Servings:4

Cooking Time: 40 Minutes

 

Ingredients:

FOR THE PORK

1½ pounds pork tenderloin, cut into bite-size cubes

¼ cup olive oil

¼ cup fresh lemon juice

2 teaspoons minced garlic

2 teaspoons honey

1½ teaspoons dried oregano

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

FOR THE POTATOES

1 pound baby red or yellow potatoes, halved

1 tablespoon olive oil

Grated zest and juice of 1 lemon

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

⅓ cup crumbled feta cheese

2 tablespoons chopped fresh parsley

 

Directions:

To prep the pork:

In a large bowl, combine the pork, oil, lemon juice, garlic, honey, oregano, salt, and black pepper. If desired, cover and refrigerate up to 24 hours.

To prep the potatoes:

In a large bowl, combine the potatoes, oil, lemon zest, lemon juice, salt, and black pepper. Mix to coat the potatoes.

To cook the pork and potatoes:

Install a crisper plate in each of the two baskets. Place the pork in the Zone 1 basket and insert the basket in the unit.

Place the potatoes in the Zone 2 basket and insert the basket in the unit. Select Zone 1, select ROAST, set the temperature to 390°F, and set the time to 20 minutes. Select Zone 2, select AIR FRY, set the temperature to 400°F, and set the time to 40 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 will be tender and beginning to brown around the edges.

Stir the feta and parsley into the potatoes. Serve the pork and potatoes while hot.

Nutrition: (Per serving) Calories: 395; Total fat: 17g; Saturated fat: 4.5g; Carbohydrates: 24g; Fiber: 2g; Protein: 37g; Sodium: 399mg