Ninja Grill Tuscan Pork
Succulent Pork with a delicious combination of Italian herbs and seasonings.
Servings: 6 People
Cost: $15
Ingredients
- 1 tbsp Grapeseed Oil Can substitute olive, canola or other oils.
- 1 lb Pork Tenderloin Can substitute pork chops
- 4 Tbsp Tuscan Dry Rub See recipe on www.busyhockeymama.com
Instructions
- Using the grape seed oil, lightly spray the tenderloin or outside edge of the pork chops.
- Cover the pork tenderloin in the Tuscan Dry Rub. Make sure the tenderloin is coated well on all sides. If using pork chops coat the outside edge.
- Cut the tenderloin into 1.5 inches thick.
- Let the pork sit in the rub if you have time, if you do not, you can cook immediately.
- Select Grill function on the Ninja Grill and use the default temperature of 500°. If using the probe, plug the probe in and press TEMP IQ to set the temperature to 140°.
- Insert the temperature probe into the middle of the thickest piece of meat. Do not push all the way through.
- Brush the pork faces that will sit on the grill with grapes even oil or other oil. Do not use olive oil as that will smoke due to it’s lower smoking point.
- When Ninja Grill displays Add Food, add the pork directly onto the grill grate.
- If using the probe when at about 90-100° flip the pork on the grill. If not using the probe, typically about 6 minutes a side works for tenderloin. If using pork chops, depending on the thickness of the pork chops you may want to use a meat thermometer to manage when to flip them.
- Remove from grill when an internal temperature of the meat equals 140°.
Notes
This is also really good on chicken breasts.