork loin with a tablespoon of maple syrup and rub with peppercorns.
Place the rotisserie rod pointed end in first into the air fryer. Place the drip pan in
place.
Turn the air fryer power to on, press the menu button then select roast, select the
rotate button then set timer to 1 hour press start.
Check pork loin temperature, you want it to be about 140 degrees. Baste the loin with
remaining syrup mixed with the vinegar.
Set to air fry for 5 minutes longer while rotating.
Remove the roast and let rest on cutting board.
Remove the rotisserie spit and toothpicks.
Defat the pan juices then add to a small sauce pan, dissolve the cornstarch in water,
stir into pan juices and stirring bring mixture to a boil and serve on the side with the
pork loin.
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