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
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- Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.
- Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.
- Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
- When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
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