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Recipe Category: Turkey
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Ingredients
SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure
- 2 tablespoons olive oil
- 2 (¾-pound) turkey tenderloins
- sea salt and freshly ground black pepper
- 1 large white onion, chopped
- 2 cloves garlic, chopped
- 2 (4-ounce) cans chopped roasted green chiles, undrained
- 1½ pounds fresh tomatillos (8 to 10), paper husks removed and quartered
- 1½ teaspoons dried oregano
- ¼ teaspoon ground cumin
- pinch cayenne pepper
- ½ cup low-sodium chicken broth or turkey broth
- juice of 2 limes
- chopped fresh cilantro and lime wedges, for serving.
Method
- In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
- Sprinkle the tenderloins with salt and pepper
- Brown them on both sides until golden, about 3 minutes per side, cooking one at a time if they are large
- Transfer the browned tenderloins to a plate
- Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes
- Add the garlic, chiles, tomatillos, oregano, cumin, and cayenne and cook a few minutes, until softened a bit
- Using an immersion blender, puree the mixture in the pot until smooth
- Return the turkey tenderloins and any accumulated juice to the pot
- Add the broth
- Spoon the sauce over the tenderloins
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 15 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Meat will be 160° F to 165° F on a meat thermometer
- Transfer the tenderloins to a platter
- Taste the sauce for seasoning and sprinkle over the lime juice
- Carve the loins into thick medallion slices
- Drizzle the verde sauce over the top and sprinkle with cilantro
- Serve with lime wedges
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