Perfect Pork Loin in the Ninja Foodi!
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- čas přidán 6. 05. 2023
- It's super easy to overcook pork, especially with pressure cooking! Using the TenderCrisp method of pressure cooking and air frying is guaranteed to give you perfect results each and ever time when you follow my tips and pay attention to carryover cooking! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
#realliferealfoodrealsimple
You can find the recipe and tips on The Salted Pepper website: thesaltedpepper.com/ninja-foo...
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And this is why we 'pepperettes' LOVE💕 YOU so much! You explain things so well that even a paper towel could make your recipes!🤭🤭 Thanks Louise! You've done it again!🎉👏🏻👍🏻🥰
You have no idea how much I appreciate you!
Louise, I just love you. I know how much work you put into these recipes, so you can educate us on the Ninja's, since getting my 701 I have turned on my oven 3 times last year. I turn all slow Cooker methods into pressure cook or steam and crisp. I have made my share of errors. But all your recipes and videos have taught me so much. You do know wrong. Thank you so much for being you and never give up. You make my week❤
Thank you so much! Your comment means the world to me and although I do do wrong, I appreciate you so much!
Do you have any tips for cooking root veggies (potatoes & carrots) with the pork loin roast? Also could you have used the SteamCrisp setting instead of pressure cooking and then air frying?
A lot of useful information even for an experienced cooker. It's not just a video, it's a class! Thank you!
Louise, I have been watching you for YEARS!! I love your recipes, I've learned long ago, cook time will never be exactly the same. You're awesome. Thank you for everything you're doing for us.💛💛😚
Thank you Louise- another fabulous tutorial.
Lots of very informative information in this video, and thank you so much for the onscreen temperature conversion bubbles for those of us on the other side of the pond :)
Thanks!
Thanks this information helps so much
Love your videos. Have learn't so much in how to use my Ninja.
Love your recipes
Wow that’s an amazing machine! Looks amazing!
I followed your recipe - dinner yummy
Excellent video!! So many variables to consider when cooking.
I bought the ingredients to make your bacon ranch chicken sliders. I CANNOT WAIT!!! My husband even sat down to watch that video. Hahaha
So did I! Can't wait 🎉😂
@@sueluvs2cook Just ate it. Will be making it again and bringing it to parties. Delicious!!!!
Lamb chops on steam roast tonight ! Perfection 🥰
I'm really impatient when it comes to getting cooking info. I just want a quick answer...however I'm REALLY glad I took the time to watch and listen to this whole video. I learned a lot and am excited to cook my pork loin instead of intimidated. Ty ❤
I made it. It's the best one I've ever made. Soo juicy! Ty ❤❤❤
Thank you so much! I'm the same way, I want to get the answer immediately too, but a lot of the time the best answers are in the explanations.
That is awesome! I'm thrilled!
Hi Louise
Could you post the rub here please?
I’m a gadget girl and really love the foodie, now that you have shown me how versatile it is and how to use it!
Here you go: thesaltedpepper.com/ninja-foodi-pork-roast/
Truthfully. I was nervous to make this. Mine is always over cooked and dry. I used chicken stock instead of water and added some small potatoes. I made a nice gravy. Everything was absolutely fantastic! Thanks Louise.
I’m thrilled everything turned out!
K so i tried this with mine and when the pressure cooking was over it just stopped and displayed all 0s. Did I do something wrong? I realized it a couple minutes later and turned on keep warm. I don't know how much heat id lost though.
Hello so nice
Watching replay
If I use this recipe with a very thin tenderloin would I need to change much? Its also a little over 2 pounds, but much thinner than this. Obviously not much fat cap either
A pork tenderloin is different from a pork loin and while you can pressure cook, it’s just as easy to bake or air fry it until it reaches 140-145F
Nice. I have a question for you. My husband raises hogs - so I get a TON of pork for free. Right now I have a large - 2.5 lb or so - pork shoulder roast. Do you think I might cook it the same method you used for the loin? I'm always insecure about cooking pork but have gotten much better lately. Oh and BTW I had an amazing result from brining a turkey breast in buttermilk once. Have you ever used buttermilk as a brine? Would you brine the shoulder roast - if so - would you just use salt - or what? Also do you let them come to room temp after you've brined them before cooking? Finally, I used a dry-brine recipe on some chops a few weeks ago that came out good. They sat in the fridge uncovered for a day. I was worried but it came out great. Thanks.
Pork shoulder is a totally different cut of pork from the loin and has a lot of connective tissue to break down before it gets tender. Your pressure cook time would be much longer, probably 45-60 minutes depending on if it was bone in or boneless.
Louise,
Does your seasoning mix on your website for the pork, already have the increased salt... Because I did notice it has brown sugar...?
Yes!
Little more salt and maybe some brown sugar.
Heat food
So, today...my Ninja foodi is making its final journey to the landfill. It works, as such. But I'm letting go of the hit and miss gadgets, in favor of the tried and true oven, grill, stovetop. Food costs too much to risk weird outcomes...and suddenly, my cupboard has sooo much more space and my counter is clear.
I can certainly respect your decision, the Foodi isn't for everyone. I don't necessarily agree that it is a hit or miss gadget though, it works exactly as it should and as long as you understand how it cooks it works perfectly.
@FVWhimsy2010 ~ "LANDFILL" this is what is wrong with our world. Donation at the very least would have been the wiser solution! 😔
Can you tell me what kind of ninja foodie that is? I’ve never seen one.
Louise, you are doing a great job! These new devices help so many people to save time at the kitchen and still have healthy variety of meals, and you help us so much to understand the nuances, how to deal with them and apply without waste of additional time and products ) I would be on the end of my nerves 😅🤣to run so many trials to find the optimal solution by myself 🙃Many thanks
Thank you so much!