Balsamic Pork and Buttered Cauliflower with Garlic Butter Crisps

1-2T Canola Oil (Or, other high temp oil)
2 lb. Pork Tenderloin
1-2 Onions
Carrots, whole, peeled, halved
Marinade (Premix in bowl):
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1tsp Yellow Mustard
2 Beef Broth Cubes, crushed
1tsp Himalayan Salt
1/2tsp Garlic Powder
1/2tsp Onion Powder
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme

Premix Marinade until dissolved.
Add Marinade into a ziploc bag (Let air out). Marinade Loin for several hours, flipping around.
In Instant Pot, add Canola Oil and heat up. Get to a good sizzle.
Carefully, remove Loin from Marinade (DO NOT LOSE OR DISPOSE ANY MARINADE!). Add leftover Marinade to a measuring cup. Top off Marinade, with Water, until it reaches a lil under 1c.
Once Oil is to a good sizzle, add in Loin. Sautee both sides for about 4 minutes on Normal Sautee.
Shut off heat (Cancel).
Take the reserved marinade/water, add to the Instant pot. Scrapping to deglaze bottom of the pan of flavor.
Turn Instant Pot onto HIGH Pressure. Seal Valve.
Pressure cook 20minutes. Quick release.
Flip Loin. Add in Carrots and Onions Around Loin.
Pressure Cook on High for about 13 minutes. Seal Valve.
Allow to remain on low slow natural release for about 8-15 minutes. Then, quick release.
Remove Meat from Juice, slice up and serve with carrots/Onions. Pour few Tablespoons of Juice over meat.

Cauliflower:
Kinder’s Buttery Steak House Seasoning (Sam’s Club’s)
Butter Flavored Cooking Spray

Spray Cauliflower with Butter Flavored Cooking Spray, toss. Season well with Seasoning, tossing.
Microwave: Add 2 T Water to bottom of bowl. Cover. Microwave until heated.

Garlic Butter Crisps:
Josephs Flax Lavash Bread (Lower carb can be used)
Butter (Or, oil of choice)
Garlic Powder
Himalayan Salt

Heat Butter in skillet. Fry each side. Sprinkle with Garlic and Salt.

Advertisement

Chicken Gnocchi N Swiss Soup

1.5T Salted Butter
2 fresh (Frozen) Chicken Breast, about 1.5-2lbs.
4 Smoked Brats (From a 14oz. Pkg.)
4c Chicken Broth (Cubes+Water)
1/4tsp Himalayan Salt
3 sm./med. Garlic Cloves, minced
2 small Fresh Sprigs Thyme
1 small Fresh Sprig Rosemary
 – High Pressure Cook in Instant Pot for 25minutes. Release valve. Cut up Chicken. Add in:
1/4 – 3/4tsp Himalayan Salt (I did 3/4tsp)
1/2 Med. Onion, cut up
Baby Carrots, cut up
Mushrooms, cut up
2-3c Frozen Fresh Swiss Chard
 – High Pressure Cook for 7minutes. Release Valve. Add in:
1 (16-17oz.) Pkg. Gnocchi
 – Sautee until Gnocchi floats. (Few minutes.). Once it floats, STIR in:
1 Pint of Half N Half
 – Shut off. Allow to blend (Covered) about 15minutes. Serve.
(OPTIONAL: Red Pepper Flakes)

*Frozen Fresh? This is my way of saying, bought fresh or straight from the garden, then, frozen til use. The pre-frozen store packaged bags of chicken are pre-filled and froze. Once cooked, they’re cooked down to nothing. Thus, us buying fresh, then, freezing.

Instant Pot, Pot Roast

Was BEST Pot Roast, EVER!

3.3 lb. Beef Chuck Roast
Salt and Pepper entire Roast
–
2c Beef Broth (I did Heated Water+Broth Cubes, dissolved)
1 Fresh Garlic Clove, minced
1 small Onion, cut up
1/2tsp Ginger Powder (DO NOT skip!)
–
1T Tomato Paste
Essential Value Au Jus Packet

Salt and Pepper Roast. Allow to sit at room temp for 20minutes. BUTTER SPRAY Instant Pot. Mix together Broth, Garlic, Onion, and Ginger. Add Broth Mix to Instant Pot. Add in Grate, place meat on top.
I pressure cooked for 40-45min. for 3.3 pound Beef Roast. And, natural released for about 20 minutes. RESERVE JUICES!
Butter spray (Or, Butter) skillet. In skillet, saute 1T Tomato Paste (Yes, do this!). Add in Au Jus pkt. and 2c of Reserved Instant Pot Juices *SEE NOTES. Bring to Boil, then, simmer 3-5minutes.
Shred up Meat, add to Sauce in skillet. Cook down juices some. Allow to set few minutes.
– We served with side of Instant Pot Mashed Potatoes (Below), Croissants, and Carrots+Peas. Photo shows buns, BUT, Croissants are most tasty. Or, make Pot Roast-wiches.
*Notes: Our Au Jus Packet called for 2c Water and 1 Au Jus Packet. Follow your Packet’s Instructions, EXCEPT, you will be using Reserved Instant Pot Juices instead of the water the packet calls for.

TIP: For the Pot Roast Au Jus Packet, we only needed 2c of Reserved Juice. I still had an extra 2 cups of Instant Pot Juices leftover. From juices that built up. I froze it in a Cup Size Muffin Pan. Then, I added them to a freezer bag. Will make for great cooking in future recipes that calls for Broth.
—–

Instant Pot Mashed Potatoes:
6-8 Potatoes, quartered.
1c Beef Broth (Cube dissolved in heated Water)
–
Butter
lil reserved Broth from Instant Pot
Sour Cream
Parsley
Fresh Chives
Add grate into Instant Pot. Top grate with Potatoes. Pour over Broth. Pressure cook for about 15-20minutes. Release. Pour out juice, reserving it. Remove grate. Add in potatoes. Add in Butter, a lil reserved Broth, Sour Cream, Chives, Parsley. Mix with blender until consistency desired. Adding in Reserved Juices/Sour Cream as you go.

(Keto version: Skip Potatoes and serve with Vegetables (Carrots, Celery, Peas, Onions, Mushrooms) and for bread, use Joseph’s LOW CARB Pita Bread. Brown each side in a lil Butter on Skillet. Season with Garlic Powder or Garlic Salt.). You can also top onto Joseph’s Low Carb Pita Wrap, add some Cheese. Brown each side in Butter Sprayed skillet. Sprinkle with Garlic Powde. Serve with side of Vegis of choice.