Gluten-free, Meat and Poultry

Pressure Cooker Pork Tenderloin

Loreto August 31, 2016

Pressure cooker Pork tenderloin, unbelievably tender and succulent, flavored with 12 ingredients giving this loin an incredible back drop of Asian meets comfort cooking goodness!

pressure cooker pork tenderloin

Pressure cooker! I have to be honest, I have never used a pressure cooker before. My daughter Alexa and her husband Rod gave me one such beast for a gift one year along with many other great gadgets, which I have thoroughly enjoyed. The pressure cooker has been gracing the hanging pot rack for quite a while.  It was not until Nicoletta and I stumbled upon a cooking competition show on Gusto TV that I was inspired to use it and I have to say I love the technique and look forward to using it again. Today we are creating a most comforting delicious dish of Pressure cooker Pork Tenderloin.

 

So to explain our inspiration for this dish, I am going back to a show we discovered on Gusto TV. The show is called “My Kitchen Rules” (MKR). It is a cooking competition where groups of two home cooks, whether it be marriage partners, mother and son or daughter, friends, sisters and brothers etc, compete to win the title of MKR. They start by doing a pop up themed restaurant in their personal homes. Given a certain amount of time to gather and shop for ingredients,  prepare,  cook, and serve three courses to their competitors and guest judges, an entree, main and dessert. After the meal the host home cooks are judged on creativity, appearance and taste. The competition has stages from pop up restaurant, to battles in the MKR arena, and finally a battle between the two best groups, for the title of MY Kitchen Rules Champion with a nice grand prize and acclaim. Nicoletta and I were hooked, recording the show when we were away. Booking that time slot so we could not miss a show. It became a part of our regular evening routine from Monday to Friday. Excessive, maybe, but we really enjoyed it and we could relate to these people, the frustrations, triumphs, emotions. I think it was the realism of the shows, the invitation into each competitors homes and how we could really get to know them and their cooking techniques. Also Pete and Manu along with other judges really added a great element to the show. Their sincerity and gestures were spot on. To make a long story short, a lot of the home cooks used pressure cookers to prepare their proteins. The final products looked so juicy and flavorful that I was inspired to dust off the pressure cooker and give it a whirl. A bit hesitant I was as a bit of fear  in the back drop thinking I hope the pressure cooker doesn’t explode, not knowing how it works and all. I took it off the pot wrack and was pleased to see it had a pressure relief valve that would let the pressure building in the cooker to escape. So, no boom!

pressure cooker pork tenderloin

On occasion I take my parents to a place called Costco. A warehouse retailer where people can shop bulk as members of the establishment. It is huge and never a day without crowds of people. Well on this particular excursion my parents purchased a huge pork tenderloin probably around 5-6 kilos. My dad usually cuts it up into sizable portions ready to use when pork loin is on the menu. Well, we were the proud receivers of one portion of the tenderloin. You have to love shopping at Mom and Pop’s store, the prices are great (free) and quality is good, lol. Already in my mind creativity was flowing and the picture of that pressure cooker kept creeping in and so there you have it the story of how Pressure Cooker Pork Tenderloin came to be.

Pressure Cooker Pork tenderloin, from marinade to grill, then enjoyed!

I guess you can call me a spice addict. Our spice rack is full of international spices ranging from Italian to Indian, Asian to Canadian comfort. The spices I used for this wonderful tenderloin were, basil, oregano, parsley, coriander, paprika, thyme, bay leaves, all mingling with some hoisin sauce, red wine, apple cider vinegar, and vegetable stock. The steps, pretty easy. Mix up the marinade and pour over pork loin, cover and set into the fridge over night. Place tenderloin in a hot saute pan searing all sides then in pressure cooker with marinade, and a mirepoix (chopped carrots, celery, and onions). Pressure cook for a bit, then out of the cooker and onto a nice hot grill to seal and caramelize the surface of the pork tenderloin. It is very important to let the tenderloin rest for a bit prior to cutting and serving. This allows all the juices to go back into the meat making it so succulent and moist. The sauce left in the pressure cooker is put into a pan and reduced to a nice thick rich jus poured over the beautiful slices of the pork tenderloin at serving time. We served the  loin with Nicoletta’s specialty, oven roasted veggies: onions, peppers, potatoes, and zucchini, and also some first blanched then sauteed long green beans from my parents garden. They have such a wonderful garden, there is nothing like eating things that you have contributed time to growing and also knowing where they came from.

