One of the markets I go to has these really nice pork loin tip ends that I generally marinate and then pass off to my husband to grill, mebbe with some of my Barbecue Sauce slathered on at the end.
This time of year, I bring out my trusty multi pot, skip the marinade and barbecue sauce and just season the pork before browning it in the pot and then pressure cooking it to tender, tasty perfection. With sautéed ‘shrooms, garlic asparagus, and mashed potatoes to round out the meal.
INGREDIENTS
Pork:
•2-1/4 lb pork loin tip ends
•1 tbsp garlic infused olive oil
•2 tbsp brown sugar
•1 tbsp Dan-O’s Seasoning – or your fave
•1 cup chicken stock
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp mesquite liquid smoke
•1 tsp Worcestershire sauce
•2 tbsp cornstarch
‘Shrooms:
•8 oz sliced ‘shrooms
•1 tbsp butter
•1 tbsp Sherry Peppers Sauce*
•1 good splash sherry
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Season both sides of the pork, then add to olive oil in your multi-pot on the Sauté setting and brown.
Remove from the pot and use the chicken stock to deglaze the pan, scraping up any of those tasty browned bits on the bottom of the pan.
Stir in the Sherry Peppers Sauce, hot sauce, liquid smoke, and Worcestershire sauce, then return the pork slices to the pot.
Close and seal the lid, then cook on High pressure for 14 minutes.
Stop cooking and let the pressure release on its own for 15 minutes.
While the pork is pressure cooking, make the ‘shrooms by melting the butter in a large skillet over medium high heat.
Add the ‘shrooms, the Sherry Peppers Sauce, and the sherry and sauté until the ‘shrooms are golden brown and any pan liquids have cooked off.
Transfer the ‘shrooms to a bowl.
Add one tablespoon of garlic infused olive oil to the skillet, add freshly sliced asparagus stalks, some salt and pepper, and sauté until crisp tender and bright green, about five minutes should do it.
Keep the asparagus warm and finish the pork by whisking the cornstarch into 1/4 cup of the pork liquid from the multi pot until smooth.
Return to the multi pot along with the ‘shrooms and cook on Sauté until the sauce has reduced a bit and thickened. Mebbe ten minutes more.
Serve with the asparagus on the side and some mashed potatoes.