Servings: 4
Ingredients
- 800 g pork roast
- 2 tablespoons mustard
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 2 cloves garlic chopped
- salt
- freshly ground black pepper
Vegetables
- 300 g vegetables (carrots and zucchini) cut into large chunks
- 10 cl vegetable broth
Procédé
Preparation
- Remove the roast from the refrigerator 30 minutes before cooking.800 g pork roast
- Pat the roast dry with paper towels.
- In a bowl, mix the mustard, olive oil, thyme, chopped garlic, salt, and pepper.2 tablespoons mustard, 1 tablespoon olive oil, 1 teaspoon dried thyme, 2 cloves garlic, salt, freshly ground black pepper
- Coat the roast generously all over with the mixture.
Air Fryer Cooking
- Preheat the air fryer to 200 °C for 5 minutes.
- Place the roast in the basket, making sure it does not touch the sides.
- Sear for 10 minutes at 200 °C to form a golden crust.
- Reduce the temperature to 160 °C, then continue cooking for 40 minutes, turning the roast halfway through.
- Arrange the vegetables around the roast for the last 15 minutes, then pour in the broth.300 g vegetables (carrots and zucchini), 10 cl vegetable broth
- Check that the center of the roast reaches 65 °C, measuring in the thickest part.
Finishing
- Let the roast rest for 10 minutes under a sheet of aluminum foil.
- Slice against the grain and serve with the vegetables and pan juices.
Notes
Two-stage cooking: 10 minutes at 200 °C to brown the outside, then 160 °C to cook through without drying out.
Thermometer essential: aim for 65 °C (63 °C for a pinker roast, 68 to 70 °C for more well-done meat). The temperature will rise another 2 to 3 °C while resting.
Preheating: 5 minutes at 200 °C helps the roast sear properly.
Adjust for weight: these guidelines are for roasts weighing 500 g to 1.2 kg, but rely on the internal temperature rather than the timer.
Vegetables: add tender vegetables (zucchini, mushrooms) toward the end; season separately if needed.
Resting: 10 minutes under foil (without wrapping tightly) helps keep the juices from running out when slicing.
Storage: 3 days in the refrigerator in an airtight container, or 2 months in the freezer (with slices separated by paper). Gentle reheating: 8 to 10 minutes at 120 °C with a few drops of water; slices: 3 to 4 minutes at 160 °C under foil.
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