Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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Pressure cooker pork tenderloin with balsamic cranberry sauce. Pork tenderloin cooked in a 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.