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