Pork 3 *P* Pork Cube thru Pulled Pork
Pork 3 *P* Pork Cube thru Pulled Pork
COPIED PORK -3- P Pork Cube thru Pulled Pork
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
Pork Cooking Temperatures:
145° F.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
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These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016. I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a ZIPLOC® bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
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Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen pork should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
Slow Cooking Frozen Pork Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
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YOU WILL FIND:
Pork Cube Steak*, By: Michele Panzer-Evans
Pork Cutlets*, By: Alison Porritt-Lumb, October 5, 2014
Pork Dumplings, (Steamed)*, By: Dena Marie Tehel, August 13, 2014
Pork, Kielbasa & Sauerkraut*, By: Kerry Ward Judy Sundquist, January 2, 2019
Pork Loin and Kraut*, By: Amanda Dawley
Pork Loin Chops*, Roberta Thompson
Pork Loin Filet, By: LuAnn Lender Heath, July 27, 2014
Pork Loin - Maplewood Seasoning*, By: Becky Sutton, July 29, 2014
Pork Loin Roast*, By: Brian M Almashie, April 25, 2015
Pork Loin Roast*, By: Tracy McCollom Giles
Pork Loin Roast & Taters*, By: Karen Strahl Malone, September 14, 2014
Roast Pork Loin – BLGT (Blackberry, Lemon, Ginger, Thyme)*, By: Randall McGourik, October 2, 2017
Pork Loin with Apples*, By: Melissa Dukes Jagmin, January 23, 2016
Pork Loin with Apricot Preserves *, By: Aurelia Dougan McCollom, January 29, 2018
Pork Loin with Cranberries & Orange *, By: Aurelia Dougan McCollom
Pork Loin with Granny Smith Apples*, By: Carolyn Crowder, April 15, 2019
Pork Loin with Micro Potatoes*, By: Debra Golomb Futterman, May 31, 2015
Pork Loin with Peaches & Rosemary*, By: Randall McGouirk, June 17, 2017
Pork Loin with Raspberry& Jalapeño Jam *, By: Aurelia Dougan McCollom, January 22, 2016
Pork Loin with Tuscan Spices, By: Connie Mills, February 7, 2016
Pork Ribs & Sauerkraut*, By: Cindi MacDonald Gardner, September 17, 2015
Pork or Beef Roast, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Pork Roast, By: Aurora Mandy, September 23, 2016
Pork Roast*, By: Brenda Schulpius, January 15, 2016
Pork Roast*, By: Bong-Brenda Estalilla Domingo, December 13, 2015
Pork Roast, By: Marianna Southard Debolt, August 5, 2015
Pork Roast*, By: Chrystal Price, March 27, 2015
Pork Roast*, By: Favorite Susannah Shacklett Moravec, January 11, 2015
Pork Roast, By: Jamie McLachlan, January 1, 2015
Pork Roast & Vegetable Dinner*, By: Carol F. Neuman, November 10,2015
Pork Roast (bone in) Loaded with Carrots & Potatoes (Slow Cook)*, By: Allana Alla Sverbil, March 1, 2015
Pork Roast (Cape Cod Sirloin), By: Michele Dorsey, October 20, 2016
Pork Roast – Honey, Cinnamon, & Apple*, By: Cathy Doles-Flanagan, September 17, 2015
Pork Roast Two!, By: Rita Ramos, October 26, 2014
Pork Roast with Cajun Seasonings*, By: Gregory Smith, January 2, 2015
Pork Shoulder - Slow Cook Dry Rub*, By: Allana Alla Sverbil, April 10, 2015
Pork Sirloin Roast - Herb Rubbed*, By: Mackenzie Scudder-Aristuk, August 6, 2016
Pork Sofrito*, By: Kathy Olson, August 12, 2015
Pork Steak in Gravy*, By: Marilyn Giggles-Rainey Scott, March 7, 2015
Pork Steaks*, By: Beverly Huffman Allen, August 4, 2015
Pork Tamales*, By: Alexandria Nichole Arno, January 2, 2015
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 – Cross Posted in Lighter Fare
Pork Tenderloin*
Pork Tenderloin*, Deborah Hilsenbeck
Pork Tenderloin & Roasted Potatoes, By: Peggy Miller-Stephens, June 2, 2015
Pork Tenderloin - Jeffro's Ultimate Pork Tenderloin Sandwich*, By: Jeff Hudson, January 16, 2015
Pork Tenderloin, Pre-Marinated*, By: Kathy Abraham, January 7, 2014
Pork Tenderloin - Slow Cook*, By: Cynthia Dobbs, June 1, 2015
Pork Tenderloin Stroganoff, By: Penny Hand, August 26, 2015
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Pork Tenderloin with Pineapple Rice*, By: Betty Link Jordan
Pork Verde*, By: Randall McGouirk, March 8, 2020
Pork with Green Chili, By: Penny Watts, October 29, 2017
Pork with Onion & Potatoes*, By: Allana Alla Sverbil, January 12, 2015
Precooked Ham with Sweet Potatoes*, By: Carol F Neuman, October 26, 2015
Pre-seasoned Pork Loins, By: Nancy Rothermel
Pre Seasoned Pork Loin from Sam’s Club*, By: Roxy Liendo Carpenter
Puerto Rican Pork – Slow Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Pulled Pork*, By: Moni Alejo, October 19, 2016
Pulled Pork*, By: Penny Watts, March 26, 2015
Pulled Pork, By: Lynn Mantha, January 1, 2015
Pulled Pork*, By: Nicole Openshaw
Pulled Pork*, By: Cyndy Glenn Bailey
Pulled Pork & Apple Cider Sliders, By: April Collins Joyce, January 27, 2018, Ninja Recipe Book
Pulled Pork Recipe Ideas, June 8, 2016
Pulled Pork - Sweet & Smoky*, By: Bridgette Malkemes, December 4, 2016
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Pork Cube Steak*, By: Michele Panzer-Evans
Ingredients:
4 cubed pork steak
1 packet of onion soup
½ stick butter
½ cup water
Directions:
Season and bread the pork, put oil in the Ninja (enough to brown) once browned, add the soup, butter and water and cook on Slow Cook High for 2 hours. Also, go easy on the salt when seasoning it, the powered onion soup mix has a good amount.
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Pork Cutlets*, By: Alison Porritt-Lumb, October 5, 2014
Ingredients:
6 pork cutlets
sauce is homemade condensed cream of mushroom soup
sliced mushrooms & onions
fingerling potatoes
Directions:
Turn the Ninja to Stove Top High and sear the cutlets to brown. Add the rest of the ingredients on top. Turn to Slow Cook High setting for 1 1/2 hours, then turn it down to the Slow Cook Low setting for another 3 1/2 hours. Delicious.
To go with it, I'm making roasted acorn squash (from our garden) with brown sugar and butter and breaded eggplant (from our garden) and for dessert, homemade pumpkin pie tarts (pumpkins also from our garden). Going to be yummy.
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Pork Dumplings, (Steamed)*, By: Dena Marie Tehel, August 13, 2014
I had fried ones on the bottom. These worked great and are so easy to make!
Dough –
2 cups flour
¾ -1 cup hot water
(You can use won ton wrappers instead of the dough mixture)
Mix until it's no longer sticky. You may need more water or flour. Wrap in saran wrap and let sit.
Filling-
1 pound of ground pork
1 Tbs. each fresh grated garlic and ginger
1 cup cabbage (Napa or regular), finely shredded
2 Tbs. green onion tops, chopped
1 Tbs. sesame oil (optional)
2 Tbs. soy sauce
dash of rice wine vinegar, (optional)
Mix and set aside.
Dipping sauce: soy sauce, water, some brown sugar and red crushed peppers. Make to your preference.
Unwrap the dough and if it is sticky liberally spread flour on a table and knead to make it workable. I take about a 1" ball, flatten a little then use a rolling pin to make thin and circular. It does not have to be a perfect circle. Not sure the thickness (sorry) but would say about 1/8”. They will shrink back a little which is okay. Do this until dough is gone. Then fill about a heaping Tbs in the middle. Fold and press together from the meat filling out, (to get rid of the air) and crimp the seam together.
Turn your Ninja to Stove Top High. Add a little olive oil, and lay 9 across the bottom with no lid. When the bottoms are brown (about 10 minutes), pour ½ cup water into pot. Place the rack and put some dumplings on the rack to steam. Place your lid. Steam for about another 10 minutes. Remove the rack and take out the bottom dumplings. Let the top ones steam a little longer to make sure they are done.
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Pork, Kielbasa & Sauerkraut*, By: Kerry Ward Judy Sundquist, January 2, 2019
Ingredients:
1 small boneless pork roast
2 bags or jars of sauerkraut (not sure oz)
½ cup brown sugar (optional)
1 can of beer (your choice)
salt and pepper – to taste
1 package of kielbasa, cut into chunks
1 package of hot dogs, cut into chunks
Directions:
If you choose to sear the pork, turn the Ninja to Stove Top High to begin heating up the pot. It’s up to you if you want to sear the pork. It’s fine if you don’t. It will cook and be very tender.
Add pork, kraut, brown sugar and beer to your Ninja pot. Turn the Ninja to Slow Cook Low. Set the time for 8 hours. Salt and pepper to your own taste.
You can add the kielbasa at this time if you like. I usually add it after 4 hrs. Add the hot dogs about an hour before it’s done.
Enjoy!
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Pork Loin & Kraut*, By: Amanda Dawley
Browned the pork loin with EVOO on all four sides.. Put it fat side up and dumped the kraut on top. Let cook for 8 hours on Slow Cook Low. A little salt and pepper for taste.
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Pork Loin Chops*, By: Roberta Thompson
Cooked pork loin chops, seasoned with garlic, salt, pepper and rosemary
Seared on both sides and cooked stovetop high in EVOO . Flipped several times when almost done added liquid smoke . Turned out good!
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Pork Loin Filet, By: LuAnn Lender Heath, July 27, 2014
Ingredients:
1½ pork loin filet
Garlic, crushed
Lindberg Snyder Porterhouse and Roast seasoning – or your favorite seasoning
2 cups apple cider
Onion, sliced
Directions:
Cut 5 slits in the pork, stuff slits with crushed garlic. Season with Lindberg Snyder Porterhouse and Roast seasoning. Sear on Stove Top Medium. Remove from pot. Add 2 Cups apple cider to the pot. Place the rack with the pork. Top pork with sliced onion. Place your lid. Cook on Oven setting of 350° for 45 min. Remove rack and pork. Let rest 10 minutes. While resting mixed 1½ Tbs. cornstarch to a little water. Add to pot and cook on Stove Top Medium for 5 minutes.
Hubby, who is a butcher by trade said it was the best I've ever made! I served it with horseradish mashed potatoes and zucchini pancakes.
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Pork Loin - Maplewood Seasoning*, By: Becky Sutton, July 29, 2014
This was last night's supper (plus a couple more meals to come)...
Half of a pork loin...Maplewood seasoning rub. I used my marinating tool with the blades to infuse the rub into the loin. Lightly spray the Ninja with olive oil. Turn to Stove Top High and brown on all 4 sides. Remove. Place it on the pyramid mat in Ninja turned to Oven setting @325°. Cover the top with bacon. Bake for about 2 hrs or until internal temperature reaches 160°. Turn your Ninja off and let it "rest". All I can say is WOW!
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Pork Loin Roast*, By: Brian M Almashie, April 25, 2015
I've been absent from the group for a few months but wanted to share this easy recipe pork loin roast recipe I came up with.
Ingredients:
1 (2.35 lb) center cut pork loin roast,
Rub of your choice (mustard powder works well)
2 cups stock (pork, chicken or veggie) and 1/3 cup dry white wine
2 large onions (quartered)
Fresh rosemary or any other spices
Peppercorns
Butter and olive oil to brown roast before baking
Directions:
I used a 2.35 lb pork roast, coated it with a honey Aleppo pepper rub and browned it in olive oil and butter on Stove Top High.
TIP: I use a ceramic oval pan inside the Ninja pot when I want to have all the meat submerged in the stock/wine while it cooks. I personally think it makes for a moist roast and avoids burning.
I put cut onions (quartered) on the bottom of the dish and added some of the pork stock/wine mixture and then put the roast on top of the onions so they would be infused with the delicious pork flavor.
Finally, I added the rest of the stock/wine, fresh rosemary and peppercorns.
It's baking now at 400°F for about 45-60 minutes. It's done when it reaches 145°F degrees so be sure to used a thermometer. I have a Polder I use that fits through the hole in the Ninja.
Serve it sliced with onions on the top and with any sides or potatoes. You can also make gravy with some of the stock.
Let it rest in foil for 10 minutes before serving. Enjoy!
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Pork Loin Roast*, By: Tracy McCollom Giles
Ingredients:
Natures seasoning
Garlic, fresh or dehydrated, I used dehydrated
Onion sliced
Baby red potatoes
Chicken broth
Pam
To prepare the roast:
Turn Ninja to oven setting 425°.
Pierce roast with fork all over and sprinkle with Nature seasoning. Spray Ninja with Pam, and brown roast on all sides.
Remove, set aside .
Add 2 cups chicken broth, garlic and Nature's seasoning, stir.
Add roast, potatoes and sliced onion.
Set Ninja to Slow Cook Low 6.5 hours.
I plugged the vent.
Gravy... I mixed couple tablespoons of cornstarch with little water, added to the drippings.
It was served with squash, zucchini and onions. I also had fresh Brussels sprouts.
I'm very proud of myself, and the family loved it.
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Pork Loin Roast & Taters*, By: Karen Strahl Malone, September 14, 2014
Ingredients:
Pork Loin Roast
onion powder, garlic powder, smoked paprika, cayenne pepper, black pepper, rosemary, parsley, or your favorite seasonings
1-2 Tbs. olive oil
1 package dry onion/mushroom soup
1/2 cup of water
Russet potatoes, cut up
Directions:
Seasoned the roast.
Turn your Ninja to Stove Top High and brown on all sides in olive oil.
Stir soup and water together. Pour over the roast and switch your Ninja to Slow Cook Low, for 2 hours. After the 2 hours, add the potatoes and Slow Cook Low for another 4 hours.
If possible, check the potatoes after 3 hours of cooking, for tenderness. If done, turn to Buffet setting, otherwise total cooking time should be about 6 hours.
Remove roast and potatoes if desired to make gravy, or use the Au jus, to ladle over the meat and potatoes.
The aroma from the Ninja is delightful.
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Roast Pork Loin – BLGT (Blackberry, Lemon, Ginger, Thyme)*, By: Randall McGourik, October 2, 2017
Ingredients:
2 pieces of ginger root, (fresh)
1 pint blackberries (fresh)
2 teaspoons of rosemary, chopped
2 teaspoons of thyme chopped
½ cup soy sauce - (you can use Less sodium)
1 cup brown sugar, packed
1 lemon, juiced (without seeds)
1- 2.5 lb. pork roast
1 Tablespoon Olive oil
Directions:
Turn Ninja to Stove Top High. Add oil. Take Roast and “score” it lightly with a knife going into diagonal cuts. (This will give the roast that pretty look when it sears). Add roast to the Ninja and sear on ALL sides until desired brownness is achieved. While roast is searing, grate ginger root into the blackberries and add the soy sauce, thyme, lemon, rosemary and sugar. Mash well to combine or use emulsion blender to smooth out sauce. Once roast is seared, remove from Ninja. Pour mashed liquid contents into Ninja. Stir mixture until it starts to thicken to sauce, reducing the sugar and berries. Turn Ninja to thenOven setting of 350°F. Add roast and baste with juice from bottom of Ninja. Cook for 1 hour covered. Baste roast again halfway through cooking cycle. Remove roast when Ninja is complete and pour sauce onto roast. Serve.
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Pork Loin with Apples*, By: Melissa Dukes Jagmin, January 23, 2016
Ingredients:
2 onions, sliced
1 large container fresh mushrooms, sliced
2 tablespoons garlic, chopped
3 apples cored and quartered
5 lb pork loin
1 box beef stock
2 packages au jus
Thyme – to taste
Directions:
Sweat onions, garlic, and mushrooms in bottom of the Ninja on Stove Top High. Once the onions are translucent add the apples and sauté for a couple of minutes. Add pork on top of veggies and season with thyme. (The thyme is a to suit yourself thing. I like a lot). Mix both packets of au jus with enough beef stock to emulsify and pour it over pork. Add enough beef stock to cover. Switch to Slow Cook High and cook for 4-5 hours.
Once fork tender remove pork from your Ninja and mash your fruit and veggies. Add a little more stock if necessary and thicken with a cornstarch slurry on Stove Top High. I serve over mashed potatoes.
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Pork Loin with Apricot Preserves *, By: Aurelia Dougan McCollom, January 29, 2018
Serves 4-6
The flavor of the apricot mixed with the juice from the sweet potatoes, was very good.
I want you to treat this recipe as your own. In other words, “make it your own”! Make changes and let us know you fixed it.
Ingredients:
1 (2 lb. or larger) boneless pork loin, trimmed and tied at 1-inch intervals, (I used a 2.12 lb.)
