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PORK LOIN
WITH
M A I N S
VEGETABLES
PREP: 15 MINUTES | COOK: 40 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
1 medium courgette,
cut in 2.5cm pieces
1 medium yellow squash,
cut in 2.5cm pieces
1 red onion, peeled,
cut in eighths
3 teaspoons kosher salt, divided
3 teaspoons ground black
pepper, divided
2 teaspoons fresh oregano,
diced
1 tablespoon olive oil
1 uncooked pork loin roast
(0.75kg)
16
NINJA® AIR FRYER
DIRECTIONS
1
In a large mixing bowl, toss courgette, squash,
and onion (making sure to separate the
onion layers) with 1 teaspoon salt, 1 teaspoon
pepper, oregano, and olive oil. Season the
pork loin on all sides with the remaining salt
and pepper.
2 Insert crisper plate in basket and basket in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 325°F, and setting the time
to 3 minutes. Select
to begin.
3 After 3 minutes, place vegetables on the crisper
plate. Lay the pork, fat-side down, on top of the
vegetables; reinsert basket.
4 Select AIR FRY, set temperature to 325°F, and
set time to 40 minutes. Select
to begin.
5 After 20 minutes, select
to pause cooking.
Remove basket from unit and flip pork. Reinsert
basket and select
to resume cooking.
6 Cooking is complete when internal temperature
reaches 145°F. Remove basket and let the pork
cool for 5 to 10 minutes before serving.
SPICE-RUBBED
CHICKEN BREASTS
WITH CHIMICHURRI
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
INGREDIENTS
DIRECTIONS
1 tablespoon kosher salt
1
1 tablespoon ground paprika
2 Pat the chicken breasts dry and season them
1 tablespoon chili powder
1 tablespoon ground fennel
3 Insert crisper plate in basket and basket in unit.
1 teaspoon fresh cracked
black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
4 After 3 minutes, place chicken in basket; reinsert
1 teaspoon ground cumin
2 uncooked bone-in,
skin-on chicken breasts
5 While chicken is cooking, combine the
( 375–625g each)
CHIMICHURRI
6 Cooking is complete when internal temperature
60ml olive oil
/
bunch fresh cilantro
1
2
/
bunch fresh parsley
1
2
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
M A I N S
In a small mixing bowl, stir together all
dried spices.
liberally on all sides with spice mixture.
Preheat the unit by selecting AIR FRY, setting
the temperature to 300°F, and setting the time
to 3 minutes. Select
to begin.
basket. Select AIR FRY, set temperature to 300°F,
and set time to 35 minutes. Select
to begin.
chimichurri ingredients in a food processor
and process until finely minced, being careful
not to over-process.
reaches 165°F. Remove basket and let chicken
cool for 5 minutes, then serve with a generous
amount of chimichurri.
ninjakitchen.com
17
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