Quick Sauce For Pork Tenderloin

From our popular recipe results for Quick Sauce For Pork Tenderloin with suggestions below for pork-tenderloin, pressure-cooker, meat.

Recipe Category: Pressure-Cooker

Italian Braised Pork With Fresh Herbs Pressure Cooker Recipe


  • :SERVES 4 to 6 • Cooker: 5- to 7-quart • Time: 30 minutes at HIGH pressure
  • 3 tablespoons olive oil
  • 1 (2¼- to 2½-pound) boned and tied pork loin roast, trimmed of all but a thin layer of fat
  • 1 teaspoon sea salt
  • 10 turns freshly ground black pepper
  • 2 cups half-and-half
  • 2 teaspoons chopped fresh rosemary or marjoram
  • 2 teaspoons chopped fresh tarragon or basil
  • Method

  • In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  • Season the roast all over with the salt and pepper and add it to the pot
  • Brown the meat on all sides, 6 to 8 minutes total
  • Add the half-and-half and herbs
  • The roast will be covered up to half its thickness
  • 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 30 minutes
  • Remove the pot from the heat
  • Open the cooker with the Quick Release method
  • 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 foil while you finish the sauce
  • The temperature of the meat will rise another 5° to 10° F while sitting
  • Spoon off any fat from the surface of the sauce
  • If you prefer a more homogenized sauce, use an immersion blender set right into the pot to puree the sauce until smooth
  • Taste the sauce, adding more salt if needed
  • Cut the roast into ½-inch-thick slices and arrange on a warm serving platter
  • Spoon the sauce over the top and serve
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