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NINJA® AIR FRYER XL ninjakitchen.com 2322
INGREDIENTS
1 tube (16.3 ounces)
refrigerated biscuit dough
1/4 cup Dijon mustard, divided
4 kosher dill pickle
spears, chopped
16 slices deli ham
(honey, oven roasted, etc.)
8 slices Swiss cheese
DIRECTIONS
1 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting BAKE, setting
temperature to 325°F, and setting time to
3 minutes. Select START/STOP to begin.
2 Unpackage the biscuit dough and separate
the biscuits.
3 Once unit is preheated, place 4 biscuits
in the basket; reinsert basket.
4 Select BAKE, set temperature to 325°F, and set
time to 10 minutes. Select START/STOP to begin.
5 After 8 minutes, check biscuits for doneness. If
necessary, cook up to 2 more minutes.
6 Repeat steps 3 and 4 with remaining biscuits.
7 When cooking is complete, allow biscuits to
cool slightly. When they are cool enough to
handle, start by pressing down on the biscuits
with the flats of your palm. Spread 1 1/2 teaspoons
Dijon mustard on each biscuit, then add
1 tablespoon chopped pickles on top. Fold
2 pieces of ham and place on top. Finish by
placing 1 slice of cheese on top of each biscuit.
8 Place 4 assembled biscuits in the basket;
reinsert basket. Select AIR FRY, set
temperature to 390°F, and set time to
3 minutes. Select START/STOP to begin.
Repeat with remaining biscuits.
9 Allow to cool slightly before serving.
CUBAN-STYLE
BISCUITS
PREP: 10 MINUTES | COOK: 26 MINUTES | MAKES: 8 SERVINGS
MAINS
INGREDIENTS
1 uncooked boneless pork
tenderloin (1 1/2–2 pounds),
cut in half widthwise
1
/2 cup Italian dressing
1 eggplant, peeled,
cut in 1-inch pieces
2 Roma tomatoes, diced
1 zucchini, sliced in half moons
1 summer squash,
sliced in half moons
1 red bell pepper, diced
3 cloves garlic, peeled, minced
2 tablespoons extra virgin
olive oil
1/4 cup fresh basil, torn
3 teaspoons kosher salt, divided
DIRECTIONS
1 Place pork loin into a bowl or large zip-top
bag. Coat pork with Italian dressing. Cover
and refrigerate for 2 to 4 hours.
2 In a large bowl, toss eggplant, tomatoes,
zucchini, squash, and garlic with oil, basil,
and 2 teaspoons salt.
3 Insert crisper plate in basket and basket in
unit. Preheat unit by selecting AIR ROAST,
set temperature to 375°F, and set time to
3 minutes. Select START/STOP to begin.
4 While unit is preheating, remove pork
from marinade and season with remaining
1 teaspoon salt.
5 Once unit is preheated, place vegetable
mixture on the crisper plate. Place pork
on top of vegetables.
6 Select AIR ROAST, set temperature to
375°F, and set time to 23 minutes. Select
START/STOP to begin.
7 After 10 minutes, remove basket. Stir
vegetables and flip the pork. Reinsert
basket to resume cooking. After 20 minutes
of cooking, check pork for doneness and cook
for up to an additional 3 minutes if necessary.
8 After 20 minutes, check pork for doneness.
If necessary, cook up to 3 more minutes.
9 When cooking is complete, let pork rest
for 5 minutes before slicing.
ITALIAN PORK LOIN
& ROASTED
VEGETABLES
PREP: 20 MINUTES | MARINATE: 2–4 HOURS | COOK: 23 MINUTES | MAKES: 4–6 SERVINGS
MAINS
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