PRESSURE COOKER PORK TENDERLOIN
Moist and flavorful.
Provided by Dutchgirl
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h40m
Yield 6
Number Of Ingredients 9
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
PRESSURE COOKER PORK LOIN
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
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.
PRESSURE-COOKER PORK CHOPS
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKER PORK LOIN, STUFFING & GRAVY
Pressure Cooker Pork Loin, Stuffing & Gravy is a delicious one-pot recipe make in your Instant Pot. This full meal deal will be an instant family favorite!
Provided by Danielle Green
Time 1h25m
Number Of Ingredients 6
Steps:
- Add 2 Tbsp. butter to the Instant Pot and turn to saute. When the butter is melted add the pork loin and sear for 4 minutes. Turn the pork loin over and add the onions to the pot. Cook for 4 more minutes.
- Add the chicken broth to the pot and cover. Cook on high pressure for 35 minutes. Allow the pressure to release naturally.
- Remove the pork loin and set on a cutting board, allowing to rest.
- Remove 2 c. liquid from the pot and reserve for the gravy. Add the box of the stuffing mix to the remaining liquid and onions and stir until all moistened. Cover with the lid and let sit for 5 minutes. Fluff the stuffing and add to a bowl and cover.
- To the Instant Pot, add the remaining 2 Tbsp. butter and turn on to saute. (No need to clean out the pot first. The bits of remaining stuffing will just add a little flavor to the gravy) Melt the butter and add the flour. Whisk for 1 minute. Add the reserved 2 cups broth slowly, stirring to combine well. Cook for 1-2 minutes until thickened. Season with salt and pepper to taste.
- After the pork loin has rested, cut and serve with the gravy and stuffing.
Nutrition Facts : Calories 363 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 6 Servings, Sodium 596 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
INSTANT POT CHINESE PORK TENDERLOIN
Chinese roast pork is one of my favorite things on earth. And so I decided to create a pork tenderloin remiscient of those flavors while still being super easy to make. Chinese Five Spice is a key player here and it can be found in many markets or online.
Provided by Jeffrey
Categories Meat
Time 24m
Number Of Ingredients 14
Steps:
- Take the pork tenderloin (usually two come in the pack) and slice it into medallions/discs about 1/2-inch thick. Place the pork medallions into a gallon freezer bag and set aside
- In a mixing bowl, make the marinade by combining 1/2 cup of the beef broth, the brown sugar, kosher salt, 1 tsp of the Chinese Five Spice, paprika, soy sauce, cooking sherry, 1 tbsp of hoisin sauce, crushed garlic, crushed ginger and miso paste (if using). Mix together very well and then pour over the pork in the bag. Press the air out of the bag, seal tightly and place in the refrigerator for 24 hours, flipping once mid-way through (Do NOT skip this step. Trust me - you want that magical sauce seeping into every crevice of that pork).
- 24 hours later, dump the bag with the pork and all of its marinade into the Instant Pot. Add in the additional 1/2 cup of beef broth, 1/4 cup of hoisin sauce, 1/2 tsp of Chinese Five Spice and 1/3 cup of honey. Mix well and make sure the pork is nice and submerged into the marinade (it is fine if some of the pork protrudes above it)
- Secure the lid and cook on "Manual" or "Pressure Cook" High Pressure for 8 minutes. Allow a 10 minute natural release and follow with a quick release.
- When done cooking, use a slotted spoon to transfer the pork to a serving dish. Then, take the sauce from the pot and carefully pour it through a strainer and into a bowl. Allow the strainer to catch all the excess fat from the pork, discard and return the strained sauce back to the Instant Pot
- Hit "Keep Warm/Cancel" on the Instant Pot and then "Sauté" and adjust to the "High" or "More" setting. Add in the cornstarch slurry and stir well. Allow the sauce to bubble for a minute as this is what causes it to thicken up. After a minute of bubbling, turn the pot off and allow it to simmer down so it's only slightly bubbling. Give it a good stir. The sauce will begin to thicken to that perfect consistency now
- Using a serving spoon, cascade the sauce over all of the pork and serve! This is the PERFECT companion to my mega-popular Hibachi Fried Rice so if you have a second Instant Pot, make that with it! Or you can just use any regular rice on the stove as well ?
