Ingredients
18ozpork tenderloin
1tspkosher salt
black pepper,to taste
1tspolive oil
5clovesgarlic,smashed with the side of a knife
28oztomatoes,(1 can), crushed
7ozsmall red peppers,(1 jar), roasted drained
2sprigsfresh thyme
2bay leaves
1tbspfresh parsley,chopped, divided
Preparation
Season pork with salt and pepper. Press the sauté button to warm, add oil and garlic and sauté for 1 to 1½ minutes until golden brown. Remove with a slotted spoon.
Add pork and brown for about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley.
Cook high pressure for 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks, and top with remaining parsley. Serve over pasta.
Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and sauté for 1 to 1½ minutes until golden brown. Remove with a slotted spoon.
Add pork and brown for about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley.
Cook for 8 hours on Low. Remove bay leaves, shred the pork with 2 forks, and top with remaining parsley. Serve over pasta.
Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic, and sauté for 1 to 1½ minutes until golden brown. Remove with a slotted spoon.
Add pork and brown for about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley.
Bring to a boil, then cook covered on low for about 2 hours until the pork is tender, and shreds easily. Remove bay leaves, shred the pork with 2 forks, and top with remaining parsley. Serve over pasta.
