Pork Tenderloin with Balsamic Cranberry Sauce Pressure Cooker Recipe

Pork Tenderloin With Balsamic Cranberry Sauce Pressure Cooker Recipe

Ingredients

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

TENDERLOIN

• 2 (12- to 16-ounce) pork tenderloins, trimmed of silverskin and patted dry with paper towels
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1½ cups low-sodium chicken broth

BALSAMIC CRANBERRY SAUCE

• 1/3 cup balsamic vinegar
• 1 small shallot, minced
• 1 (16-ounce) can whole-berry cranberry sauce
• sea salt

Method

1. Season the tenderloin with the paprika, garlic, salt, and pepper
2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Add one tenderloin to the pot and brown on all sides, about 4 minutes total
4. Transfer to a plate and brown the second tenderloin
5. Return the first tenderloin to the pot with any accumulated juices, curving them to fit the pot
6. Add the broth
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 20 minutes
11. While the tenderloins are cooking, make the Balsamic Cranberry Sauce
12. Combine the vinegar and shallot in a small saucepan
13. Bring to a boil, reduce the heat to a simmer, and cook 3 to 4 minutes
14. Add the cranberry sauce, breaking it up with a spoon, and simmer until it melts, 6 to 8 minutes
15. Stir, then taste for salt
16. Cover, remove from the heat, and let stand until ready to serve
17. Add a few tablespoons of the braising liquid from the pork before serving
18. Simmer to reheat, if necessary
19. Remove the pressure cooker from the heat
20. Open the cooker with the Natural Release method; let stand for about 15 minutes
21. Be careful of the steam as you remove the lid
22. An instant-read thermometer inserted into the center of the meat should read 150° F
23. Transfer the roast to a cutting board and cover loosely with aluminum foil for 5 minutes
24. The temperature of the meat will rise another 5° to 10° F while sitting
25. Slice the meat into medallions and arrange on a warm platter
26. Serve with the hot sauce
27. The unsliced pork, well wrapped, will keep in the refrigerator for 3 days

Full List of Sauce Recipes
Full List of Pork Recipes

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