Pork Tenderloin and Sauerkraut with Goat Cheese Mashed Potatoes Pressure Cooker Recipe

Pork Tenderloin And Sauerkraut With Goat Cheese Mashed Potatoes Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 20 minutes for tenderloin, 6 minutes for potatoes at HIGH pressure

GOAT CHEESE MASHED POTATOES

• 2 pounds (8 or 9) medium red or Yukon Gold potatoes, left unpeeled, halved
• 1 teaspoon salt
• ½ cup hot half-and-half
• 2 tablespoons butter
• 1 (6-ounce) log fresh goat cheese, crumbled
• few grinds freshly ground black or white pepper.

PORK TENDERLOIN

• 2 tablespoons olive oil
• 2 (12- to 16-ounce) pork tenderloins, trimmed of silverskin and patted dry with paper towel
• 1 cup low-sodium chicken broth
• ¼ cup dry or sweet white wine, such as Gewurztraminer
• 1½ teaspoons fennel seeds or caraway seeds
• 1 (16-ounce) package sauerkraut, drained and rinsed in a colander

Method

1. Make the potatoes first unless you have two pressure cookers, then you can do the potatoes while the tenderloins cook
2. Place the potatoes in a 5- to 7-quart or 6- to 8-quart pressure cooker and fill with water to cover
3. It is okay if a few edges of the potatoes are peeking up out of the water
4. Sprinkle with the salt
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 6 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. The potatoes should be soft and tender when pierced with the tip of a knife but still hold their shape a bit
13. Drain in a colander
14. You can leave the potatoes in the pot or remove to a deep serving bowl
15. Add the half-and-half, butter and goat cheese
16. Mash with a fork or potato masher ONLY; these are supposed to be chunky
17. Season to taste with pepper and cover with plastic wrap
18. Set aside
19. Make the pork tenderloin
20. In a 6- to 8-quart pressure cooker, warm the oil over medium-high heat until very hot
21. Add one tenderloin and brown on all sides, about 4 minutes total
22. Transfer to a plate and brown the second tenderloin
23. Return the tenderloins to the pot along with any accumulated juice, curving them to fit the pot
24. Add the broth, wine, and fennel seeds
25. Add the sauerkraut
26. Close and lock the lid
27. Set the burner heat to high
28. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
29. Set a timer to cook for 20 minutes
30. Remove the pot from the heat
31. Open the cooker with the Natural Release method; let stand for 15 minutes
32. Be careful of the steam as you remove the lid
33. The internal temperature should be 150° F
34. Transfer the roasts with tongs to a carving board, cover loosely with aluminum foil, and let rest for 5 minutes (their temperature will rise to 160° F while they rest)
35. Reheat the mashed potatoes in the microwave, if necessary
36. Slice the meat into medallions and portion on dinner plates
37. Serve with the hot sauerkraut and a scoop of mashed potatoes
38. The unsliced pork, well wrapped, will keep in the refrigerator up to 3 days

Full List of Potato Recipes
Full List of Pork Recipes