Instant Pot Greek Pork Tenderloin

 

 

 

Psalm 103:14-19

    [14] For he knows our frame;

        he remembers that we are dust.

    [15] As for man, his days are like grass;

        he flourishes like a flower of the field; 

    [16] for the wind passes over it, and it is gone,

        and its place knows it no more. 

    [17] But the steadfast love of the LORD is from everlasting to everlasting on those who fear him,

        and his righteousness to children’s children, 

    [18] to those who keep his covenant

        and remember to do his commandments. 

    [19] The LORD has established his throne in the heavens,

        and his kingdom rules over all.

An ej original recipe!

2 pork tenderloins (comes 2 to a pack)

24 hour Marinade

1 small Shallot, diced

1 t dried Thyme

1 t dried Rosemary

1 T dried oregano 

1/2 of a lime zest

1/2 of a lime juice

1 t Red wine vinegar

2 t Greek Yogurt 

1/2 c Olive oil

1/4 water

1/8 c white wine 

1 t Dijon mustard

2 t roasted Garlic, mashed with fork

1/2 t Kosher salt

A few turns of Cracked black pepper 

Heat IP on sauté setting for 10 minutes.

Add 1 t olive oil.

Sear pork on 2 sides until lightly browned.

Drain Tenderloin on paper towels.

Change setting to meat, set cook time for  6 minutes under pressure.

Let IP come to no pressure on it's on, do not quick release.

Instant temp thermometer should read 150-155 degrees.

If temp has not been reached put lid back on, let sit another minute.

Remove to cutting board and tent with foil.

To make a light gravy, set to sauté, use drippings and whisk in:

1/4 c Sauvignon Blanc

1/4 c half and half

1/8 c stock

Cornstarch slurry for thickening

Serve with sticky rice!