1 (15 oz. can) sweet potatoes
2 tablespoon vegetable oil – to sear
1 (20-ounce) jar apricot preserves – (these purchased through an Amish store, where they sell homemade items)
8 oz. baby carrots
1 onion, cut in chunks
1 (8 oz.) bottle Wishbone Italian Robusto Dressing – or your favorite brand
McCormick’s Montreal Steak Seasoning – to taste
baker’s twine
Directions:
Using baker’s twine, tie your roast in 1-inch intervals. Place in an airtight container, or plastic Ziploc bag. Marinate the pork loin overnight (or at least 2-3 hours), with the steak seasonings and Italian dressing.
Turn your Ninja to preheat 7-9 minutes on Stove Top High, or use the Oven setting of 425°F. Discard the marinade. Brown the pork on all sides. When browned, place vegetables around the meat. Turn off the Ninja.
Add the preserves to a bowl. Pour the juice from the potatoes into the same bowl. Stir to incorporate and break up the preserves. Refrigerate the potatoes. Pour the mix over the top of meat in the Ninja. Cover. (Because I was using canned potatoes, add them at the last hour of cooking, arranged around the pork. If you would like to use fresh, add them at the beginning of cooking. You just won't have the juice from the canned.)
Turn the Ninja to Slow Cook Low for 2 hours and cook until pork is tender and registers 145° on instant-read thermometer. (This size pork loin was perfect at 2 hours).
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10-15 minutes. Remove vegetables to serving bowl. Remove twine from pork. Slice into ½ inch-thick slices and arrange on serving platter. Spoon the sauce over meat. Spoon a little extra sauce over the vegetables when serving.
**I let the Ninja go to Autowarm. The Ninja is 158°F., a safe holding temperature. We ate 2 hours later! Very tender and very flavorful.
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Pork Loin with Cranberries & Orange*, By: Aurelia Dougan McCollom
Serves 6
Ingredients:
1 (4½ - 5-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals, (I used a 3 lb.)
Salt and pepper
1 tablespoon vegetable oil
1 (14-ounce) can whole berry cranberry sauce
½ cup dried cranberries (I did not add these)
½ cup orange juice (I used Simply Orange)
3 (3-inch-long) strips orange zest, trimmed of white pith
1/8 teaspoon ground cinnamon
(My addition to the recipe)
7-10 Size “B” potatoes, halved.
1 Tbs. oil
Salt, pepper, & garlic powder
**For a different flavor… use a 16 oz jar Raspberry/Jalapeño Jam in place of the cranberry sauce and cranberries!** It is so good!
***Now for another really great flavor.. I had a 7.5 oz jar of Strawberry Jam and a 7.5 oz jar of Strawberry Jam with Cinnamon. I used those in place of the cranberries. I also added chunks of green pepper and onion, along with the potatoes, which this time I did not roast. They circled the meat. When the temp probe reached 135°F I added an 8 oz box of whole mushrooms. The entire dinner was done in less than 3 hours on Slow Cook Low. Temp probe 145° and went to Buffet/ Warm setting for an hour until we were ready for dinner.***
Directions:
1. Season halved potatoes with salt, pepper, & garlic powder to taste. Place in air tight bowl with oil and turn over several times to coat. Preheat your Ninja on the Stove Top High and add the potatoes and oil mixture. Roast cut side down 1st, then turn. Take potatoes out of Ninja and place back into bowl. Dry pork with paper towels and season with salt and pepper. Brown pork well on all sides, using more oil if needed. When browned, place potatoes around roast.
2. Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon in a bowl and pour into, and on the roast in the Ninja. (I also used just a little water to get the ingredients out of the cranberry mixture, and added it to pot.) Cover and cook until pork is tender and registers 140° to 145° on instant-read thermometer, 1½ - 2 hours on Slow Cook Low.
3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Discard orange zest. Turn your Ninja to Stove Top High, and simmer until reduced to 2 cups, (it won’t take very long.) Season with salt and pepper to taste.
4. Remove twine from pork, slice into ½ -inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
The potatoes cooked in the sauce were so flavorful. We didn’t spoon the sauce over the cut meat on the platter; we just served it on the side. The sauce was unbelievable!!
**Added comment by: MaryJo Powell - It was really good. Aurelia Dougan McCollom you might want to make a note on the recipe (after all it is your recipe) that with a pork tenderloin instead of a roast the cooking time of 1½ hours was the right time. I did use my digital meat thermometer to test the pork.
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Pork Loin with Granny Smith Apples*, By: Carolyn Crowder, April 15, 2019
Ingredients:
3 lb. pork loin, boneless
2-3 Granny Smith apples (I used 3 as mine were small)
1 onion, chopped
1 tsp garlic powder or salt (I used powder watching my sodium intake)
½ tsp of red pepper flakes
½ cup brown sugar (used light)
Black pepper, to taste
Directions:
Chop onions, core and chop apples in large chunks, add to bottom of pot. Place pork on top, mixed the brown sugar, pepper flakes, garlic powder, and black pepper in a bowl. Spread on top of pork. Cover.
Turn to Slow Cook High for 5 hours. Internal temp of pork should be 160°F. Let pork rest for 10-15 minutes before slicing. Spoon apple and onion juices over meat when serving.
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Pork Loin with Micro Potatoes*, By: Debra Golomb Futterman, May 31, 2015
Ingredients:
1 lb pork loin
McCormick seasoning – for pork
olive oil
1 lb micro potatoes
ranch seasoning – for potatoes
1 cup of warm water
½ beef bouillon
Directions:
Season the pork with the McCormick seasonings. Turn your Ninja to Stove Top High. Add the oil and sear the pork. Remove. Add the potatoes and let them cook for 10 minutes. Sprinkle the ranch seasoning over the potatoes. Dissolve the bouillon in water and pour over the potatoes. Add your rack and place the pork. Cover. Turn your Ninja to the Oven setting of 350° and steam roast for 30 minutes. After 15 minutes of roasting, stir potatoes. Return pork and replace lid. The water will evaporate and crisp up the potatoes.
The potatoes were AWESOME! Pork was tasty too. But the potatoes rocked!
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Pork Loin with Peaches & Rosemary*, By: Randall McGouirk, June 17, 2017
Ingredients:
1- 2.5 to 3 lb Pork Loin
1- 8 oz jar peach preserves
2 medium yellow onions
1 small bag new potatoes
3 lb peaches
Fresh rosemary
Salt and pepper - to taste
Olive oil
Directions:
Turn the Ninja to Stove Top High. Add the olive oil to heat. Sear the pork loin on all sides. Dice one onion and 2 peaches. Place into a bowl. Add ½ jar peach preserves. Mix well. Cut the other onion into fourths and halve the remaining peaches. Add the potatoes, onions and peaches to the Ninja. Spread the mixture from the bowl onto the pork loin and over the potatoes, peaches and onions. Turn the Ninja to 350°F. Cook the pork loin for 25 minutes per pound. (In this case 1 hour 15 minutes).
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Pork Loin with Raspberry & Jalapeño Jam *, By: Aurelia Dougan McCollom, January 22, 2016
Serves 6-8
I can’t begin to tell you how flavorful this meal was. The chipotle jam gave it a nice kick. Not really hot, but a nice spice. So, a little heat, a little tart and a little sweet!
I want you to treat this recipe as your own. In other words, “make it your own”! Make changes and let us know you fixed it.
Ingredients:
1 (3-5-pound) boneless pork loin, trimmed and tied at 1-inch intervals, (I used a 3.9 lb.)
Salt and pepper – for pork
2 tablespoon vegetable oil – to sear
1(14-ounce) can whole berry cranberry sauce
16 oz jar Raspberry/Jalapeño Jam
8 oz jar Pear honey Preserves
6-8 Size “B” potatoes, halved
1 green pepper, cut in chunks
1 onion, cut in chunks
2 Tbs. oil
Salt, pepper, & garlic powder, rosemary, to taste
Directions:
While preparing the vegetables, turn your Ninja to Stove Top High to heat. Place the vegetables in an air tight bowl. Season halved potatoes with salt, pepper, rosemary & garlic powder to taste. Add oil and turn over several times to coat. Add to the heated Ninja pot. Turn to roast potatoes cut side down 1st, then turn. Take the vegetables out of Ninja and place back into bowl. Dry pork with paper towels and season with salt and pepper. Brown the pork on all sides. When browned, place vegetables around the meat.
Stir cranberry sauce, jam & preserves in a bowl. Pour over the meat and vegetables in the Ninja. Cover.
Turn the Ninja to Slow Cook Low for 1½-2 hours and cook until pork is tender and registers 145° on instant-read thermometer. (This size pork loin was perfect at 1½ hours).
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10-15 minutes. Remove vegetables to serving bowl. Turn your Ninja to Stove Top High. Make a slurry using cornstarch and water to thicken the sauce. (It won’t take very long). Season the sauce with salt and pepper if necessary. Turn to the Buffet setting to hold.
Remove twine from pork. Slice into ½ inch-thick slices and arrange on serving platter. Spoon the sauce over meat. Spoon a little extra sauce over the vegetables when serving.
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Pork Loin with Tuscan Spices, By: Connie Mills, February 7, 2016
Another successful 1 pot dinner.
Ingredients:
3 lbs pork loin
Tuscan type spices
Half bag Baby Dutch Potatoes
Organic green beans
Tri colored bell peppers
Large onion, chunked
Small container mushrooms. quartered
Butternut squash - half cleaned & small chunks
2 tsp Peach balsamic vinegar**
1 heaping Tablespoon Flour
1 cup +/- 1% organic milk
1 heaping tsp minced garlic
3-4 Tbs. olive oil
Cinnamon - to taste
Sugar - to taste (optional)
1 Tbs. Butter, or (whatever type of butter or substitute you use)
2 cups Water
Directions:
Marinate pork loin in olive oil & Tuscan spices for 20-30 minutes. (I used a dipping oil from Robert Mondavi vineyards)
Turn the Ninja to Stove Top High. Sauté the bell peppers, onion & garlic in 1 Tbs. olive oil. After a couple minutes add pork loin & sear all sides, 10 minutes total. Remove all. Add the water to the pot. Return the sautéed bell pepper and onion to the water. Place the rack. Add pork loin to the rack with potatoes on the edges, cover. Set to roast at 425°F for 25-30 minutes.
Remove pork loin & potatoes. Leave the rack in the Ninja. Add a package of raw organic green beans on one side of rack & small chunks of butternut squash on the other side of the rack. Set to steam & cook 13-15 minutes until squash is tender. (If you do not have the programmable Steam setting, then set a kitchen timer). Place squash in a bowl for mashing
Remove the rack. Add the steamed green beans to remaining water, bell peppers & onions. Add mushrooms. Turn the Ninja to Stove Top Low. Cook uncovered, until mushrooms are done to your preference. Using slotted spoon remove vegetables, bell peppers & onions, & mushrooms & put in a serving bowl.
With juice remaining in pot, turn the Ninja to Stove Top High to reduce. Put flour in a shaker container with enough warm water to cover & shake until thoroughly mixed. Add a little at a time, stirring in well to thicken. Once your sauce is thick to consistency of honey, reduce heat to Stove Top Low & add peach balsamic vinegar & stir in. Add milk slowly & stir well until you have a sauce to your desired thickness. Continue to add milk in small amounts until sauce is of desired consistency to drizzle over pork & potatoes.
Mash Butternut squash with butter & cinnamon. Add a little sugar if needed to taste.
Serve & enjoy!
**If you don't have peach balsamic vinegar, you can add 1 cup of sliced peaches (fresh or frozen) and white balsamic vinegar to the liquid. Set the peaches aside from the vegetables or keep together & serve.
****
Pork Ribs & Sauerkraut*, By: Cindi MacDonald Gardner, September 17, 2015
Add half a large jar of sauerkraut to the Ninja pot. Sprinkle caraway seeds. Add the pork ribs. Top with the rest of the sauerkraut and sprinkle more seeds. Turn your Ninja to Slow Cook Low for 7 hours.
****
Pork or Beef Roast, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Kraft has made my life easier! 8 hrs on low with this sauce kit!! Perfection
****
Pork Roast, By: Aurora Mandy, September 23, 2016
No picture, but tonight I made a pork roast in the 4 in 1. It came out nice and moist. I purchase the long pork loin and cut it into 3 portions (so much cheaper). I like to freeze them with a marinade. When I take them out they marinate more as they defrost. This one was in Yoshida sauce (think a bit sweeter teriyaki). Turn the Ninja to the Oven setting of 350°F. Place on the rack with 3 cups of water in the bottom for about 45 minutes, or to an internal temperature of 160°F. Let the meat rest for residual heating to reach temperature. It was very good.
****
Pork Roast*, By: Brenda Schulpius, January 15, 2016
Ingredients:
1 pork roast
Olive oil
Jamaican Jerk seasoning
Vegetable broth or use any marinade you wish
Directions:
Turn the Ninja to Stove Top High. Season the roast. Add the olive oil and sear the roast. Add the vegetable broth to the pot with the roast. Turn to Slow Cook Low for 7-8 hours.
****
Pork Roast*, By: Bong-Brenda Estalilla Domingo, December 13, 2015
Hello friends! It is my first time posting here.
I like to experiment with flavors. Today I made this for my Sunday Pork Roast. I put everything in the Ninja at 7 A.M. Now it's ready for Lunch!
Ingredients:
5 pound pork shoulder roast (with bone)
1 package dry onion soup mix
I package Au Jus gravy
1 can black olives (drained)
1 can (28 oz) diced tomatoes
Carrots – amounts for your family
Potatoes – amounts for your family
Directions:
Place the roast in Ninja. Season all over with the soup mix and dry Au Jus packets.
Add the can of diced tomatoes, carrots, potatoes and olives.
Do not add any water.
Turn your Ninja to Slow Cook High for 5 hours.
I just served this over rice.
My family loves it!
****
Pork Roast, By: Marianna Southard Debolt, August 5, 2015
Ingredients:
2-3 lb Pork roast - tenderized
water
salt pepper, - to taste
2 Tbs. dried onions
2 beef bouillon cubes
seasoning salt – to taste
fresh potatoes, cubed
½ cup of milk and ¼ cup of corn starch, for slurry
Directions:
Add the rack to the Ninja. Place the roast and add enough water to almost the bottom of the rack without touching. Add the bouillon cubes to the water. Sprinkle salt, pepper, dried onions, and seasoning salt.
Turn your Ninja to Slow Cook High for 2 hours. Place the lid. The last hour place the potatoes around roast on the rack. Cook the rest of the time. I may have added another ½ hour because of the potatoes.
Take meat and potatoes off of the rack to a platter. Remove the rack.
With the pork juice, add the milk and the corn starch slurry. Cook over Stove Top Medium till thickened into a gravy. Add salt and pepper to taste.
Pour gravy over the sliced pork and potatoes.
****
Pork Roast*, By: Chrystal Price, March 27, 2015
Pork roast! First I browned it really well on all sides. I removed it from the pan and sautéed some onion, garlic and bell pepper. Placed the meat back inside and poured in some chicken stock. Turn your Ninja to Slow Cook Low for 6 hours. It was done in half the time. Sheesh. Right now I have it on keep warm because it's only 2pm here. Definitely not dinner time yet. Hope it doesn't dry out.
Chrystal Price - Thank you everyone. No the roast wasn't frozen and no it wasn't on a rack. I mixed cornstarch and stock and added it to the pot while it was on Stove Top High. I boiled until thickened. While my gravy was coming together I sliced the pork and then added it back to the pot. So good.
****
Pork Roast*, By: Favorite Susannah Shacklett Moravec, January 11, 2015
Ingredients:
3 pound pork roast
Mrs dash garlic and oregano
flour
2 Tbs. oil
Directions:
Rub the meat with Mrs dash garlic and oregano spice. Rub it with pepper and then dredge the roast in flour. Add a couple tablespoons of oil and brown it in the Ninja on Stove Top High. After the roast is brown, set it on the rack and bake at 350° for 2 hours. I did plug the vent.
****
Pork Roast, By: Jamie McLachlan, January 1, 2015
If anyone wants the VERY best pork roast recipe for the Ninja
Ingredients:
1 whole Pork Shoulder ("Pork Butt") - 5 To 7 Pounds
1 whole Large Onion
Salt And Freshly Ground Black Pepper, to taste
2 cans of Dr. Pepper (not diet)
2 Tbs. brown sugar,
1 - 11 oz can of chipotles in Adobo sauce (find in the Ethnic/Mexican aisle)
Directions:
Rough chop onions, put in bottom of Ninja. Put roast on top. In medium mixing bowl add Dr. Pepper, brown sugar and rough cut chipotles and sauce. Stir up. Pour on top of roast. Turn your Ninja to the lowest Oven setting of 225° for about 6 hours. Every two hours turn it over. Don't turn up heat, just turn over. DELICIOUS! The outer edges will have some *kick* due to the adobe chili's but the middle is very mild. Thanks Pioneer Woman!
**Added comment by: Aurelia Dougan McCollom - The original instructions:
Called for an oven temperature of 300°.
Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
****
Pork Roast & Vegetable Dinner*, By: Carol F. Neuman, November 10,2015
Ingredients:
6 lb Boston Butt Pork Roast, pre-seasoned
1 medium onion, chopped up
new red potatoes, amounts for your family
½ bag of carrots, amounts for your family
1 can of chicken broth
Directions:
Preheat the Ninja on Stove Top High for 5-10 minutes. Add 3 Tbs. of butter, let melt, then add the roast to sear it on both sides. After browning, layer the veggies around the roast. Add the chicken broth. Turn your Ninja to Slow Cook Low for 8 hours. Enjoy!
