Instant Pot Pork Loin

 Ingredients:

2 1/2 pound boneless pork loin roast

1 tsp salt

1/2 tsp ground black pepper

3 TBSP butter, melted

1 TBSP minced garlic

1 TBSP brown sugar

1 TBSP soy sauce

3/4 tsp lemon zest

2 tsp chopped fresh parsley

1 tsp minced fresh thyme leaves

1 TBSP olive oil

1 cup chicken broth

Directions:

In a small bowl whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season the pork loin with salt and pepper and brush the mixture from the small bowl all around the meat. Set the bowl aside.

Press the Saute function on the Instant Pot and heat up the olive oil. When the oil is hot, sear the pork loin on all sides until browned, about 2-3 minutes per side. Remove the pork from the Instant Pot and set it aside.

Add the broth and the rest of the sauce from the bowl to the Instant Pot. Place a trivet in the Instant Pot and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let the pressure come down naturally for 15 minutes, and quick release the remaining pressure.Open the lid and check the internal temperature of the pork, it should be at 145 degrees F. If it is less than this put the lid back on and add 2 or 3 more minutes of high pressure.

Once done, remove the pork from the Instant Pot and place it on a plate covered loosely with tin foil.

Turn the Instant Pot to the Saute function and start boiling the drippings and sauce left in the Instant Pot. Add a mixture of water and corn starch to thicken to your liking.

Serve over mashed potatoes.

Easy, Fall-Off-The-Bone Oven Baked Ribs

This recipe is for 3 racks of ribs (which feeds a family of 8 for dinner with some leftovers)

Ingredients
3 racks of ribs
salt & pepper
BBQ Sauce


Directions
Heat the oven to 275 degrees. If the ribs still have the thin membrane covering the back of the rack, remove it by using a knife and gently slide it under the membrane and then using your fingers, pull the membrane away from the bones. Cut the three racks of ribs each in half to make six halves. Using two large jellyroll pans (cookie sheets that are 18x12 with 1 inch sides) place three rib racks on each pan. Season both sides of the ribs with salt and generous amount of pepper. Leave the ribs meat-side up and then tightly cover the pans with aluminum foil.

Bake for 4 hours, until the meat easily falls off of the bones.

Remove the ribs from the oven, discard the aluminum foil, generously brush both sides of the ribs with your choice of BBQ sauce. Turn broiler to high and broil the ribs for 3-4 minutes, just until the BBQ sauce begins to caramelize.

BBQ Pork Chops

Ingredients:
8 pork chops
1/2 cup brown sugar
2 TB vinegar
1/2 cup ketchup
3 TB mustard
1 envelope dry onion soup mix (or make your own onion soup mix)

Directions:
Line an oblong pan with aluminum foil. Salt and pepper chops and place in the pan. Combine all remaining ingredients and put on top of each chop. Cover the pan with aluminum foil and cook in oven at 325 for 1 1/2 hours.

Slow Cooker Root Beer Pulled Pork

Makes 8 servings.

Ingredients:
2 lb pork tenderloin
12 oz can root beer
18 oz bottle of your favorite BBQ sauce
8 buns, slightly toasted

Directions:
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Amazing Pork Tenderloin in the Slow Cooker

Wonderful flavor and perfectly soft pork in a delicious au jus. 
Ready in 4 hours 15 minutes.  Serves 6.

Ingredients:
1 (2 pound) pork tenderloin
1 (1 oz) envelopes dry onion soup mix
1 cup water
3/4 cups red wine (don't omit this)
3 Tbsp minced garlic
3 Tbsp soy sauce
black pepper to taste

Directions: 

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.