- 2 jalapenos, stemmed, seeded, and coarsely chopped
- 1/2 cup chopped onion
- 1/2 cup chopped green onion tops
- 1/2 cup chopped cilantro
- 1/2 cup vegetable oil
- 3 tablespoons canned chipotle peppers in adobo sauce
- 1 teaspoon salt
- One 2-pound boness pork loin
- 1 tablespoon plus 2 teaspoons Emeril's Southwest Essence
- Steamed rice, for serving (optional)
- Cooked black beans, for serving (optional)
Combine the jalapenos, onions, green onions, cilantro, vegetable oil, chipotle peppers, and salt in the bowl of a food processor and pulse to make a mostly smooth mojo paste.
Cut a piece of aluminum foil large enough to wrap the pork loin and place the pork onto the foil. Season the roast all over with the Southwest Essence and then brush 3/4 cup of the mojo all over the roast. Wrap the foil up and over the roast and seal. Place in the basket of the air fryer and set the temperature to 350ºF. Cook, undisturbed, for 10 minutes. Decrease the heat to 300ºF, uncover the roast, tucking the sides of the foil down so that the top of the roast is exposed, and cook for 40 to 45 minutes, checking occasionally to see that the roast isn't getting too brown on top (if so, place an additional piece of foil over the top of the roast so that it doesn't burn). The roast is ready when an instant-read thermometer registers 145ºF.
Remove the basket from the air fryer and allow the roast to stand for at least 10 minutes before slicing.
Serve the roast sliced crosswise into 1/2-inch slices, with the rice and beans as accompaniments. Any remaining mojo can be drizzled over the roast when serving.
Note: This recipe was developed for the Emeril 5.3 quart Digital Air Fryer.
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