****
Pork Roast (bone in) Loaded with Carrots & Potatoes (Slow Cook)*, By: Allana Alla Sverbil, March 1, 2015
Ingredients:
2 medium onions (cut coarsely)
2 pounds baby carrots
8 potatoes (skinned and cubed)
1 cup hot water
¼ cup sugar
1 tablespoon vinegar
1 tablespoon Cabernet Sabayon Red Wine
1 tablespoon ketchup
Ground black pepper (to taste)
¼-1 teaspoon maximum garlic powder
¼ teaspoon salt
1 dash hot sauce (more if you want more of a kick or delete all together for no kick).
2 tablespoons soy sauce
5 pound pork loin sirloin roast with bone
Directions:
1) Combine: hot water, sugar, vinegar, red wine, ketchup, ground black pepper, salt, garlic powder, hot sauce, and soy sauce - mix together
2) Cut potatoes, and onions.
Cooking:
1) Set Ninja to Slow Cook High for 6 hours
2) Drizzle olive oil in base of Ninja
3) Put roast into the Ninja pot.
4) Put onions, potatoes, and carrots on side and on top of roast.
5) Pour mixture which was created in prep on top of the loin (which will probably be covered by the vegetables so make sure to leave a slit where you will clearly see the pork). Cover it with lid.
6) Optional step which we found helped the flavor:
At 5 hours, with 1 hour left in cook time, slice the roast and pour a dash of soy sauce (not a lot, just a couple teaspoons at the most). Be sure to drizzle it on the vegetables. Season with ground pepper (to taste).
It came out super tender and the bone was easy to remove.
There were plenty of left over’s of the pork, so we shredded it in our Ninja blender for sandwiches later this week. We refrigerated the carrots, onion, and potatoes whole. You can always refrigerate the pork cut in slices for dinner throughout the week.
****
Pork Roast (Cape Cod Sirloin), By: Michele Dorsey, October 20, 2016
Ingredients:
3 1/2 lb sirloin pork roast, bone in,
salt and pepper – to taste
2 onions, sliced
8 oz package of sliced mushrooms
1 small bag of fresh cranberries
2 apples - peeled and chopped
apple cider (to moisten as needed while cooking)
fresh thyme and chopped fresh sage leaves
fingerling potatoes – optional
Directions:
Turn the Ninja to Stove Top High. And pepper the roast. Sear on all sides to brown. Remove from the Ninja pot. Reduce the Ninja temperature to Stove Top Low. Add the sliced onions, mushrooms, cranberries, and apples. Cook until all ingredients have softened. Add apple cider to moisten as needed while cooking. Place the pork roast on top of the mixture with a cup of the apple cider. Add the fresh thyme and chopped fresh sage leaves on top of the roast. Place the lid. Turn the Ninja to the Oven setting of 350°F for 1 hour and 15 minutes, or until internal temperature is desired. Served with fingerling potatoes. Dee-lish! The roast was tender and moist and the gravy juices were wonderful. You can adjust how sweet/tart you like it by adding apples or decreasing cranberries. I'm sure you could add other ingredients to accomplish this too.
****
Pork Roast – Honey, Cinnamon, & Apple*, By: Cathy Doles-Flanagan, September 17, 2015
Ingredients:
¼ cup of honey
2 Tbs. cinnamon
3-4 apples
Pork Roast or chops
Slow cook = DELICIOUSNESS
Directions:
Place the pork in your Ninja. Slice your apples and add on top with the honey and cinnamon. Turn to Slow Cook Low for 6-8 hours.
No liquid.
****
Pork Roast Two!, By: Rita Ramos, October 26, 2014
When I was in the butcher shop the other day I saw a little bottle of Butt Rub. I was intrigued so I had to try it. The last time I made a pork roast in the Ninja 3-in-1 was back in March so it was about time for another.
Last night I rubbed down the pork roast and sealed it up in a FoodSaver bag and into the fridge it went for the night.
This morning I set the Ninja to Stove Top High and put a good sear on each side of the meat.. I added 8 oz of chicken stock to the bottom of the pan.
Set to the Ninja to Slow Cook Low for 7 hours and go do something fun — like flop on the couch and read.
About an hour and a half before the pork was done it was time to start the roux. A good gravy must have a good roux.
I preheated my Breville Smart toaster oven to 325°F. I really, really like my toaster oven! Anyway, back to the roux.
Add equal parts flour and vegetable oil to an oven-safe pan and whisk until smooth.
Bake for 1.5 hours whisking occasionally throughout the cook time. Once every half hour is good. The smell reminds us of Thanksgiving.
Look at the gorgeous color on that roux.
To make the gravy I whisked in the pan drippings from the pork and added a little bit more chicken stock.
I discovered these potatoes the other day and thought I would give them a try. They were really easy to prepare. Keep them in the bag and put in the microwave on High for 6 minutes. Once done, carefully open the bag and empty contents into a bowl. I cut the potatoes in half, drizzled them with a little olive oil, sprinkled them with parsley flakes and freshly cracked black pepper. Gave them a good toss to coat.
Dinner! You won’t need a knife.
**You must go to Rita’s Blog to see the photos**
****
Pork Roast with Cajun Seasonings*, By: Gregory Smith, January 2, 2015
2.5 lb pork roast
Season your roast with your favorite Cajun seasonings. Turn your Ninja to Stove Top High and brown roast with onions, carrots and a splash of white wine. Move to the multipurpose pan and place on rack. Add thinly sliced potatoes with sliced mushrooms. Stir cream of cheese soup with a splash of milk together in a bowl and pour over potatoes in the pot. Stir. Place rack with pork. Turn to Oven setting of 350° for 40 minutes. Take roast out and stir after 20 minutes. Replace rack. Check again and test for doneness. Total time was about 50 minutes.
**I used cream of cheese soup instead of cream of mushroom so be careful not to scorch.
Finished less than 1 hour.
****
Pork Shoulder - Slow Cook Dry Rub*, By: Allana Alla Sverbil, April 10, 2015
Ingredients:
5.5 lb Pork Shoulder (without net)
1 large and 1 medium white onion - cubed
2 cups chicken broth
Brown sugar
Cumin
Chili powder
Salt
Garlic powder
Black ground pepper
Prep:
Cube onions
Take net off (if present) and dry out the pork shoulder from liquid.
Dry rub the pork shoulder in the proportions: 1 tablespoon brown sugar - pinch of salt - ½ teaspoon cumin - ½ teaspoon garlic powder - 1 tablespoon chili powder - ground black pepper to taste. Because brown sugar is chunky, break it as you mix the spices together. Use these portions for the entire shoulder until it is fully covered in the dry rub.
Cooking:
Drizzle olive oil in base of the Ninja
Layer in onions
Put in 2 cups of chicken broth
Place seasoned pork shoulder on top of the bed of onions and chicken broth.
Set Ninja to Slow Cook High for 7.5 hours.
Serving:
It shreds naturally with the touch of a fork so no need to shred it with a blender.
Make pulled pork sandwiches from it. We like ours with ketchup and cheese, but barbecue sauce works too!
****
Pork Sirloin Roast - Herb Rubbed*, By: Mackenzie Scudder-Aristuk, August 6, 2016
Ingredients:
2 lb sirloin tip pork roast
1¼ tablespoons smoked paprika
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
2½ teaspoons kosher salt
2 tablespoons olive oil
4 cups chicken broth
1 medium onion, quartered
1 tablespoon rosemary
Directions:
Mix all of the spices and olive oil together, let rest for about 10 minutes; it will make a paste.
Rinse and pat dry the roast. Rub the roast with the paste.
Turn the Ninja to the Oven setting of 350°F.
Add chicken broth, onion and rosemary to the Ninja pot.
Place the roast on the rack and place in the Ninja. (Insert digital thermometer, if desired). Cook for about 1 hour. Coo to an internal temperature of 145°.
For the gravy:
Strain the remaining broth into a small pot. Turn to Stove Top Low/Medium. Mix 2 tablespoons of corn starch with ¼ cup of cold water. Add to the Ninja pot and mix well. Stir until thickened to your desired consistency.
****
Pork Sofrito*, By: Kathy Olson, August 12, 2015
Ingredients:
3 large Pork country ribs
1 jar of Sofrito sauce
½ jar of chicken broth – using Sofrito jar to rinse out
Directions:
Turn your Ninja to Stove Top High and brown the ribs. Pour the sauce and broth over all. Turn your Ninja to Slow Cook Low and cook for 4 hours. Serve over Jasmine rice, or your choice. It was sooooooo good.
****
Pork Steak in Gravy*, By: Marilyn Giggles-Rainey Scott, March 7, 2015
I cut the pork steak in small bites with scissors because I have bad arthritis and it’s hard to use a knife. Put pork in the Ninja pot along with a jar of pork gravy. In the multipurpose pan add 1½ cups water and ½ stick of butter. Add in 1 box of cornbread stuffing mix and mix well. Put the rack on top and the multipurpose pan. Bake on Slow Cook High for 2 hours. It was so tender and delicious. A keeper in our house.
****
Pork Steaks*, By: Beverly Huffman Allen, August 4, 2015
Cut them in half. Sprinkle a little olive oil in bottom of the Ninja pot. Flour the pork steaks and use the seasonings of your choice. Turn your Ninja to the Oven setting of 325°F. Cook for 10 minutes each side. To get a little crisp, leave on this setting for a few more minutes with the lid off. Your eyes are the judge. Yum!!!
****
Pork Tamales*, By: Alexandria Nichole Arno, January 2, 2015
I'm steaming some pork tamales in my 3-in-1 right now. Super excited! It takes forever and I used other pots and pans. Let me know if you guys would want the recipe! It takes about 5-6 hours when you do them by yourself, so I'm exhausted. Lol
Alexandria Nichole Arno Depending on how big you like to make them, the amount varies. But I'm estimating that this recipe will yield approximately 30 tamales.
Ingredients:
(For meat and sauce)
3 lbs pork shoulder, bone in
½ package dried corn husks, soaked in water to give flexibility, then patted dry
1- 8 oz bag of chili California pods
12 arbol chili pods (fewer if you don't want spicy)
2 white onions
6 cloves garlic
1 tsp cumin
salt to taste
(For the masa):
2 cups maseca tamale flour mix.
2 cups broth
1 tsp baking powder
½ tsp salt
2/3 cup lard or margarine, (I use lard)
1 cup prepared sauce for color and flavor
Boil the pork shoulder with an onion and 3 cloves of garlic until tender. (Approx 1.5 hours). Shred, set aside, reserve broth.
For the sauce:
Rinse both types of chilis and cut off stems, deseed and devein. Place them in boiling water, enough to cover. Turn heat off and let them sit for about 10-15 minutes to soften.
Put softened chilis, 1 onion, 3 cloves garlic, 1 tablespoon of salt, 1 teaspoon cumin and about 1 cup of broth into blender until smooth. Taste for flavor and spiciness. If too spicy, cut with more broth and blend again.
Put 2 Tbs. oil in the bottom of a large frying pan/wok and heat. Add sauce mixture and 2-3 cups of broth (depending on your preference with thickness. Stir and bring to a low boil. Bring heat to medium low. Set at least a couple of cups of sauce to the side to put onto the tamales and to add to the dough, later.
Add pork to remaining sauce and stir together until hot, about 5-10 minutes.
Now for the masa (dough). Mix all batter ingredients together with your hands in a large mixing bowl or with a kitchen aid kind of mixer until smooth and slightly sticky. It should be a little orange, but not wet. If it doesn't hold, add more maseca flour.
Spread masa onto corn husks in a thin layer, starting at the wide end and going upwards, about half way up. I use approximately 2 tablespoons per tamale. Put a small amount of pork mixture vertically up the dough, then roll the tamales so the dough sticks to itself or to the cornhusk.
Cook in Ninja on Oven setting at 375° for about 1½ - 2 hours, until the masa is firm, but not hard.
If possible, on rack, have them sort of standing up, leaning against the wall should be fine. Ten at a time seems to be working for me.
****
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 - Cross Posted in Lighter Fare
Ingredients:
1- 1 lb pork tenderloin - trimmed
¼ tsp coarsely ground black pepper
¼ tsp salt
Cooking spray
1 cup cola
¼ cup bourbon
2½ Tbs. Dijon mustard
4 slices Chicago style Italian bread, lightly toasted
Directions:
1) Sprinkle pork with salt and pepper; coat pork with cooking spray. Turn to Stove Top Medium/High. Add pork to the pot; cook 4 minutes or until browned on one side.
2) Reduce heat to Stove Top Low; turn pork over. Cover and cook 17 minutes or until a thermometer registers 145 degrees. Remove pork from pan. Cover and let stand 5 minutes.
3) While pork stands, increase heat to medium high; add cola and bourbon to pan. Bring to boil; cook until reduced to ¼ cup, about 7 minutes
4) Cut pork into thin slices. Spread mustard over 1 side of each break slice; top each with pork slices and sauce. Serve immediately.
Serves 4 - one open face sandwich.
6 smart points per serving
****
Pork Tenderloin*
Ingredients:
3 pounds pork tenderloin (1 Pkg. of 2 Tenderloins), cut into 4 pieces total
1 pound bacon
¾ cups soy sauce
1 Tablespoon minced onions
½ teaspoons garlic salt
1 Tablespoon wine vinegar or white vinegar
¼ teaspoons salt
1 dash Pepper
¾ cups brown sugar
Directions:
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, up to 3 hours or overnight.
Turn your Ninja to Oven setting of 300° for 2-3 hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove. Cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
****
Pork Tenderloin*, Deborah Hilsenbeck
I cooked, a steam roasted pork tenderloin with potatoes in my Ninja and turned out perfect in 30 minutes. A 2 lb Hormel Tenderloin which I browned and then added 2 cups of chicken broth and a cup of water, chopped garlic, salt and pepper with potatoes and put roast on rack and cooked..
**Added comment by: Deborah Hilsenbeck I did this pork tenderloin on 350 in Ninja, keep eye on liquid, and potatoes were in liquid with pork on top in rack.
****
Pork Tenderloin & Roasted Potatoes, By: Peggy Miller-Stephens, June 2, 2015
Instructions:
24 oz Hormel original pork loin
1 cup chicken broth
24 oz mini-gold potatoes
1 medium onion cut in half, then wedges
8 oz of white button mushrooms
frozen broccoli and cauliflower, serving amount for your family
Directions:
Turn your Ninja to Stove Top High and brown the pork on all sides. Remove and place on the rack. Turn your Ninja to the Oven setting of 350°F. To the Ninja pot, add chicken broth, potatoes, onion and mushrooms. Place the rack with pork loin on top and cover for 15 minutes. Add frozen broccoli and cauliflower to the rack with the pork and cook 10 more minutes.
I was afraid the frozen veggies would not get hot enough, but the whole meal was outstanding! I will definitely be doing this recipe again.
****
Pork Tenderloin - Jeffro's Ultimate Pork Tenderloin Sandwich*, By: Jeff Hudson, January 16, 2015
Get a big chunk of pork tenderloin. Cut off the silver skin & cut into 1" steaks.
Butterfly those bad boys.
Whack those things with a hammer (smooth side) till they're 1/4" thick & the size of a plate. Don't. Worry they'll shrink when you cook em'.
Don't forget the salt & pepper.
Set your Ninja to Stove Top Medium with 1/4" of oil in it.
Get you some flour, ½ egg & milk, & crushed up Ritz crackers & dip those awesome suckers in each starting with the flour & ending in the crackers.
Fry those dudes in the Ninja till they're golden brown & delicious.
****
Pork Tenderloin, Pre-Marinated*, By: Kathy Abraham, January 7, 2014
Ingredients:
1 pound pre marinated Pork tenderloin
5-6 red potatoes
1 medium onion, sliced thin and rings separated
Garlic powder to taste
1 package onion soup mix
3 cups water
Directions:
Layer in Ninja in order given. Turn to Stove Top high for 45 minutes or until potatoes are tender.
****
Pork Tenderloin - Slow Cook*, By: Cynthia Dobbs, June 1, 2015
The tenderloin was awesome! So tender and moist, the best I've ever made.
Ingredients:
2 lbs pork tenderloin
¼ cup low sodium soy sauce
1 Tbs. yellow mustard
2-3 Tbs. maple syrup
2 Tbs. olive oil
2 Tbs. diced dried onion
1½ tsp garlic powder
Add the tenderloin to your Ninja pot. Mix and pour the ingredients over the meat. Turn your Ninja to Slow Cook Low for 6 hours.
****
Pork Tenderloin Stroganoff, By: Penny Hand, August 26, 2015
Ingredients:
pork tenderloin, sliced in ½” thick pieces
3 Tbs. butter
1 can cream of mushroom soup
½ can water
1 small jar sliced mushrooms
1 cup sour
cooked egg noodles
Directions:
Turn your Ninja to Stove Top Low and brown pork in butter. Add soup, water and mushrooms. Stir and cook on low about 20 minutes or until meat is cooked and tender. Add sour cream before removing from heat and immediately pour over cooked egg noodles.
