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Italian Pork Loin & Roasted Vegetables

Italian Pork Loin & Roasted Vegetables

Item No. REC11543
author image
By Ninja Test Kitchen
Prepared with
Total Time
45m
Easy
6
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Ingredients

  • 1 uncooked boneless pork tenderloin (1 1/2–2 pounds), cut in half widthwise
  • 1/2 cup Italian dressing
  • 1 eggplant, peeled, cut in 1-inch pieces
  • 2 Roma tomatoes, diced
  • 1 zucchini, sliced in half moons
  • 1 summer squash, sliced in half moons
  • 1 red bell pepper, diced
  • 3 cloves garlic, peeled, minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil, torn
  • 3 teaspoons kosher salt, divided

Utensils needed

  • Large Bowl
  • Large Resealable Plastic Bag

Instructions

Step 1
Place pork loin in a bowl or large resealable plastic bag. Coat pork with Italian dressing. Cover and refrigerate for 2 to 4 hours.

Step 2
In a large bowl, toss eggplant, tomatoes, zucchini, squash, and garlic with oil, basil, and 2 teaspoons salt. 

Step 3
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR ROAST, setting temperature to 375°F, and setting time to 3 minutes. Select START/STOP to begin preheating. 

Step 4
While unit is preheating, remove pork from marinade and season with remaining 1 teaspoon salt. 

Step 5
Once unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables. 

Step 6
Select AIR ROAST, set temperature to 375°F, and set time to 23 minutes. Select START/STOP to begin cooking. 

Step 7
After 10 minutes, remove basket. Stir vegetables and flip the pork. Reinsert basket to resume cooking. 

Step 8
After 20 minutes, check pork for doneness. If necessary, cook up to 3 more minutes. 

Step 9
When cooking is complete, let pork rest for 5 minutes before slicing.