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!
