Inspiration Guide

16
17
Questions? ninjakitchen.comKickstarter Recipe
DIRECTIONS
In a large container
or resealable plastic
bag, combine pesto,
balsamic, garlic, salt,
and pepper. Add
pork tenderloins, coat
with the marinade,
and marinate in the
refrigerator for
1 to 3 hours.
Plug thermometer
into unit. Insert grill
grate in unit and close
hood. Select GRILL, set
temperature to MED,
then select PRESET. Use
the arrows to the right
of the display to select
PORK. Use the arrows
to the left of the display
to set desired doneness.
Press START/STOP to
begin preheating.
While unit is preheating,
combine vegetables,
canola oil, salt, and
pepper in a mixing bowl.
Mix until evenly coated.
Insert thermometer
horizontally into the
center of the thickest
part of the largest
tenderloin (see
thermometer placement
instructions on page 7).
When unit beeps to
signal it has preheated,
place fillets and
vegetables on grill
grate. Close hood over
the thermometer cord.
When unit beeps and the
display reads FLIP, use
silicone-tipped tongs to
flip the tenderloin and
vegetables. Close hood
to continue cooking.
When unit beeps to
signal the fillets have
almost reached the
desired doneness,
transfer tenderloins to
a plate or cutting board
with thermometer still
inserted. Allow to rest
for 10 minutes or until
thermometer indicates
final temperature has
been reached.
When resting is
complete, serve
tenderloins with
vegetables.
Kickstarter Recipe
Pork Tenderloin with Grilled Vegetables
BEGINNER RECIPE
PREP: 5 MINUTES | MARINATE: 1–3 HOURS | PREHEAT: APPROX. 10 MINUTES
GRILL: BASED ON DESIRED DONENESS | MAKES: 4 SERVINGS
INGREDIENTS
1 6-ounce jar pesto
3 tablespoons balsamic vinegar
1 teaspoon garlic, minced
Kosher salt, as desired
Ground black pepper, as desired
2 uncooked pork tenderloins fillets (1 pound each)
1 medium bell pepper, cut in 2-inch pieces
1 medium onion, peeled, cut in 2-inch pieces
1 medium zucchini, sliced in
1
/2-inch-thick rounds
1 medium yellow summer squash,
sliced in
1
/2-inch-thick rounds
2 tablespoons canola oil