Instant Pot – Apple Cider Pork Center Cut Roast or Pork Loin

Center cut Pork roast

Center cut Pork roast

Lyn got a new toy and I have to say at first I figured it was going to be one on those use a couple of times and put on the top shelf. Well I kind of like it and have cooked a few things here is the 3rd thing we tried in our new Instant Pot.

Oh, I found a great cooking time chart: http://instantpot.com/cooking-time/ of course depending on the weight the times might be slightly different. Below called for 20 minutes but I had ½ pound more so I added a couple of minutes.(just a guess)

Anyway this was great as was pretty much everything else I made will post later.

 

Ingredients

  • 2.5  pound  Center Cut Pork Loin – more of a center cut pork loin raost
  • 2  tablespoon  olive oil
  • 2  cup  Hard Cider (can use regualr cider if you want)
  • 1  Medium onion, sliced
  • 2  Apples, cored and sliced
  • 1  tablespoon  Sea Salt
  • 1  tablespoon  Freshly ground black pepper
  • 1  tablespoon  Minced dry onion

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Directions

  1. Season the pork loin with salt, pepper and minced dry onions.
  2. Place the inner pot in the cooker. Place the olive oil in the inner pot. Press Sautee button sear the pork loin on all sides. Remove and set aside.
  3. Sauté the onions.
  4. Add the remaining ingredients and the pork loin.
  5. Place the lid on the Instant Pot, lock the lid and switch the pressure release valve to closed.
  6. Press the CANCEL button.
  7. Press the meat button and then TIME ADJUSTMENT to 22 minutes.
  8. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  9. I placed the fat side up under broiler to crisp the fat a little, ended up cutting the fat off it was a big chunk.
  10. Let’s Eat!

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Instant Pot

instantpot

Instant Pot is the latest 3rd Generation Programmable Pressure Cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.

If you live a fast-paced, health-oriented and green-conscious life style, Instant Pot is designed specifically for you.

With multiple sensors and a micro-processor,  Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. Most importantly, Instant Pot cooks meals faster with less energy while preserving more nutrients.

 

Instant Pot is manufactured by the No.1 electric pressure cooker factory which has produced over 50 million units already in household use worldwide. The benefits of Instant Pot can be summarized in five aspects.

  1. Convenient:  12 turn-key function keys for the most common cooking tasks. Planning the meal with delayed cooking up to 24 hours,  reducing cooking time by up to 70%. Read about the convenience of electric pressure cooker …
  2. Cooking healthy, nutritious and tasty meals: smart programming for delicious healthy food, consistent every time.Read more on making healthy meals with electric pressure cooker …
  3. Clean & Pleasant: absolutely quiet, no steam, no smell, no spills, no excessive heat in the kitchen. 6-in-1 capability reduces clutter in the kitchen. Read more about why electric pressure cooker keeps your kitchen clean and pleasant …
  4. Energy efficient: saves up to 70% of energy. Find out how electric pressure cooker does it …
  5. Absolutely safe and dependable: Instant Pot is UL/ULC certified and has 10 fool-proof safety protections. Read more about electric pressure safety protections …
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Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

This was another dish from the cooking class I had a small port tenderloin leftover that I was going to grind for pork burgers but decided this would make a great meal for two Fantastic, flavorful dishes that just happen to be gluten free. I also have some chicken thighs and I’m a sucker for 5 spice and chicken so those were thrown in the marinade also. Beware I pan seared the chicken first but all the ingredients took to shall we say really caramelized – which was good in a way, I ripped off the skin after and did not eat – but I love the crispy crunchy chicken skin  I mourned for a tiny time.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup

Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice – Stonewall Kitchen

porktenderloin

Ingredients – this is the complete recipe – I grilled the pork and roasted veggies

  • 2 pork tenderloins, about 2 pounds
  • 1 Tbsp. olive oil
  • ½ cup white wine
  • 1 cup chicken stock
  • 1 tsp corn starch, optional for thicken

Marinade

  • 3 Tbsp. orange juice (concentrated if you have)
  • 2 Tbsp. pure maple sugar
  • 1 Tbsp. soy sauce ( gluten free)
  • 1 Tbsp. Olive oil
  • 1 tsp crushed ginger
  • 1 tsp. crushed garlic
  • ½ tsp. Chines five-spice powder

How

Mix together all the marinade ingredients in a glass bowl or my favorite plastic bag. Add the pork and turn to cover evenly. Cover and refrigerate overnight.

