Crusty Grilled Pork Loin in the Ninja Foodi

Crusty Grilled Pork Tenderloin in the Ninja Foodi
Ingredients
1 tsp. ground coriander
1 clove of garlic
2 tbsp. of soy sauce
1 tbsp. of lemon juice
1 tbsp. of brown sugar
1/4 cup of white grape juice or wine
2 tsp. canola or other high temp oil
1 whole boneless pork tenderloin
Directions
Combine all ingredients and marinade meat in the refrigerator for 2 to 3 hours or overnight.
Put 1-2 tsp. of oil in the Foodi and set for HI temperature SEAR/SAUTE. When the oil is hot, place meat in the Foodi and SEAR it for 3 minutes on each side.
When searing is complete, remove the meat and deglaze the bottom of the pot with white grape juice or white wine (you can do this several times during the process if you'd like).
Place the trivet in the Ninja Foodi (high side down) and preheat for 5-10 minutes on BROIL.
When preheat is completed, place the seared meat on the trivet and set Foodi for ROAST at 400°F for 10 minutes, checking the meat 2-3 times for internal temperature (minimum of 145°F). Depending on the weight of the meat, the cook time, of course, will vary . This is why internal temperature checks are so important.
Baste periodically and turn meat as necessary. De-glaze again if desired.
When complete, perform quick AIR FRY at 400°F to crisp the skin. Be careful not to burn or dry out the pork. Let rest 3-5 minutes before slicing.

[@yara.marchena5315]

I used your recipe for the first time I used the Ninja foodi and was really easy to fallow your indication. The meat was good and tasty. Thank you

[@TheInsecureChef]

Thank you so much for using my channel and I'm pleased that you found the recipe acceptable. I'm looking for other relatively quick and easy-ish level dishes to prepare for video. If you have any suggestions, please send them on. No guarantees that I can do it but I will certainly look into it. Thank you.

[@paulv8133]

Just followed your instructions, finished it off with a butter herb cream sauce (from another video) over the top. Turned out incredible. Thank you, thank you, thank you!

[@TheInsecureChef]

Thank you! Very pleased you enjoyed it. Your inclusion of a sauce is an excellent addition. Please subscribe if you haven't already done so. And click the bell so you'll be notified of new recipe preparations. Tell your friends too! Thanks again.

[@Miniprizm]

Going to try this tonight thank you both for the idea 💡 I’ve had my foodi for 2-3 years never know what to make next …

[@TheInsecureChef]

This comes great in the Foodi and excellent on the grill. Enjoy your dinner snd your Foodi.

[@babyblues2020]

I made this for dinner.. thank you for the recipe... it was so juicy

[@TheInsecureChef]

Great! It is one of our favorites as well. BTW, it was correctly pointed out to me that what I cooked was a pork loin and not a pork tenderloin. The pork tenderloin is a smaller diameter length of meat. I can attest that this recipe works very well with either cut.

[@sassysandra245]

I’m gonna try look yummy

[@TheInsecureChef]

Please let me know how it turns out for you. Enjoy!

[@CookingwithRick]

Hi Chef, your pork looks delicious great color.

[@TheInsecureChef]

Thanks Rick. It's one of our favorites.

[@lisakliniewski3794]

TY, first time using my foodi, did the pork tenderloin. However i had the Smithfield bacon one. I thought oh geez what a mess its crumbled bacon.i did my best followed your tips n was delic. I let the bacon bits fall to bottom lil oil n some chix broth. Man used that as a sauce at end was crispy n delic.

[@TheInsecureChef]

Sounds excellent. Glad your first use of the Foodi went well. You'll find hundreds of recipes that will be to your liking. Remember, Instant Pot recipes easily and quickly move into the Ninja Foodi and vice versa. So you have twice the choices out there!

[@charlenerinell7319]

Thank you

[@TheInsecureChef]

You're most welcome. Enjoy!

[@rodkukura]

2 years later, thanks.

[@TheInsecureChef]

Welcome back!

[@CampDogOutdoors]

👍

[@TheInsecureChef]

Enjoy!

[@TheInsecureChef]

Appreciate that 👌

[@danielbrown7115]

Sound like a doctor.

[@TheInsecureChef]

How do you know that I'm not? 😉

[@danielbrown7115]

@@TheInsecureChef Then am I right? Or am I right? By the way tried the recipe last night. One word "Verydelicious".

[@TheInsecureChef]

@@danielbrown7115 Very happy you liked it. Thanks.

[@buz0123]

I really think you would be better off trying some tongs to work with also you wouldn't have holes in the meat. Just thinkin" You would be supersized at how well the meet can be held to braise all around it!

[@TheInsecureChef]

You're absolutely correct. And I own not one one, but two pair of thongs. Ya gotta wonder 😉

[@tatianalong4085]

The meat was not cooked in 10 minutes - had to add 10 and then 5

[@TheInsecureChef]

As I noted the time is always as estimate as machine, shape of the tenderloin as well as its actual weight affect the cook time. My apologies for not making that more clear. Hope you enjoyed it nevertheless. Thanks

[@gaylebuchanan9652]

This looks more like a Pork Loin, not a Pork Tenderloin ...

[@TheInsecureChef]

You are absolutely correct and you are certainly not the first person to point that out to me :-) however both cuts of meat can be used the same way and they both came out delicious. Thank you.

[@KingShaka_daGreat]

What type of cooking show doesn't cut the meat to show tenderness, juiciness and interior color? 😑

[@TheInsecureChef]

An amatuer one, perhaps? :) I hadn't yet been approved by KZbin for videos exceeding 15 minutes so I video'd what I could, combined with being a real novice at that time. Nevertheless, try not to delve on the lack of video professionalism and give the recipe a try. I think you'll like it 🙂

[@KingShaka_daGreat]

@@TheInsecureChef disappointed is all. Beyond not showing the food, it was a good video. Take a look at other ninja foodi vids and jot some some key talking points. Cooking with Doug is not pro chef but he hits all the points that the majority will ask. Seeing the food upon completion is definitely on the top of that list. He has a loin video as well. Check it out. Thanks again. P. S. I'm not throwing shade at you. Just constructive criticism... Don't be so Insecure😄

[@paulyesersky2943]

Sorry, but that’s not a pork tenderloin!

[@TheInsecureChef]

Hmm. Really? You could be correct but if it is not a pork tenderloin then what name would you call it? I know it is not a pork loin as those are hugh compared to what I cooked. I've prepared this meat for decades in various manners. I'd be very interested in what you believe it to be. I don't want to mislead my subscribers.

[@cindymaddux3507]

@@TheInsecureChef Hi. It actually is a Pork Loin. They come in many lengths. I have one in my freezer that's probably twice the length as the one in this video. I've also bought some that were half the size of this one. The Pork Tenderloins are thicker on one end and narrow or taper down on the other end. They usually come 2 in a pack but the ones that are marinated are usually singles and the tenderloins are typically smaller. But I do want to say that this looks absolutely amazing and although I'll be cooking 2 tenderloins today, I will refer back to this video when I do get around to cooking the Pork Loin from my freezer. I added your marinade ingredients to my Copy Me That App along with the link to this video. Thank you.