One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Pork Tenderloin & Balsamic-Maple Sauce
Make this in a pressure cooker (or the Instant Pot),
and you can simply put your feet up!
Ingredients
- 1 pork tenderloin
- garlic powder
- olive oil
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- 4 Tbsp GF soy sauce or tamari
(use coconut aminos for Paleo or AIP) - 4 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
- 1 cup water
- In a large dish, coat your tenderloin with a good layer of olive oil and sprinkle with garlic powder.
- In a hot frying pan (or in “sauté” mode on your Instant Pot) sauté your meat, browning it on all sides.
- Not turn your pressure cooker to high pressure and set for 22-25 minutes.
- Allow the pressure to dissipate naturally for 5 minutes and then remove the tenderloin from the pot and set aside.
- In a small jar, combine 1 Tbsp tapioca starch and 1 Tbsp cold water. Cover and shake to combine and form a “slurry”.
- Return to “sauté” mode (or put liquid in a small pot over medium heat on the stove). Add the slurry and stir constantly to thicken.
- Slice your meat, pouring a bit of sauce overtop, and keeping some for a pitcher to be added as desired.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.