JUICY CUBE RECIPES

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TENDER AND JUICY INSTANT POT® PORK TENDERLOIN RECIPE ...



Tender and Juicy Instant Pot® Pork Tenderloin Recipe ... image

Seriously, the juiciest pork tenderloin that I've ever made! The "zero" minutes is NOT a typo! The tenderloin cooks during the searing, pressure build up, and pressure release. The internal temperature upon removing from the pot was 140 degrees F (60 degrees C), but was at 148 degrees F (64 degrees C) after the resting time.

Provided by Kim's Cooking Now

Categories     Pork Tenderloin

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 13

1 cup hot water
½ cube tomato bouillon with chicken flavoring (such as Knorr®)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 (1 pound) pork tenderloin
2 tablespoons olive oil
2 large cloves garlic, smashed
aluminum foil
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Stir hot water and tomato bouillon in a small bowl until dissolved.
  • Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
  • Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot®. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

Nutrition Facts : Calories 211.4 calories, CarbohydrateContent 3.8 g, CholesterolContent 63.2 mg, FatContent 12.3 g, FiberContent 0.5 g, ProteinContent 20.5 g, SaturatedFatContent 2.9 g, SodiumContent 532.2 mg, SugarContent 0.2 g

COMFORTING CUBE STEAKS RECIPE | ALLRECIPES



Comforting Cube Steaks Recipe | Allrecipes image

These steaks are wonderful and easy to make. They also make their own gravy. Wonderful served with rice.

Provided by KARISSAK

Categories     Beef Steaks

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 6

4 (4 ounce) cube steaks
½ teaspoon Cajun seasoning, or to taste
¼ teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
  • Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Nutrition Facts : Calories 299.4 calories, CarbohydrateContent 24.4 g, CholesterolContent 27.9 mg, FatContent 15.1 g, FiberContent 0.5 g, ProteinContent 16.9 g, SaturatedFatContent 4.2 g, SodiumContent 1703 mg, SugarContent 2.6 g

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