Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce
2020-08-21- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- 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
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Nutritional Info
This information is per serving.
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Calories
236.3 -
Fat
7.4 g -
Saturated Fat
2.7 g -
Polyunsaturated Fat
0.7 g -
Cholesterol
77.0 mg -
Sodium
248.7 mg -
Potassium
372.4 mg -
Carbohydrate
14.2 g -
Fiber
0.6 g -
Sugars
11.0 g -
Protein
26.1 g
Pressure cooker pork tenderloin with balsamic cranberry sauce. Pork tenderloin cooked in a pressure cooker and served with homemade balsamic cranberry sauce.
Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce
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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
Heat olive oil over 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 plate. Brown second pork tenderloin.
Step 3
Return first browned pork tenderloin to the pot. Add chicken broth.
Step 4
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 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 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.
Step 6
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.
Step 7
Slice the meat into medallions and arrange on a warm serving platter. Serve with hot balsamic cranberry sauce.
