Dinner
Roast Pork Loin & Vegetables
Recipe by Ninja Kitchen
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- 1.2kg boneless pork loin roast, rind scored
- Salt and pepper, to taste
- 3 tbsp oil, divided
- 3-4 fresh bay leaves
- 800g roasting potatoes, cut in half or quarters if large
- 250g parsnips each cut into 3 large chunks
- 250g carrots each cut into 3 large chunks
- 8 unpeeled garlic cloves
- Few sprigs rosemary
- 175ml water
Utensils
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Step 1
Season pork well with salt and pepper. Brush pork with 1 tablespoon oil. With the point of a knife, make a few incisions in rind and insert folded over bay leaves into incisions.
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Step 2
Place potatoes, parsnips, carrots, garlic cloves and rosemary in pot. Stir in remaining oil and season to taste. Remove the potatoes and set aside then pour water over vegetables in pot.
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Step 3
Place the reversible rack in the pot over vegetables, making sure rack is in the lower position. Carefully place pork loin on rack and surround with potatoes.
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Step 4
Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 180°C and time to 45 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 8 minutes before switching to STEAM AIR FRY).
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Step 5
After 25 minutes, turn potatoes over and continue cooking. Check whether pork is done after 40 minutes, it should read 70°C on an instant read thermometer.
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Step 6
When pork is cooked, remove from pot and rest, lightly covered with foil for 10 minutes.
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Step 7
Serve roast pork loin sliced with roast vegetables and any sauce left in pot.
