LOW FAT BBQ PORK
Serves 4
INGREDIENTS
2 whole pork tenderloins, cut into thin slices
1 tablespoon olive oil
1 cup chicken stock
1 cup barbecue sauce salt and pepper to taste
METHOD
1.Season meat slices with salt and pepper.
2.Preheat uncovered pressure cooker to 400°.
3.Add olive oil and brown pork slices on both sides.
4.Add chicken stock and barbecue sauce.
5.Secure the pressure cooker lid.
6.Set temperature to 400°. When pressure indicator pops up, reduce temperature to
7.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
BRACIOLA
Serves 4
INGREDIENTS
1 pound boneless round steak, sliced into
pepper
fresh thyme leaves
8 slices prosciutto, sliced thin
8 slices provolone cheese
2 large
1 tablespoon fresh parsley, chopped
3 tablespoons olive oil
1 medium bell pepper, julienned
1 pinch garlic powder
3 cloves garlic, minced 1/2 cup dry red wine
1 can (28 ounces) diced tomatoes in juice
1 whole bay leaf
1 teaspoon fresh basil chopped
1 small can tomato paste cooked ziti for 4
METHOD
1.Place beef slices onto cutting board. Sprinkle each piece with salt, pepper and thyme. Cover meat with plastic wrap, and pound with a tenderizer mallet or the bottom of a heavy pan.
2.Top each slice of meat with first a slice of prosciutto, then a slice of cheese, and then a couple of egg slices. Sprinkle with parsley. Roll the meat up lengthwise and secure with toothpicks.
3.Add olive oil to pressure cooker and set temperature to 400°. When oil is hot, add meat rolls and brown. Add garlic and cook a few seconds until tender. Add all remaining ingredients except pasta. Secure pressure cooker lid.
4.Keep temperature at 400°. When pressure indicator pops up, reduce temper- ature to
5.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
6.Remove toothpicks from meat. Serve mixture hot over cooked pasta.
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