Pressure Cooker :: Cajun Fusion Pork Tenderloin, with Creole, Kosher Salt, Olive Juice, Olive Oil, and Cracked Black Pepper, and Apricot Teriyaki Dipping Sauce, Plus Side Salad

it starts with, a tenderloin.

salted with kosher salt, and peppered with creole seasoning.

turned slightly on its side, seasoned top to bottom.

drizzled with olive oil, and a crackling of cracked black pepper

12min HP NPR

while that happens... ponder your dad's thoughts on cooking :: <paraphrased>

"the spices on top will combine with the fats as they're released from the meat.  the oil will help bring those fats out - oh.. and handle the meat like a butcher, but with love.  pat it, arrange it, DROP it into the pot -"

"the more perfect your motions, the less you have to touch, and this will produce efficiency, as well as bring joy to your cooking"

then, I clean off the full pan with a scraper and brush and throw it in the pre-heating broiler.. while the NPR is happening --

broil 3min, then drizzle with olive oil, and let rest 10 minutes 

cut into medallion slices with a serrated blade, plate - while you tear off some romaine (yes, I know it'll bruise), with chunky bleu cheese and cheesy croutons

sided with a dipping apricot teriyaki dipping sauce.

OH.. and a chef's 2nd helping -- this time with shredded cheddar... and YES.. bleu cheese does /go/ with a dab of teriyaki.  I tested it.

and yes.. the current state of my kitchen, is. . .

nom. -- nomura rango ko

--c3w