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6/5/2020

Instant Pot Carnitas

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Ingredients

2 (~16oz each) Pork Tenderloins
2 Tbsp Olive Oil
1 Tbsp Cumin
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Oregano
1/2 tsp Cinnamon
1 small (~140g) Onion
1 small (~100g) Orange
2 cloves (~10g) Garlic
1 handful (~3g) Cilantro
1/2 C (120g) Low Sodium Chicken Broth

Total Time

Prep Time: 8 min
Cook Time: 22 min

Number of Servings

Nutrition Info (approx.)

Per Serving
Calories - 165
Carbs (g) - 4.0
Fat (g) - 5.9
Protein (g) - 23.4

Directions

1). Mix the dry spices together.
2). Place the pork tenderloins in a large bowl with the olive oil.
3). Sprinkle the dry spices over the pork, using your hands to evenly coat the pork in the oil and spices. Set aside.
4). Add the onion, orange, garlic, cilantro, and chicken broth to a food processor and blend until smooth, about 30 seconds on high.
5). Turn the Instant Pot’s saute function on Hi and let the pot heat up. Once hot, add the pork tenderloins. Cook for 2 minutes before flipping and cooking another 2 minutes.
6). Add the blended liquid ingredients to the pot, moving the pork tenderloins around to evenly coat the bottom of the pot with the mixture. Seal the Instant Pot and pressure cook on Hi for 13 minutes with quick release pressure.
7). Transfer the pork tenderloins to a bowl to rest for 5 minutes before shredding.
8). While the pork rests, turn the Instant Pot’s sauté function back to Hi to reduce the remaining liquid to a thick sauce, stirring occasionally.
9). After the pork rests, shred and add back to the pot with the thickened sauce. Stir to evenly coat.
10). Serve up in tacos or over a salad, and enjoy slowly and mindfully until 80% full.

hEALTHY rECIPES

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