- Enjoy!
Nutrition Facts : Calories 418 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1403 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY PRESSURE COOKER PULLED PORK
If you have BBQ sauce and pork shoulder, you can make this awesome Easy Pressure Cooker Pulled Pork! Fall-apart tender pork is served on a bun with a smoky-sweet barbecue sauce.
Provided by Barbara Schieving
Categories Pork
Time 1h45m
Number Of Ingredients 5
Steps:
- Select Saute to preheat the pressure cooking pot. When hot, add the oil to the cooking pot. Brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter.
- Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot.
- Lock lid in place. Select High Pressure and set the cook time for 75 minutes.
- When the cook time ends, turn off the pressure cooker allow the pressure to release naturally (approximately 20 minutes).
- When the valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
- Strain cooking liquid, reserving 1/2 cup. (Optional: Use a fat separator to separate fat from the juices.)
- Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine and bring to a simmer, stirring frequently.
- Serve on toasted rolls with additional barbecue sauce, if desired.
Nutrition Facts : Calories 545 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 36 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 587 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PRESSURE COOKER PORK
A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.
Provided by BGILL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
- Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.
Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g
PRESSURE COOKER PORK ENCHILADAS
Pork tenderloin cubes are cooked in chicken broth, onions and cumin in the pressure cooker. Tender pork is rolled up in flour tortillas along with black olives and baked in an enchilada sauce topped with alot of cheddar and monterey jack cheese. Jalapeno peppers added to the tortillas gives them an added kick. I used #42094 Texas Red Enchilada Sauce in this recipe.
Provided by Crazycook in PA
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pressure cooker, heat oil on medium heat.
- Add onions, black pepper, pork and cumin and saute until pork is lightly browned.
- Add chicken broth and with 15 pounds of pressure cook for 15 minutes.
- Let rest for 5 minutes and then place cooker under cold water to reduce pressure.
- Pour about 1 cup of enchilada sauce in the bottom of a greased 7x11 glass baking dish.
- Drain broth off of pork and place a little pork/onion mixture on one tortilla.
- Add a few pieces of black olive and about 1/4 cup of cheese and as much jalapenos depending on how hot you want them.
- Roll up and place seam side down in the baking dish.
- Do this for the remaining 7 tortillas.
- Pour remaining enchilada sauce on top of tortillas and top with remaining cheese.
- Bake, uncovered in a preheated 350 degree oven for approximately 30 minutes or until bubbly.
- Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 834.4, Fat 50.9, SaturatedFat 23.3, Cholesterol 168.6, Sodium 1442.5, Carbohydrate 38.4, Fiber 4.1, Sugar 3.9, Protein 54.9
PORK TENDERLOIN IN THE NINJA FOODI
Provided by Debbie
Number Of Ingredients 3
Steps:
- If you have the Insta-rack. Wrap the tenderloins around the rack. If not, you can wrap around the pot or the trivet. May be awkward but can be done.
- If you do happen to have the Insta-rack, you can add your white potatoes to the skewers. If they are large potatoes, I cut them in half.
- Add apple juice to the pot.Set rack in pot and set to High Pressure for 18 minutes.
- Let Natural release for 3 minutes. Then do a manual quick release.
- Remove from pot and then set all on a platter to serve. Pour the Apple juice from pot over pork. ENJOY!
PRESSURE-COOKER BALSAMIC PORK TENDERLOIN
This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. -Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,
Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
INSTANT POT PORK TENDERLOIN
Secrets to cooking Mega Juicy Tender Instant Pot Pork Tenderloin! Satisfying pork medallion bites bursting with unbelievably juicy flavors & aromatic herbs, plus a bonus hearty gravy. Super easy healthy dinner for busy nights!
