Italian Pork Loin & Roasted Vegetables
Prep Time
20 minutes
Cook Time
23 minutes
Servings
4-6
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Ingredients
- 1 uncooked boneless pork tenderloin (1 1/2–2 pounds), cut in half widthwise
- 1/2 cup Italian dressing
- 1 eggplant, peeled, cut in 1-inch pieces
- 2 Roma tomatoes, diced
- 1 zucchini, sliced in half moons
- 1 summer squash, sliced in half moons
- 1 red bell pepper, diced
- 3 cloves garlic, peeled, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil, torn
- 3 teaspoons kosher salt, divided
Instructions
- Place pork loin in a bowl or large resealable plastic bag. Coat pork with Italian dressing. Cover and refrigerate for 2 to 4 hours.
- In a large bowl, toss eggplant, tomatoes, zucchini, squash, and garlic with oil, basil, and 2 teaspoons salt.
- Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR ROAST, setting temperature to 375°F, and setting time to 3 minutes. Select START/STOP to begin preheating.
- While unit is preheating, remove pork from marinade and season with remaining 1 teaspoon salt.
- Once unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables.
- Select AIR ROAST, set temperature to 375°F, and set time to 23 minutes. Select START/STOP to begin cooking.
- After 10 minutes, remove basket. Stir vegetables and flip the pork. Reinsert basket to resume cooking.
- After 20 minutes, check pork for doneness. If necessary, cook up to 3 more minutes.
- When cooking is complete, let pork rest for 5 minutes before slicing.
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