I was home from worship with a sick Enoch. I’d planned nothing for lunch…no problem. I had half of a pork tenderloin frozen in the freezer…that I could never remember to thaw in time to cook. No longer a problem! Oh yeah!
Pork Tenderloin with onions and apples (IP)
Peas (steam in a bag)
For the Tenderloin:
1/2 frozen solid tenderloin
3/4 cup apple juice(not something I normally have, but…sick kid means I do)
1/2 cup chicken broth
1 onion sliced
1 apple (only one I had left..would have been good with more, or you could do potatoes)
seasonings (pepper, salt, thyme, garlic and 3 bay leaves, just whatever)
Dump it all in the IP. Press Manual. (ensure not on “venting” you want it on “sealing”) 35 min on high pressure. then leave for about 8-10 min then release pressure and open).CARROTS:
In honesty, I could have put the carrots on the stove and cooked them while the tenderloin was cooking and had everything done a little bit faster, but I really just wanted to see if this nutty contraption could cook them too. ha ha!! (it did!)
Cover bottom of the pan with appx 1/2 inch of water
a small bag of snack size organic carrots (cuz it’s what was in the fridge)
about 2 Tbsp rapadura
Dump it all in IP. Manual for 10min. Manually release pressure. Walah! Perfect by most standards, but for us, next time I’ll probably decrease tim to about 6 min. We prefer them to still have some crunch.
There you have it, my Sunday lunch with no pre-thought whatsoever. When I put the pork in, I had no clue what I’d even serve with it. It just worked out. Best part…no eating out! I could have absolutely gone to worship, come home and in 45 min had a nice meal on plates as well! WOWZER…I’m in love!