Simple Cheesy Macaroni with Apple Bourbon Pork Tenderloin
Equipment
Ingredients
- 1.15 lb pork tenderloin pre-marinated, or flavor of your choosing
Cheesy Macaroni
- 1 lb dry pasta shells
- 2 cups chicken broth
- 2 cups water
- 1 tsp Sea Salt
- 1 cup half n half or evaporated milk
- 2-3 cups colby jack cheese shredded
Instructions
- You are going to start with a pre-marinated pork tenderloin about 1.15 lbs.
- Wrap pork tenderloin in foil (not heavy duty foil). I used the foil sheets you get at Sam's club.
- Your pork will look like a burrito.
- Place tenderloin in bottom of our pot.
- Add 1 lb box of dry pasta to pot. Pour broth and water over your pasta and sprinkle the 1 tsp of salt over the pasta.
- Close lid and set pot to Pressure Cook or Manual for the lowest time on the pasta box. For the Med Shells pictured, I cooked it for 7 min. and did a QR (controlled QR, spurts).
- When pressure is fully released, carefully open lid. Remove the meat with a tongs and leave it in the foil and let it rest.
- Add the milk and cheese and stir. You can start with 2 cups of cheese and add more if necessary. Colby Jack is a pretty soft melting cheese with a lot of flavor.
- You can use a thermometer or Thermopen to check the temperature of the meat. Pork is done when it reaches 145. That's pink. Some may like it a little more well done. Mine got to 155 as show in the pic. It was done, not pink, and very tender. This recipe will make a nice sliced tenderloin and won't produce a 'pulled pork' type of roast.
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Actually you can do this with just about any cut of meat. It just needs to be the right size which is about 1 lb. If it’s larger, you need cut it in half. Preferably the long way for even, quick cooking.
I had a small Hormel Pork Tenderloin that was 1.15 lbs pre-marinated. I wrapped it in a sheet of foil. Two reasons for doing that 1) I didn’t want all the marinade to wash off in the pasta and flavor my pasta 2) I wanted to be able to let it rest in the foil while I finished preparing my mac and cheese.
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Simple Cheesy Macaroni with Apple Bourbon Pork Tenderloin
Servings: 4 servings
Equipment
Ingredients
- 1.15 lb pork tenderloin pre-marinated, or flavor of your choosing
Cheesy Macaroni
- 1 lb dry pasta shells
- 2 cups chicken broth
- 2 cups water
- 1 tsp Sea Salt
- 1 cup half n half or evaporated milk
- 2-3 cups colby jack cheese shredded
Instructions
- You are going to start with a pre-marinated pork tenderloin about 1.15 lbs.
- Wrap pork tenderloin in foil (not heavy duty foil). I used the foil sheets you get at Sam's club.
- Your pork will look like a burrito.
- Place tenderloin in bottom of our pot.
- Add 1 lb box of dry pasta to pot. Pour broth and water over your pasta and sprinkle the 1 tsp of salt over the pasta.
- Close lid and set pot to Pressure Cook or Manual for the lowest time on the pasta box. For the Med Shells pictured, I cooked it for 7 min. and did a QR (controlled QR, spurts).
- When pressure is fully released, carefully open lid. Remove the meat with a tongs and leave it in the foil and let it rest.
- Add the milk and cheese and stir. You can start with 2 cups of cheese and add more if necessary. Colby Jack is a pretty soft melting cheese with a lot of flavor.
- You can use a thermometer or Thermopen to check the temperature of the meat. Pork is done when it reaches 145. That's pink. Some may like it a little more well done. Mine got to 155 as show in the pic. It was done, not pink, and very tender. This recipe will make a nice sliced tenderloin and won't produce a 'pulled pork' type of roast.
