Lindas Fantabulously Easy Pressure Cooker Pork Loin Food

PRESSURE COOKER PORK TENDERLOIN

Pressure Cooker Pork Tenderloin image

Moist and flavorful.

Provided by Dutchgirl

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 8h40m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup fresh cilantro leaves
¼ cup olive oil
¼ cup lime juice
2 cloves garlic, sliced
½ teaspoon red pepper flakes, or to taste
¼ teaspoon salt, or to taste
1 pound pork tenderloin
¾ cup chicken broth
¼ cup lemon juice

Steps:

Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
Stir the chicken broth and lemon juice together in the bottom of a pressure cooker. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.3 g, Cholesterol 32.6 mg, Fat 10.6 g, Fiber 0.2 g, Protein 11.9 g, SaturatedFat 1.8 g, Sodium 124 mg, Sugar 0.5 g

LINDA'S FANTABULOUSLY EASY PRESSURE COOKER PORK LOIN

Linda's Fantabulously Easy Pressure Cooker Pork Loin image

Use any flavor pork loin you enjoy and adjust the seasonings you like. Be prepared to give up the recipe! Serve over a bed of Filomena's Pasta Fresca Recipe 272132 and it becomes very special - Just roll the noodles very thin, cook and then butter them and sprinkle with chopped parsley.

Provided by Secret Agent

Categories One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pork loin, any flavor
1/2 teaspoon black pepper, cracked
2 garlic cloves, squashed
12 tiny new potatoes, scrubbed and a peel removed around it's middle (or yukon)
1 lb baby carrots, peeled
1 lb button mushroom, washed
2 celery ribs, with leaves, scrubbed and sliced
1 red onion, halved and cut into wedges from tip to tail, leaving the root bottom intact
2 teaspoons herbs, mixed (or what you like)
2 cups pork stock (or prepared gravy)
1/4 cup Wondra Flour, divided if needed to thicken the gravy

Steps:

Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate.
Add the veggies and stir until they get color and the onions are softened somewhat.
Add the meat back to the pot and add two cups of pork stock (or gravy mix) and set the cooker on High Pressure for 90 minutes. Let cool naturally.
Remove meat and veggies to a platter and tent with foil.
Check the pan gravy to see if it needs reaseasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right. If it needs a little more flavor you can add some stock instead of water. We think the loin is perfectly yummy.
Serve the roast and the veggies over recipe #272132.
Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.

PRESSURE COOKER PORK LOIN

Pressure Cooker Pork Loin image

Make and share this Pressure Cooker Pork Loin recipe from Food.com.

Provided by illine-wayne

Categories Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs pork loin (with or without bone)
0.667 (32 ounce) box chicken broth
1/4 cup oil
2 garlic cloves, peeled and crushed
1 onion, peeled and quartered
3 -4 tablespoons italian seasoning
3 tablespoons cold water
3 tablespoons cornstarch
0.333 (32 1/16 ounce) box chicken broth

Steps:

Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.

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