CLASSIC Instant Pot Pork ShreddableTenderloin Roast

This is my go-to Pork Tenderloin Recipe.  I like the shreddable version rather than "sliced."  My boys in particular love this recipe!

image from Here

INGREDIENTS:

2 Coscto Tenderloin Roasts (set of two--1 package has 2 roasts)
1 tsp pepper
1 tsp salt

6 cloves fresh garlic, minced
1/8 c. Balsamic Vinegar
1/4 c. dried onion
1 TBS Rosemary (or 4 springs fresh)
1/4 cup water

DIRECTIONS:
1. Season each roast with the salt/pepper/garlic/dried onion.  Saute and sear (about 3 minutes on each side) each roast on two sides in instant pot with 1 TBS oil.  
2. Add 1/4 cup water and rosemary, seal with instant pot lid, then Pressure Cook 25-30 minutes depending on size of roasts. Turn instant pot off and allow for natural pressure release (adds to tenderness). 
3. Serve with your favorite side potato and vegetable side dishes!

Regan's 8-7-6-5 Costco Pork Tenderloin (Grilled)

(Picture credit: Epicurious and Grilling Companion)  My camera broke awhile ago, so I haven't been taking any of my own pictures.  It actually works pretty well to pull others' pictures that look just like what I made :)

I'm a bit intimidated by cooking meat.  Meat is expensive and it can be a bit painful when it doesn't turn out right.  I have my typical routine meat recipes, and I can make a good roast, but I'm not one to branch out much in the meat department!  We also don't eat much meat, but we do love it!  Pork Tenderloin is a cheaper meat, so this is a nice way to try something new if you're scared like me!

   I finally decided to break out of my comfort zone and try something new.  I'm grateful for my sister and her husband for sharing this failproof recipe with me.  I'd eaten this delicious dish at their home a couple of times.  My brother-in-law Regan has this cooking process down to an exact science.  He assured me if I followed his instructions "EXACTLY" it would turn out perfect.  

It Did!

Ingredients:
-Marinade of choice (marinate for at least 30 minutes prior to grilling).
Pork Tenderloin from Costco (comes in a package with two packaged together.  Each package contains 2 tenderloins)

Grilling Instructions (8-7-6-5):
1.  Turn grill as high as it will go.
2.  Place tenderloin fat side down.  Shut lid.  Grill 8 minutes
3.  Open grill, flip tenderloins.  Shut lid.  Grill 7 more minutes.
4.  Without opening grill, turn it off and let tenderloin cook 6 more minutes.
5.  Remove Tenderloin.  Place it on platter.  Cover tightly with foil and let it sit 5 more minutes.
6.  Cut and serve immediately!

Fall Cooking Class Recipes

Here are the recipes from my most recent cooking class.  I took pictures of everything and then they all got deleted somehow...so I'll just post them anyway so you have something to go from for now!

