Pork loin steaks are thin enough that an air fryer is a fair tool, not a gimmick. You will not get the same crust as a ripping pan, but you will get a cooked centre without smoking the kitchen on a school night. Pork loin steaks at Meatsupermarket.com are packed as a four, which is two nights for two or one night for a hungry table. Pork Loin Steaks 4x 135g is the plain pack. The garlic version is the same cook with the seasoning already on.
Times that do not dry them out
Heat the air fryer to 200°C. Pat the steaks dry. A light oil on the plain pack; the garlic pack can go in as it is. 6 minutes, turn, 5 to 6 minutes more. Probe 71°C in the thickest steak, then rest 4 minutes on a warm plate. They will climb a degree or two. If you cook all four at once, do not stack them. Air needs to move. Two and two is cleaner if your basket is small. Garlic Pork Loin Steaks 4x 135g can catch on the sugar in the marinade if you go much past these times, so trust the probe rather than “one more minute for luck”.
From fridge-cold, add a minute a side. From frozen, thaw in the fridge first; a 135g steak cooked from frozen tends to overcook the edge before the middle is done. This is a week-night method, not a from-frozen miracle.
What to serve and what else to buy
Mash, buttered greens, or a bag of salad if you are past caring. Apple sauce is still allowed. If you want the pan-crust instead, the same steaks take 3 minutes a side in a hot frying pan. Shop air fryer friendly meat when you want chicken thighs or other thin cuts in the same basket this week. Loin steaks are not chops: they are leaner and they punish delay. Pull them on time and they stay juicy. Leave them “to be sure” and you will swear pork is dry forever.
Brush, rest and leftovers
If you want more colour, brush a little oil at the turn, not a pool at the start. Resting is not optional on loin: the juices run if you cut at the basket. Leftover steak, sliced cold, makes a decent sandwich with mustard. Reheat only once, and do it in a pan with a spoon of water rather than another air-fryer blast that will finish the drying job. Four steaks should be two meals, not one meal and a bin.