Pressure Cooker Pork Tenderloin with Balsamic Cranberry Sauce

2020-08-21
  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • 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
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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.

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.

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