Ninja Foodi Recipes Pork Tenderloin

Low Carb Herb & Pesto Stuffed Pork Tenderloin The …

WEBAug 9, 2020 · Preheat the Ninja Foodi with the basket in on broil for 10 minutes. Spread the pesto over the tenderloin, stopping about ½" from …

1. Combine the pork rinds, pistachios, 1 Tbsp fresh rosemary, 2 green onions, 3 basil leaves, into the pitcher of the Cold & Hot Blender or the bowl of your food processor. Pulse to combine.
2. Add 1 cup of loosely packed basil, 1 sprig of fresh rosemary (not the stem), 1-2 sprigs of fresh thyme leaves, 2 green onions, 3 cups spinach, ¼ tsp sea salt, and the remaining ¾ cup of finely grated parmesan cheese. You can pulse blend a few times, but I found that until you add the oil, it doesn't come together that well in the cold and hot blender.
3. Trim and butterfly your pork tenderloin. See the post for the video on how to do that if you aren't sure. Place a piece of parchment on the butterflied pork tenderloin and use a meat tenderizer (flat side) or another tool to pound the meat until it is about ¼-½" thick.

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Ninja Foodi Crispy Pork Tenderloin Carnitas Kinda …

WEBDec 30, 2019 · For Slow Cooker Carnitas. Sear the pork tenderloins in a large skillet and cook in a crockpot on low for 3-4 hours or high for 2-3 …

1. Place the pork tenderloins in a large bowl with the olive oil. Mix the dry spices together before sprinkling over the pork. Use a rubber spatula or your hands to evenly coat the pork in the oil and spices. Set aside.
2. Add the onion, orange, garlic, cilantro, and chicken broth to a food processor and blend until smooth, about 30 seconds on high.
3. Turn the Foodi's sauté function on HI and let the pot heat up. Once hot, add the pork tenderloins. Cook for 2 minutes before flipping and cooking another 2 minutes.
4. Add the pressure cooking ingredients to the pot, moving the pork tenderloins around to evenly coat the bottom of the pot with the mixture. Seal the Foodi and pressure cook on HI for 12-14 minutes* with quick release pressure. The pork should reach an internal temp of 160F at its thickest point. Transfer the pork tenderloins to a bowl to rest for 5 minutes before shredding.

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