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I am a very lucky woman with a husband and son who are smart, witty and entertaining. Our son, B, attended public school for two years, and then we embarked on a new adventure in the Fall of 2010 - homeschooling. We don't have all the answers, but we know B and this has been the best thing for him. I blog to preserve our stories and our memories, share recipes, vent and ramble on about our crazy, yet blessed, life. Would you care to follow along?

Thursday, May 9, 2013

Easy-Peasy Pork Tenderloin in a Pressure Cooker

I had a 2.5 lb pork roast to cook for dinner and I really want to utilize my Nesco pressure cooker more often so I brought it out.  This one is great because of all the cooking methods it can do: steam, brown, slow cook and pressure cook.  I love that I can brown my meat in the pressure cooker so I don't have to dirty another pot.  I wish I had thought ahead and taken pix all throughout the preparation of this meal, but I didn't.  I actually didn't even think to take a nice picture of the final product until the hubs was about to take his 1st bite and snapped the top-left one, but it's a little fuzzy.  The top-right one is my plate with seconds on it.  :o)  The tenderloin in the picture is a 2nd one I have (they were a BOGO deal).  Anywho, let me tell you how easy this was!

Ingredients
2.5 lb pork temderloin, quartered
1 onion, quartered
2 small apples, peeled and quartered
3 garlic cloves, peeled
2 C beef stock (if you don't have, use wine, chicken or vegetable stock or even water)
Salt and pepper
If you want to make gravy
3 tbsp butter, melted
3 tbsp flour (you could use cornstarch and water, instead of butter and flour)

When I unwrapped the tenderloin, it was actually in two, long pieces.  I cut both pieces in half, giving me 4 even pieces that fit in the pressure cooker.  Add a tbsp of your choice of oil to the bottom of the pressure cooker and set it to "brown".  Sprinkle the pork with salt and pepper and brown all sides of the pork, two pieces at a time, in the cooker.

Remove the browned pork, place the meat trivet inside the cooker, then set the 4 pork pieces on the trivet.  Drop the onion, apple and garlic cloves on top (don't worry if some fall  through the trivet to the bottom).  Pour beef stock in and seal cooker.  Cook pork for 25 minutes.  If you have a manual pressure cooker, start your timer after it starts to jiggle.  In my electric pressure cooker, I can set the timer and then it won't start counting down until it's reached full pressure.

When timer is up, release pressure and remove pork and trivet; cover pork to keep it warm.  (I tasted the liquid in the pot and the onions and apple had flavored the stock nicely, so I removed them with a mesh strainer.  You could leave them in and use an immersion blender to puree them into your stock, thus thickening it into a gravy.)  Turn cooker back to "brown" and blend melted butter with flour (or water and cornstarch).  Once stock is boiling, whisk in butter/flour mixture and continue to cook until desired thickness.  Add salt and pepper, if necessary.

The pork fell apart nicely and was so tender!  I served it with green beans and potatoes - baked for the hubs and mashed for me and B.  If you try this recipe, let me know how you like it!

31 comments:

  1. I added balsamic vinegar also with the broth

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  2. how can i just print your recipes with out all the side advertisement(s)??

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    1. I completely understand just wanting the recipe without the extra column on the right!

      I suggest highlighting the portion that you want, i.e. from the word "Ingredients" to the end of the post. If you have a PC, go to the tool of your screen, click File, Print , Selection and it will only print out the highlighted portion. If you have a Mac, after highlighting what you want printed, hold down the Control button and click in the highlighted portion. Select Copy from the pop-up box and paste into an email or a blank document in Pages. Then print.

      I hope that helps and enjoy the pork!

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    2. you can also use printfriendly.com and save them to a pdf :)

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    3. Sherry Haskins - thank you so much for sharing about printfriendly.com! I had no idea something like that existed. I have now added a print friendly button to each post here on my old blog, as well as to the new site, www.youmeandb.com, where I moved in June. You rock! :D

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    4. Try this on friefox:
      https://addons.mozilla.org/en-US/firefox/addon/print-edit/

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    5. You can also use something like Evernote to help with recipes. You can clip pages without the advertising, and choose how basic you want the layout to be. I highly recommend it. You can have the Evernote App on your mobile device, tablet, computer. I like to search recipes on my computer, clip them to a special recipe folder I've created in Evernote, then it syncs with the apps on my devices and I can use my iPad or iPhone as a cookbook or quick reference. It's also handy because it acts like a shopping list (which you can also create in it), so you don't forget any ingredients.

