Creamy Pork Tenderloin Roast

 

This is a take on the ever so popular "crack chicken". Except with this recipe, we're going to use a pork tenderloin roast. 

You can serve this on your favorite low carb or keto bread or choose to use fresh cut peppers and celery. 

I am going to use an Instant Pot for this recipe. But you can also use a crock pot set to low for 6-8 hours or on high for 4-5 hours. The choice is yours. Whichever you prefer to use or have. 

Ingredients:

3 pound pork tenderloin roast, preferably unseasoned

8 oz cream cheese

1 envelope onion soup mix

1 cup water

8 oz chopped fresh kale

2 tbsp EVOO, extra virgin olive oil

3-4 oz shredded cheese of choice

1/3 cup full fat sour cream

For Serving:

Low-carb/ keto bread of choice or sliced yellow/red/orange peppers and celery. You can even use low-carb tortillas. 

Directions:

Place pork loin in your instant pot.

Next add cream cheese, onion soup mix, water and top with your kale. I didn't measure my kale, I just added enough to fill my instant pot, about 1/2 a bag which equates to 8 oz., then drizzle with your EVOO. 

I buy the large, 16 oz bags of kale from Walmart. You can save the remaining bag for another day to make yummy, crunchy kale chips or throw your kale in a hot pan with olive oil, salt and pepper and cook until desired doneness. Serve alongside your pork for extra greens.

There's no need to add salt to this recipe as your salt content will come from your cheese and onion soup mix.

Set your instant pot to chicken/meat. And let cook through its cycle with natural pressure release.

Once completed, carefully remove your lid, and with 2 forks, shred your pork. 

Add in your shredded cheese and mix until all of your pot ingredients are combined. Last, add in your sour cream, stir to combine.

Serve and Enjoy!