Pressure Cooker Pork Tenderloin

Name: Pressure Cooker Pork Tenderloin
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters chicken broth; 59 milliliters fresh cilantro leaves; 2 cloves garlic, sliced; 59 milliliters lemon juice; 59 milliliters lime juice; 59 milliliters olive oil; 454 grams pork tenderloin; 1 teaspoons red pepper flakes, or to taste; 0 teaspoons salt, or to taste

Pressure Cooker Pork Tenderloin is a gluten free, dairy free, and primal main course. One serving contains 179 calories, 16g of protein, and 12g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 8 hours and 40 minutes. If you have chicken broth, pork tenderloin, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag.

Ingredients you will need

Red Pepper Flakes

Lime Juice

Olive Oil

Cilantro

Garlic

Salt

Equipment you will use

Ziploc Bags

Blender

Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade.

Ingredients you will need

Pork Tenderloin

Marinade

Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.

Stir the chicken broth and lemon juice together in the bottom of a pressure cooker.

Ingredients you will need

Chicken Broth

Lemon Juice

Equipment you will use

Pressure Cooker

Lay the tenderloin into the liquid in the slow cooker.

Equipment you will use

Slow Cooker

Pour the remaining marinade from the bag over the tenderloin.

Ingredients you will need

Marinade

Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes.

Equipment you will use

Pressure Cooker

Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.

Ingredients you will need

Water

Equipment

Ingredients

Servings:

177milliliters

chicken broth 59milliliters

fresh cilantro leaves 2cloves

garlic, sliced 59milliliters

lemon juice 59milliliters

lime juice 59milliliters

olive oil 454grams

pork tenderloin 1teaspoons

red pepper flakes, or to taste 0teaspoons

salt, or to taste

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.