Ingredients:
1 pork tenderloin, approx. 3 1/2 lb.
Cavender's Greek Seasoning
4 Tblsp. vegetable oil + 4 Tblsp. vegetable oil
2 cups water
Preparation:
1. Cut pork loin in half.
2. Coat entire outside of each piece of pork loin with Cavender's, pressing it lightly into meat.
3. Turn on the Ninja Foodi, and press the SEAR/SAUTE button.
4. Press START.
5. Put 4 Tblsp. oil into cooking pot of Ninja Foodi.
6. Once oil is hot, put one half of the pork loin into the cooking pot. Sear pork loin on all sides, so that it is crispy and slightly hard to the touch and the seasoning is locked onto the meat. You may need to spread the oil around to achieve this.
7. Remove the half pork loin to a plate, and repeat step 6 with the other half.
8. Once both halves are seared, turn off the Ninja Foodi, and insert the cook & crisp plate.
9. Pour water into the Foodi.
10. Place both halves of the pork on the cook & crisp plate, arranging them so that they don't overlap and so the lid will close securely.
11. Close the crisping lid, press the AIR CRISP button, and set the temperature to 400 for 10 minutes, and press the START button.
12. After 12 minutes, open the lid, and use tongs to turn the pork loins over. Brush the top of the pork loins with oil.
13. Repeat step 11.
14. After the second set of 12 minutes of cooking, open the Ninja Foodi, and test the center temperature of each pork loin half with a meat thermometer.
15. Continue repeating steps 11 and 12 in 4-minute increments until the center temperature of each pork loin half is 130 degrees.
16. Let pork loins sit in closed Ninja Foodi pot for at least ten minutes before serving. Pork is safe to eat at an internal temperature of 145 degrees, which should be achieved by carryover cooking.
17. Slice and serve immediately.
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