Instant Pot Creamy Mushroom Pork Roast Recipe2018-11-03
- Yield : 4-6 serving plates
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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This information is per serving.
- 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
Season pork tenderloins with paprika,garlic,salt and black pepper.
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.
Return first browned pork tenderloin to the pot. Add chicken broth.
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.
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.
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.
Slice the meat into medallions and arrange on a warm serving platter. Serve with hot balsamic cranberry sauce.