Stout Meatloaf More Irish recipes for you. This one is really good. It’s a nice moist meatloaf. I usually serve it with macaroni & cheese and a green veggie. Stout Meatloaf Print Prep time 10 mins Cook time 1 min Total time 11 mins […]
Instant Pot Skinny Garlicky Cuban Pork
This would be great in some sandwiches or tossed into a salad.
- 3 lb boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic
- juice of 1 grapefruit (about ⅔ cup)
- juice of 1 lime
- ½ tablespoon fresh oregano
- ½ tablespoon cumin
- 1 tablespoon kosher salt
- 1 bay leaf
- lime wedges, for serving
- chopped cilantro, for serving
- hot sauce, for serving
- tortillas or torta rolls, optional for serving
- salsa, optional for serving
- Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
- Remove pork and shred using two forks.
- Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid back, adjust the salt as needed and keep warm until you’re ready to eat.
- 1 (2-lb.) boneless pork tenderloin
- Kosher salt
- Freshly ground black pepper
- 2 lb. baby potatoes, quartered
- ½ c. plus tbsp. extra-virgin olive oil, divided
- ¼ c. maple syrup
- 3 cloves garlic, minced
- 1 tbsp. whole grain mustard
- 2 tsp. freshly chopped rosemary, plus more for garnish
- ¼ tsp. red pepper flakes
- Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top.
- In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin.
- Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°.
- Garnish with more rosemary to serve.
[lt_recipe name=”Atlanta Pork Chops & Rice” servings=”4″ prep_time=”30M” cook_time=”30M” total_time=”1H” difficulty=”Easy” summary=”All you need for a complete meal is a green veggie.” print=”yes” image=”https://thebellyrules.com/wp-content/uploads/2018/07/AtlantaPorkChopsRice-300×213.jpg” ingredients=”4 good-sized boneless pork chops;2 Tbsp. oil;1/4 c. celery, sliced thin;2 (8 oz) cans tomato sauce;1 medium chopped onion;1 1/2 c. […]
[lt_recipe name=”San Francisco Pork Chops” servings=”4″ prep_time=”20M” cook_time=”8H” total_time=”8H20M” difficulty=”Easy” summary=”Another great recipe for those busy days. Don’t leave out the pepper flakes. Cut back if you must, but they give these chops a nice zing.” print=”yes” image=”https://thebellyrules.com/wp-content/uploads/2018/07/SanFranciscoPorkChops-300×191.jpg” ingredients=”2 Tbsp. oil;4 thick cut pork chops – the thicker the better, but at least 1-inch thick;salt and pepper, to taste;2 cloves garlic, minced;1/4 c. soy sauce;1/4 c. chicken broth;2 Tbsp. brown sugar;1/4 tsp. crushed red pepper flakes;1 Tbsp. cornstarch;1 Tbsp. cold water;” ]Heat oil in skillet; season chops; brown for 1 to 2 minutes on each side. Put in crock. Add garlic to drippings. Saute. Stir in soy sauce, broth, brown sugar and pepper flakes; cook until sugar dissolves. Pour over chops.;Cook on LOW for 7 to 8 hours. Remove chops. Mix cornstarch and cold water. Whisk into sauce in crock. Put chops back in. Turn on HIGH for 30 minutes to 1 hour. Serve over potatoes or rice.;[/lt_recipe]
[lt_recipe name=”Natchitoches Pork Pies” servings=”8″ prep_time=”45″ cook_time=”20″ total_time=”1H5M” difficulty=”Fairly Easy” summary=”The number of servings will depend on how big you want them. I used a 5 inch round cookie cutter so the pies were bigger. I used chopped leftover pork roast instead of the ground […]