Serving: 6 / Prep Time: 15 minutes / Cook Time: 1 hour and 35 minutes
Ingredients
· 1 pork tenderloin
· 1 tablespoon of chili powder
· 1 tablespoon of ground cumin
· 1 tablespoon of garlic powder
· 1 and a ½ teaspoon of salt
· 1 tablespoon of butter/ghee
· 14 ounces of canned diced tomatoes
· 6 Calabacita squash deseeded
For the chipotle cream sauce
· 1/3 cup of canola-oil free mayo
· 3 tablespoons of fresh lime juice
· 1 and a ½ a teaspoon of chipotle/ chili powder
How To
- Prepare the tenderloin by dusting it with half of the chili powder, garlic powder, cumin, and salt
- Set your pot to Sauté mode and add butter, allow the butter to melt
- Add the seasoned pork and sear all sides for 3-4 minutes until browned
- Add 4-6 cups of water and lock up the lid
- Cook on MEAT/STEW mode at default settings and release the pressure naturally over 10 minutes
- Transfer the pork to a large mixing bowl and shred it into small pieces
- Add canned tomatoes and remaining spice to the bowl
- Stir well
- Spread the deseeded squash into a large rimmed baking sheet with the cut side facing up
- Stuff the squash with the pork mixture and bake for 45 minutes at 350 degrees Fahrenheit
- Prepare the sauce by mixing the cream sauce ingredients
- Pour the sauce on top of the pork and garnish with cilantro
- Serve and enjoy!
