Pork Tenderloin with Apples and Cranberries Pressure Cooker Recipe

Pork Tenderloin With Apples And Cranberries Pressure Cooker Recipe

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: NATURAL

Time: LESS THAN 1 MINUTE

• 2 (12- to 16-ounce) pork tenderloins, trimmed
• 2 teaspoons dried herbes de Provence
• salt and pepper
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour
• 1 cup apple cider
• 1½ pounds Granny Smith apples, peeled, cored, and quartered
• ½ cup dried cranberries
• 1 tablespoon packed brown sugar
• 1 tablespoon unsalted butter

Method

1. Pat pork dry with paper towels and season with herbes de Provence, salt, and pepper
2. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown tenderloins on all sides, 6 to 8 minutes; transfer to plate
4. Add flour and remaining 1 tablespoon oil to now-empty pot and cook over medium heat for 1 minutWhisk in apple cider, smoothing out any lumpStir in apples, cranberries, and sugaUsing wooden spoon, scrape up all browned bits stuck on bottom of poNestle tenderloins with any accumulated juices into pot

HIGH PRESSURE THEN NATURALLY RELEASE PRESSURE:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, remove pot from heat and allow pressure to release naturally for 15 minutes
3. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
4. Before Serving:
5. Transfer tenderloins to carving board, tent loosely with aluminum foil, and let rest while finishing sauce
6. Bring apple mixture to gentle simmer, stir in butter, and season with salt and pepper to taste
7. Slice pork and serve with apple mixture

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