(Total Time: 55 MIN| Serves: 10)
1 tsp Olive Oil
5 cloves Garlic (crushed)
18 oz Pork Tenderloin
28 oz Crushed Tomatoes
1 small jar Roasted Red Peppers (drained)
2 sprigs Fresh Thyme
1 tsp Salt
1 tsp Ground Black Pepper
2 Bay Leaves
1 tbsp. Parsley leaves (chopped)
Set the Instant pot to “Saute” and place in it the olive oil and garlic. Fry garlic for 1-2 minutes while occasionally stirring, until light yellow. Remove the garlic with a slotted spoon and set aside.
Place the tenderloin in the pot and brown on all four sides for 2 minutes each. If tenderloin is too big to fully stretch in the pot cut it in half across.
Add all other ingredients, including the garlic, to the pot.
Place and lock the lid and manually set the cooking time to 45 minutes at high pressure.
When done let naturally release pressure and shred with a fork. Stir well to absorb all cooking juices.
Serve with spaghetti squash.
(Calories: 93 | Total Fats: 1.5g | Net Carbs: 6.5g | Proteins: 11g |Fibers: 0g)