Dinner, Kid-Friendly
Jerk-Rubbed Pork Loin with Carrots & Sage
Recipe by Kelly Gray
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Step-by-step instruction without your screen going to sleep
- 2 (1.5 pound) pork tenderloins
- 2 tablespoons canola oil, divided
- 4 tablespoons jerk seasoning
- 2 pounds carrots, peeled, cut in 1-inch pieces
- 1 teaspoon kosher salt
- 2 tablespoons honey
- 1/2 teaspoon chopped sage
Utensils
- Medium Bowl
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Step 1
Place pork loins in a pan or high-walled dish. Blot dry with a paper towel. Use your hands to rub 4 teaspoons of canola oil evenly over the pork, then use your hands to rub the jerk seasoning evenly over it. Wrap pork loins in plastic wrap or seal in a plastic bag and place in the refrigerator to marinate for 10 minutes–3 days.
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Step 2
In a medium bowl, toss carrots with remaining canola oil and salt.
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Step 3
Install a crisper plate in both baskets. Place marinated pork loins in the Zone 1 basket, then insert basket in unit. Place carrots in the Zone 2 basket, then insert basket in unit.
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Step 4
Select Zone 1, select AIRFRY, set temperature to 390°F, and set time to 30 minutes. Select Zone 2, select AIRFRY, set temperature to 400°F, and set time to 40 minutes. Press center of dial to begin cooking.
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Step 5
When Zone 1 time reaches 0, check pork loins for doneness; they should reach an internal temperature of 145°F. Transfer to a serving dish or cutting board and allow to rest while vegetables finish cooking.
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Step 6
When Zone 2 time reaches 0, transfer vegetables to a serving bowl and drizzle with honey and chopped sage. Cut pork loin into slices of desired thickness and serve with carrots.