This is a good last minute dish since pork tenderloin can be sliced when frozen. It was very good and a really quick meal.
****
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Last night I made a pork loin with cream of mushroom soup and Lipton onion soup mix. I had so much leftover that I broke up the meat today, (use Stove Top Medium), added a can of cream of chicken soup, a can of chicken broth, a bag of frozen stir fry veggies and 2 packages of Grandmas egg noodles. Switch to Slow Cook Low for 2 hours. I just snuck a taster and it rocks! However, there is still enough food for an army.
****
Pork Tenderloin with Pineapple Rice*, By: Betty Link Jordan
Ingredients:
Pork Tenderloin - about 1 ½ - 2 lb.
1 can Del Monte pineapple chunks and juice
¾ cup chopped pepper (usually use green but I only had a red one)
½ cup chopped onion
½ cup brown sugar
1 Tbs. soy sauce
1½ cup instant rice
Directions:
Place tenderloin in Ninja. Mix rest of ingredients (EXCEPT RICE) and pour over the tenderloin. Slow Cook Low setting for 5 to 6 hours. The last 45 minutes, I added the rice and about a cup of water and let cook until rice was done. Check it from time to time just in case you would need to add a little extra water.
****
Pork Verde*, By: Randall McGouirk, March 8, 2020
Ingredients:
8 lb. pork shoulder
1 packet taco seasoning
1 tablespoon carne Asada seasoning
3 (20 oz each) cans of diced tomatoes
2 green bell peppers, diced
2 onions, sliced
1 small can green chilis
1 (20 oz.) jar salsa verse
2 tomatillos, roughly chopped
Salt & pepper, to taste
3 tablespoons Coriander and lime seasoning
Directions:
Add the pork shoulder to the Ninja pot. Pour canned tomatoes, salsa verse and chili into a bowl. Add coriander seasoning, carne Asada seasoning and taco packet. Combine well.
Slice the onions, dice the bell pepper, and chop the tomatillos. Add to pot with the pork shoulder. Pour combined mixture over the pork shoulder.
Turn to Slow Cook Low with a time of 8 hours. (there will be a lot in the pot. In a few hours go back check pork and move around so ingredients can settle more.)
Let finish cooking for the remainder of the 8 hours. Once done, remove the pork shoulder and pull from bone. Return the meat back to the pot and cook for another hour on Slow Cook Low.
Serve with rice, or in tacos, or burritos.
****
Pork with Green Chili, By: Penny Watts, October 29, 2017
Ingredients:
2 -3 lbs. pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onions
6 cloves minced garlic
6 tablespoons flour
1 (14 ounce) can diced tomatoes
2 cups diced green chilies
2 teaspoons jalapenos (optional)
5 cups chicken broth
2 teaspoons salt
½ teaspoon ground cumin (or more to taste)
Directions:
Simmer or slow cook roast in Ninja Pot until meat is tender and removes from the bone easily.
(You can also use diced pork, or pork cube steaks (cut to bite size pieces),
browned in the pot with the onion and garlic before adding the rest of the ingredients).
Cool meat enough to handle.
Cube cooked pork into bite size pieces.
Process ½ of the green chilies until smooth.
Turn the Ninja to Stove Top High. Melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
Add broth.
Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, diced tomatoes, all of the green chilies and jalapeños if desired (taste first).
Add the salt and ground cumin.
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Leave pork out for a vegetarian green chili sauce.
****
Pork with Onion & Potatoes*, By: Allana Alla Sverbil, January 12, 2015
Kathy Abraham, your pork with onion and potatoes recipe was amazing! Thank you for posting! The only difference I did was that I didn't get pre marinated pork tenderloins and I dressed mine in olive oil, ground black pepper, and garlic powder. I tossed the onion and potatoes in black pepper and garlic powder. I put some mixed cheese on top (once it was complete) which added a nice cheesy component to the dish.
The 45 minute prep time was accurate. I used thin pork tenderloins and they came out perfect!
Prep:
Cut a medium onion in circles then toss in ground pepper and garlic powder to taste.
Cut 5-6 potatoes in circles then toss in ground pepper and garlic powder to taste.
* I pealed my potatoes
Rub pork tenderloins in olive oil, ground pepper, and garlic powder mixture.
* I used thin pork tenderloins.
Cooking:
1) Set Ninja to Stove Top High. Layer the pork tenderloins then potatoes circles then onion circles on the very top. (Bottom to top would be pork tenderloins, potatoes, onions).
2) Cook for 40-45 minutes or until tender (45 minutes was perfect for thin tenderloins).
Also, as the base, I used 1 packet of French onion seasoning with 3 cups of water.
So everything was placed into the French onion base. Sorry for not mentioning that so basically the order is: French onion seasoning, 3 cups water, pork tenderloins, potato circles, and onion circles. When serving, I added a mix of various cheeses, but that is optional.
****
Precooked Ham with Sweet Potatoes*, By: Carol F Neuman, October 26, 2015
Ingredients:
1 precooked ham
2-3 sweet potatoes
pure natural maple syrup
½ cup of water
Directions:
Place your ham in the Ninja. Turn to Stove Top High. You will not be using the rack. Position the ham in the pot at one end. Foil wrap the sweet potatoes to steam bake them in the foil. Add to the open end of the Ninja.
Add pure natural maple syrup over the top of the ham. Pour water into the pot and place the lid. Turn to Slow Cook High for 4 hours.
****
Pre-seasoned Pork Loins, By: Nancy Rothermel
I have been using my new Ninja almost every day since purchasing it a few weeks ago. Tonight, I decided to try pre-seasoned pork loins done on steam cook. First, I thinly sliced one onion, and chopped up 8 or 9 carrots of roughly equal diameter (1" slices). Then, I placed the loins on the rack, and placed the rack on top of the onions and carrots. Last, I poured 4 cups of chicken stock over the top, and set the Ninja for 350° degrees for one hour. The loins were done to juicy perfection, the carrots were seasoned from the onions and stock, and after removing the meat and vegetables, I turned the Ninja to Stove Top High, and made a delicious sauce with the pan juices. Served with roasted potatoes, it was a weeknight feast! Quick, easy, and delicious!
**added comment by: Aurelia Dougan McCollom** - You can also add your cut up potatoes along with the onion and carrots to cook along with them. And.. if you had 2 Ninja’s you could roast the potatoes, (350°) in one while fixing the pork in the other!! J And… about 10 minutes before potatoes are done, put some frozen Sister Schubert rolls on the rack and bam!!! Dinner is served! J
****
Pre Seasoned Pork Loin from Sam’s Club*, By: Roxy Liendo Carpenter
Ninja enthusiasts, I need your help! My husband bought one of those pre-seasoned pork loins you can find at a grocery store. The instructions say to roast at 350 degrees for 25-30 for every lb. The roast weighs a little over 4 lbs. Should I steam roast it? If so, for how long? Should I allow all the juices in the packaging be the liquid below the roasting pan? Lots of questions! Please help!
Comment by: Roberta Thompson i would steam roast at 350 but it should take less time, would put on meat rack and would put all juices in crock
Comment by: Michele Panzer-Evans The steam will cook it faster. I would put the liquid in the pan so that the flavors will infuse the pork better, with the pork on the rack
Comment by:Roxy Liendo Carpenter That's what I was thinking too, ladies! As far as time goes, I guess I will have to keep my eye on it, so I don't over cook it. Thank you!
Comment by: Michele Panzer-Evans I would start checking about every 30 minutes with a meat probe.
Roberta Thompson that is how I cooked my pork roast and it turned out tasty and moist and it did take less time than package said to cook.
Comment by: Roxy Liendo Carpenter Ladies, before I get started, I don't think there's enough liquid in the pre-package.. I don't have much else.. should I just add water?
Comment by: Roberta Thompson yes, I add liquid to just under bottom of rack
Comment by: Roxy Liendo Carpenter Okay good, because that's what I did! I also seasoned the water a little bit.. just a bit of Mrs. Dash.
****
Puerto Rican Pork – Slow Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Ingredients:
4 lb. pork shoulder or pork butt - (I usually use a tenderloin)
6 garlic cloves, pressed
¼ tsp ground black pepper
1 tsp oregano
1½ Tbs. olive oil
1½ Tbs. white vinegar
4 tsp salt
Directions:
Combine the garlic, pepper, oregano, olive oil, vinegar and salt. Rub the pork with garlic mixture and refrigerate overnight.
Place in the Ninja Multi-Cooker pot. Turn to Slow Cook Low for 8 hours.
*If you would prefer a bbq pork, skip the marinade, and use a BBQ rub, following the Slow Cook directions.
Add a quarter apple and onion to the bottom of the pot for extra flavor.
****
Pulled Pork*, By: Moni Alejo, October 19, 2016
Ingredients:
4-5 lb
1 large onion, sliced
¼-½ cup apple cider vinegar
bbq sauce
rub: equal amounts – or to taste
garlic powder
onion powder
paprika
chili powder
chipotle powder
salt and pepper
brown sugar
Directions:
Rub the seasonings into your pork. Place the onion slices in the Ninja pot. Add the pork shoulder on top. Pour the apple cider vinegar on top. Squeeze your desired amount of sauce over the pork. Turn the Ninja to Slow Cook Low for 8 hours.
Remove and shred.
****
Pulled Pork*, By: Penny Watts, March 26, 2015
Pulled pork turned out so tender and flavorful. Just layered the bottom of the Ninja with sliced onions, two whole garlic cloves and 1 cup water. Put a dry rub on my pork shoulder and set it on the vegetables. Turn to Slow Cook Low for 10 hours. Can't get any easier than that!
****
Pulled Pork, By: Lynn Mantha, January 1, 2015
Ingredients:
3.5 lbs pork tenderloin rubbed with garlic & onion powder
12 oz can Dr Pepper
1 cup BBQ sauce poured on top of the pork
Directions:
Turn your Ninja to Slow Cook Low for 6 hours.
No cooking spray needed. The pot was easy to wipe clean.
****
Pulled Pork*, By: Nicole Openshaw
Rub:
2 Tbs. Chili Powder,
1 Tbs. Onion powder
1½ tsp garlic powder
2 tsp salt
1 tsp ground pepper
sprinkled in a little cayenne
**
4.75 lb pork shoulder/butt
cup of water
bbq sauce
I just had the best and only pulled pork I ever made (my first attempt)….best of all it cooked while I was at work! I made a rub out of some spices I had in the house (2T Chili Powder, 1T Onion powder, 1.5 tsp garlic powder, 2 tsp salt, 1 tsp ground pepper and I sprinkled in a little cayenne) and put that all over a 4.75 lb pork shoulder/butt and put it in the Ninja …put in a cup of water and set the think on slow cook low for 8 hrs and it went into auto warm until I got home a few hours later…it pulled right apart no problem…put it back in the Ninja and poured some bbq sauce heated on Stove Top High for a few minutes just to get the sauce heated…
****
Pulled Pork*, By: Cyndy Glenn Bailey
Really easy…
Pork shoulder/butt, 1 can of Dr Pepper, 1 bottle of barbecue sauce, and a few shakes of Worcestershire sauce and put on Slow Cook Low for 8 hours. Then I shredded it and then put back in sauce on Buffet setting until I was ready to eat.
****
Pulled Pork & Apple Cider Sliders, By: April Collins Joyce, January 27, 2018, Ninja Recipe Book
*Last night’s dinner was amazing. I added a little extra brown sugar and apple juice, along with basil, oregano, and a little minced onion. I used ground mustard instead of spicy brown. An hour before finishing, I added sliced carrots to the pot.
I didn’t think it was going to turn out. The meat was not a very good piece and I was so skeptical. However, it was wonderful!
My granddaughter came over to eat and told me that it was the type of meal she’d get in a fancy restaurant. No one ever paid me a compliment like that before.
It just goes to show that this Ninja can perform “miracles”.
Ingredients:
1 (3-4 lbs.) boneless pork shoulder roast
salt and ground black pepper, to taste
2 teaspoons paprika
¼ cup spicy brown mustard
¼ cup packed brown sugar
3 cloves garlic, minced
1 cup apple cider or apple juice
1 package (15 ounces) slider or mini sandwich buns – (12 mini buns)
Directions:
1. Season pork with salt, black pepper, and paprika. Stir mustard, brown sugar, garlic, and cider in the Ninja pot. Add pork and turn to coat. Turn the Ninja to Slow Cook High for 5-6 hours. Cover and cook until pork is fork tender.
2. Transfer pork to a large bowl. Using two forks, shred pork. Spread additional mustard on buns, if desired. Divide pork mixture between buns.
****
Pulled Pork Recipe Ideas, June 8, 2016
Kelli Austin - I cook them like the Mississippi Roast, but without the peppers. Pull it when it's done.
Teresa Ping-Collins - I add apple cider vinegar and little broth seasoned with garlic salt pepper.
Beth Zimmerman - Add some soda (Dr. Pepper, Coke or Root Beer will work, I usually use Dr. Pepper). First add onions on the bottom of the Ninja. Place the pork on top of the onions. Sprinkle with a little bit of brown sugar. You can season the pork as desired. Place some chipotle peppers with adobo sauce (from a can) on and around the pork. (Use as many or as little as you desire, depending on how spicy you like it). Pour the soda over all. (I just guess on the amount, I would say 12-24 oz). Turn the Ninja to Slow Cook Low for a good 9-10 hours. Remove and shred. After shredding, you can stir the pulled pork back into some of the juices that were left in the Ninja. If desired, add BBQ Sauce.
Cindy Collins - I add a can of coke.
Lori Richardson Burgess - I use McCormick pork rub and water. Cook for about 8-9 hours (check for doneness) and remove. Shred it and add it back to the Ninja. Simmer in a bbq sauce. We always use the slider buns because it's easier for the kids to hold. So good!
Melissa Dresser - I usually take a 4-5 pound roast (I usually use bone-in, I feel like it gives it more flavor and moisture, but boneless works fine, just use less time), dry rub it with brown sugar, garlic powder, onion powder, Italian seasonings, paprika, salt, pepper, etc., and minced garlic. Cut up 2 onions into thick slices, put half of them into the bottom of the Ninja. Placed the roast on top, fat side up. Add the rest of onions on top and around sides of roast. Turn to Slow Cook Low, and cook overnight. (Probably about 8 hours, so maybe check it at 6 for your small boneless roast). Next morning, take the bones out (if bone-in; you'll know pork is done because it will fall right off the bone), scrape off any excess fats. Shred the pork. Mix it back into the juices. Add maybe a cup of barbecue sauce. Turn to the Buffet setting until ready to eat! Serve on rolls. It is so good! I usually do a small roast like yours, but I just bought one that is 7 pounds, so probably just needs more time, I just hope it fits! Also, resist the urge to put any juices in it! The roast will make plenty. You may even end up taking some of the liquid out, I always do. However, I've heard of using apple juice for flavor; you could also put apples in it instead, because I always end up with a lot of leftover liquid, and you don't want your pork to be too runny. If you want the flavor, you could also put the juice in the bottom, put everything else on the rack, and pour out some juice when it’s done cooking and return to the Ninja.
Julie Taylor - I stuff it with a few cloves of garlic, season it, add a can of chicken broth and slow cook on low for 8 hours, it falls apart.
Debby Childress Mattei - I put a bed of onions and cored, unpeeled apples on the bottom of the Ninja pot. I then rub the roast with applesauce and add a little liquid (water or coke or apple juice, etc.) to the pot and cook on Slow cook Low.
****
Pulled Pork - Sweet & Smoky*, By: Bridgette Malkemes, December 4, 2016
Second successful meal in my new Ninja. A great sweet and smoky pulled pork recipe. I made my usual coleslaw. No altitude issues, yay!
Ingredients:
1 large sweet onion, chopped
2 cups fresh or frozen pitted cherries
1 chipotle pepper in adobo, chopped
1 tablespoon adobo sauce (from the can of chipotles in adobo)
16 oz bottle BBQ sauce (such as Sweet Baby Ray’s)
4 lb pork shoulder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Directions:
1. Combine the onion, cherries, chipotle pepper, and adobo sauce in the bottom of the Ninja pot. Mix in ½ of the BBQ sauce.
2. Season the pork shoulder with smoked paprika, salt, and pepper and place on top of the BBQ sauce mixture. Pour the remaining BBQ sauce on top.
3. Turn the Ninja to Slow Cook Low for about 6-7 hours, or until the pork can be pulled apart with forks.
4. Remove the pork, pull it, and return it to the Ninja pot.
5. Mix it all together and cook on Slow Cook Low for an additional hour.
6. As the pork cooks, prepare your favorite slaw.
****
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Ingredients:
4 slices center cut bacon, chopped
1 medium apple, peeled and chopped
1 ½ cups onion, chopped
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
3 Tbs. packed brown sugar
3 Tbs. cider vinegar
2 lbs. trimmed pork tenderloin
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Remove the bacon, to crumble. Leave the bacon drippings in the pot.
Place all the ingredients in cooker including bacon. Turn the Ninja to Slow Cook Low for 8 hours, or you can use Slow Cook High for 4 hours. Remove pork and shred. Enjoy
5 smart points in Weight Watchers.
****
COPIED PORK -3- P Pork Cube thru Pulled Pork
The recipes follow the last listing! Scroll down!
