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18
Mains and sides
19
2 1/2 lb Tenderloin
3 Cloves Garlic
1 1/2 tsp Salt
1 tsp Ground Black Pepper
Bay Leaf
1 tsp Rosemary
1 tsp Sage
INGREDIENTS
Boiled
Pork
Thoroughly wash and dry the pork. Cut the pork multiple times
with a sharp knife, an inch apart from each other. Wash the
garlic and cut it into thin slices. Rub the meat with a mixture of
spices and salt, and place the prepared garlic into the cuts in
the pork. Wrap the pork in plastic wrap, and let it marinate for
at least 1 hour. On the bottom of the pot, place the bay leaf,
rosemary and sage. Take the meat out of the plastic wrap and
transfer it to the pressure cooker, fat side down. Close the lid
securely. Set the pressure cooker menu to “Slow Cook”. Which
should be about 97˚F. Set your timer for 4 hours and let cook.
When the pressure cooker has finished, use the quick steam
release method. Once that’s done, turn off the heating
element, and let the pork rest for another hour.
DIRECTIONS
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