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  1. I did a Sriracha-honey marinated pork loin in our Power XL air fryer. I had a bag of small new potatoes. I wash them and then put them in a Ziploc baggie with some olive oil, Italian, spices, dill, and salt. I put the potatoes directly into the bottom tray and then loaded the rotisserie pork loin into position. I followed your instructions and pulled it out at 144°F.

    When I have made pit cooked barbecue or beef brisket, whether it is in a smoker, or in the oven, I’ve always pulled it out and wrapped in foil and let it rest before slicing or chopping. (In those cases, the wait time is more than 20 minutes. It involves wrapping it in foil, and then in a towel and putting it into a cooler.) Anyway, your advice about wrapping in foil and letting it rest made perfect sense.

    Following your instructions, the result.: a mouthwatering, moist and tender, flowing with juices, pork loin! Every slice was cooked to perfection, tasty, and perfect!

    The potatoes were beautifully cooked before the pork loin had reached temperature. I pulled them out and put them in a covered dish. Served with a cauliflower, broccoli, and carrots medley, our meal was spectacular!

  15. Thanks James.. I sent a link of your video to my mom so she could follow along.. she's a visual learner so me talking to her on the phone about how to cook the Hormel 1.5 lb pork loins she buys pre-marinated at the grocery store can get a little confusing to her. Your air fryer is a little different then the one she and I have.. We have the Power XL Air Fryer.. only slightly different.. no button to push for the rotisserie to insert or remove.. it just drops into slots on the left and right using the tool with the hooks and handle. Super easy and convenient… can be done with one hand 🙂 For the 1.5 lb loin done on 400 degrees at 35 minutes produces the desired internal temps without fail..(but I still stab it with a temp probe to be sure) I've lost count of how many I've made in mine. You should give them a try if your grocer carries Hormel or Smithfield… I've used both and highly recommend either… they have all different flavors.. Lemon Garlic, Teriyaki, Italian Style, Smoked Barbecue, etc. I like to slice my pork lengthwise and place the meat on toasted hoagie buns, naan or pita. Tzatziki sauce goes GREAT with the lemon garlic.. 😉

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