Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce

2016-08-21
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Pressure cooker pork tenderloin with balsamic cranberry sauce. Pork tenderloin cooked in pressure cooker and served with homemade balsamic cranberry sauce.

Ingredients

  • 2 pork tenderloins,trimmed and patted dry with paper towels
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups (375 ml) low-sodium chicken broth
  • For Balsamic Cranberry Sauce:
  • 1/3 cup (80 ml) balsamic vinegar
  • 1 small shallot,minced
  • 16 oz (480 ml) can whole berry cranberry sauce

Method

Step 1

Season pork tenderloins with paprika,garlic,salt and black pepper.

Step 2

In a pressure cooker,heat olive oil over medium-high heat. Add one seasoned pork tenderloin and brown on all sides for about 2 minutes per side. Transfer browned meat to plate. Brown second pork tenderloin.

Step 3

Return first browned pork tenderloin to the pot. Add chicken broth.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure,reduce heat to low. Set timer to cook for 20 minutes.

Step 5

While pork is cooking,make Balsamic Cranberry sauce. In a small saucepan,combine vinegar and shallot. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 3-4 minutes. Add cranberry sauce,breaking it up with wooden spoon and simmer until it melts,for 6-8 minutes. Stir well and season to taste with salt. Cover,remove form the heat and set aside.

Step 6

Remove pressure cooker form the heat. Carefully open pressure cooker and let stand for 15 minutes. transfer cooked pork tenderloins to a cutting board and cover loosely with aluminum foil for 5 minutes.

Step 7

Slice the meat into medallions and arrange on a warm serving platter. Serve with hot balsamic cranberry sauce.

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