Receta Key Lime Pork Loin with Bourbon Key Lime Blackberry Sauce

by Gregs Kitchen

I have found one of the quickest and easiest Instant Pot meals is a pork loin.  Many times I will find the small 1 lb. ones on sale and I stock up on a few in the freezer.  That way I always have a quick an easy start to dinner.  Now you can easily do this Sous Vide or in the slow cooker as well, finishing it off with the sauce. Tonight I decided to stop at our local Publix and grab one for dinner.  They had many with different preseasoned ones, but I grabbed an unseasoned one so I could set the flavors myself.  Now if you do use a frozen one, which you can in the Instant Pot, you will need to add time to the recipe.  But when doing your own marinating and seasoning, it’s best to start with a fresh unfrozen loin. I have to admit.  Tonight I did not saute and brown mine like I usually do and is described below in the recipe.  When I removed it after cooking I did not like the pale looking pork so I grabbed my trusty kitchen torch and set out to brown it on all sides as I do sometimes when I use my Sous Vide to cook my protein.  You can probably tell I did this from the picture above.  It’s a quick and easy tip if you ever need to brown your meat without cooking it additionally and going past the internal temperature you like. So now on with the recipe.  Let me know what y’all think. INGREDIENTS 1 pound pork tenderloin salt and pepper 2 teaspoons olive oil 1 teaspoon grated ginger ¼ cup Key Lime juice + 2 Tablespoons 1 cup bourbon 1 cup blackberry’s 3 tablespoons brown sugar 2 teaspoons cornstarch 1/2 cup water INSTRUCTIONS Cut the pork tenderloin in half if your Instant Pot is less than 8 Qt., (mine is 8 QT so it fits just perfectly) so that you have two pieces that will fit in the Instant Pot. Place in a zip top bag and pour in 1 cup Key Lime juice and grated ginger.  Seal bag and store in you refrigerator for about 1 hour.  Be careful doing longer as the key lime juice will start cooking the pork. Remove from bag and tap dry with a paper towel.  DO NOT DISCARD LIQUID. Season all sides with salt and pepper. Turn Instant pot on saute mode and heat the olive oil till it shimmers. Place the pork in the pot and brown all sides.  Remove pork loin to a clean plate. Leave Instant Pot on saute mode and pour the liquid from your zip top bag + 1/2 cup water into pot and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Place the pork back in the Instant Pot on a trivet. Put the lid on and turn the steam release valve to the sealing position. Set Instant Pot to high pressure on the Manual setting for 7 minutes. In a small bowl cover your blackberries with the cornstarch and toss to cover all the berries. In sauce pan place your blackberries, bourbon and brown sugar and put over medium high heat.  Stir occasionally to help break down the berries. Continue to cook till sauce reduces by about 1/3 and begins to thicken. Remove from heat and set aside. When the cook time ends allow the pressure to release naturally.  This should take about 10 minutes.  Then carefully manually release any remaining steam and pressure should there be any.  Remove lid when valve drops. The internal temperature of the thickest part of the pork should have reached at least 145 degrees F. If not, re-lid and pressure cook on high an additional 2-3 minutes if needed.  Mine has never taken any longer though. Remove the pork and slice. Pour your sauce mixture over the pork and serve. 65,863 total views, 11 views today You may like these recipes too: J.T. Coconut Macaroons Red Velvet Peppermint Christmas Crinkles Fried Green Tomato & Bacon Sandwich Spicy White Bean Dip Mangos Instant Pot® Lasagna