If you’re looking for a new keto or gluten free recipe, you’ve gotta try this awesome shredded pork eggs benedict recipe. This recipe is so simple. You only need three ingredients and less than an hour from fridge to table!
Ingredients
- Hormel pork tenderloin (18.4 oz)
- One Half Avocado
- One Egg
Instructions
- Using your Instant Pot, throw a Hormel pork tenderloin that’s been seasoned with garlic salt, onion powder and pepper into the InstaPot. I’d suggest using the metal stand that you can put into the pot to keep it from sitting on the bottom completely.
- Add 2 cups of water to the Instant Pot.
- Set the Instant Pot manually to 30 minutes.
- When the timer is done, let the pressure auto release for about 5 more minutes. You can manually release the rest of the pressure at this point.
- Take the tenderloin out of your Instant Pot and shred it. Set aside
- Cut up one half of an avocado and set aside.
- Boil a pot of water with a tablespoon of vinegar in it.
- When the pot starts to boil, lower the heat until it’s simmering.
- Gently add one egg into the water (it’s helpful to put into a small bowl first and slowly lower into the water).
- In about 3-4 minutes, your poached egg should be done. You can remove it with a serving spoon.
- On your serving plate, place your avocado at the bottom, shredded pork tenderloin in the middle and your poached egg on top.
- Enjoy!!!
To make this shredded pork eggs benedict recipe even better, the entire recipe above is only 2 net carbs!
Enjoy!!!!