Perfect Pork Loin in the Ninja Foodi!


For more great Instant Pot recipes, please visit InstantPotEasy.com

It’s super easy to overcook pork, especially with pressure cooking! Using the TenderCrisp method of pressure cooking and air …

14 replies
  1. Anonymous
    Anonymous says:

    Hi Louise
    Could you post the rub here please?
    I’m a gadget girl and really love the foodie, now that you have shown me how versatile it is and how to use it!

    Reply
  2. Zanna
    Zanna says:

    So, today…my Ninja foodi is making its final journey to the landfill. It works, as such. But I'm letting go of the hit and miss gadgets, in favor of the tried and true oven, grill, stovetop. Food costs too much to risk weird outcomes…and suddenly, my cupboard has sooo much more space and my counter is clear.

    Reply
  3. Diana Verhulst
    Diana Verhulst says:

    Nice. I have a question for you. My husband raises hogs – so I get a TON of pork for free. Right now I have a large – 2.5 lb or so – pork shoulder roast. Do you think I might cook it the same method you used for the loin? I'm always insecure about cooking pork but have gotten much better lately. Oh and BTW I had an amazing result from brining a turkey breast in buttermilk once. Have you ever used buttermilk as a brine? Would you brine the shoulder roast – if so – would you just use salt – or what? Also do you let them come to room temp after you've brined them before cooking? Finally, I used a dry-brine recipe on some chops a few weeks ago that came out good. They sat in the fridge uncovered for a day. I was worried but it came out great. Thanks.

    Reply
  4. George Kemp
    George Kemp says:

    Lots of very informative information in this video, and thank you so much for the onscreen temperature conversion bubbles for those of us on the other side of the pond 🙂

    Reply
  5. Maria Kern
    Maria Kern says:

    Louise, you are doing a great job! These new devices help so many people to save time at the kitchen and still have healthy variety of meals, and you help us so much to understand the nuances, how to deal with them and apply without waste of additional time and products ) I would be on the end of my nerves 😅🤣to run so many trials to find the optimal solution by myself 🙃Many thanks

    Reply
  6. Cecilia Pereira
    Cecilia Pereira says:

    Louise, I have been watching you for YEARS!! I love your recipes, I've learned long ago, cook time will never be exactly the same. You're awesome. Thank you for everything you're doing for us.💛💛😚

    Reply
  7. Carla T
    Carla T says:

    Louise,
    Does your seasoning mix on your website for the pork, already have the increased salt… Because I did notice it has brown sugar…?

    Reply
  8. Sue Picciano
    Sue Picciano says:

    And this is why we 'pepperettes' LOVE💕 YOU so much! You explain things so well that even a paper towel could make your recipes!🤭🤭 Thanks Louise! You've done it again!🎉👏🏻👍🏻🥰

    Reply
  9. Gail Weiss
    Gail Weiss says:

    Louise, I just love you. I know how much work you put into these recipes, so you can educate us on the Ninja's, since getting my 701 I have turned on my oven 3 times last year. I turn all slow Cooker methods into pressure cook or steam and crisp. I have made my share of errors. But all your recipes and videos have taught me so much. You do know wrong. Thank you so much for being you and never give up. You make my week❤

    Reply
  10. kryki_cha
    kryki_cha says:

    Excellent video!! So many variables to consider when cooking.

    I bought the ingredients to make your bacon ranch chicken sliders. I CANNOT WAIT!!! My husband even sat down to watch that video. Hahaha

    Reply

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