Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce2022-08-21
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(4.5 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat2.7 g
Trans Fat0 g
Unsaturated Fat0.7 g
Pressure cooker pork tenderloin with balsamic cranberry sauce. Pork tenderloin cooked in a pressure cooker and served with homemade balsamic cranberry sauce.
Explaining the Benefits of Pressure Cooking Pork Tenderloin
Pressure cooking is a popular cooking method that has been around for decades. It involves cooking food in a sealed pot with liquid, which creates steam and pressure to cook the food quickly and evenly. Pork tenderloin is one of the best meats to cook using this method because it can be tough if not cooked properly. Pressure-cooking pork tenderloin ensures that it comes out tender and juicy every time.
Plus, it saves time and energy compared to traditional cooking methods. In this article, we will guide you through the process of mastering the art of pressure-cooking pork tenderloin and making a delicious balsamic cranberry sauce to complement it.
How to Prepare and Cook Pork Tenderloin in a Pressure Cooker
Season the pork with salt and pepper. Heat some oil in an electric pot. Put one pork tenderloin in the pot and let it brown for 2 minutes on each side. Move the pork to a plate.
Put the other pork tenderloin in the pot and let it brown. Put the first pork tenderloin back in the pot. Pour in some chicken broth.
Close the lid and lock it. Set the pot to cook on high for 25 minutes.
Once the cooking time is up, release the pressure according to the manufacturer’s instructions. Then, remove the pork tenderloin from the pressure cooker and let it rest for a few minutes before slicing it into pieces.
Pressure-cooking pork tenderloin is a quick and easy way to achieve tender and juicy meat that is full of flavor. With just a few simple steps, you can have a delicious and satisfying meal in no time.
Making Homemade Balsamic Cranberry Sauce to Complement the Pork Tenderloin
To complement the succulent pork tenderloin, we’ll be making a homemade balsamic cranberry sauce that’s both sweet and tangy. Here are the ingredients you’ll need:
1/3 cup (80 ml) balsamic vinegar
1 small shallot, minced
16 oz (480 ml) can whole berry cranberry sauce
Put all the ingredients together in a small pan. Put it on the stove on medium-high heat and let it boil. Then reduce the heat to low and let it cook for 3-4 minutes. When that is done, add the cranberry sauce and stir it with a spoon. Cook for 6-8 minutes until it melts.
Add some salt to make it taste even better and cover the pan. Finally, remove it from the stove and you’re done!
The balsamic cranberry sauce pairs perfectly with the savory pork tenderloin, adding a burst of flavor to every bite. Drizzle it generously over the sliced pork and enjoy!
Serving and Enjoying Your Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce
Once your pressure cooker pork tenderloin is cooked to perfection and your homemade balsamic cranberry sauce is ready, it’s time to serve and enjoy your delicious meal.
To serve, slice the pork tenderloin into medallions and spoon the balsamic cranberry sauce over each piece. The sweet and tangy flavors of the sauce perfectly complement the savory taste of the pork.
You can also pair your pressure cooker pork tenderloin with some roasted vegetables or a side salad for a complete and balanced meal.
Enjoy your masterpiece with family and friends, and don’t forget to savor every bite!
Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce
You may like as well:
- 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 the pork with salt and black pepper.
Heat olive oil in an electric pressure cooker turned to the sauté mode. Add one seasoned pork tenderloin and brown on all sides for about 2 minutes per side. Transfer browned meat to a plate. Brown second pork tenderloin.
Return first browned pork tenderloin to the pot. Add chicken broth.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 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 a wooden spoon, and simmer until it melts, for 6-8 minutes. Stir well and season to taste with salt. Cover, remove from the heat, and set aside.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. 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.