This recipe was born on a Monday of all Mondays while I looked through my cabinets to see what I can throw together. This did not disappoint and was pretty ding dang delicious on top of some ramen. You can eat it on top of rice, potatoes, or cauliflower rice. We ate it with a simple yummy carrot and apple salad, that recipe is here!
3 lbs pork tenderloin
1 cup of apple juice
1/2 cup of water
1/4 cup red wine vinegar
3 TBS tamari (can use soy sauce or coconut aminos)
1 tsp minced garlic
1 TBS cornstarch
Unwrap the pork tenderloin and pat it dry. Generously salt and pepper both sides. Mix the apple juice, water, red wine vinegar, tamari, garlic, and pour it into the instapot. Put the meat in and cook on high for 10 minutes. Release the pressure, and pull the meat out onto a cutting board. Turn the instant pot onto sauté setting and let the liquid start to reduce. Slice up the meat. Add the cornstarch into a little water and mix together in a small cup until smooth before you pour into the liquid. Stir in with a whisk until the liquid looks more like a sauce. Add the meat back into the pot and switch to warm. Dish up and make sure to get plenty of that yummy sauce!
I made some organic ramen noodles and this lovely summer carrot and apple salad recipe is here.
Let me know if you make it!