DIETS: LC GF Plan ahead - needs to marinate overnight! Serves 6
Ingredients:
Marinade:
1/2 cup broth (beef, chicken or vegetable works)
2 Tablespoons soy sauce/tamari
2 Tablespoons pure maple syrup
2 Tablespoons balsamic vinegar
1 Tablespoon dry sherry
1 1/2 teaspoons salt
1/2 teaspoon sweet paprika
1 teaspoon Chinese 5 spice powder
1 Tablespoon ginger, minced
6 cloves garlic, minced
Pork
2 pounds pork tenderloin, cut into slices (around 1 inch thick)
1/2 cup broth (beef, chicken or vegetable works)
1/4 cup hoisin sauce
2 Tablespoons balsamic vinegar
6 cloves garlic, minced
1/2 teaspoon Chinese 5 spice powder
4 Tablespoons cornstarch
3 Tablespoons cold water
1/4 cup raw honey
Instructions:
In a large bowl, mix together all marinade ingredients.
Put pork slices in a large ziplock bag and pour marinade ingredients over the top.
Seal the bag and refrigerate at least 8 hours (but up to 24 if you have the time!). Flip the bag at least once half-way through.
Pour the bag (pork and liquid) into the Instant Pot. Add all remaining ingredients except cornstarch, water and honey.
Mix well and cook on high pressure for 8 minutes. Let it naturally release for 10 minutes and then quick-release and remove cover.
Remove pork to a serving dish and mix together cornstarch and water.
Change Instant Pot to the Sauté setting and add cornstarch mixture to remaining liquid in the pot. Bring to a boil and simmer for 60 seconds or until it thickens. Turn off Instant Pot, add the honey and stir well.
Spoon sauce over pork and serve immediately.
Nutrition Info Per Serving: Calories 348 Total Fat 6 g Cholesterol 111 mg Sodium 1330 mg Potassium 756 mg Total Carbohydrate 31 g Dietary Fiber 1 g Sugars 20 g Protein 42 g