Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce2020-08-21
- 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)
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This information is per serving.
Saturated Fat2.7 g
Polyunsaturated 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.
Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce
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- 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.
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.
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.