* Photo and recipe provided in the photo files.
Pork Cooking Temperatures:
145° F.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
****
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016. I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a ZIPLOC® bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes, but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen pork should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
Slow Cooking Frozen Pork Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
YOU WILL FIND:
Pork Cube Steak*, By: Michele Panzer-Evans
Pork Cutlets*, By: Alison Porritt-Lumb, October 5, 2014
Pork Dumplings, (Steamed)*, By: Dena Marie Tehel, August 13, 2014
Pork, Kielbasa & Sauerkraut*, By: Kerry Ward Judy Sundquist, January 2, 2019
Pork Loin and Kraut*, By: Amanda Dawley
Pork Loin Chops*, Roberta Thompson
Pork Loin Filet, By: LuAnn Lender Heath, July 27, 2014
Pork Loin - Maplewood Seasoning*, By: Becky Sutton, July 29, 2014
Pork Loin Roast*, By: Brian M Almashie, April 25, 2015
Pork Loin Roast*, By: Tracy McCollom Giles
Pork Loin Roast & Taters*, By: Karen Strahl Malone, September 14, 2014
Roast Pork Loin – BLGT (Blackberry, Lemon, Ginger, Thyme)*, By: Randall McGourik, October 2, 2017
Pork Loin with Apples*, By: Melissa Dukes Jagmin, January 23, 2016
Pork Loin with Apricot Preserves *, By: Aurelia Dougan McCollom, January 29, 2018
Pork Loin with Cranberries & Orange *, By: Aurelia Dougan McCollom
Pork Loin with Granny Smith Apples*, By: Carolyn Crowder, April 15, 2019
Pork Loin with Micro Potatoes*, By: Debra Golomb Futterman, May 31, 2015
Pork Loin with Peaches & Rosemary*, By: Randall McGouirk, June 17, 2017
Pork Loin with Raspberry& Jalapeño Jam *, By: Aurelia Dougan McCollom, January 22, 2016
Pork Loin with Tuscan Spices, By: Connie Mills, February 7, 2016
Pork Ribs & Sauerkraut*, By: Cindi MacDonald Gardner, September 17, 2015
Pork or Beef Roast, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Pork Roast, By: Aurora Mandy, September 23, 2016
Pork Roast*, By: Brenda Schulpius, January 15, 2016
Pork Roast*, By: Bong-Brenda Estalilla Domingo, December 13, 2015
Pork Roast, By: Marianna Southard Debolt, August 5, 2015
Pork Roast*, By: Chrystal Price, March 27, 2015
Pork Roast*, By: Favorite Susannah Shacklett Moravec, January 11, 2015
Pork Roast, By: Jamie McLachlan, January 1, 2015
Pork Roast & Vegetable Dinner*, By: Carol F. Neuman, November 10,2015
Pork Roast (bone in) Loaded with Carrots & Potatoes (Slow Cook)*, By: Allana Alla Sverbil, March 1, 2015
Pork Roast (Cape Cod Sirloin), By: Michele Dorsey, October 20, 2016
Pork Roast – Honey, Cinnamon, & Apple*, By: Cathy Doles-Flanagan, September 17, 2015
Pork Roast Two!, By: Rita Ramos, October 26, 2014
Pork Roast with Cajun Seasonings*, By: Gregory Smith, January 2, 2015
Pork Shoulder - Slow Cook Dry Rub*, By: Allana Alla Sverbil, April 10, 2015
Pork Sirloin Roast - Herb Rubbed*, By: Mackenzie Scudder-Aristuk, August 6, 2016
Pork Sofrito*, By: Kathy Olson, August 12, 2015
Pork Steak in Gravy*, By: Marilyn Giggles-Rainey Scott, March 7, 2015
Pork Steaks*, By: Beverly Huffman Allen, August 4, 2015
Pork Tamales*, By: Alexandria Nichole Arno, January 2, 2015
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 – Cross Posted in Lighter Fare
Pork Tenderloin*
Pork Tenderloin*, Deborah Hilsenbeck
Pork Tenderloin & Roasted Potatoes, By: Peggy Miller-Stephens, June 2, 2015
Pork Tenderloin - Jeffro's Ultimate Pork Tenderloin Sandwich*, By: Jeff Hudson, January 16, 2015
Pork Tenderloin, Pre-Marinated*, By: Kathy Abraham, January 7, 2014
Pork Tenderloin - Slow Cook*, By: Cynthia Dobbs, June 1, 2015
Pork Tenderloin Stroganoff, By: Penny Hand, August 26, 2015
Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Pork Tenderloin with Pineapple Rice*, By: Betty Link Jordan
Pork Verde*, By: Randall McGouirk, March 8, 2020
Pork with Green Chili, By: Penny Watts, October 29, 2017
Pork with Onion & Potatoes*, By: Allana Alla Sverbil, January 12, 2015
Precooked Ham with Sweet Potatoes*, By: Carol F Neuman, October 26, 2015
Pre-seasoned Pork Loins, By: Nancy Rothermel
Pre Seasoned Pork Loin from Sam’s Club*, By: Roxy Liendo Carpenter
Puerto Rican Pork – Slow Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Pulled Pork*, By: Moni Alejo, October 19, 2016
Pulled Pork*, By: Penny Watts, March 26, 2015
Pulled Pork, By: Lynn Mantha, January 1, 2015
Pulled Pork*, By: Nicole Openshaw
Pulled Pork*, By: Cyndy Glenn Bailey
Pulled Pork & Apple Cider Sliders, By: April Collins Joyce, January 27, 2018, Ninja Recipe Book
Pulled Pork Recipe Ideas, June 8, 2016
Pulled Pork - Sweet & Smoky*, By: Bridgette Malkemes, December 4, 2016
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Pork Cube Steak*, By: Michele Panzer-Evans
Ingredients:
4 cubed pork steak
1 packet of onion soup
½ stick butter
½ cup water
Directions:
Season and bread the pork, put oil in the Ninja (enough to brown) once browned, add the soup, butter and water and cook on Slow Cook High for 2 hours. Also, go easy on the salt when seasoning it, the powered onion soup mix has a good amount.
****
Pork Cutlets*, By: Alison Porritt-Lumb, October 5, 2014
Ingredients:
6 pork cutlets
sauce is homemade condensed cream of mushroom soup
sliced mushrooms & onions
fingerling potatoes
Directions:
Turn the Ninja to Stove Top High and sear the cutlets to brown. Add the rest of the ingredients on top. Turn to Slow Cook High setting for 1 1/2 hours, then turn it down to the Slow Cook Low setting for another 3 1/2 hours. Delicious.
To go with it, I'm making roasted acorn squash (from our garden) with brown sugar and butter and breaded eggplant (from our garden) and for dessert, homemade pumpkin pie tarts (pumpkins also from our garden). Going to be yummy.
****
Pork Dumplings, (Steamed)*, By: Dena Marie Tehel, August 13, 2014
I had fried ones on the bottom. These worked great and are so easy to make!
Dough –
2 cups flour
¾ -1 cup hot water
(You can use won ton wrappers instead of the dough mixture)
Mix until it's no longer sticky. You may need more water or flour. Wrap in saran wrap and let sit.
Filling-
1 pound of ground pork
1 Tbs. each fresh grated garlic and ginger
1 cup cabbage (Napa or regular), finely shredded
2 Tbs. green onion tops, chopped
1 Tbs. sesame oil (optional)
2 Tbs. soy sauce
dash of rice wine vinegar, (optional)
Mix and set aside.
Dipping sauce: soy sauce, water, some brown sugar and red crushed peppers. Make to your preference.
Unwrap the dough and if it is sticky liberally spread flour on a table and knead to make it workable. I take about a 1" ball, flatten a little then use a rolling pin to make thin and circular. It does not have to be a perfect circle. Not sure the thickness (sorry) but would say about 1/8”. They will shrink back a little which is okay. Do this until dough is gone. Then fill about a heaping Tbs in the middle. Fold and press together from the meat filling out, (to get rid of the air) and crimp the seam together.
Turn your Ninja to Stove Top High. Add a little olive oil, and lay 9 across the bottom with no lid. When the bottoms are brown (about 10 minutes), pour ½ cup water into pot. Place the rack and put some dumplings on the rack to steam. Place your lid. Steam for about another 10 minutes. Remove the rack and take out the bottom dumplings. Let the top ones steam a little longer to make sure they are done.
****
Pork, Kielbasa & Sauerkraut*, By: Kerry Ward Judy Sundquist, January 2, 2019
Ingredients:
1 small boneless pork roast
2 bags or jars of sauerkraut (not sure oz)
½ cup brown sugar (optional)
1 can of beer (your choice)
salt and pepper – to taste
1 package of kielbasa, cut into chunks
1 package of hot dogs, cut into chunks
Directions:
If you choose to sear the pork, turn the Ninja to Stove Top High to begin heating up the pot. It’s up to you if you want to sear the pork. It’s fine if you don’t. It will cook and be very tender.
Add pork, kraut, brown sugar and beer to your Ninja pot. Turn the Ninja to Slow Cook Low. Set the time for 8 hours. Salt and pepper to your own taste.
You can add the kielbasa at this time if you like. I usually add it after 4 hrs. Add the hot dogs about an hour before it’s done.
Enjoy!
****
Pork Loin & Kraut*, By: Amanda Dawley
Browned the pork loin with EVOO on all four sides.. Put it fat side up and dumped the kraut on top. Let cook for 8 hours on Slow Cook Low. A little salt and pepper for taste.
****
Pork Loin Chops*, By: Roberta Thompson
Cooked pork loin chops, seasoned with garlic, salt, pepper and rosemary
Seared on both sides and cooked stovetop high in EVOO . Flipped several times when almost done added liquid smoke . Turned out good!
****
Pork Loin Filet, By: LuAnn Lender Heath, July 27, 2014
Ingredients:
1½ pork loin filet
Garlic, crushed
Lindberg Snyder Porterhouse and Roast seasoning – or your favorite seasoning
2 cups apple cider
Onion, sliced
Directions:
Cut 5 slits in the pork, stuff slits with crushed garlic. Season with Lindberg Snyder Porterhouse and Roast seasoning. Sear on Stove Top Medium. Remove from pot. Add 2 Cups apple cider to the pot. Place the rack with the pork. Top pork with sliced onion. Place your lid. Cook on Oven setting of 350° for 45 min. Remove rack and pork. Let rest 10 minutes. While resting mixed 1½ Tbs. cornstarch to a little water. Add to pot and cook on Stove Top Medium for 5 minutes.
Hubby, who is a butcher by trade said it was the best I've ever made! I served it with horseradish mashed potatoes and zucchini pancakes.
****
Pork Loin - Maplewood Seasoning*, By: Becky Sutton, July 29, 2014
This was last night's supper (plus a couple more meals to come)...
Half of a pork loin...Maplewood seasoning rub. I used my marinating tool with the blades to infuse the rub into the loin. Lightly spray the Ninja with olive oil. Turn to Stove Top High and brown on all 4 sides. Remove. Place it on the pyramid mat in Ninja turned to Oven setting @325°. Cover the top with bacon. Bake for about 2 hrs or until internal temperature reaches 160°. Turn your Ninja off and let it "rest". All I can say is WOW!
****
Pork Loin Roast*, By: Brian M Almashie, April 25, 2015
I've been absent from the group for a few months but wanted to share this easy recipe pork loin roast recipe I came up with.
Ingredients:
1 (2.35 lb) center cut pork loin roast,
Rub of your choice (mustard powder works well)
2 cups stock (pork, chicken or veggie) and 1/3 cup dry white wine
2 large onions (quartered)
Fresh rosemary or any other spices
Peppercorns
Butter and olive oil to brown roast before baking
Directions:
I used a 2.35 lb pork roast, coated it with a honey Aleppo pepper rub and browned it in olive oil and butter on Stove Top High.
TIP: I use a ceramic oval pan inside the Ninja pot when I want to have all the meat submerged in the stock/wine while it cooks. I personally think it makes for a moist roast and avoids burning.
I put cut onions (quartered) on the bottom of the dish and added some of the pork stock/wine mixture and then put the roast on top of the onions so they would be infused with the delicious pork flavor.
Finally, I added the rest of the stock/wine, fresh rosemary and peppercorns.
It's baking now at 400°F for about 45-60 minutes. It's done when it reaches 145°F degrees so be sure to used a thermometer. I have a Polder I use that fits through the hole in the Ninja.
Serve it sliced with onions on the top and with any sides or potatoes. You can also make gravy with some of the stock.
Let it rest in foil for 10 minutes before serving. Enjoy!
****
Pork Loin Roast*, By: Tracy McCollom Giles
Ingredients:
Natures seasoning
Garlic, fresh or dehydrated, I used dehydrated
Onion sliced
Baby red potatoes
Chicken broth
Pam
To prepare the roast:
Turn Ninja to oven setting 425°.
Pierce roast with fork all over and sprinkle with Nature seasoning. Spray Ninja with Pam, and brown roast on all sides.
Remove, set aside .
Add 2 cups chicken broth, garlic and Nature's seasoning, stir.
Add roast, potatoes and sliced onion.
Set Ninja to Slow Cook Low 6.5 hours.
I plugged the vent.
Gravy... I mixed couple tablespoons of cornstarch with little water, added to the drippings.
It was served with squash, zucchini and onions. I also had fresh Brussels sprouts.
I'm very proud of myself, and the family loved it.
****
Pork Loin Roast & Taters*, By: Karen Strahl Malone, September 14, 2014
Ingredients:
Pork Loin Roast
onion powder, garlic powder, smoked paprika, cayenne pepper, black pepper, rosemary, parsley, or your favorite seasonings
1-2 Tbs. olive oil
1 package dry onion/mushroom soup
1/2 cup of water
Russet potatoes, cut up
Directions:
Seasoned the roast.
Turn your Ninja to Stove Top High and brown on all sides in olive oil.
Stir soup and water together. Pour over the roast and switch your Ninja to Slow Cook Low, for 2 hours. After the 2 hours, add the potatoes and Slow Cook Low for another 4 hours.
If possible, check the potatoes after 3 hours of cooking, for tenderness. If done, turn to Buffet setting, otherwise total cooking time should be about 6 hours.
Remove roast and potatoes if desired to make gravy, or use the Au jus, to ladle over the meat and potatoes.
The aroma from the Ninja is delightful.
****
Roast Pork Loin – BLGT (Blackberry, Lemon, Ginger, Thyme)*, By: Randall McGourik, October 2, 2017
Ingredients:
2 pieces of ginger root, (fresh)
1 pint blackberries (fresh)
2 teaspoons of rosemary, chopped
2 teaspoons of thyme chopped
½ cup soy sauce - (you can use Less sodium)
1 cup brown sugar, packed
1 lemon, juiced (without seeds)
1- 2.5 lb. pork roast
1 Tablespoon Olive oil
Directions:
Turn Ninja to Stove Top High. Add oil. Take Roast and “score” it lightly with a knife going into diagonal cuts. (This will give the roast that pretty look when it sears). Add roast to the Ninja and sear on ALL sides until desired brownness is achieved. While roast is searing, grate ginger root into the blackberries and add the soy sauce, thyme, lemon, rosemary and sugar. Mash well to combine or use emulsion blender to smooth out sauce. Once roast is seared, remove from Ninja. Pour mashed liquid contents into Ninja. Stir mixture until it starts to thicken to sauce, reducing the sugar and berries. Turn Ninja to thenOven setting of 350°F. Add roast and baste with juice from bottom of Ninja. Cook for 1 hour covered. Baste roast again halfway through cooking cycle. Remove roast when Ninja is complete and pour sauce onto roast. Serve.
****
Pork Loin with Apples*, By: Melissa Dukes Jagmin, January 23, 2016
Ingredients:
2 onions, sliced
1 large container fresh mushrooms, sliced
2 tablespoons garlic, chopped
3 apples cored and quartered
5 lb pork loin
1 box beef stock
2 packages au jus
Thyme – to taste
Directions:
Sweat onions, garlic, and mushrooms in bottom of the Ninja on Stove Top High. Once the onions are translucent add the apples and sauté for a couple of minutes. Add pork on top of veggies and season with thyme. (The thyme is a to suit yourself thing. I like a lot). Mix both packets of au jus with enough beef stock to emulsify and pour it over pork. Add enough beef stock to cover. Switch to Slow Cook High and cook for 4-5 hours.
Once fork tender remove pork from your Ninja and mash your fruit and veggies. Add a little more stock if necessary and thicken with a cornstarch slurry on Stove Top High. I serve over mashed potatoes.
****
Pork Loin with Apricot Preserves *, By: Aurelia Dougan McCollom, January 29, 2018
Serves 4-6
The flavor of the apricot mixed with the juice from the sweet potatoes, was very good.
I want you to treat this recipe as your own. In other words, “make it your own”! Make changes and let us know you fixed it.
Ingredients:
1 (2 lb. or larger) boneless pork loin, trimmed and tied at 1-inch intervals, (I used a 2.12 lb.)
