Pressure Cooker Pork Loin Recipes

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PRESSURE-COOKER PORK CHOPS

Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Pressure-Cooker Pork Chops image

Steps:

  • In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.

Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth, divided

PRESSURE COOKER PORK

A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.

Provided by BGILL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 7



Pressure Cooker Pork image

Steps:

  • Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
  • Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g

1 tablespoon vegetable oil
4 (6 ounce) pork tenderloins
1 (16 ounce) package sauerkraut, drained
1 cup water
6 fluid ounces apple juice
2 teaspoons fennel seed
12 red new potatoes, halved

PRESSURE-COOKER BALSAMIC PORK TENDERLOIN

This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. -Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9



Pressure-Cooker Balsamic Pork Tenderloin image

Steps:

  • 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. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,

Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

1/4 cup packed brown sugar
1/4 cup plus 2 tablespoons water, divided
1/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
1 tablespoon soy sauce
2 pork tenderloins (1 pound each), halved widthwise
1 tablespoon olive oil
1 tablespoon cornstarch

PRESSURE COOKER PORK TENDERLOIN

Moist and flavorful.

Provided by Dutchgirl

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h40m

Yield 6

Number Of Ingredients 9



Pressure Cooker Pork Tenderloin image

Steps:

  • 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. Add the pork tenderloin to the bag and manipulate to assure it's covered with the 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. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
  • 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. 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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.3 g, Cholesterol 32.6 mg, Fat 10.6 g, Fiber 0.2 g, Protein 11.9 g, SaturatedFat 1.8 g, Sodium 124 mg, Sugar 0.5 g

¼ cup fresh cilantro leaves
¼ cup olive oil
¼ cup lime juice
2 cloves garlic, sliced
½ teaspoon red pepper flakes, or to taste
¼ teaspoon salt, or to taste
1 pound pork tenderloin
¾ cup chicken broth
¼ cup lemon juice

PRESSURE COOKER PORK LOIN

Make and share this Pressure Cooker Pork Loin recipe from Food.com.

Provided by illine-wayne

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9



Pressure Cooker Pork Loin image

Steps:

  • Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
  • Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.

4 lbs pork loin (with or without bone)
0.667 (32 ounce) box chicken broth
1/4 cup oil
2 garlic cloves, peeled and crushed
1 onion, peeled and quartered
3 -4 tablespoons italian seasoning
3 tablespoons cold water
3 tablespoons cornstarch
0.333 (32 1/16 ounce) box chicken broth

LINDA'S FANTABULOUSLY EASY PRESSURE COOKER PORK LOIN

Use any flavor pork loin you enjoy and adjust the seasonings you like. Be prepared to give up the recipe! Serve over a bed of Filomena's Pasta Fresca Recipe 272132 and it becomes very special - Just roll the noodles very thin, cook and then butter them and sprinkle with chopped parsley.

Provided by Secret Agent

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11



Linda's Fantabulously Easy Pressure Cooker Pork Loin image

Steps:

  • Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate.
  • Add the veggies and stir until they get color and the onions are softened somewhat.
  • Add the meat back to the pot and add two cups of pork stock (or gravy mix) and set the cooker on High Pressure for 90 minutes. Let cool naturally.
  • Remove meat and veggies to a platter and tent with foil.
  • Check the pan gravy to see if it needs reaseasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right. If it needs a little more flavor you can add some stock instead of water. We think the loin is perfectly yummy.
  • Serve the roast and the veggies over recipe #272132.
  • Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.

2 lbs pork loin, any flavor
1/2 teaspoon black pepper, cracked
2 garlic cloves, squashed
12 tiny new potatoes, scrubbed and a peel removed around it's middle (or yukon)
1 lb baby carrots, peeled
1 lb button mushroom, washed
2 celery ribs, with leaves, scrubbed and sliced
1 red onion, halved and cut into wedges from tip to tail, leaving the root bottom intact
2 teaspoons herbs, mixed (or what you like)
2 cups pork stock (or prepared gravy)
1/4 cup Wondra Flour, divided if needed to thicken the gravy

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