Jerk-rubbed Pork Loin With Carrots And Sage

Directions

1. Place the pork loin in a pan or a dish with a high wall. Using a paper towel, pat the meat dry.
2. Rub 2 teaspoons of canola oil evenly over the pork with your hands. Then spread the jerk seasoning evenly over it with your hands.
3. Allow the pork loin to marinate for at least 10 minutes or up to 8 hours in the refrigerator after wrapping it in plastic wrap or sealing it in a plastic bag.
4. Toss the carrots with the remaining canola oil and 1/2 teaspoon of salt in a medium mixing bowl.
5. Place a crisper plate in each of the drawers. Put the marinated pork loin in the zone 1 drawer and place it in the unit. Place the carrots in the zone 2 drawer and place the drawer in the unit.
6. Select zone 1 and select AIR FRY. Set the temperature to 200°C and the time setting to 25 minutes. Select zone 2 and select AIR FRY. Set the temperature to 200°C and the time setting to 16 minutes. Select SYNC. Press START/STOP to begin cooking.
7. Check the pork loin for doneness after the zones have finished cooking. When the internal temperature of the loin hits 145°F on an instant-read thermometer, the pork is ready.
8. Allow the pork loin to rest for at least 5 minutes on a plate or cutting board.
9. Combine the carrots and sage in a mixing bowl.
10. When the pork loin has rested, slice it into the desired thickness of slices and serve with the carrots.