1 (15 oz. can) sweet potatoes
2 tablespoon vegetable oil – to sear
1 (20-ounce) jar apricot preserves – (these purchased through an Amish store, where they sell homemade items)
8 oz. baby carrots
1 onion, cut in chunks
1 (8 oz.) bottle Wishbone Italian Robusto Dressing – or your favorite brand
McCormick’s Montreal Steak Seasoning – to taste
baker’s twine
Directions:
Using baker’s twine, tie your roast in 1-inch intervals. Place in an airtight container, or plastic Ziploc bag. Marinate the pork loin overnight (or at least 2-3 hours), with the steak seasonings and Italian dressing.
Turn your Ninja to preheat 7-9 minutes on Stove Top High, or use the Oven setting of 425°F. Discard the marinade. Brown the pork on all sides. When browned, place vegetables around the meat. Turn off the Ninja.
Add the preserves to a bowl. Pour the juice from the potatoes into the same bowl. Stir to incorporate and break up the preserves. Refrigerate the potatoes. Pour the mix over the top of meat in the Ninja. Cover. (Because I was using canned potatoes, add them at the last hour of cooking, arranged around the pork. If you would like to use fresh, add them at the beginning of cooking. You just won't have the juice from the canned.)
Turn the Ninja to Slow Cook Low for 2 hours and cook until pork is tender and registers 145° on instant-read thermometer. (This size pork loin was perfect at 2 hours).
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10-15 minutes. Remove vegetables to serving bowl. Remove twine from pork. Slice into ½ inch-thick slices and arrange on serving platter. Spoon the sauce over meat. Spoon a little extra sauce over the vegetables when serving.
**I let the Ninja go to Autowarm. The Ninja is 158°F., a safe holding temperature. We ate 2 hours later! Very tender and very flavorful.
****
Pork Loin with Cranberries & Orange*, By: Aurelia Dougan McCollom
Serves 6
Ingredients:
1 (4½ - 5-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals, (I used a 3 lb.)
Salt and pepper
1 tablespoon vegetable oil
1 (14-ounce) can whole berry cranberry sauce
½ cup dried cranberries (I did not add these)
½ cup orange juice (I used Simply Orange)
3 (3-inch-long) strips orange zest, trimmed of white pith
1/8 teaspoon ground cinnamon
(My addition to the recipe)
7-10 Size “B” potatoes, halved.
1 Tbs. oil
Salt, pepper, & garlic powder
**For a different flavor… use a 16 oz jar Raspberry/Jalapeño Jam in place of the cranberry sauce and cranberries!** It is so good!
***Now for another really great flavor.. I had a 7.5 oz jar of Strawberry Jam and a 7.5 oz jar of Strawberry Jam with Cinnamon. I used those in place of the cranberries. I also added chunks of green pepper and onion, along with the potatoes, which this time I did not roast. They circled the meat. When the temp probe reached 135°F I added an 8 oz box of whole mushrooms. The entire dinner was done in less than 3 hours on Slow Cook Low. Temp probe 145° and went to Buffet/ Warm setting for an hour until we were ready for dinner.***
Directions:
1. Season halved potatoes with salt, pepper, & garlic powder to taste. Place in air tight bowl with oil and turn over several times to coat. Preheat your Ninja on the Stove Top High and add the potatoes and oil mixture. Roast cut side down 1st, then turn. Take potatoes out of Ninja and place back into bowl. Dry pork with paper towels and season with salt and pepper. Brown pork well on all sides, using more oil if needed. When browned, place potatoes around roast.
2. Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon in a bowl and pour into, and on the roast in the Ninja. (I also used just a little water to get the ingredients out of the cranberry mixture, and added it to pot.) Cover and cook until pork is tender and registers 140° to 145° on instant-read thermometer, 1½ - 2 hours on Slow Cook Low.
3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Discard orange zest. Turn your Ninja to Stove Top High, and simmer until reduced to 2 cups, (it won’t take very long.) Season with salt and pepper to taste.
4. Remove twine from pork, slice into ½ -inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
The potatoes cooked in the sauce were so flavorful. We didn’t spoon the sauce over the cut meat on the platter; we just served it on the side. The sauce was unbelievable!!
**Added comment by: MaryJo Powell - It was really good. Aurelia Dougan McCollom you might want to make a note on the recipe (after all it is your recipe) that with a pork tenderloin instead of a roast the cooking time of 1½ hours was the right time. I did use my digital meat thermometer to test the pork.
****
Pork Loin with Granny Smith Apples*, By: Carolyn Crowder, April 15, 2019
Ingredients:
3 lb. pork loin, boneless
2-3 Granny Smith apples (I used 3 as mine were small)
1 onion, chopped
1 tsp garlic powder or salt (I used powder watching my sodium intake)
½ tsp of red pepper flakes
½ cup brown sugar (used light)
Black pepper, to taste
Directions:
Chop onions, core and chop apples in large chunks, add to bottom of pot. Place pork on top, mixed the brown sugar, pepper flakes, garlic powder, and black pepper in a bowl. Spread on top of pork. Cover.
Turn to Slow Cook High for 5 hours. Internal temp of pork should be 160°F. Let pork rest for 10-15 minutes before slicing. Spoon apple and onion juices over meat when serving.
****
Pork Loin with Micro Potatoes*, By: Debra Golomb Futterman, May 31, 2015
Ingredients:
1 lb pork loin
McCormick seasoning – for pork
olive oil
1 lb micro potatoes
ranch seasoning – for potatoes
1 cup of warm water
½ beef bouillon
Directions:
Season the pork with the McCormick seasonings. Turn your Ninja to Stove Top High. Add the oil and sear the pork. Remove. Add the potatoes and let them cook for 10 minutes. Sprinkle the ranch seasoning over the potatoes. Dissolve the bouillon in water and pour over the potatoes. Add your rack and place the pork. Cover. Turn your Ninja to the Oven setting of 350° and steam roast for 30 minutes. After 15 minutes of roasting, stir potatoes. Return pork and replace lid. The water will evaporate and crisp up the potatoes.
The potatoes were AWESOME! Pork was tasty too. But the potatoes rocked!
****
Pork Loin with Peaches & Rosemary*, By: Randall McGouirk, June 17, 2017
Ingredients:
1- 2.5 to 3 lb Pork Loin
1- 8 oz jar peach preserves
2 medium yellow onions
1 small bag new potatoes
3 lb peaches
Fresh rosemary
Salt and pepper - to taste
Olive oil
Directions:
Turn the Ninja to Stove Top High. Add the olive oil to heat. Sear the pork loin on all sides. Dice one onion and 2 peaches. Place into a bowl. Add ½ jar peach preserves. Mix well. Cut the other onion into fourths and halve the remaining peaches. Add the potatoes, onions and peaches to the Ninja. Spread the mixture from the bowl onto the pork loin and over the potatoes, peaches and onions. Turn the Ninja to 350°F. Cook the pork loin for 25 minutes per pound. (In this case 1 hour 15 minutes).
****
Pork Loin with Raspberry & Jalapeño Jam *, By: Aurelia Dougan McCollom, January 22, 2016
Serves 6-8
I can’t begin to tell you how flavorful this meal was. The chipotle jam gave it a nice kick. Not really hot, but a nice spice. So, a little heat, a little tart and a little sweet!
I want you to treat this recipe as your own. In other words, “make it your own”! Make changes and let us know you fixed it.
Ingredients:
1 (3-5-pound) boneless pork loin, trimmed and tied at 1-inch intervals, (I used a 3.9 lb.)
Salt and pepper – for pork
2 tablespoon vegetable oil – to sear
1(14-ounce) can whole berry cranberry sauce
16 oz jar Raspberry/Jalapeño Jam
8 oz jar Pear honey Preserves
6-8 Size “B” potatoes, halved
1 green pepper, cut in chunks
1 onion, cut in chunks
2 Tbs. oil
Salt, pepper, & garlic powder, rosemary, to taste
Directions:
While preparing the vegetables, turn your Ninja to Stove Top High to heat. Place the vegetables in an air tight bowl. Season halved potatoes with salt, pepper, rosemary & garlic powder to taste. Add oil and turn over several times to coat. Add to the heated Ninja pot. Turn to roast potatoes cut side down 1st, then turn. Take the vegetables out of Ninja and place back into bowl. Dry pork with paper towels and season with salt and pepper. Brown the pork on all sides. When browned, place vegetables around the meat.
Stir cranberry sauce, jam & preserves in a bowl. Pour over the meat and vegetables in the Ninja. Cover.
Turn the Ninja to Slow Cook Low for 1½-2 hours and cook until pork is tender and registers 145° on instant-read thermometer. (This size pork loin was perfect at 1½ hours).
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10-15 minutes. Remove vegetables to serving bowl. Turn your Ninja to Stove Top High. Make a slurry using cornstarch and water to thicken the sauce. (It won’t take very long). Season the sauce with salt and pepper if necessary. Turn to the Buffet setting to hold.
Remove twine from pork. Slice into ½ inch-thick slices and arrange on serving platter. Spoon the sauce over meat. Spoon a little extra sauce over the vegetables when serving.
****
Pork Loin with Tuscan Spices, By: Connie Mills, February 7, 2016
Another successful 1 pot dinner.
Ingredients:
3 lbs pork loin
Tuscan type spices
Half bag Baby Dutch Potatoes
Organic green beans
Tri colored bell peppers
Large onion, chunked
Small container mushrooms. quartered
Butternut squash - half cleaned & small chunks
2 tsp Peach balsamic vinegar**
1 heaping Tablespoon Flour
1 cup +/- 1% organic milk
1 heaping tsp minced garlic
3-4 Tbs. olive oil
Cinnamon - to taste
Sugar - to taste (optional)
1 Tbs. Butter, or (whatever type of butter or substitute you use)
2 cups Water
Directions:
Marinate pork loin in olive oil & Tuscan spices for 20-30 minutes. (I used a dipping oil from Robert Mondavi vineyards)
Turn the Ninja to Stove Top High. Sauté the bell peppers, onion & garlic in 1 Tbs. olive oil. After a couple minutes add pork loin & sear all sides, 10 minutes total. Remove all. Add the water to the pot. Return the sautéed bell pepper and onion to the water. Place the rack. Add pork loin to the rack with potatoes on the edges, cover. Set to roast at 425°F for 25-30 minutes.
Remove pork loin & potatoes. Leave the rack in the Ninja. Add a package of raw organic green beans on one side of rack & small chunks of butternut squash on the other side of the rack. Set to steam & cook 13-15 minutes until squash is tender. (If you do not have the programmable Steam setting, then set a kitchen timer). Place squash in a bowl for mashing
Remove the rack. Add the steamed green beans to remaining water, bell peppers & onions. Add mushrooms. Turn the Ninja to Stove Top Low. Cook uncovered, until mushrooms are done to your preference. Using slotted spoon remove vegetables, bell peppers & onions, & mushrooms & put in a serving bowl.
With juice remaining in pot, turn the Ninja to Stove Top High to reduce. Put flour in a shaker container with enough warm water to cover & shake until thoroughly mixed. Add a little at a time, stirring in well to thicken. Once your sauce is thick to consistency of honey, reduce heat to Stove Top Low & add peach balsamic vinegar & stir in. Add milk slowly & stir well until you have a sauce to your desired thickness. Continue to add milk in small amounts until sauce is of desired consistency to drizzle over pork & potatoes.
Mash Butternut squash with butter & cinnamon. Add a little sugar if needed to taste.
Serve & enjoy!
**If you don't have peach balsamic vinegar, you can add 1 cup of sliced peaches (fresh or frozen) and white balsamic vinegar to the liquid. Set the peaches aside from the vegetables or keep together & serve.
****
Pork Ribs & Sauerkraut*, By: Cindi MacDonald Gardner, September 17, 2015
Add half a large jar of sauerkraut to the Ninja pot. Sprinkle caraway seeds. Add the pork ribs. Top with the rest of the sauerkraut and sprinkle more seeds. Turn your Ninja to Slow Cook Low for 7 hours.
****
Pork or Beef Roast, Using Kraft Recipe Maker Pouch*, By: Amanda Dawley
Kraft has made my life easier! 8 hrs on low with this sauce kit!! Perfection
****
Pork Roast, By: Aurora Mandy, September 23, 2016
No picture, but tonight I made a pork roast in the 4 in 1. It came out nice and moist. I purchase the long pork loin and cut it into 3 portions (so much cheaper). I like to freeze them with a marinade. When I take them out they marinate more as they defrost. This one was in Yoshida sauce (think a bit sweeter teriyaki). Turn the Ninja to the Oven setting of 350°F. Place on the rack with 3 cups of water in the bottom for about 45 minutes, or to an internal temperature of 160°F. Let the meat rest for residual heating to reach temperature. It was very good.
****
Pork Roast*, By: Brenda Schulpius, January 15, 2016
Ingredients:
1 pork roast
Olive oil
Jamaican Jerk seasoning
Vegetable broth or use any marinade you wish
Directions:
Turn the Ninja to Stove Top High. Season the roast. Add the olive oil and sear the roast. Add the vegetable broth to the pot with the roast. Turn to Slow Cook Low for 7-8 hours.
****
Pork Roast*, By: Bong-Brenda Estalilla Domingo, December 13, 2015
Hello friends! It is my first time posting here.
I like to experiment with flavors. Today I made this for my Sunday Pork Roast. I put everything in the Ninja at 7 A.M. Now it's ready for Lunch!
Ingredients:
5 pound pork shoulder roast (with bone)
1 package dry onion soup mix
I package Au Jus gravy
1 can black olives (drained)
1 can (28 oz) diced tomatoes
Carrots – amounts for your family
Potatoes – amounts for your family
Directions:
Place the roast in Ninja. Season all over with the soup mix and dry Au Jus packets.
Add the can of diced tomatoes, carrots, potatoes and olives.
Do not add any water.
Turn your Ninja to Slow Cook High for 5 hours.
I just served this over rice.
My family loves it!
****
Pork Roast, By: Marianna Southard Debolt, August 5, 2015
Ingredients:
2-3 lb Pork roast - tenderized
water
salt pepper, - to taste
2 Tbs. dried onions
2 beef bouillon cubes
seasoning salt – to taste
fresh potatoes, cubed
½ cup of milk and ¼ cup of corn starch, for slurry
Directions:
Add the rack to the Ninja. Place the roast and add enough water to almost the bottom of the rack without touching. Add the bouillon cubes to the water. Sprinkle salt, pepper, dried onions, and seasoning salt.
Turn your Ninja to Slow Cook High for 2 hours. Place the lid. The last hour place the potatoes around roast on the rack. Cook the rest of the time. I may have added another ½ hour because of the potatoes.
Take meat and potatoes off of the rack to a platter. Remove the rack.
With the pork juice, add the milk and the corn starch slurry. Cook over Stove Top Medium till thickened into a gravy. Add salt and pepper to taste.
Pour gravy over the sliced pork and potatoes.
****
Pork Roast*, By: Chrystal Price, March 27, 2015
Pork roast! First I browned it really well on all sides. I removed it from the pan and sautéed some onion, garlic and bell pepper. Placed the meat back inside and poured in some chicken stock. Turn your Ninja to Slow Cook Low for 6 hours. It was done in half the time. Sheesh. Right now I have it on keep warm because it's only 2pm here. Definitely not dinner time yet. Hope it doesn't dry out.
Chrystal Price - Thank you everyone. No the roast wasn't frozen and no it wasn't on a rack. I mixed cornstarch and stock and added it to the pot while it was on Stove Top High. I boiled until thickened. While my gravy was coming together I sliced the pork and then added it back to the pot. So good.
****
Pork Roast*, By: Favorite Susannah Shacklett Moravec, January 11, 2015
Ingredients:
3 pound pork roast
Mrs dash garlic and oregano
flour
2 Tbs. oil
Directions:
Rub the meat with Mrs dash garlic and oregano spice. Rub it with pepper and then dredge the roast in flour. Add a couple tablespoons of oil and brown it in the Ninja on Stove Top High. After the roast is brown, set it on the rack and bake at 350° for 2 hours. I did plug the vent.
****
Pork Roast, By: Jamie McLachlan, January 1, 2015
If anyone wants the VERY best pork roast recipe for the Ninja
Ingredients:
1 whole Pork Shoulder ("Pork Butt") - 5 To 7 Pounds
1 whole Large Onion
Salt And Freshly Ground Black Pepper, to taste
2 cans of Dr. Pepper (not diet)
2 Tbs. brown sugar,
1 - 11 oz can of chipotles in Adobo sauce (find in the Ethnic/Mexican aisle)
Directions:
Rough chop onions, put in bottom of Ninja. Put roast on top. In medium mixing bowl add Dr. Pepper, brown sugar and rough cut chipotles and sauce. Stir up. Pour on top of roast. Turn your Ninja to the lowest Oven setting of 225° for about 6 hours. Every two hours turn it over. Don't turn up heat, just turn over. DELICIOUS! The outer edges will have some *kick* due to the adobe chili's but the middle is very mild. Thanks Pioneer Woman!
**Added comment by: Aurelia Dougan McCollom - The original instructions:
Called for an oven temperature of 300°.
Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
****
Pork Roast & Vegetable Dinner*, By: Carol F. Neuman, November 10,2015
Ingredients:
6 lb Boston Butt Pork Roast, pre-seasoned
1 medium onion, chopped up
new red potatoes, amounts for your family
½ bag of carrots, amounts for your family
1 can of chicken broth
Directions:
Preheat the Ninja on Stove Top High for 5-10 minutes. Add 3 Tbs. of butter, let melt, then add the roast to sear it on both sides. After browning, layer the veggies around the roast. Add the chicken broth. Turn your Ninja to Slow Cook Low for 8 hours. Enjoy!
