CRISPY PORK LOIN WITH APPLE & CELERY SALAD

PREPARATION: 15 MINUTES STANDING: 2 HOURS SERVES 4-6 COOKING: ABOUT 60 MINUTES RESTING: 10 MINUTES

PORK

➧ 10ml (2t) sea salt flakes

➧ 1,25-1,5kg pork loin, deboned

➧ 4 garlic cloves, crushed

➧ 2,5ml (½t) white pepper

➧ 15ml (1T) olive oil

SALAD

➧ 3 Granny Smith apples, sliced

➧ 2 celery sticks, cut into ribbons using a veggie peeler

➧ a handful of walnuts, roughly chopped

➧ a dash of lemon juice

DRESSING

➧ 60ml (¼c) each plain full cream yoghurt and mayonnaise

➧ a pinch of salt

➧ 2,5ml (½t) honey

➧ 5ml (1t) lemon juice

Grease the air fryer’s basket or a wire rack with nonstick spray.

1 Pork Sprinkle 5ml (1t) of the salt over the pork rind. Put the pork on a wire rack, rind facing upward, and chill in the fridge for 2 hours. Dab the rind dry (the salt will have formed droplets).

2 Preheat the air fryer for 2-3 minutes to 200°C. Put the pork on a plank with the rind facing upward. Rub the garlic, pepper and oil into the meat, then sprinkle 2,5ml (½t) of the salt over.

3 Turn the pork over and put it on the prepared baking sheet or air fryer basket with the rind facing upward.

4 Sprinkle the rest of the salt over the rind, then roast for 20 minutes.

5 Turn the temperature down to 160°C and roast for another 35-40 minutes or until the rind is golden brown and crispy and the pork cooked to your liking.

6 Remove from the fryer and set aside to rest for 5-10 minutes.

7 Salad Lightly toss all the ingredients.

8 Dressing Mix all the ingredients until well combined.

9 Cut the pork loin into portions and serve with the salad and dressing.