 

Preheat the oven to 350

 

Drain the tenderloins, discard the marinade. Heat oil in fry pan and sear on all sides. Transfer pork to an oven proof dish and roast until cook to your liking about 15 minutes. Note: I skipped this part and finished on the BBQ.

 

Remove the pork tent loosely and let stand for at least 10 minutes before serving.

 

If you did in oven, deglaze pan with white wine add stock and simmer gently until reduces, If you prefer, thicken the sauce with the cornstarch, Adjust seasoning with a little orange juice, soy sauce or maple syrup.

Unwrap the pork tenderloins add juices to sauce than carve into slices, Server with sweet potatoes and pumpkin mash and stir fried Asian veggie.

I can’t wait until fall so I can do this in the oven or better yet roast in pan right on the BBQ now that’s a good idea……

 

Did you realize that sweet potatoes and Yams are never in season at the same time?

Slow Cooker Balsamic Pork Tenderloin Recipe

Slow Cooker Balsamic Pork Tenderloin Recipe

I love the thought of crock pot cooking especially in the winter months. Walking into a house filled with the smells of whatever concoction you have simmering on the counter. I guess I still have to prefect a few things in my quest for lower fat content some of these dishes although tasty just seem a little to dry for me. I have read that it could be the crock pot just being to high even when on low or using a leaner cut of meat will tend to give these results whatever it is I will find out or just use my slow cooker for soups, stews and such. Perhaps this recipe using one tenderloin and a small but would yield a moister result. Anyway I love the Robyn cooks and will continue to taste her creations. This one simple and easy.

Ingredients

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  • 2-3 pound boneless pork tenderloin
  • 1 cup chicken or vegetable broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • cloves garlic, chopped

How

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

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Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish.

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Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

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Store remaining gravy in an airtight container in the refrigerator for another use.

July 12, 2013 By Adapinch

Robyn Stone http://addapinch.com/cooking/2013/07/12/balsamic-pork-tenderloin-recipe/#ixzz2qsB2NWKy

Triple Play Meatloaf (gluten free)

Triple Play Meatloaf (gluten free)

Meat loaf is one of those comfort foods and everyone thinks they have the best recipe. For a long time I thought I did – it was right off the oatmeal box and it was a staple for me during my bachelor days. Lyn was nice about it but she finally won and I was forbidden to make it any longer. It was not until I tried a few more recipes that I understood why, and agree. I think everyone I make is slightly different because I am a cook from the gut or pantry kind of guy. There are tons of things that will never make it to this site I open the frig look around and throw something together and then say Blank I should have taken pictures or paid more attention to what I put in there. Anyway…..

For a long time I wanted to try making a meatloaf that utilized 3 types of ground meat, Hamburger, Veal and Pork. Lyn found this recipe on Pinterest and I made it today. The name is mine and I tweaked some of the ingredients to meet my taste. The sauce was good but not a keeper to me, smelt much better cooking. You could use the standard ketchup topping, BBQ sauce, maybe even Salsa etc. etc…..

Ingredients

Meatloaf

  • 1 pound ground veal
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
  • 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
  • 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
  • 3 large eggs
  • 1 1/3 cups finely ground gluten free panko (place panko in food processor to finely grind)
  • 2/3 cup whole organic milk
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Olive oil
  • 2 stalks of celery, finely diced
  • 1 large Spanish onion, finely diced

Ingredients

Sauce

  • 2 cups chicken stock, homemade or good quality purchased
  • 8 to 10 cloves roasted-garlic
  • 3 tablespoons butter, at room temperature
  • 1 teaspoon chopped, fresh chives
  • 1 teaspoon chopped, fresh thyme leaves
  • 1 teaspoon chopped, fresh Italian parsley

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How

Preheat your oven to 350 degrees.

Place the veal, pork, beef, chives, thyme, parsley, eggs, panko, milk, salt and pepper in a large mixing bowl.

