Italian Pork Loin & Roasted Vegetables –

Name: Italian Pork Loin & Roasted Vegetables –
Ingredients: 1 uncooked boneless pork tenderloin (675-900g), cut in half widthwise; 120ml Italian dressing; 1 aubergine, peeled, cut in 2.5cm pieces; 2 plum tomatoes, diced; 1 courgette, sliced in half moons; 1 medium red onion, peeled and cut in 2.5cm pieces; 1 red bell pepper, diced; 3 cloves of garlic, peeled, minced; 2 tbsp extra virgin olive oil; 30g fresh basil, torn; 2 tbsp salt, divided; 4.2fl. oz Italian dressing; 1.05oz fresh basil, torn; Step 1 Place pork loin into a bowl. Coat pork with Italian dressing. Cover and refrigerate for 2 to 4 hours.; Step 2 In a large bowl, toss aubergine, tomatoes, courgette, red onion and garlic with oil, basil, and 1 tablespoon salt.; Step 3 Insert crisper plate in pan and pan in unit. Preheat unit by selecting ROAST, setting temperature to 190°C and setting time to 3 minutes. Select START/STOP to begin.; Step 4 While unit is preheating, remove pork from marinade and season with remaining 1 tablespoon salt.; Step 5 Once the unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables.; Step 6 Select ROAST, set temperature to 190°C, and set time to 20 minutes. Select START/STOP to begin.; Step 7 After 10 minutes, remove pan. Stir vegetables and flip the pork. Reinsert pan to resume cooking.; Step 8 When cooking is complete, let pork rest for 5 minutes before slicing.

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Italian Pork Loin & Roasted Vegetables - Savor tender pork with a side of flavorful roasted veggies, all made in just 4 hours (or less)! Perfect for busy nights. Compatible with Ninja Air Fryer MAX.

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Ingredients

1 uncooked boneless pork tenderloin (675-900g), cut in half widthwise
120ml Italian dressing
1 aubergine, peeled, cut in 2.5cm pieces
2 plum tomatoes, diced
1 courgette, sliced in half moons
1 medium red onion, peeled and cut in 2.5cm pieces
1 red bell pepper, diced
3 cloves of garlic, peeled, minced
2 tbsp extra virgin olive oil
30g fresh basil, torn
2 tbsp salt, divided
4.2fl. oz Italian dressing
1.05oz fresh basil, torn
Step 1 Place pork loin into a bowl. Coat pork with Italian dressing. Cover and refrigerate for 2 to 4 hours.
Step 2 In a large bowl, toss aubergine, tomatoes, courgette, red onion and garlic with oil, basil, and 1 tablespoon salt.
Step 3 Insert crisper plate in pan and pan in unit. Preheat unit by selecting ROAST, setting temperature to 190°C and setting time to 3 minutes. Select START/STOP to begin.
Step 4 While unit is preheating, remove pork from marinade and season with remaining 1 tablespoon salt.
Step 5 Once the unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables.
Step 6 Select ROAST, set temperature to 190°C, and set time to 20 minutes. Select START/STOP to begin.
Step 7 After 10 minutes, remove pan. Stir vegetables and flip the pork. Reinsert pan to resume cooking.
Step 8 When cooking is complete, let pork rest for 5 minutes before slicing.