****
Pork Roast (bone in) Loaded with Carrots & Potatoes (Slow Cook)*, By: Allana Alla Sverbil, March 1, 2015
Ingredients:
2 medium onions (cut coarsely)
2 pounds baby carrots
8 potatoes (skinned and cubed)
1 cup hot water
¼ cup sugar
1 tablespoon vinegar
1 tablespoon Cabernet Sabayon Red Wine
1 tablespoon ketchup
Ground black pepper (to taste)
¼-1 teaspoon maximum garlic powder
¼ teaspoon salt
1 dash hot sauce (more if you want more of a kick or delete all together for no kick).
2 tablespoons soy sauce
5 pound pork loin sirloin roast with bone
Directions:
1) Combine: hot water, sugar, vinegar, red wine, ketchup, ground black pepper, salt, garlic powder, hot sauce, and soy sauce - mix together
2) Cut potatoes, and onions.
Cooking:
1) Set Ninja to Slow Cook High for 6 hours
2) Drizzle olive oil in base of Ninja
3) Put roast into the Ninja pot.
4) Put onions, potatoes, and carrots on side and on top of roast.
5) Pour mixture which was created in prep on top of the loin (which will probably be covered by the vegetables so make sure to leave a slit where you will clearly see the pork). Cover it with lid.
6) Optional step which we found helped the flavor:
At 5 hours, with 1 hour left in cook time, slice the roast and pour a dash of soy sauce (not a lot, just a couple teaspoons at the most). Be sure to drizzle it on the vegetables. Season with ground pepper (to taste).
It came out super tender and the bone was easy to remove.
There were plenty of left over’s of the pork, so we shredded it in our Ninja blender for sandwiches later this week. We refrigerated the carrots, onion, and potatoes whole. You can always refrigerate the pork cut in slices for dinner throughout the week.
****
Pork Roast (Cape Cod Sirloin), By: Michele Dorsey, October 20, 2016
Ingredients:
3 1/2 lb sirloin pork roast, bone in,
salt and pepper – to taste
2 onions, sliced
8 oz package of sliced mushrooms
1 small bag of fresh cranberries
2 apples - peeled and chopped
apple cider (to moisten as needed while cooking)
fresh thyme and chopped fresh sage leaves
fingerling potatoes – optional
Directions:
Turn the Ninja to Stove Top High. And pepper the roast. Sear on all sides to brown. Remove from the Ninja pot. Reduce the Ninja temperature to Stove Top Low. Add the sliced onions, mushrooms, cranberries, and apples. Cook until all ingredients have softened. Add apple cider to moisten as needed while cooking. Place the pork roast on top of the mixture with a cup of the apple cider. Add the fresh thyme and chopped fresh sage leaves on top of the roast. Place the lid. Turn the Ninja to the Oven setting of 350°F for 1 hour and 15 minutes, or until internal temperature is desired. Served with fingerling potatoes. Dee-lish! The roast was tender and moist and the gravy juices were wonderful. You can adjust how sweet/tart you like it by adding apples or decreasing cranberries. I'm sure you could add other ingredients to accomplish this too.
****
Pork Roast – Honey, Cinnamon, & Apple*, By: Cathy Doles-Flanagan, September 17, 2015
Ingredients:
¼ cup of honey
2 Tbs. cinnamon
3-4 apples
Pork Roast or chops
Slow cook = DELICIOUSNESS
Directions:
Place the pork in your Ninja. Slice your apples and add on top with the honey and cinnamon. Turn to Slow Cook Low for 6-8 hours.
No liquid.
****
Pork Roast Two!, By: Rita Ramos, October 26, 2014
When I was in the butcher shop the other day I saw a little bottle of Butt Rub. I was intrigued so I had to try it. The last time I made a pork roast in the Ninja 3-in-1 was back in March so it was about time for another.
Last night I rubbed down the pork roast and sealed it up in a FoodSaver bag and into the fridge it went for the night.
This morning I set the Ninja to Stove Top High and put a good sear on each side of the meat.. I added 8 oz of chicken stock to the bottom of the pan.
Set to the Ninja to Slow Cook Low for 7 hours and go do something fun — like flop on the couch and read.
About an hour and a half before the pork was done it was time to start the roux. A good gravy must have a good roux.
I preheated my Breville Smart toaster oven to 325°F. I really, really like my toaster oven! Anyway, back to the roux.
Add equal parts flour and vegetable oil to an oven-safe pan and whisk until smooth.
Bake for 1.5 hours whisking occasionally throughout the cook time. Once every half hour is good. The smell reminds us of Thanksgiving.
Look at the gorgeous color on that roux.
To make the gravy I whisked in the pan drippings from the pork and added a little bit more chicken stock.
I discovered these potatoes the other day and thought I would give them a try. They were really easy to prepare. Keep them in the bag and put in the microwave on High for 6 minutes. Once done, carefully open the bag and empty contents into a bowl. I cut the potatoes in half, drizzled them with a little olive oil, sprinkled them with parsley flakes and freshly cracked black pepper. Gave them a good toss to coat.
Dinner! You won’t need a knife.
**You must go to Rita’s Blog to see the photos**
****
Pork Roast with Cajun Seasonings*, By: Gregory Smith, January 2, 2015
2.5 lb pork roast
Season your roast with your favorite Cajun seasonings. Turn your Ninja to Stove Top High and brown roast with onions, carrots and a splash of white wine. Move to the multipurpose pan and place on rack. Add thinly sliced potatoes with sliced mushrooms. Stir cream of cheese soup with a splash of milk together in a bowl and pour over potatoes in the pot. Stir. Place rack with pork. Turn to Oven setting of 350° for 40 minutes. Take roast out and stir after 20 minutes. Replace rack. Check again and test for doneness. Total time was about 50 minutes.
**I used cream of cheese soup instead of cream of mushroom so be careful not to scorch.
Finished less than 1 hour.
****
Pork Shoulder - Slow Cook Dry Rub*, By: Allana Alla Sverbil, April 10, 2015
Ingredients:
5.5 lb Pork Shoulder (without net)
1 large and 1 medium white onion - cubed
2 cups chicken broth
Brown sugar
Cumin
Chili powder
Salt
Garlic powder
Black ground pepper
Prep:
Cube onions
Take net off (if present) and dry out the pork shoulder from liquid.
Dry rub the pork shoulder in the proportions: 1 tablespoon brown sugar - pinch of salt - ½ teaspoon cumin - ½ teaspoon garlic powder - 1 tablespoon chili powder - ground black pepper to taste. Because brown sugar is chunky, break it as you mix the spices together. Use these portions for the entire shoulder until it is fully covered in the dry rub.
Cooking:
Drizzle olive oil in base of the Ninja
Layer in onions
Put in 2 cups of chicken broth
Place seasoned pork shoulder on top of the bed of onions and chicken broth.
Set Ninja to Slow Cook High for 7.5 hours.
Serving:
It shreds naturally with the touch of a fork so no need to shred it with a blender.
Make pulled pork sandwiches from it. We like ours with ketchup and cheese, but barbecue sauce works too!
****
Pork Sirloin Roast - Herb Rubbed*, By: Mackenzie Scudder-Aristuk, August 6, 2016
Ingredients:
2 lb sirloin tip pork roast
1¼ tablespoons smoked paprika
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
2½ teaspoons kosher salt
2 tablespoons olive oil
4 cups chicken broth
1 medium onion, quartered
1 tablespoon rosemary
Directions:
Mix all of the spices and olive oil together, let rest for about 10 minutes; it will make a paste.
Rinse and pat dry the roast. Rub the roast with the paste.
Turn the Ninja to the Oven setting of 350°F.
Add chicken broth, onion and rosemary to the Ninja pot.
Place the roast on the rack and place in the Ninja. (Insert digital thermometer, if desired). Cook for about 1 hour. Coo to an internal temperature of 145°.
For the gravy:
Strain the remaining broth into a small pot. Turn to Stove Top Low/Medium. Mix 2 tablespoons of corn starch with ¼ cup of cold water. Add to the Ninja pot and mix well. Stir until thickened to your desired consistency.
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Pork Sofrito*, By: Kathy Olson, August 12, 2015
Ingredients:
3 large Pork country ribs
1 jar of Sofrito sauce
½ jar of chicken broth – using Sofrito jar to rinse out
Directions:
Turn your Ninja to Stove Top High and brown the ribs. Pour the sauce and broth over all. Turn your Ninja to Slow Cook Low and cook for 4 hours. Serve over Jasmine rice, or your choice. It was sooooooo good.
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Pork Steak in Gravy*, By: Marilyn Giggles-Rainey Scott, March 7, 2015
I cut the pork steak in small bites with scissors because I have bad arthritis and it’s hard to use a knife. Put pork in the Ninja pot along with a jar of pork gravy. In the multipurpose pan add 1½ cups water and ½ stick of butter. Add in 1 box of cornbread stuffing mix and mix well. Put the rack on top and the multipurpose pan. Bake on Slow Cook High for 2 hours. It was so tender and delicious. A keeper in our house.
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Pork Steaks*, By: Beverly Huffman Allen, August 4, 2015
Cut them in half. Sprinkle a little olive oil in bottom of the Ninja pot. Flour the pork steaks and use the seasonings of your choice. Turn your Ninja to the Oven setting of 325°F. Cook for 10 minutes each side. To get a little crisp, leave on this setting for a few more minutes with the lid off. Your eyes are the judge. Yum!!!
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Pork Tamales*, By: Alexandria Nichole Arno, January 2, 2015
I'm steaming some pork tamales in my 3-in-1 right now. Super excited! It takes forever and I used other pots and pans. Let me know if you guys would want the recipe! It takes about 5-6 hours when you do them by yourself, so I'm exhausted. Lol
Alexandria Nichole Arno Depending on how big you like to make them, the amount varies. But I'm estimating that this recipe will yield approximately 30 tamales.
Ingredients:
(For meat and sauce)
3 lbs pork shoulder, bone in
½ package dried corn husks, soaked in water to give flexibility, then patted dry
1- 8 oz bag of chili California pods
12 arbol chili pods (fewer if you don't want spicy)
2 white onions
6 cloves garlic
1 tsp cumin
salt to taste
(For the masa):
2 cups maseca tamale flour mix.
2 cups broth
1 tsp baking powder
½ tsp salt
2/3 cup lard or margarine, (I use lard)
1 cup prepared sauce for color and flavor
Boil the pork shoulder with an onion and 3 cloves of garlic until tender. (Approx 1.5 hours). Shred, set aside, reserve broth.
For the sauce:
Rinse both types of chilis and cut off stems, deseed and devein. Place them in boiling water, enough to cover. Turn heat off and let them sit for about 10-15 minutes to soften.
Put softened chilis, 1 onion, 3 cloves garlic, 1 tablespoon of salt, 1 teaspoon cumin and about 1 cup of broth into blender until smooth. Taste for flavor and spiciness. If too spicy, cut with more broth and blend again.
Put 2 Tbs. oil in the bottom of a large frying pan/wok and heat. Add sauce mixture and 2-3 cups of broth (depending on your preference with thickness. Stir and bring to a low boil. Bring heat to medium low. Set at least a couple of cups of sauce to the side to put onto the tamales and to add to the dough, later.
Add pork to remaining sauce and stir together until hot, about 5-10 minutes.
Now for the masa (dough). Mix all batter ingredients together with your hands in a large mixing bowl or with a kitchen aid kind of mixer until smooth and slightly sticky. It should be a little orange, but not wet. If it doesn't hold, add more maseca flour.
Spread masa onto corn husks in a thin layer, starting at the wide end and going upwards, about half way up. I use approximately 2 tablespoons per tamale. Put a small amount of pork mixture vertically up the dough, then roll the tamales so the dough sticks to itself or to the cornhusk.
Cook in Ninja on Oven setting at 375° for about 1½ - 2 hours, until the masa is firm, but not hard.
If possible, on rack, have them sort of standing up, leaning against the wall should be fine. Ten at a time seems to be working for me.
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Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 - Cross Posted in Lighter Fare
Ingredients:
1- 1 lb pork tenderloin - trimmed
¼ tsp coarsely ground black pepper
¼ tsp salt
Cooking spray
1 cup cola
¼ cup bourbon
2½ Tbs. Dijon mustard
4 slices Chicago style Italian bread, lightly toasted
Directions:
1) Sprinkle pork with salt and pepper; coat pork with cooking spray. Turn to Stove Top Medium/High. Add pork to the pot; cook 4 minutes or until browned on one side.
2) Reduce heat to Stove Top Low; turn pork over. Cover and cook 17 minutes or until a thermometer registers 145 degrees. Remove pork from pan. Cover and let stand 5 minutes.
3) While pork stands, increase heat to medium high; add cola and bourbon to pan. Bring to boil; cook until reduced to ¼ cup, about 7 minutes
4) Cut pork into thin slices. Spread mustard over 1 side of each break slice; top each with pork slices and sauce. Serve immediately.
Serves 4 - one open face sandwich.
6 smart points per serving
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Pork Tenderloin*
Ingredients:
3 pounds pork tenderloin (1 Pkg. of 2 Tenderloins), cut into 4 pieces total
1 pound bacon
¾ cups soy sauce
1 Tablespoon minced onions
½ teaspoons garlic salt
1 Tablespoon wine vinegar or white vinegar
¼ teaspoons salt
1 dash Pepper
¾ cups brown sugar
Directions:
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, up to 3 hours or overnight.
Turn your Ninja to Oven setting of 300° for 2-3 hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove. Cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
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Pork Tenderloin*, Deborah Hilsenbeck
I cooked, a steam roasted pork tenderloin with potatoes in my Ninja and turned out perfect in 30 minutes. A 2 lb Hormel Tenderloin which I browned and then added 2 cups of chicken broth and a cup of water, chopped garlic, salt and pepper with potatoes and put roast on rack and cooked..
**Added comment by: Deborah Hilsenbeck I did this pork tenderloin on 350 in Ninja, keep eye on liquid, and potatoes were in liquid with pork on top in rack.
****
Pork Tenderloin & Roasted Potatoes, By: Peggy Miller-Stephens, June 2, 2015
Instructions:
24 oz Hormel original pork loin
1 cup chicken broth
24 oz mini-gold potatoes
1 medium onion cut in half, then wedges
8 oz of white button mushrooms
frozen broccoli and cauliflower, serving amount for your family
Directions:
Turn your Ninja to Stove Top High and brown the pork on all sides. Remove and place on the rack. Turn your Ninja to the Oven setting of 350°F. To the Ninja pot, add chicken broth, potatoes, onion and mushrooms. Place the rack with pork loin on top and cover for 15 minutes. Add frozen broccoli and cauliflower to the rack with the pork and cook 10 more minutes.
I was afraid the frozen veggies would not get hot enough, but the whole meal was outstanding! I will definitely be doing this recipe again.
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Pork Tenderloin - Jeffro's Ultimate Pork Tenderloin Sandwich*, By: Jeff Hudson, January 16, 2015
Get a big chunk of pork tenderloin. Cut off the silver skin & cut into 1" steaks.
Butterfly those bad boys.
Whack those things with a hammer (smooth side) till they're 1/4" thick & the size of a plate. Don't. Worry they'll shrink when you cook em'.
Don't forget the salt & pepper.
Set your Ninja to Stove Top Medium with 1/4" of oil in it.
Get you some flour, ½ egg & milk, & crushed up Ritz crackers & dip those awesome suckers in each starting with the flour & ending in the crackers.
Fry those dudes in the Ninja till they're golden brown & delicious.
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Pork Tenderloin, Pre-Marinated*, By: Kathy Abraham, January 7, 2014
Ingredients:
1 pound pre marinated Pork tenderloin
5-6 red potatoes
1 medium onion, sliced thin and rings separated
Garlic powder to taste
1 package onion soup mix
3 cups water
Directions:
Layer in Ninja in order given. Turn to Stove Top high for 45 minutes or until potatoes are tender.
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Pork Tenderloin - Slow Cook*, By: Cynthia Dobbs, June 1, 2015
The tenderloin was awesome! So tender and moist, the best I've ever made.
Ingredients:
2 lbs pork tenderloin
¼ cup low sodium soy sauce
1 Tbs. yellow mustard
2-3 Tbs. maple syrup
2 Tbs. olive oil
2 Tbs. diced dried onion
1½ tsp garlic powder
Add the tenderloin to your Ninja pot. Mix and pour the ingredients over the meat. Turn your Ninja to Slow Cook Low for 6 hours.
****
Pork Tenderloin Stroganoff, By: Penny Hand, August 26, 2015
Ingredients:
pork tenderloin, sliced in ½” thick pieces
3 Tbs. butter
1 can cream of mushroom soup
½ can water
1 small jar sliced mushrooms
1 cup sour
cooked egg noodles
Directions:
Turn your Ninja to Stove Top Low and brown pork in butter. Add soup, water and mushrooms. Stir and cook on low about 20 minutes or until meat is cooked and tender. Add sour cream before removing from heat and immediately pour over cooked egg noodles.
