Easy Air Fryer Pork Tenderloin

I was skeptical, but this was SO good and SO easy. The pork was really tender and juicy too!

Easy Air Fryer Pork Tenderloin

by Mels Kitchen Cafe

• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 ¼ teaspoons coarse kosher salt
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¼ teaspoon coarsely ground black pepper
• 1 to 2 tablespoons olive oil 
• 1 medium (about 1.5 pounds) pork tenderloin 

• Mix the brown sugar and spices together in a small bowl.
• Drizzle the pork with olive oil to coat evenly.
• Sprinkle the spice mixture evenly over the pork rubbing it into all sides of the pork. It might seem like a lot of dry mix to use – but try to use all of it for maximum flavor.
• Preheat air fryer to 400 degrees F for at least 5 minutes. (See note for oven cooking method.)
• Place pork into the air fryer (use parchment to line the air fryer for easier cleanup, if desired) and cook for 18 to 22 minutes until an instant-read thermometer registers 145 degrees F at the thickest part.
• Remove pork from the air fryer to a cutting board. Tent lightly with foil and let rest for 5 to 10 minutes before slicing. Pour any extra juice from the air fryer or cutting board over the pork before serving.

Mexican Carnitas

 Wow, these carnitas are SO good and contain no sugar or weird ingredients. Slap these babies on some tacos, burritos, or nachos, or just eat straight from the slow-cooker.

Carnitas (Mexican slow-cooker pulled pork)

recipe adapted from www.recipetineats.com

Ingredients

▢3-4 lb pork shoulder (pork butt) , skinless, boneless 

▢2 1/2 tsp salt

▢1 tsp black pepper

▢1 onion , chopped

▢1 jalapeno , deseeded, chopped

▢4 cloves garlic, minced

▢3/4 cup juice from orange (2 oranges)

RUB

▢1 tbsp dried oregano

▢2 tsp ground cumin

▢1 tbsp olive oil

Instructions

1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

2. Combine the Rub ingredients then rub all over the pork.

3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

4. Slow Cook on low for 10 hours or on high for 7 hours. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 

If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

TO CRISP:

1. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

2. Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

3. Just before serving, drizzle over more juices and serve hot, stuffed in tacos 

Serve with guacamole, cheese, salsa, cilantro, or whatever your heart desires.

Instant Pot Carnitas

courtesy

Ok, these were legit good.  Lick your plate good.  I wish I would have doubled it.  Made it into a salad and topped with diced and roasted sweet potatoes and salsa for dressing.  Yum.

Instant Pot Carnitas

Real Simple Good

• 3 lbs pork shoulder or butt, cut into 2 inch cubes
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder
• 2 tbsp ghee (or other cooking oil)

FOR TOPPING/SERVING:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• jalapenos, sliced
• lime wedges

  INSTRUCTIONS

  • Cut pork into cubes and set aside. Prep onion and garlic as noted.
  • Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
  • Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.
  • Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.
  • Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
  • Manually release any remaining pressure and remove the lid. Shred the pork with two forks.
  • Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

  OPTIONAL STEP (FOR CRISPY CARNITAS):

  • Set your oven to broil.
  • After shredding the pork, use a slotted spoon to remove the pork and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the pork in the sheet pan.
  • Place in the oven to broil for 6-8 minutes, until the pork begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
  • Alternatively, you can simply transfer some of the pork to a skillet over medium heat and cook it until it’s crispy, stirring occasionally. This method is easiest if you are re-heating the pork leftovers from the fridge.

Slow Cooker Pulled Pork

This is a really simple pulled pork recipe...light on ingredients and easy to make.  I love to cook this, then mix it with the Carolina Gold BBQ sauce from Trader Joes, and serve it over oven-roasted sweet potatoes.  The perfect combo- seriously amazing.

Slow Cooker Pulled Pork

From Allrecipes

1 (2 pound) pork tenderloin

1 (12 oz.) root beer

1 bottle of your favorite BBQ sauce

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 or roasted sweet or regular Idaho potatoes.  My favorite way to roast potatoes is this one.

Pork Tenderloin with Pan Sauce

Jennefer served this delicious roast while I was visiting so Im posting it for her!

I only use half the oil.  I also sear the pork, season it, and then pour the marinade over the meat in the crockpot.  I then add some chicken broth along with some thickening agent (corn starch) if you want to thicken sauce into gravy when you're ready to serve.  

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Roasted Maple-Glazed Pork Tenderloin

(pic courtesy of Mel's Kitchen Cafe)

 I am not a huge fan of ham, so I decided to make pork for our Easter dinner last night. This recipe did not disappoint. It was seriously amazing. I loved the sweet and savory flavors. And it was so fast and easy!


Roasted Maple-Glazed Pork Tenderloin
from Mel's Kitchen Cafe 

Ingredients

• 1/2 cup pure maple syrup (not imitation or pancake syrup), divided (meaning you'll use half at first and save half for later in the recipe)
• 1/4 cup molasses, light or mild
• 1 tablespoon red wine vinegar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground ginger
• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 tablespoon table salt
• 2 teaspoons ground black pepper
• 2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
• 2 tablespoons vegetable, canola or coconut oil

Directions

1. Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.
2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).
3. In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.
4. Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.
5. Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.
6. Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.
7. While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.

pork chops sing along

this was a low maintenance easy ingredients recipe which is not the norm for Ms Pioneer woman. but it was still just as good. we were given an iron skillet for our wedding which i returned not thinking it was not worth having another pan. i have regretted it every day since. i finally bought one to make this recipe and it was amazing. other then the rice cooker it's the only pot/pan you use. also i didn't worry about grilling the pineapple before hand and it tasted just as good just give it enough time in the pan to heat up.

Pork Chops with Pineapple Fried Rice

Prep Time 15 Minutes Cook Time 30 Minutes

Servings 6

Difficulty Easy

Ingredients

• ½ whole Pineapple, Cut Into Spears And Skewered
• 2 cups White Or Brown Rice, Cooked
• 6 whole Pork Chops
• 1 Tablespoon Butter
• 1 Tablespoon Peanut Oil Or Canola Oil
• 1 whole Large Onion, Sliced
• 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
• 1 Tablespoon Rice Wine Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Sriracha, Or Other Hot Sauce
• Salt To Taste
• 3 cloves Minced Garlic
• 2 whole Eggs
• 1 jar (small) Drained Pimentos
• 1-½ cup Frozen Peas
• 2 Tablespoons Soy Sauce (additional)

Preparation Instructions

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Divine!