Juice of 1 small lime
1 small clove garlic, minced
2 medium avocados, pitted, peeled, and diced
1 cup grape tomatoes (about 14 tomatoes), quartered
Salt and freshly ground black pepper
Cumin-Spiced Pork Sirloin
2 lbs boneless pork sirloin
1 tsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper
2 Tbsp neutral-flavored vegetable oil, such as canola or peanut
1 cup water
Finely grated zest and juice of 2 small limes
2 cloves garlic, peeled and whole
1. Place the lime juice and minced garlic in a small bowl. Add the avocado and toss to coat. Add the tomatoes and a pinch each of salt and pepper. Taste and adjust the seasoning, adding more salt and pepper as needed.
Cumin-Spiced Pork Sirloin
1. Rub the pork all over with the cumin, salt, and pepper.
2. Press Sauté and use the Sauté or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the pork. Cook with the lid off, turning the pork every 2 minutes, until it is browned on most sides, about 8 minutes.
3. Pour the water into the inner pot (be careful—steam may whoosh up!). Add the lime zest, lime juice, and garlic.
4. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 20 minutes.
5. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 15 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
6. Remove the lid. Use tongs to remove the pork from the inner pot and place it on a cutting board. Use a chef’s knife to cut the pork crosswise into 1⁄2-inch slices, then transfer them to a serving platter. Spoon some of the cooking liquid over the pork, and serve hot, accompanied by the salsa.
7. Avocado Salsa will keep, in an airtight container in the refrigerator, for up to 2 days.
8. Cumin-Spiced Pork Sirloin and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350°F and place the pork in a shallow baking dish with enough of the juices to reach a depth of about 1⁄4 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.
Source and Credits
Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski. Copyright © 2017. Photographs © Ken Carlson. Used with permission of Workman Publishing.