Let the pork tenderloin sit at room temperature for at least 30 minutes prior to grill, but not longer than 1½ hours. During this time, cut your vegetables. Place in a bowl and add a little olive oil. Season with garlic, salt and pepper, toss.
Preheat the Ninja Foodi Grill on Max Grill. Plug the probe into the side of the grill and Insert the probe thermometer into the side of the meat in the middle where the thickest part of the tenderloin is (if using the integrated probe). When it is finished preheat and tells you to add the food, place the pork tenderloin in the grill. You can also add your veggies around it at this time!
Close the lid and decrease the temperature of the grill to medium grill. Set the pork preset or the manual probe function to your target temperature. carryover cooking will raise the final temperature by 10-15 degrees, so set your target temp at least 10 degrees less than you want the final temperature to be. I recommend setting the target temp at 135°F/55°C
When the grill prompts you to flip the tenderloin, flip it. The grill will shut off when the target temperature is reached. Remove the tenderloin and let rest on a cutting board. Make sure to leave the probe in the pork during the rest period to monitor the internal temperature and so the juices don't leak out. To switch from the rest period timer to the internal temperature on the XL grill, press the manual button and hold it down until you see the internal temperature of the meat on the display. Remove the vegetables.
Make sure the internal temperature reaches at least 145°F/63°C followed by a 3-minute rest period to meet the USDA safety recommendations for pork. I like mine to rest 10 minutes.
Remove the probe, slice and serve!
