Instant Pot Pulled Pork Stuffed Sweet Potatoes with Apple Bacon Jam
For the Sweet Potatoes:
4 - 6large sweet potatoes
For the Pulled Pork:
1three - four pound Pork Tenderloin
2large sweet onions - sliced
For the Apple Bacon Jam (Make this while the pork is cooking):
2large red apples - washed and sliced
1Granny Smith apple - washed and sliced
1sweet onion - sliced
2Tablespoonsof brown sugar
1cupof apple juice
1teaspoonof rice wine vinegar
4piecesof cooked crumbled bacon
For the Sweet Potatoes:
Wash or scrub the sweet potatoes, and place the trivet in the Instant Pot.
Place the sweet potatoes on the trivet, stacked on top of each other.
Pour the water in the Pot, and close the lid until it beeps and seals.
Press the MANUAL setting and set time to 15 minutes.
Allow the Instant Pot to build and release the pressure automatically.
DO NOT release pressure.
When sweet potatoes are done, Pot will beep, and go to KEEP WARM, or OFF.
Make sure all pressure has been released, and pressure valve is down, and open the lid to the pot.
With tongs, remove the sweet potatoes to a dish, and cover with foil.
Place in oven on 200 to keep warm.
Pour out any water or liquid from the Instant Pot.
For the Pork:
Put the Instant Pot on the Saute setting, and melt the butter in the Pot.
When butter is melted, place the sliced onions in the pot, and saute until golden brown, remove from the pot and wrap in foil.
Place Pork Tenderloin in the Pot, and sprinkle with garlic salt, seasoned salt and pepper, and brown on all sides, about 2 - 3 minutes per side.
Turn off Saute setting, put the trivet in the Instant Pot and put the Tenderloin on the trivet.
Place lid on Instant Pot, until it beeps and locks, and making sure the valve is set to 'SEALING' press the MEAT/STEW setting, and allow the Pot to build and release pressure, completely cooking the Tenderloin, and making it tender and juicy.
When Pork is done, Pot will beep and go to keep warm.
Make sure the pressure valve is down and pressure has been released by carefully turning the valve to 'VENTING', with a pot holder.
Remove lid, and remove Pork and wrap in foil for 10 minutes to seal in juices.
For the Apple Bacon Jam:
In a medium saucepan melt two Tablespoons of butter, and add sliced apples and onion, and cook until golden brown.
Add apple juice, and cook until it boils, then turn to medium low heat.
Add brown sugar, honey, and vinegar, and cook on simmer for 30 minutes.
When mixture has thickened, add crumbled bacon, stir, and remove from heat.
Remove the PORK TENDERLOIN from the foil to a large plate.
With two forks, shred the pork, and set aside.
Remove sweet potatoes from foil, slice in half, and mash insides with a fork and add butter while mashing.
Open the onions wrapped in foil, and top sweet potatoes with Pork Tenderloin, onions, and drizzle with your favorite barbecue sauce.