Latacha’s CHILI

Ingredients: 1 pound ground beef 1 medium/large onion, diced 1 29 oz can tomato sauce 1 29 oz can kidney beans, drain liquid 1 29 oz can pinto beans, drain liquid 1 4 oz can mild green chilies 2 stalks celery, diced 3 fresh medium tomatoes, chopped 1 TBS chili powder 2 tsp cumin powder 1 teaspoon black pepper 2 teaspoons salt 4 cups water Directions: 1. Brown the ground beef with onion in a skillet over medium heat;  drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, simmer over low heat. 4. Cook, stirring every 15 minutes, for 2 to 3 hours.  (Or use crockpot: low for 3 hours) 5. For spicier chili, add ½ teaspoon more black pepper. For extra spicy chili, add 1 tsp black pepper and a tsp cayenne pepper. For super hot spicy, add 5 sliced jalapeño peppers to the pot. Laura’s Veggie Chili 1 medium onion, diced 1 can corn, drained 1 zucchini, chopped 2-3 bell peppers (any color), chopped 1 29 ounce can tomato sauce 1 29 ounce can kidney beans, drain fluid 1 29 ounce can pinto beans, drain fluid 1 4 oz. can mild green chilies 2-3 stalks celery, diced 3 medium fresh tomatoes, chopped 1 TBS chili powder 2 teaspoons cumin powder 1 teaspoon black pepper 2 teaspoons salt 4 cups water Directions: 1.     Caramelize onion for 7 minutes (optional) 2.    Combine ALL ingredients in large soup pot (or crockpot).  Stir to combine.  3.    Simmer over low for 2 hours (or cook on low for 2-3 hours in crockpot) Crockpot Pork Chops with Apple Chutney (Betty Crocker) Ingredients 4-8 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat ¼ teaspoon salt ¼ teaspoon pepper 6 tablespoons packed brown sugar 2 tablespoons cider vinegar 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ cup sweetened dried cranberries 2 medium baking apples, peeled, chopped (2 cups) Directions 1 Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker. 2 In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples. 3 Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes. Fresh Blender Cranberry Sauce  4 c. cranberries 1 whole orange (peel and all!) 1 c. sugar -Cut off ends of orange, then put cranberries, orange  and sugar in blender.   -Blend until smooth. Stir in 1 c. pomegranate seeds (optional).   -This keeps in fridge for a VERY long time!  It also freezes well, so well that you cannot tell the difference between a fresh  or frozen batch! Mini-Gingerbread Muffins ¼ c. butter, softened 2 1/3 c. flour (can use wheat) 2 tsp baking pwdr. 1 tsp baking soda 1 tsp ginger ½ tsp cinnamon ½ tsp allspice ¼ tsp cloves ½ tsp salt ¾ c. sugar 1 c. pumpkin ½ c. unsulfured molasses 2 eggs ½ c. buttermilk 1 c. confectioners’ sugar and 2 TBS water (for frosting) -Combine all ingredients (except conf. sugar/water) in bowl  and mix until well combined. Spoon into prepared mini cake or muffin pans. -Bake 350 for 20 minutes. Let sit in pan 5 minutes on cooling rack. Then shake out of pan. Cool completely. Then dip muffin tops in  Confectioners’ sugar glaze if desired. -Yield 36-40 mini muffins. -For LARGE muffins bake 25 minutes. Cheesy Southern Biscuits 1 tsp olive oil 2 c flour 1 TBS baking powder 1 TBS dried parsley 1 tsp thyme 1 tsp salt 1 tsp white sugar 1 c shredded cheddar cheese 5 TBS butter 1 c milk (a little bit more if dough too dry) -Preheat oven to 400 degrees F. -With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar,  and cheese in a bowl. Cut the butter (or grate) into the flour mixture in  coarse chunks, then use the fork to further]cut the butter into the flour-cheese  mixture until the mixture resembles coarse crumbs. Lightly stir in the milk  just until the dough holds together. Don’t over stir! -Drop the batter by spoonfuls (or cookie scoop) onto 11x17 the baking sheet,  and bake in the preheated oven until risen and golden brown, 20-25 min.  -Makes 12 large (bake 25 minutes) or 18 medium biscuits (bake 20 minutes).  For mini biscuits (bake 12-15 minutes). *Pumpkin* or Cream Biscuits 2 c. unbleached all-purpose flour 2 TBS sugar 2 tsp baking powder ½ tsp salt 1 1/ 2 c. heavy cream -Preheat oven to 425. 1. Mix together all dry ingredients.   Add cream (and pumpkin for pumpkin version) and stir until just combined (add extra cream if too dry). 2. Using hands, shape dough into a circle or rectangle.  Cut into wedges  or circles. 3. Place biscuits on parchment lined baking sheet and bake until golden brown,  about 15 minutes.  Serve immediately. ***For PUMPKIN version, add ½ c. pumpkin at the same time as the cream.  Sprinkle top of biscuits with cinnamon and sugar before baking.