Dry Rub For Pork Tenderloin In Oven

Green Sauce Pork Tenderloin Pressure Cooker

Green Sauce Pork Tenderloin Pressure Cooker

Ingredients

SERVES 3 to 4 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure

• 1 clove garlic, peeled
• ¼ cup fresh cilantro leaves
• ¼ cup fresh flatleaf parsley leaves
• ¼ cup coarsely chopped fresh chives or green onion tops
• ¼ cup fresh lime juice or Meyer lemon juice
• ¼ cup olive oil
• ¼ to ½ teaspoon red pepper flakes, to taste
• sea salt
• 1 (16-ounce) pork tenderloin, trimmed of silverskin and patted dry with paper towel
• 1 cup low-sodium chicken broth
• 1 small lime, thickly sliced
• ½ cup plain Greek yogurt (optional)

Method

1. In a food processor fitted with the metal blade, process the garlic until finely chopped
2. Add the cilantro, parsley, and chives and pulse to chop
3. With the machine running, add the lime juice and oil through the feed tube and process until it forms a coarse puree
4. Add the red pepper and salt to taste
5. Place the tenderloin in a 1-gallon ziptop plastic bag and pour in the herb sauce
6. Seal and refrigerate for at least 4 hours or overnight
7. Pour the broth into a 6- to 8-quart pressure cooker
8. Remove the tenderloin from the sauce and place it in the pot
9. Top with the lime slices, then pour the herb sauce over the top
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 20 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. The internal temperature should be 150° F
18. Transfer the roast with tongs to a carving board, cover loosely with aluminum foil, and let rest for 5 minutes (its temperature will rise to 160° F while it rests)
19. You can serve the pork with the green herb sauce straight from the pot, or stir in the yogurt, if you like, to make a creamy sauce
20. Slice the meat into medallions and arrange on a warm serving platter
21. Serve with the hot green herb sauce
22. The unsliced pork, well wrapped, will keep in the refrigerator for up to 3 days