Provided by Amy + Jacky
Time 40m
Number Of Ingredients 10
Steps:
- Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of pork tenderloin with salt + black pepper. Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt + black pepper. *Pro Tip: Brown 2 sides of pork tenderloin for 2 mins per side.
- Pressure Cook Pork Tenderloin: Set aside the pork. Add 1 cup (250ml) unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release. *Note: 0 minute (zero minute) is not a typo! We're using the heat from "Pressurize" Stage & "Depressurize" Stage to cook the pork tenderloin. We tested various pork tenderloin in Instant Pot to find this best cooking time & method. Read the details here*Pro Tip: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 - 6 minutes per 0.5" of thickness).
- Check Pork Internal Temperature: Check pork tenderloin internal temperature at its' thickest part - it needs to be above 142°F (61°C). *Pro Tip: If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork for a few more minutes. Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.*Pro Tip: Pork tenderloin should be slightly pink on the inside.
- Bonus - Make Pork Gravy: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste & adjust seasoning with more salt or soy sauce.
- Serve Pork Tenderloin: You did it!! Your family & guests will enjoy this Mega Juicy, Tender, Flavorful Instant Pot Pork Tenderloin!! Serve immediately & enjoy~ :)
Nutrition Facts : Calories 202 kcal, Carbohydrate 6 g, Protein 24 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 78 mg, ServingSize 1 serving
PRESSURE COOKER PORK LOIN
Provided by Paula Deen
Categories Country Cooking Family Supper low carb pressure cooker southern
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Trim excess fat from pork loin. Rub the loin with olive oil. Season the entire loin with Paula Deen House Seasoning. Spray the basket of pressure cooker with non-stick cooking oil. Place the loin in the pressure cooker, and add water around the sides of your roast. Top off with 2 bay leaves.
- Lock your pressure cooker and cook for 30 minutes. Depending on the size of your roast, you may need to add additional cooking time. Cook until tender.
- Once done, remove your pork loin and place on a serving dish. Whisk the gravy mix into the juices left from the roast; stir and cook until thick. Once gravy thickens, pour over pork loin and serve with mashed potatoes.
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From pressurecookrecipes.com
- Brown Pork Loin in Instant Pot: Heat up Instant Pot with "Sauté More" function. Wait until the screen says "HOT". Add 1 - 2 tbsp (15 - 30ml) olive oil in Instant Pot, and ensure the whole bottom is coated with olive oil. Pat dry the pork loin with a paper towel. Season one side of pork loin with kosher salt and black pepper. Place the pork loin in Instant Pot (seasoned side face down). Brown the first side for 4 minutes. Season the other side of pork loin with salt and black pepper. After 4 minutes, flip over and brown the other side for another 4 minutes. Set aside the browned pork loin.
- Saute Onion and Garlic: Add 1 tbsp (15ml) olive oil in Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in 1 bay leaf, 1 tsp (0.5g) dried oregano, 1 tsp (1g) dried rosemary, and minced garlic in Instant Pot, then saute for 30 - 45 seconds until fragrant. *Note: Your inner pot should look quite brown. Don't worry! Your pot didn't burn, those caramelized brown bits will add flavors to your pork loin.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
PRESSURE COOKER WINE BRAISED PORK LOIN - MAGIC SKILLET
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- In a small mixing bowl, combine chicken broth and all-purpose flour. Whisk until smooth and set aside.
- In a pressure cooker, melt butter over medium heat. Season pork with salt and sprinkle with cracked pepper. Brown in hot melted butter on all sides, turning occasionally, for about 6 minutes. Transfer browned meat to a large plate
- Add onion to pressure cooker. Cook, stirring, until softened, for a bout 4 minutes. Add Worcestershire sauce and thyme. Cook, stirring, for about 30 seconds. Pour in dry white wine. Scrap any browned bits in the bottom of pressure cooker.
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