@rotus Thanks for the ham tip, I happened to be having ham for dinner tonight and it “worked a treat”.
Yesterday, we had pork tenderloin au jus. In IP pot #1 fennel, apple and onion were cooked until golden. Added a dash of soy, maggi, chicken broth and port and topped it with the seared tenderloin.
in IP pot #2 were chunked up russet potatoes. Both pots were turned on with 4 minute timing. The tenderloin was set for zero with a 4 minute natural release, the potatoes set on steam for 4 minutes.. Miraculously, both were finished perfectly, the potatoes were added to the other veggies for a quick get together while the meat rested for a minute prior to slicing. Just enough cooking liquid remained to do a little pour over.. forget to use the fennel fronds.
Dessert was a pistachio raspberry jam mini cake.
