Saturday, December 25, 2021

Pork Roast with Sauerkraut

1 tsp kosher salt


1/2 tsp black pepper


1 tsp smoked paprika


1 tbsp caraway seeds


2 pork tenderloins (2-3 pounds each)


1 cup chicken broth


sauerkraut



1. Pat the pork dry and sprinkle the entire roast with salt, pepper, caraway seeds, and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – ~5-8 minutes per side.



2. Cook in Instant Pot: Put roast and chicken broth in Instant Pot. Cook on High Pressure for 6-7 minutes, Natural Release for 10 minutes, then release steam.



3. While pork is cooking, warm sauerkraut in a saucepan on stove. 



4. Slice pork and serve with sauerkraut.



4-6 servings.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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