Pork Tenderloin with Balsamic Cranberry Sauce Pressure Cooker Recipe

Recipe Category: Sauce


Pork Tenderloin With Balsamic Cranberry Sauce Pressure Cooker Recipe


SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 20 minutes at HIGH pressure


  • 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


  • 1/3 cup balsamic vinegar
  • 1 small shallot, minced
  • 1 (16-ounce) can whole-berry cranberry sauce
  • sea salt


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

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