pressure cooker pork tenderloinpressure cooker pork tenderloin

The pork tenderloin was cooked perfectly. Just that little bit of pink in the center, and the meat so tender juicy and succulent. Each mouthful melting on your tongue, taste buds alive and awake to the richness of the jus in its Asian meets comfort sort of way. The coriander, basil, thyme, paprika, bay leaves, all reduced nicely in that red wine, hoisin, apple cider vinegar, etc, dancing on your palate in delight. This dish is great for a meal served family style. So  get that pressure cooker out of the closet or cupboard, and try this wonderful recipe Pressure Cooker Pork Tenderloin.

I have this vision of a beautiful rambling bungalow with a post and beam weathered cover deck in the front. There is a steel triangle hanging from one of the supports a bit rusty with a mallet hanging from it. Triangle is ringing and a voice shouts out. Come and get it! Family is coming out of every barn, crevice, field rushing to the table to share a beautifully prepared meal.

Enjoy!

Song of the day: “We are Family” by Sister Sledge.

Pressure Cooker Pork Tenderloin

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 6 servins

Pressure Cooker Pork Tenderloin

Ingredients

  • 1 kg pork tenderloin
  • 1 cup vegetable stock
  • 2 Tbsp red wine
  • 1 Tbsp Hoisin sauce
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp dried thyme
  • 1 Tbsp fresh oregano, chopped
  • 1 Tbsp fresh parsley
  • 1/2 tsp paprika
  • 1 tsp coriander, crushed
  • 1 Tbsp fresh sage, chopped
  • 1 Tbsp sesame oil
  • 1 Tbsp grated lemongrass
  • 1 Tbsp apple cider vinegar
  • 3 cloves garlic
  • 2 small purple onions, chopped
  • 1 small white onion, chopped
  • 2 celery stalks
  • 2 large carrots
  • 2 bay leaves

Instructions

    Marinade:
  1. Combine in a bowl vegetable stalk, red wine, hoisin sauce, basil, thyme, oregano, parsley, paprika, coriander, sage, sesame oil, lemon grass,apple cider vinegar.
  2. Take one clove of garlic press it to release some of the garlic juices and put into marinade.
  3. Place tenderloin into a glass dish and pour marinade over, cover and put in fridge overnight.
  4. Searing:
  5. Take pork tenderloin out of marinade letting excess liquid drip off.
  6. Have a saute pan nice and hot on the stove top, and place loin into it searing all sides of the pork nicely golden brown.
  7. Pressure cooking:
  8. In a pressure cooker place the marinaded pork tenderloin.
  9. Cut up the purple and white onions and place in pressure cooker with tenderloin.
  10. Dice up celery and carrots and add to pressure cooker ingredients.
  11. Throw in bay leaves.
  12. Pour left over marinade in marinating dish over pork loin and veggies.
  13. Close and seal lid on pressure cooker.
  14. Place on stove top high heat and cook for 30 minutes.
  15. Grilling:
  16. Release all the pressure from the pressure cooker.
  17. Take the pork tenderloin out of cooker and let drain for a few minutes.
  18. Preheat barbecue to around 400° F.
  19. Place tenderloin on grill and turn frequently, until all sides have crisped up and caramelized.
  20. Take off grill and let stand for about 15 minutes.
  21. Jus:
  22. Place all the juices of the pressure cooker into a saute pan.
  23. On barbecue side burner on med to high heat, simmer juices until reduced and thickened about 15 minutes.
  24. Remove bay leaves.
  25. Plating:
  26. Cut pork tenderloin into 1/2 cm slices.
  27. Place a few slices on plate staggered.
  28. Drizzle jus onto pork tenderloin slices.
  29. Serve with whatever vegetable you like. We served it with roasted veggies and sauteed homegrown organic green beans.
  30. Enjoy!

Notes

I have not included the marinating time in the prep time. I marinated it over night.

pressure cooker pork tenderloin

We have a few more recipes featuring pork meat:

SLOW BRAISED PORK BELLY ON RUSTIC MUSHED POTATOES

Pork-belly

BBQ PORK RIBS WITH RHUBARB CHUTNEY

bbq pork ribs with rhubarb chutney

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14 Comments

  • Reply Cathy August 31, 2016 at 12:01 pm

    I’ve never used a pressure cooker, but I do find the idea intriguing. Your spices sound wonderful!

