Recipe Book

4544
SERVES 4
Southwest Pork
Tenderloin
DIRECTIONS
1. Combine all the ingredients in
a bowl.
2. Marinate the tenderloins in the
refrigerator for 2 hrs.
3. Place the Rotisserie Shaft through
the tenderloins. Tie the tenderloins
with butcher’s twine. Secure the
Shaft with the Forks.
4. Place the Shaft into the air fryer.
Press the Power Button and then the
Rotisserie Button (375°F/191° C for
30 mins) to begin the cooking cycle.
5. Use a meat thermometer to
measure the internal temperature
of the tenderloins. The tenderloins
are done when the internal
temperature reaches 155° F/70° C.
6. Let the tenderloins rest for 15 mins.
before slicing.
INGREDIENTS
1 ½ lb. boneless ribs
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. sea salt
½ tsp. coriander
½ tsp. cumin
½ tsp. paprika
½ tsp. ground black pepper
½ cup barbeque sauce
Boneless
BBQ Ribs
serves 4
INGREDIENTS
2 pork tenderloins
1 tbsp. paprika
½ tbsp. cumin
½ tbsp. coriander
2 tbsp. sriracha sauce
½ tbsp. sea salt
3 tbsp. brown sugar
3 tbsp. lime juice
2 cloves garlic, minced
DIRECTIONS
1. Combine the garlic powder, onion
powder, sea salt, coriander, cumin,
paprika, and ground black pepper
in a bowl to make the spice mixture.
2. Rub the ribs with the spice mixture.
3. Place the Rotisserie Shaft through
the ribs. Secure the Shaft with
the Forks.
4. Place the Shaft into the Air fryer.
Press the Power Button and then
the Rotisserie Button, decrease
the cooking temperature to 350°
F/177° C, and increase the cooking
time to 40 mins. to begin the
cooking cycle. Halfway through the
cooking cycle, brush the ribs with
the BBQ sauce.
5. Slice and serve.
DIRECTIONS
1. Place the Rotisserie Shaft through the
sausage links diagonally. Secure the
Shaft with the Forks.
2. Place the Shaft into the Air fryer.
Press the Power Button and then
the Rotisserie Button, increase the
cooking temperature to 400° F/204°
C, and decrease the cooking time to
20 mins. to begin the cooking cycle.
3. Use a meat thermometer to measure
the internal temperature of the
sausage. The sausage is done when
the internal temperature reaches
165° F/75° C.
4. Let the sausage rest for 5 mins.
before serving.
Rotisserie
Sausage
serves 6
INGREDIENTS
4 hot Italian sausage links