The slices are also very tasty on a sandwich, or cut into thin strips and wrapped up in a tortilla with mixed greens, a little mustard, and some sliced tomatoes. I personally love leftovers, so I take those extra slices out of the fridge the next day, chop them up, and add them to my favorite salad. I personally love pork tenderloin, so it makes more of a 4-person meal for my family, with a few slices left over. This particular recipe serves 4 to 6 people. Oh, and did I mention the instant pan sauce that you get at the end? Whether you want to call it a pan sauce or a gravy, it’s a light option to serve with the meat that uses the juices left over from cooking, and the added ingredients like garlic and spices that flavor the pork tenderloin as it cooks. It’s juicy, moist, and tender, so you get the best of what the cut has to offer with this cooking method. This guarantees that the meat will come out at the perfect temperature. This is actually one of those recipes that requires a very short cooking time under pressure, with the majority of the time spent letting the pressure naturally release, and resting the meat before serving. The answer is a resounding yes, of course! It’s an easy meat to cook, but let’s be honest, doesn’t the electric pressure cooker make everything easier? There’s something about that juicy and tender meat that makes my mouth start watering just thinking about it as I sit here writing this article… Save my name, email, and website in this browser for the next time I comment.Pork tenderloin is always a good idea in my book. Print this Pressure Cooker Ranch Pork chops below: Cleanup is a breeze and everyone loves this meal. I love one pot meals because they are so easy.
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