Go Back
–+ servings
Print Recipe Add to Collection

Pork Loin with Garlic Cream Sauce

This is a great dump-and-go freezer meal and is part of Dump Freezer Session # 6 here on AIC. 
See Session # 6 here.
Prep Time10 minutes
Servings: 5 servings
Calories: 323kcal

Ingredients

  • 2 lbs Pork Tenderloin
  • 2 tbsp Olive Oil
  • 1 cup Chicken Broth
  • ½ cup Coconut Milk (or Tigernut Milk)
  • 1 tsp Garlic Powder
  • ¾ tsp Dried Parsley
  • ¾ tsp Dried Dill
  • ¾ tsp Dried Basil

Needed on day of cooking:

  • 1 tbsp Arrowroot Powder

Instructions

To Freeze:

  • Put all of the ingredients into a 1-gallon freezer bag.
  • Massage lightly with your hands to mix the ingredients.
  • Push all the air out of the bag, seal, label and freeze.

To Cook:

  • To serve, thaw and do one of the following:

Stove Top:

  • Place in a heavy stockpot, bring to a boil and then simmer over a low flame for 45 minutes or until completely cooked (145 F).
  • Remove the pork from the pan and then sprinkle the 1 tbsp arrowroot powder over the remaining sauce.
  • Whisk over high heat until sauce is thickened (should only take a minute or two).

Instant Pot:

  • Put the trivet in the bottom of your Instant Pot liner.
  • Add all of the contents of the bag to the Instant Pot.
  • Cook for 8 minutes at high pressure on the Manual setting.
  • Let the pressure naturally release for at least 10 minutes when cooking is done.
  • Remove the pork and the trivet from the pan and then turn on the “Saute” mode.
  • Sprinkle 1 tbsp arrowroot powder over the remaining sauce.
  • Whisk over high heat until sauce is thickened (should only take a minute or two).

Slow Cooker:

  • Place in a slow cooker and cook for 3-4 hours on low or until completely cooked (145 F).
  • Remove the pork from the slow cooker, pour the remaining sauce into a small sauce pan and then sprinkle 1 tbsp arrowroot powder over the sauce.
  • Whisk over high heat until sauce is thickened (should only take a minute or two).

Notes

Additional Tip:
This goes well with Mashed Sweet Potatoes, Mashed Cauliflower, or Roasted Brussels Sprouts.

Nutrition

Calories: 323kcal | Carbohydrates: 3g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 273mg | Potassium: 788mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg