I tried a version of this recipe a few weeks ago with a blade roast, and while it was good, it wasn't the right cut of pork and I knew it could be better. Today was the perfect day to try it again, as we spent a few hours picking apples and broccoli at a local farm so I had fresher ingredients than I've ever used before. I know the broccoli is just a side here (and it was just quickly steamed in a microwave steamer bag), but this was the best broccoli I've ever had in my life. I cut it probably 3 hours before I served it, doesn't get much fresher than that! Overall, this is another really simple pressure cooker dish, and I'll definitely be making it again.
Pressure Cooker Pork Tenderloin
Ingredients:
Pressure Cooker Pork Tenderloin
Ingredients:
- 1 whole pork tenderloin, cut in half
- Salt, pepper, and garlic powder
- 1 onion, chopped
- 1 sweet apple and 1 tart apple, chopped
- 3 cups apple juice
- 1-2 Tablespoons vegetable oil
- 2 Tablespoons corn starch
Directions:
- In the pressure cooker pot, heat the vegetable oil over medium-high heat.
- Season the tenderloin on all sides with salt, pepper, and garlic powder.
- Brown the tenderloin on all sides, then remove from pot.
- Add apple juice to pot and turn heat to high.
- Place steamer basket in pot and put browned tenderloin, apple, and onion in the pot. Cover, seal, and bring to high pressure (15 psi).
- Cook for 45 minutes, then release pressure. Remove lid and remove basket from pot.
- Mix corn starch with cold water, then stir into sauce. Cook over medium-high heat until sauce thickens, then serve!
Notes:
I might increase the apple juice to 4 cups next time, this sauce was amazing. I'm not saying Sarah licked her plate clean, but I'm also not saying she didn't.
For the apples, I used one Granny Smith and one Fuji.
The apples and onions almost dissolve when they're cooked under pressure. Here's what it looked like when I took the basket out of the pressure cooker:
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