Paleo Recipes – Cavegirl Cuisine

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Instant Pot Pork Loin with Creamed Spinach and Blistered Tomatoes

Instant Pot Pork Loin with Creamed Spinach and Blistered Tomatoes

From the pages of my cookbook, The “I Love My Instant Pot” Gluten-Free Recipe Book, the humble pork loin is given a facelift with inexpensive ingredients…and the Instant Pot is that magic little appliance that will make it happen. Also, if dairy is not your gut’s friend, sub coconut milk for the heavy cream in this recipe (I like to use the upper solid part in the can and then use the liquid to get the amount needed).

This dish is a perfect example of how inexpensive ingredients can be turned into something special–and even a little sexy! Serve this meal for two by candlelight with mood music in the background, and your special friend will thank you for your excellent chef skills!

Ingredients

  • • PORK LOIN:
  • • 1 teaspoon salt
  • • 1 teaspoon ground black pepper
  • • 1 teaspoon Italian seasoning
  • • 2 tablespoons all-purpose gluten-free flour
  • • 1 tablespoon grated Parmesan cheese
  • • 2 (6-ounce) boneless pork loin chops
  • • 1 tablespoon avocado oil
  • • 1 cup water
  • • CREAMED SPINACH AND TOMATOES:
  • • 1/2 cup cherry tomatoes
  • • 1/2 cup heavy cream
  • • 4 cups baby spinach
  • • 1/8 teaspoon salt
  • • 1/8 teaspoon ground black pepper

Directions

1. Combine salt, pepper, Italian seasoning, flour, and cheese in a small bowl. Coat pork chops in mixture. Set aside.
2. Press the Saute' button on the Instant Pot and heat oil 30 seconds. Add pork chops to pot and sear 2 minutes on each side. Remove pork from pot and set aside.
3. Pour water into the Instant Pot. Place pork chops in steamer basket and insert into pot. Lock lid.
4. Press the Manual or Pressure Cook button and adjust cook time to 6 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5. Remove steamer basket from pot. Remove pork chops and set aside to allow to rest. Pour out water from pot. Press the Saute' button and add tomatoes. Stir-fry 5 minutes, smooshing tomatoes with the back of a wooden spoon. Add heavy cream, spinach, salt, and pepper. Cook for an additional 2 minutes until spinach is wilted.
6. Transfer mixture to two plates and place pork chops on top. Serve warm.

Ingredients

  • PORK LOIN:
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose gluten-free flour
  • 1 tablespoon grated Parmesan cheese
  • 2 (6-ounce) boneless pork loin chops
  • 1 tablespoon avocado oil
  • 1 cup water
  • CREAMED SPINACH AND TOMATOES:
  • 1/2 cup cherry tomatoes
  • 1/2 cup heavy cream
  • 4 cups baby spinach
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

1. Combine salt, pepper, Italian seasoning, flour, and cheese in a small bowl. Coat pork chops in mixture. Set aside.
2. Press the Saute' button on the Instant Pot and heat oil 30 seconds. Add pork chops to pot and sear 2 minutes on each side. Remove pork from pot and set aside.
3. Pour water into the Instant Pot. Place pork chops in steamer basket and insert into pot. Lock lid.
4. Press the Manual or Pressure Cook button and adjust cook time to 6 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5. Remove steamer basket from pot. Remove pork chops and set aside to allow to rest. Pour out water from pot. Press the Saute' button and add tomatoes. Stir-fry 5 minutes, smooshing tomatoes with the back of a wooden spoon. Add heavy cream, spinach, salt, and pepper. Cook for an additional 2 minutes until spinach is wilted.
6. Transfer mixture to two plates and place pork chops on top. Serve warm.

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