Rotisserie Rubbed Pork Tenderloin and Potatoes
By :Coco Morante
Rotisserie Rubbed Pork Tenderloin and Potatoes
Recipe by Coco Morante from The Ultimate Air Fryer Oven Cookbook

Photography by Katie Newburn

Pork tenderloin is my favorite meat to cook on the rotisserie spit. It comes out so tender and evenly browned, and there’s room to roast some potatoes underneath. Coat the tenderloin with barbecue rub or use your favorite store-bought seasoning blend for an even easier dinner. The rubs from Meat Church and Traeger are very good.
Rotisserie Rubbed Pork Tenderloin and Potatoes
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Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Roast
Main Ingredient Petite Potatoes, Pork Tenderloin
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1 1/2 lbs petite gold or red potatoes
  • 1 1/2 tsp olive oil
  • 1/2 tsp seasoned salt
  • 3 tbsp barbecue rub
  • 1 pork tenderloin 1 1/4 lbs
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Roast
Main Ingredient Petite Potatoes, Pork Tenderloin
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1 1/2 lbs petite gold or red potatoes
  • 1 1/2 tsp olive oil
  • 1/2 tsp seasoned salt
  • 3 tbsp barbecue rub
  • 1 pork tenderloin 1 1/4 lbs
Rotisserie Rubbed Pork Tenderloin and Potatoes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Line the cooking pan with aluminum foil. In a large mixing bowl, toss the potatoes with the oil and seasoned salt. Arrange the potatoes around the perimeter of the pan.
  2. Sprinkle the rub evenly over the pork tenderloin, coating it on all sides. Thread it onto the rotisserie spit, then screw on the rotisserie forks, adjusting them so that the tenderloin is firmly anchored in the center of the spit.
  3. Place the cooking pan in the oven in the lowest rack position. Place the pointed end of the rotisserie spit in its catch on the right side of the oven, then lower the squared-off end of the spit into its notch on the left side of the oven. Check to make sure that the potatoes are out of the way of the roast, so they will not hinder the rotation of the spit.
  4. Select the ROAST program at 375°F and set the cooking time for 30 minutes. Make sure the “Rotate” function is on and the rotisserie spit is rotating.
  5. When the cooking program ends, wearing heat-resistant mitts, use the rotisserie lift to remove the spit from the oven. Transfer the tenderloin, still on the spit, to a carving board. Let the tenderloin rest for 10 minutes. Unscrew and remove the rotisserie forks. Remove the spit from the tenderloin. Cut the pork into 1/2-inch-thick slices and serve with the potatoes alongside.
Recipe Notes

Nutrition Information: Per serving (meat and potatoes): 318 calories, 6 grams fat, 34 grams carbohydrates, 4 grams fiber, 31 grams protein