Best Pressure Cooker Balsamic Pork Tenderloin Recipes
PRESSURE-COOKER BALSAMIC PORK TENDERLOIN
This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. -Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,
Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
PRESSURE COOKER PORK TENDERLOIN
Moist and flavorful.
Provided by Dutchgirl
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h40m
Yield 6
Number Of Ingredients 9
Steps:
- Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
- Stir the chicken broth and lemon juice together in the bottom of a pressure cooker. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
- Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.3 g, Cholesterol 32.6 mg, Fat 10.6 g, Fiber 0.2 g, Protein 11.9 g, SaturatedFat 1.8 g, Sodium 124 mg, Sugar 0.5 g
PRESSURE COOKER PORK TENDERLOIN
This was surprisingly delicious. I really had no idea how it would turn out. If I did it again I'd make sure my potatoes were in chunks. I made them a little small because I was worried how they would cook and they cooked nicely. I also left the skin on my potatoes. Recipe courtesy of Fit Foodie Finds.
Provided by AmyZoe
Categories Pork
Time 1h4m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- First, place pork tenderloins on a large baking sheet. Your 3 pound package should come with 2 pork tenderloins.
- Prepare dry rub by combining brown sugar, garlic powder, onion powder, salt, ground cinnamon, dried thyme, and pepper.
- Sprinkle dry rub on top of pork tenderloin, making sure all sides are generously covered. Use your hands to rub it inches.
- Next, add two tablespoons of olive oil to your instant pot and turn on the saute feature. When the oil is fragrant, sear pork tenderloins on both sides for around 3 minutes per side, giving the outsides a nice brown color.
- Turn off the saute features and deglaze the bottom of your instant pot by pouring chicken broth on top of pork and using a wooden spoon to remove the brown bits from the bottom of the pan. Add chopped white onion and garlic cloves to the pot and put the cover on.
- Turn the valve to seal and turn on the instant pot to manual high and turn on the timer to 15 minutes if you're using russet potatoes and 17 minutes if you're using sweet potatoes. It will take your instant pot 10 to 15 minutes to build up enough pressure before it cooks to count down.
- While the pork is cooking in the instant pot, prepare potatoes. Dice 2 large potatoes into 1 1/2 inch chunks and lightly season with garlic powder and chili powder. Set aside.
- Once the timer goes off, quick release your instant pot by opening the vent to let the steam pour out. Remove the lid from your instant pot and add the seasoned potatoes right on top of your pork tenderloins.
- Close the instant pot and turn the valve to seal. Set the instant pot to manual high and turn the timer to 2 minutes for sweet potatoes and 4 minutes for russet potatoes. Or, you can start with 2 minutes and go from there. Again, the instant pot will take some time to build pressure, but eventually it will count down from 2 minutes.
- Once the timer goes off a second time, quick release again by opening the vent to let the steam pour out. Open the instant pot and test the potatoes. Make sure they are easy to pierce with a fork, and if they are not, put them back in for 1 to 2 more minutes. Remove potatoes and pork tenderloins from the instant pot, leaving the gravy and onions.
- Turn the saute feature back on and then add Worcestershire sauce and cornstarch to the instant pot. Whisk for a few minutes or until the cornstarch activates and the gravy thickens.
- Slice pork tenderloin and serve with gravy and potatoes.
Nutrition Facts : Calories 660, Fat 19.3, SaturatedFat 5.1, Cholesterol 221.3, Sodium 629, Carbohydrate 42.9, Fiber 5.3, Sugar 5, Protein 75.7
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