Cooking Time: 50 Minutes




2 pounds pork loin roast

2 tablespoons vegetable oil

2 teaspoons dried thyme

2 teaspoons dried crushed rosemary

1 teaspoon minced garlic

¾ teaspoon kosher salt


1 teaspoon vegetable oil

¾ pound Yukon Gold potatoes, peeled and very thinly sliced

1½ cups cauliflower florets

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon very cold unsalted butter, grated

3 tablespoons all-purpose flour

1 cup whole milk

1 cup shredded Gruyère cheese



To prep the pork loin:

Coat the pork with the oil. Season with thyme, rosemary, garlic, and salt. To prep the potatoes and cauliflower: Brush the bottom and sides of the Zone 2 basket with the oil.

Add one-third of the potatoes to the bottom of the basket and arrange in a single layer. Top with ½ cup of cauliflower florets.

Sprinkle a third of the salt and black pepper on top. Scatter one-third of the butter on top and sprinkle on 1 tablespoon of flour.

Repeat this step twice more for a total of three layers. Pour the milk over the layered potatoes and cauliflower; it should just cover the top layer.

Top with the Gruyère. To cook the pork and scalloped vegetables: Install a crisper plate in the Zone 1 basket. Place the pork loin in the basket and insert the basket in the unit.

Insert the Zone 2 basket in the unit. Select Zone 1, select AIR FRY, set the temperature to 390°F, and set the time to 50 minutes. Select Zone 2, select BAKE, set the temperature to 350°F, and set the time to 45 minutes. Select SMART FINISH.

Press START/PAUSE to begin cooking. When cooking is complete, the pork will be cooked through (an instant-read thermometer should read 145°F) and the potatoes and cauliflower will be tender.

Let the pork rest for at least 15 minutes before slicing and serving with the scalloped vegetables.

Nutrition: (Per serving) Calories: 439; Total fat: 25g; Saturated fat: 10g; Carbohydrates: 17g; Fiber: 1.5g; Protein: 37g; Sodium: 431mg



Source link