Heat a medium sauté pan over medium-high heat and add a drizzle or 2 of extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool.

Suate Onions and celery

When the mixture is cool, add it to the mixing bowl with the other ingredients.

Mix the ingredients until well combined and everything is evenly distributed.Mix throughly

Place a piece of parchment paper on a sheet pan (it should have sides at least 1-1 1/2 inches high to prevent grease runoff from the pan). I used 90% lean and did not have a lot of fat.

Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.

Mold to loaf 2 inches high

bake 350 40-45 minutes

Sauce – Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley.

Heat and simmer sauce Add herbs

Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

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Related

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis – Stevesacooking.com

Meatloaf 101 with Mrs. Kostyra – Stevesacooking.com

Meatloaf with a hint of Mexican – well Texmex – Stevesacooking.com

Cubano

Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

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Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

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preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

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Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Roasted Spiced Pork, Figs and Onions

Roasted Spiced Pork, Figs and Onions

We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.

Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.

Prep to table about 20 minutes

 

Ingredients:

  • 2 Red Onions  – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
  • 6 fresh figs – quarter
  • 1 lbs. trimmed pork tenderloin sliced ¼” slices
  • ¾ tsp. cumin
  • ¼ tsp. each salt and pepper
  • ½ cup dry red wine

Sorry did not have picture of ingredients with red onions

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How:

Combine the cumin, salt and pepper in plastic bag add pork and toss to coat

Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.

Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.

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Transfer to plate, cover and keep warm.

Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes.  May take a little longer if you are not using a cast iron pan.

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Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.

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Serve alongside pork on platter.

rOASTED POEK TENDERLOIN, RED ONION AND FIG100_2026

BBQ Oven Baked Rib for Gloria

A long time ago I had to stop eating fatty foods they started to do a number on my stomach. A few things made me decide to go for it this year, 4th of July with Lyn asking what are we going to BBQ and Gloria who recently found my site and wanted to know if I had any good rib recipes.  To be truthful the last few times I made them I bought the precooked and just reheated, added my own sauce and there you had it quick and easy but I used to cook these and still had the how in my head.  Last year I won a contest with my pulled pork and root beer BBQ sauce so I still have it in me. Then Wholefoods had St. Louis Style ribs on sale and I grabbed a slab, gave it a rub down and let it sit in the frig until yesterday.  Cooking ribs are relatively easy just time consuming that being said there is a true art to cooking the perfect rib and I am still trying to master that I lift my smoker lid to all those that have satisfied my taste bud in my travels. I remember the road trip my brother and I took bringing Mom and Dad’s car down to Florida for them we had ribs all the way down each a different taste treat. I have to say there was a gap of eating ribs for me after that trip.

Ingredients

  • 1 Slab of St Louis style ribs about 2 lbs.
  • Rub – had a can of smoke house rub

How:

Remove the white membrane from the bone side of slab peeling it off with your hands (optional)

If you did not remove the membrane poke several holes in the bone side

Liberally apply the rub of your choice to all sides and give it a good rub, wrap in plastic wrap and refrigerate at least 8 hours, I prefer 24+ in this case it was 48 hours.

apply the rub

I take two sheets of aluminum foil and join along the sides to make one large one, repeat and lay the 2nd on top.

Place the slab meat side down and fold the tinfoil to make an air tight package. Place on a cookie sheet and bake at 250 for around 2 hours – until tender and the meat is pulling off the end of bones.

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Remove from oven, open foil and drain the liquid.

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Now brush BBQ sauce of your choice on all sides, you don’t need a lot.

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Here you can either turn heat up to 350 and cook for about 20-35 minutes or as I did move the slab to the cool side of the gas or gas grill and cook flipping once or twice for about 10-20 minutes

I cut the slab in half before the grilling, making it easier to flip and remove.

I was grilling some swordfish also and one of the apple smoke chip cans smoking away. (Drives the neighbors up wind crazy)

Remove cover loosely with aluminum foil and let sit for about 5 minutes, goes for the swordfish also.

Server up take a snap chat and send to you Mike and Laurel who were driving to Indiana enjoying rest stop food.

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