re: 11/28 OT Late Night Snackable - I Should Be Asleep Edition

I’d rather not ask you here.



And I can’t post my addy.

Nada

Taking a break from packing

Green tea. Trying to decide what will be a good stress eat.

I hate bats



(Not really, they are cute. But why the frick does everyone think every single bat has rabies )

ygm

hoping my roux don't separate

I caramelized the onions and it made the gravy so flavorful

Ingredients
• 1 pork tenderloin (1 - 1.5 pounds)
• 1 small onion thinly sliced
• 1/2 cup water
• 1 tablespoon olive oil
• salt and pepper
For the sauce:
• 1/2 cup heavy whipping cream
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon dijon mustard
Instructions
1.Cut the pork tenderloin in half so it’s half as long as before. If unseasoned, season all sides with salt and pepper.
2.Turn on the pressure cooker’s saute mode for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add pork and cook until golden brown on one side, about 5 minutes. Flip to cook the other side for a few minutes. Transfer the pork to a plate.
3.Add onions and cook for a few minutes, stirring frequently. Turn off the saute mode.
4.Add water, stirring and briefly scraping up any brown bits stuck to the bottom of the pot. Return the pork to the pot, nestling it on top of the onions.
5.Secure and seal the lid. Cook at high pressure for 4 minutes, followed by a 10 minute natural release. Make sure to wait the full 10 minutes; do not open even if the pressure is completely released before 10 minutes have elapsed.
6.Uncover and insert a thermometer into the thickest part of the tenderloin -- it should read 140-145 F. Transfer the pork to a cutting board and let it rest, where it will continue cooking. Do not slice yet.
7.Turn on the saute mode. Add heavy cream and mustard to the pot, stirring together. Bring to a boil. Let the sauce boil for 8-10 minutes to thicken, stirring frequently. Turn off the saute mode and stir for a minute to let the boiling subside. Stir in parmesan cheese until melted.
8.Slice the pork into thin slices and serve onto plates. Pour the sauce on top.