Inspiration Guide

34 Mains
TIP Want added flavor? Toss broccoli with two
tablespoons curry powder, 2 tablespoons canola
oil, and 2 teaspoons kosher salt.
MUSTARD -MARINATED PORK
& VEGETABLES
PREP: 15 MINUTES | MARINATE: 30 MINUTES–8 HOURS | WHOLE ROAST: 35–40 MINUTES | MAKES: 2–3 SERVINGS
TIP For a lighter marinade, the Rosemary Lemon
Marinade on page 8 is a great swap.
INTERMEDIATE RECIPE | RACK LEVELS 1 & 4 | WIRE RACK, SHEET PAN, ROAST TRAY, AIR FRY BASKET
5 Install the wire rack on Level 1. Plug thermometer
into jack, select WHOLE ROAST, and set temp to
400°F. Select PRESET, then use the FUNCTION
button to select PORK. Use the temperature
buttons to select desired doneness. Use
thermometer placement instructions on page 7
to insert the thermometer. Press START/STOP to
begin preheating.
6 When the unit has preheated, place pan on wire
rack on Level 1 and slide air fry basket into the rails
of Level 4.
7 When unit beeps, transfer pork to a plate with
thermometer still inserted. Allow to rest for 10
minutes or until thermometer indicates final
temperature has been reached. Remove vegetables
from oven.
8 Slice pork and serve with vegetables.
DIRECTIONS
1 In a medium bowl, combine mustard, lemon juice,
garlic, parsley, 1 tablespoon salt, and 1 teaspoon
pepper, mixing well.
2 Rub pork loin liberally and evenly with the
marinade. Place pork in a large resealable plastic
bag or a walled baking dish, then cover with any
remaining marinade. Seal bag or cover baking
dish with plastic wrap and allow to marinate in the
refrigerator at least 30 minutes and up to 8 hours.
3 Nest the Ninja Roast Tray® in the Ninja Sheet Pan.
When marinating is complete, remove the pork
from the bag or baking dish and place it on the
tray. For best results, let it sit at room temperature
for 30 minutes to 1 hour before cooking.
4 Toss all remaining ingredients in a mixing bowl,
mixing well to evenly distribute the oregano and oil.
Evenly arrange mixture in the air fry basket.
INGREDIENTS
1 cup Dijon mustard
Juice of 2 lemons (approximately 2 tablespoons)
3 cloves garlic, peeled, minced
1
/4 cup fresh parsley
(approximately half bunch), chopped
2 tablespoons kosher salt, divided
2 teaspoons ground black pepper, divided
3
1
/4–4-pound uncooked boneless pork loin
2 russet potatoes, cut in 1-inch cubes
1 pound Brussels sprouts, cut in half,
stems removed
4 medium carrots, peeled, cut in 2-inch pieces
4 medium parsnips, peeled, cut in 2-inch pieces
1 tablespoon dried oregano
1 tablespoon canola oil
35
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LUNCH & DINNER
LUNCH & DINNER
BAKED COD & BROCCOLI
PREP: 10 MINUTES | AIR ROAST: 30 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1 Pat cod dry with paper towels. Coat the Ninja®
Sheet Pan with cooking spray and place cod on it.
Season with half of the salt.
2 In a medium bowl, mix crushed crackers,
melted butter, and lemon juice until thoroughly
combined. Top each piece of cod with a layer of
the cracker mixture.
3 In a separate bowl, combine broccoli, canola oil,
onion, everything bagel spice, and remaining salt.
Arrange broccoli in a single layer in the air fry
basket.
4 Install the wire rack on Level 1. Select AIR ROAST,
select 2 LEVEL, set temperature to 375°F, and
set time to 30 minutes. Press START/STOP to
begin preheating.
5 When the unit has preheated, place pan on wire
rack on Level 1 and slide basket into the rails of
Level 3. Close oven door to begin cooking.
6 Cooking is complete when cod is opaque and
flaky and broccoli is slightly browned. Top
broccoli with cranberries and let cod cool for
5 minutes before serving.
INGREDIENTS
2 pounds uncooked fresh cod loins,
sliced into 4 equal portions
1 tablespoon kosher salt, divided
2 sleeves butter crackers, crushed
1 stick (
1
/2 pound) unsalted butter, melted
Juice of 1 lemon
2 pounds broccoli florets
2 tablespoons canola oil
1 red onion, peeled, diced
2 tablespoons everything bagel spice
1
/4 cup dried cranberries
INTERMEDIATE RECIPE | RACK LEVELS 1 & 3 | WIRE RACK, SHEET PAN, AIR FRY BASKET
2
1
3
4
2
3
1
4
RACK
LEVELS
RACK
LEVELS