I realize it may seem counterintuitive to cook a tender cut of meat like pork tenderloin in the pressure cooker, but trust me the end result is tender and delicious. The gravy is so good you will be wishing you had more. I like to serve this with mashed potatoes and steamed broccoli. So yummy!
Pressure Cooker Roasted Pork Tenderloin
Ingredients
- 1/4 cup brown sugar, packed
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 1 tbsp fresh rosemary, minced
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 2 pork tenderloins (1 pound each), cut in half widthwise
- 1 tbsp cornstarch
- 2 tbsp water
Directions
- In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside.
- Select saute or browning setting on a 6-qt. electric pressure cooker and set to medium.
- Add olive oil.
- When oil is hot, brown each piece of pork on all sides. You may need to do this one piece at a time. Set each browned piece on a clean plate. When all pieces are browned, press cancel.
- Return all pork and vinegar mixture to pressure cooker.
- Lock lid and ensure the pressure-release valve is closed. Adjust to pressure-cook on high for 20 minutes.
- Let pressure release naturally.
- Remove pork to a serving platter.
- To make the gravy, in a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth. Then stir the cornstarch mixture into the juices remaining in the pressure cooker.
- Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes.
- To serve, slice the pork and drizzle the sauce over it. If desired, sprinkle with additional rosemary.
- Recipe Notes
- The natural release of pressure can take a while and can vary depending on the pressure cooker being used. To account for this the cooking time is approximately one hour.
Yummy Gluten Free 
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