    • Loreto
      Reply Loreto August 31, 2016 at 12:12 pm

      Hi Cathy , I would definitely suggest trying the pressure cooker. The meat gets so tender and so infused with the flavors of the marinade that truly becomes rich and delicious. I am now a big fan of this type of cooking. Thank you for your comment it is greatly appreciated.
      Have a great rest of the week!
      Cheers.
      Loreto

  • Reply Amanda from Peppers & Pennies August 31, 2016 at 1:29 pm

    This is a beauty of a dish, you guys! I haven’t ventured (yet) into the world of pressure cooking but I adore how you make the best use of texture here and grill the meat to add a layer of complexity to the dish. Keep it up, I eagerly await more!

    • Loreto
      Reply Loreto August 31, 2016 at 1:59 pm

      Thank you Amanda, it was most adventurous for me and I enjoyed the use of the pressure cooker immensely. I look forward to many more recipes using this technique, and I would have to say that grilling the tenderloin on the barbecue was absolutely fabulous. It was like a layer of candy on the surface of the loin.
      Have a wonderful day.
      Cheers
      Loreto

  • Reply Justine @ JustineCelina.com August 31, 2016 at 2:06 pm

    I love this spin on comfort food with an Asian flavour profile! My boyfriend would adore this dish. I’m going to Pin it and make it for us this fall. Thanks for the gorgeous inspiration!

    • Loreto
      Reply Loreto August 31, 2016 at 4:33 pm

      Hi JUstin, we are so pleased that we have inspired you. Sometimes things you fear are really blessings in disguise, as was for this pressure cooked tenderloin, I would love to hear your feed back when you do make it. Thank you for taking the time to comment, and have a great rest of the week.
      Cheers
      Loreto

  • Reply Adina September 2, 2016 at 3:27 am

    The tenderloin looks just perfect! I used to have a pressure cooker (it broke), but I used it mostly for cooking beans… I was thinking about buying a new one but was not sure if it’s worth it only for the beans, seeing this succulent, rosa tenderloin makes me reconsider.

    • Loreto
      Reply Loreto September 2, 2016 at 11:28 am

      Hi Adina, I would definitely reconsider. I have realized that pressure cooking is great for many things and the way it intensifies flavors iust amazing not to mention the tenderizing aspect of it. Would love to hear how you make out with it if you get another one. Thank you for the comment, and have a great weekend.
      Cheers! Loreto

  • Reply Meaghan January 3, 2017 at 11:32 am

    Don’t you love MKR!?! I am completely addicted to the show, after an Australian friend turned me on to it a few years ago. Had no idea it was on gusto, will definitely have to look for it. Manu is my fav! I actually have one of his cookbooks, and it is fantastic.

    Love this recipe! Pinning to try this January 🙂 Happy New Year!

    • Loreto
      Reply Loreto January 4, 2017 at 6:02 am

      Yes Nicoletta and I are huge fans. Love the way the show is set, the judging, the pop up restaurants. Can’t wait for the season to start here again. I was amazed at the intensity of flavor that happened by first pressure cooking, then grilling. Can’t wait for you to try this one. Thank you for commenting, we both really appreciate the time.
      Have a great day
      Loreto

  • Reply Lora April 13, 2017 at 12:11 am

    Pork TENDERLOIN and pork LOIN are two totally different cuts of meat. You are cooking a loin here. Tenderloins are rarely over 1 lb, and are even more lean than the loin.

    • Loreto
      Reply Loreto April 13, 2017 at 12:32 pm

      Hi Lora, I purchased the loin from a butcher I know in these parts. I was told it was a tenderloin. I will have to ask him next time I am there. Thanks for your feedback
      Cheers!
      lORETO

    • Reply Ann Jennerjahn May 20, 2017 at 11:22 am

      I was wondering the same thing. It sure looks like a loin.

      • Loreto
        Reply Loreto May 20, 2017 at 12:59 pm

        Hi Anne yes after much investigation it is a loin. It was miss marked on the package. Either way, the way I have prepared it will bring the same result. The pressure cooking tenderizes and infuses the pork so well, then the barbecue just caramelizes all those juices spices and flavors giving us that bit of crackle so many of us love.
        Thanks for the comment, and have a great day!
        Loreto

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