Preparation time: 5 minutes
Cooking time: 45 minutes
Servings: 4


18 oz. pork tenderloin 1 teaspoon salt Pepper to taste
1 tablespoon olive oil 6 garlic cloves
1-28 oz. can crushed tomatoes, with juices2 teaspoons dried thyme
1 teaspoon dried oregano Optional: 2 bay leaves


Season the pork loin with salt and pepper. Select the Sauté setting on the
Instant Pot and heat the olive oil. Add the pork loin to the Instant Pot and sear
on all sides until browned. Add the garlic, crushed tomatoes, thyme, oregano,
and if using, bay leaves.
Lock the lid and set the Pressure Release to Sealing. Select the Meat/Stew
setting and set the cooking time to 45 minutes at high pressure.
After the timer goes off, let sit for at least 10 minutes; the pressure will be
released naturally. Then switch the Pressure Release to Venting to let any last
steam out.
Open the lid and taste, adding more salt and pepper if necessary. Shred the
pork and serve over your favorite low-carb pasta, spaghetti squash, or
spooned over vegetable fritters.


Calories: 223
Fat: 8.2g (sat 2g),
Cholesterol: 81.9mg
Protein: 27.9g
Carbohydrate: 9.8g
Total (2.3g fiber, 4.7g sugar),
Sodium: 928 mg