This is a good last minute dish since pork tenderloin can be sliced when frozen. It was very good and a really quick meal.
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Pork Tenderloin with Egg Noodles*, By: Tammy Mullin Marsh
Last night I made a pork loin with cream of mushroom soup and Lipton onion soup mix. I had so much leftover that I broke up the meat today, (use Stove Top Medium), added a can of cream of chicken soup, a can of chicken broth, a bag of frozen stir fry veggies and 2 packages of Grandmas egg noodles. Switch to Slow Cook Low for 2 hours. I just snuck a taster and it rocks! However, there is still enough food for an army.
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Pork Tenderloin with Pineapple Rice*, By: Betty Link Jordan
Ingredients:
Pork Tenderloin - about 1 ½ - 2 lb.
1 can Del Monte pineapple chunks and juice
¾ cup chopped pepper (usually use green but I only had a red one)
½ cup chopped onion
½ cup brown sugar
1 Tbs. soy sauce
1½ cup instant rice
Directions:
Place tenderloin in Ninja. Mix rest of ingredients (EXCEPT RICE) and pour over the tenderloin. Slow Cook Low setting for 5 to 6 hours. The last 45 minutes, I added the rice and about a cup of water and let cook until rice was done. Check it from time to time just in case you would need to add a little extra water.
****
Pork Verde*, By: Randall McGouirk, March 8, 2020
Ingredients:
8 lb. pork shoulder
1 packet taco seasoning
1 tablespoon carne Asada seasoning
3 (20 oz each) cans of diced tomatoes
2 green bell peppers, diced
2 onions, sliced
1 small can green chilis
1 (20 oz.) jar salsa verse
2 tomatillos, roughly chopped
Salt & pepper, to taste
3 tablespoons Coriander and lime seasoning
Directions:
Add the pork shoulder to the Ninja pot. Pour canned tomatoes, salsa verse and chili into a bowl. Add coriander seasoning, carne Asada seasoning and taco packet. Combine well.
Slice the onions, dice the bell pepper, and chop the tomatillos. Add to pot with the pork shoulder. Pour combined mixture over the pork shoulder.
Turn to Slow Cook Low with a time of 8 hours. (there will be a lot in the pot. In a few hours go back check pork and move around so ingredients can settle more.)
Let finish cooking for the remainder of the 8 hours. Once done, remove the pork shoulder and pull from bone. Return the meat back to the pot and cook for another hour on Slow Cook Low.
Serve with rice, or in tacos, or burritos.
****
Pork with Green Chili, By: Penny Watts, October 29, 2017
Ingredients:
2 -3 lbs. pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onions
6 cloves minced garlic
6 tablespoons flour
1 (14 ounce) can diced tomatoes
2 cups diced green chilies
2 teaspoons jalapenos (optional)
5 cups chicken broth
2 teaspoons salt
½ teaspoon ground cumin (or more to taste)
Directions:
Simmer or slow cook roast in Ninja Pot until meat is tender and removes from the bone easily.
(You can also use diced pork, or pork cube steaks (cut to bite size pieces),
browned in the pot with the onion and garlic before adding the rest of the ingredients).
Cool meat enough to handle.
Cube cooked pork into bite size pieces.
Process ½ of the green chilies until smooth.
Turn the Ninja to Stove Top High. Melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
Add broth.
Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, diced tomatoes, all of the green chilies and jalapeños if desired (taste first).
Add the salt and ground cumin.
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Leave pork out for a vegetarian green chili sauce.
****
Pork with Onion & Potatoes*, By: Allana Alla Sverbil, January 12, 2015
Kathy Abraham, your pork with onion and potatoes recipe was amazing! Thank you for posting! The only difference I did was that I didn't get pre marinated pork tenderloins and I dressed mine in olive oil, ground black pepper, and garlic powder. I tossed the onion and potatoes in black pepper and garlic powder. I put some mixed cheese on top (once it was complete) which added a nice cheesy component to the dish.
The 45 minute prep time was accurate. I used thin pork tenderloins and they came out perfect!
Prep:
Cut a medium onion in circles then toss in ground pepper and garlic powder to taste.
Cut 5-6 potatoes in circles then toss in ground pepper and garlic powder to taste.
* I pealed my potatoes
Rub pork tenderloins in olive oil, ground pepper, and garlic powder mixture.
* I used thin pork tenderloins.
Cooking:
1) Set Ninja to Stove Top High. Layer the pork tenderloins then potatoes circles then onion circles on the very top. (Bottom to top would be pork tenderloins, potatoes, onions).
2) Cook for 40-45 minutes or until tender (45 minutes was perfect for thin tenderloins).
Also, as the base, I used 1 packet of French onion seasoning with 3 cups of water.
So everything was placed into the French onion base. Sorry for not mentioning that so basically the order is: French onion seasoning, 3 cups water, pork tenderloins, potato circles, and onion circles. When serving, I added a mix of various cheeses, but that is optional.
****
Precooked Ham with Sweet Potatoes*, By: Carol F Neuman, October 26, 2015
Ingredients:
1 precooked ham
2-3 sweet potatoes
pure natural maple syrup
½ cup of water
Directions:
Place your ham in the Ninja. Turn to Stove Top High. You will not be using the rack. Position the ham in the pot at one end. Foil wrap the sweet potatoes to steam bake them in the foil. Add to the open end of the Ninja.
Add pure natural maple syrup over the top of the ham. Pour water into the pot and place the lid. Turn to Slow Cook High for 4 hours.
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Pre-seasoned Pork Loins, By: Nancy Rothermel
I have been using my new Ninja almost every day since purchasing it a few weeks ago. Tonight, I decided to try pre-seasoned pork loins done on steam cook. First, I thinly sliced one onion, and chopped up 8 or 9 carrots of roughly equal diameter (1" slices). Then, I placed the loins on the rack, and placed the rack on top of the onions and carrots. Last, I poured 4 cups of chicken stock over the top, and set the Ninja for 350° degrees for one hour. The loins were done to juicy perfection, the carrots were seasoned from the onions and stock, and after removing the meat and vegetables, I turned the Ninja to Stove Top High, and made a delicious sauce with the pan juices. Served with roasted potatoes, it was a weeknight feast! Quick, easy, and delicious!
**added comment by: Aurelia Dougan McCollom** - You can also add your cut up potatoes along with the onion and carrots to cook along with them. And.. if you had 2 Ninja’s you could roast the potatoes, (350°) in one while fixing the pork in the other!! J And… about 10 minutes before potatoes are done, put some frozen Sister Schubert rolls on the rack and bam!!! Dinner is served! J
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Pre Seasoned Pork Loin from Sam’s Club*, By: Roxy Liendo Carpenter
Ninja enthusiasts, I need your help! My husband bought one of those pre-seasoned pork loins you can find at a grocery store. The instructions say to roast at 350 degrees for 25-30 for every lb. The roast weighs a little over 4 lbs. Should I steam roast it? If so, for how long? Should I allow all the juices in the packaging be the liquid below the roasting pan? Lots of questions! Please help!
Comment by: Roberta Thompson i would steam roast at 350 but it should take less time, would put on meat rack and would put all juices in crock
Comment by: Michele Panzer-Evans The steam will cook it faster. I would put the liquid in the pan so that the flavors will infuse the pork better, with the pork on the rack
Comment by:Roxy Liendo Carpenter That's what I was thinking too, ladies! As far as time goes, I guess I will have to keep my eye on it, so I don't over cook it. Thank you!
Comment by: Michele Panzer-Evans I would start checking about every 30 minutes with a meat probe.
Roberta Thompson that is how I cooked my pork roast and it turned out tasty and moist and it did take less time than package said to cook.
Comment by: Roxy Liendo Carpenter Ladies, before I get started, I don't think there's enough liquid in the pre-package.. I don't have much else.. should I just add water?
Comment by: Roberta Thompson yes, I add liquid to just under bottom of rack
Comment by: Roxy Liendo Carpenter Okay good, because that's what I did! I also seasoned the water a little bit.. just a bit of Mrs. Dash.
****
Puerto Rican Pork – Slow Cook (PERNIL), By: Madeline DiDonato, February 20, 2020
Ingredients:
4 lb. pork shoulder or pork butt - (I usually use a tenderloin)
6 garlic cloves, pressed
¼ tsp ground black pepper
1 tsp oregano
1½ Tbs. olive oil
1½ Tbs. white vinegar
4 tsp salt
Directions:
Combine the garlic, pepper, oregano, olive oil, vinegar and salt. Rub the pork with garlic mixture and refrigerate overnight.
Place in the Ninja Multi-Cooker pot. Turn to Slow Cook Low for 8 hours.
*If you would prefer a bbq pork, skip the marinade, and use a BBQ rub, following the Slow Cook directions.
Add a quarter apple and onion to the bottom of the pot for extra flavor.
****
Pulled Pork*, By: Moni Alejo, October 19, 2016
Ingredients:
4-5 lb
1 large onion, sliced
¼-½ cup apple cider vinegar
bbq sauce
rub: equal amounts – or to taste
garlic powder
onion powder
paprika
chili powder
chipotle powder
salt and pepper
brown sugar
Directions:
Rub the seasonings into your pork. Place the onion slices in the Ninja pot. Add the pork shoulder on top. Pour the apple cider vinegar on top. Squeeze your desired amount of sauce over the pork. Turn the Ninja to Slow Cook Low for 8 hours.
Remove and shred.
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Pulled Pork*, By: Penny Watts, March 26, 2015
Pulled pork turned out so tender and flavorful. Just layered the bottom of the Ninja with sliced onions, two whole garlic cloves and 1 cup water. Put a dry rub on my pork shoulder and set it on the vegetables. Turn to Slow Cook Low for 10 hours. Can't get any easier than that!
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Pulled Pork, By: Lynn Mantha, January 1, 2015
Ingredients:
3.5 lbs pork tenderloin rubbed with garlic & onion powder
12 oz can Dr Pepper
1 cup BBQ sauce poured on top of the pork
Directions:
Turn your Ninja to Slow Cook Low for 6 hours.
No cooking spray needed. The pot was easy to wipe clean.
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Pulled Pork*, By: Nicole Openshaw
Rub:
2 Tbs. Chili Powder,
1 Tbs. Onion powder
1½ tsp garlic powder
2 tsp salt
1 tsp ground pepper
sprinkled in a little cayenne
**
4.75 lb pork shoulder/butt
cup of water
bbq sauce
I just had the best and only pulled pork I ever made (my first attempt)….best of all it cooked while I was at work! I made a rub out of some spices I had in the house (2T Chili Powder, 1T Onion powder, 1.5 tsp garlic powder, 2 tsp salt, 1 tsp ground pepper and I sprinkled in a little cayenne) and put that all over a 4.75 lb pork shoulder/butt and put it in the Ninja …put in a cup of water and set the think on slow cook low for 8 hrs and it went into auto warm until I got home a few hours later…it pulled right apart no problem…put it back in the Ninja and poured some bbq sauce heated on Stove Top High for a few minutes just to get the sauce heated…
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Pulled Pork*, By: Cyndy Glenn Bailey
Really easy…
Pork shoulder/butt, 1 can of Dr Pepper, 1 bottle of barbecue sauce, and a few shakes of Worcestershire sauce and put on Slow Cook Low for 8 hours. Then I shredded it and then put back in sauce on Buffet setting until I was ready to eat.
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Pulled Pork & Apple Cider Sliders, By: April Collins Joyce, January 27, 2018, Ninja Recipe Book
*Last night’s dinner was amazing. I added a little extra brown sugar and apple juice, along with basil, oregano, and a little minced onion. I used ground mustard instead of spicy brown. An hour before finishing, I added sliced carrots to the pot.
I didn’t think it was going to turn out. The meat was not a very good piece and I was so skeptical. However, it was wonderful!
My granddaughter came over to eat and told me that it was the type of meal she’d get in a fancy restaurant. No one ever paid me a compliment like that before.
It just goes to show that this Ninja can perform “miracles”.
Ingredients:
1 (3-4 lbs.) boneless pork shoulder roast
salt and ground black pepper, to taste
2 teaspoons paprika
¼ cup spicy brown mustard
¼ cup packed brown sugar
3 cloves garlic, minced
1 cup apple cider or apple juice
1 package (15 ounces) slider or mini sandwich buns – (12 mini buns)
Directions:
1. Season pork with salt, black pepper, and paprika. Stir mustard, brown sugar, garlic, and cider in the Ninja pot. Add pork and turn to coat. Turn the Ninja to Slow Cook High for 5-6 hours. Cover and cook until pork is fork tender.
2. Transfer pork to a large bowl. Using two forks, shred pork. Spread additional mustard on buns, if desired. Divide pork mixture between buns.
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Pulled Pork Recipe Ideas, June 8, 2016
Kelli Austin - I cook them like the Mississippi Roast, but without the peppers. Pull it when it's done.
Teresa Ping-Collins - I add apple cider vinegar and little broth seasoned with garlic salt pepper.
Beth Zimmerman - Add some soda (Dr. Pepper, Coke or Root Beer will work, I usually use Dr. Pepper). First add onions on the bottom of the Ninja. Place the pork on top of the onions. Sprinkle with a little bit of brown sugar. You can season the pork as desired. Place some chipotle peppers with adobo sauce (from a can) on and around the pork. (Use as many or as little as you desire, depending on how spicy you like it). Pour the soda over all. (I just guess on the amount, I would say 12-24 oz). Turn the Ninja to Slow Cook Low for a good 9-10 hours. Remove and shred. After shredding, you can stir the pulled pork back into some of the juices that were left in the Ninja. If desired, add BBQ Sauce.
Cindy Collins - I add a can of coke.
Lori Richardson Burgess - I use McCormick pork rub and water. Cook for about 8-9 hours (check for doneness) and remove. Shred it and add it back to the Ninja. Simmer in a bbq sauce. We always use the slider buns because it's easier for the kids to hold. So good!
Melissa Dresser - I usually take a 4-5 pound roast (I usually use bone-in, I feel like it gives it more flavor and moisture, but boneless works fine, just use less time), dry rub it with brown sugar, garlic powder, onion powder, Italian seasonings, paprika, salt, pepper, etc., and minced garlic. Cut up 2 onions into thick slices, put half of them into the bottom of the Ninja. Placed the roast on top, fat side up. Add the rest of onions on top and around sides of roast. Turn to Slow Cook Low, and cook overnight. (Probably about 8 hours, so maybe check it at 6 for your small boneless roast). Next morning, take the bones out (if bone-in; you'll know pork is done because it will fall right off the bone), scrape off any excess fats. Shred the pork. Mix it back into the juices. Add maybe a cup of barbecue sauce. Turn to the Buffet setting until ready to eat! Serve on rolls. It is so good! I usually do a small roast like yours, but I just bought one that is 7 pounds, so probably just needs more time, I just hope it fits! Also, resist the urge to put any juices in it! The roast will make plenty. You may even end up taking some of the liquid out, I always do. However, I've heard of using apple juice for flavor; you could also put apples in it instead, because I always end up with a lot of leftover liquid, and you don't want your pork to be too runny. If you want the flavor, you could also put the juice in the bottom, put everything else on the rack, and pour out some juice when it’s done cooking and return to the Ninja.
Julie Taylor - I stuff it with a few cloves of garlic, season it, add a can of chicken broth and slow cook on low for 8 hours, it falls apart.
Debby Childress Mattei - I put a bed of onions and cored, unpeeled apples on the bottom of the Ninja pot. I then rub the roast with applesauce and add a little liquid (water or coke or apple juice, etc.) to the pot and cook on Slow cook Low.
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Pulled Pork - Sweet & Smoky*, By: Bridgette Malkemes, December 4, 2016
Second successful meal in my new Ninja. A great sweet and smoky pulled pork recipe. I made my usual coleslaw. No altitude issues, yay!
Ingredients:
1 large sweet onion, chopped
2 cups fresh or frozen pitted cherries
1 chipotle pepper in adobo, chopped
1 tablespoon adobo sauce (from the can of chipotles in adobo)
16 oz bottle BBQ sauce (such as Sweet Baby Ray’s)
4 lb pork shoulder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Directions:
1. Combine the onion, cherries, chipotle pepper, and adobo sauce in the bottom of the Ninja pot. Mix in ½ of the BBQ sauce.
2. Season the pork shoulder with smoked paprika, salt, and pepper and place on top of the BBQ sauce mixture. Pour the remaining BBQ sauce on top.
3. Turn the Ninja to Slow Cook Low for about 6-7 hours, or until the pork can be pulled apart with forks.
4. Remove the pork, pull it, and return it to the Ninja pot.
5. Mix it all together and cook on Slow Cook Low for an additional hour.
6. As the pork cooks, prepare your favorite slaw.
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Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Ingredients:
4 slices center cut bacon, chopped
1 medium apple, peeled and chopped
1 ½ cups onion, chopped
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
3 Tbs. packed brown sugar
3 Tbs. cider vinegar
2 lbs. trimmed pork tenderloin
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Remove the bacon, to crumble. Leave the bacon drippings in the pot.
Place all the ingredients in cooker including bacon. Turn the Ninja to Slow Cook Low for 8 hours, or you can use Slow Cook High for 4 hours. Remove pork and shred. Enjoy
5 smart points in Weight Watchers.
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