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    6. If you use the Google Chrome Browser, just right click on the middle of the page, and select Print. You should be presented with a print preview page and a column on the left of options. I prefer to save the file as a PDF file to save paper, but you can print if you wish. If you look at the bottom of the column on the left, you will see a series of 3 options and one of them is called "Simplify Print". Put a check in the box and the window on the right will change to show only the recipe without any of the stuff around it. Click Save at the top of the page to save as a PDF or click Print to print the document only. I'm using Google Chrome build Version 49.0.2623.75 (64-bit) on Linux Lite 2.6 (Ubuntu) but it should be a similar option in Windows as well.

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  3. This is the most amazing tenderloin I've ever had. I've been trying to come up with a good not-dry recipe for years, and this is the gold standard now. Thank you!

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  4. just made this and it is wonderful! 8 cant stop eating it. I did season my pork with a pork rub blend. Love how th apple gave it a sweetness.

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  5. heads up that pork company you have was sold to china and they are making your meat now,,buyer beware!!!!!

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    1. I think it's the other way around - they are a net importer of pork. In any event, Dr Google directed me here and this recipe/crib sheet is the tits. Thanks!

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    2. How did we survive without the pressure cooker??

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    3. This company has several processing plants but right here in USA. Nebraska and Kentucky are 2 of them.

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    4. They were sold to a Chinese holding company, but everything will be business as usual at Smithfield. The hogs will still be raised, slaughtered, processed, packaged, and sold here, as well as sold in China now. Nothing will be shipped to China for processing, and no meat from China will be sold in the US.

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  6. Thank you for the recipe. I just found it and made it tonight. Turned out great! And I adore the gravy... I used your suggestion of using an immersion stick to just puree the onion and apple. Yum Yum Yum!

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  7. Just got my new electric pressure cooker and this was the first recipe I tried. Delicious! Thank you!

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  8. What if I don't have a trivet?

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  9. I followed the recipe to a tee and it was awful. Very bland and tasteless. There is no was to make a good grave because it's nothing but broth. Total waste of time and money.

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  10. My very first attempt at using my pressure cooker (I use the slow cook feature all the time). I followed the recipe exactly and the loin was perfect! I am going to make a barbecue marinated loin for company this week. Now if I can just figure out how to make the "baked" potatoes turn out . . .

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  11. I tried this last night. I used the immersion blender as suggested but then also still used a roux to thicken the sauce. OMG! (And I try not to use "OMG" in public forums). That was the best gravy I've ever made, and I'm the family holiday gravy maker. The pork was moist. Sure there wasn't a ton of flavor in the pork (but when is there flavor in lean pork?) But with the gravy over top and on some mashed potatoes. This is now going to be my go to company dish. Thanks so much!!

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  12. Can you tell me what pressure setting you used? Low or high...thanks

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  13. I added Italian seasoning to the pork and that made it taste delicious!

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  14. I was looking for a pressure cooker meal with pork tenderloin for dinner tonight and came across your recipe! I made it following your recipe and added celery and carrots as well and cooked it for the time that you said after browning the half pieces of two tenderloins,, at the end I saved about half the veggies and apples, and blended in the rest with the stock, made the gravy,, and WOW,, what an excellent meal,, served with mashed potatoes and steamed red cabbage and my hubby and I loved it!! Thanks for the recipe!! Sandy from BC, Canada

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  15. I made this tonight for our family. A family friend also happened by and ate with us. He really picked a good night to drop by! This was great. After cooking, I removed about half of the apple pieces, the garlic cloves, but left the onions and pureed them with an immersion blender. Then used cornstarch for thickening the gravy. Absolutely fabulous. Thank you for a great recipe.

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