Unbelievably Tender: Pressure Cooker Pork Tenderloin Recipes You’ll Love

Pork tenderloin is a lean and flavorful cut of meat that can be incredibly versatile. However, it can sometimes be tricky to cook perfectly – often ending up dry and lacking in flavor. Enter the pressure cooker! Using a pressure cooker to cook pork tenderloin guarantees a moist, tender, and delicious result in a fraction of the time compared to traditional cooking methods. This article will explore various pressure cooker pork tenderloin recipes, providing detailed instructions and tips to help you create a culinary masterpiece every time.

## Why Pressure Cook Pork Tenderloin?

Before diving into the recipes, let’s discuss why pressure cooking is the ideal method for preparing pork tenderloin:

* **Speed:** Pressure cookers significantly reduce cooking time. What might take an hour or more in the oven can be accomplished in under 30 minutes in a pressure cooker.
* **Moisture Retention:** The sealed environment of a pressure cooker traps moisture, preventing the pork tenderloin from drying out. This results in an incredibly tender and juicy final product.
* **Flavor Infusion:** The high pressure forces flavors to penetrate the meat more deeply, resulting in a more flavorful and aromatic dish.
* **Ease of Use:** Pressure cookers are relatively simple to operate, especially modern electric models with pre-set programs.

## Essential Equipment

Before you start, make sure you have the following equipment:

* **Pressure Cooker:** An electric pressure cooker (like an Instant Pot) or a stovetop pressure cooker.
* **Cutting Board:** For prepping your ingredients.
* **Sharp Knife:** For trimming and slicing the pork tenderloin.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Tongs:** For handling the pork tenderloin.
* **Serving Platter:** For presenting your cooked pork tenderloin.

## Basic Pressure Cooker Pork Tenderloin Recipe

This recipe is a great starting point and can be easily adapted to your taste preferences.

**Ingredients:**

* 1. 5-2 lbs Pork Tenderloin, trimmed of silver skin
* 1 tbsp Olive Oil
* 1 tsp Salt
* 1/2 tsp Black Pepper
* 1 tsp Garlic Powder
* 1/2 tsp Onion Powder
* 1 cup Chicken Broth (or beef broth, vegetable broth, or water)

**Instructions:**

1. **Prepare the Pork:** Trim any silver skin or excess fat from the pork tenderloin. Silver skin is a thin, silvery membrane that can make the pork tough if not removed. Pat the pork tenderloin dry with paper towels.
2. **Season the Pork:** In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Rub the seasoning mixture all over the pork tenderloin, ensuring it’s evenly coated.
3. **Sear the Pork (Optional but Recommended):** Turn on your pressure cooker to the sauté function. Add the olive oil and let it heat up for a minute or two. Sear the pork tenderloin on all sides until browned. This step adds flavor and helps to seal in the juices. If your pressure cooker doesn’t have a sauté function, you can sear the pork in a skillet on the stovetop before transferring it to the pressure cooker.
4. **Add Broth:** Pour the chicken broth into the pressure cooker. Make sure to scrape the bottom of the pot to deglaze any browned bits from searing; this adds extra flavor to the sauce.
5. **Pressure Cook:** Place the lid on the pressure cooker and seal it. Cook on high pressure for 5 minutes per pound of pork tenderloin. For example, a 1.5-pound tenderloin would cook for 7.5 minutes. A 2 pound tenderloin will cook for 10 minutes.
6. **Release Pressure:** Once the cooking time is up, allow the pressure to release naturally for 10 minutes. After 10 minutes, manually release any remaining pressure according to your pressure cooker’s instructions. (Quick release can make the meat tougher)
7. **Check Internal Temperature:** Using a meat thermometer, check the internal temperature of the pork tenderloin. It should reach 145°F (63°C) for medium doneness. If it hasn’t reached this temperature, reseal the pressure cooker and cook for a few more minutes.
8. **Rest and Slice:** Carefully remove the pork tenderloin from the pressure cooker and place it on a cutting board. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
9. **Slice and Serve:** Slice the pork tenderloin into medallions and serve immediately. You can drizzle the cooking liquid from the pressure cooker over the slices for added flavor.

## Variations and Flavor Combinations

Once you’ve mastered the basic recipe, you can experiment with different flavor combinations and variations. Here are a few ideas:

### 1. Honey Garlic Pork Tenderloin

**Ingredients:**

* All ingredients from the basic recipe, plus:
* 2 tbsp Honey
* 2 cloves Garlic, minced
* 1 tbsp Soy Sauce

**Instructions:**

1. Follow steps 1-3 of the basic recipe.
2. In a small bowl, whisk together the honey, minced garlic, and soy sauce. Pour this mixture over the pork tenderloin in the pressure cooker.
3. Continue with steps 4-9 of the basic recipe.

### 2. BBQ Pork Tenderloin

**Ingredients:**

* All ingredients from the basic recipe, except garlic powder and onion powder, plus:
* 1 cup BBQ Sauce (your favorite brand)
* 1 tbsp Apple Cider Vinegar
* 1 tsp Smoked Paprika

**Instructions:**

1. Follow steps 1-2 of the basic recipe, substituting smoked paprika for garlic and onion powder.
2. In a small bowl, whisk together the BBQ sauce and apple cider vinegar. Pour this mixture over the pork tenderloin in the pressure cooker.
3. Continue with steps 4-9 of the basic recipe.

### 3. Lemon Herb Pork Tenderloin

**Ingredients:**

* All ingredients from the basic recipe, plus:
* Juice and zest of 1 Lemon
* 1 tbsp Fresh Rosemary, chopped
* 1 tbsp Fresh Thyme, chopped

**Instructions:**

1. Follow steps 1-3 of the basic recipe.
2. In a small bowl, combine the lemon juice, lemon zest, rosemary, and thyme. Rub this mixture all over the pork tenderloin in the pressure cooker.
3. Continue with steps 4-9 of the basic recipe.

### 4. Balsamic Glazed Pork Tenderloin

**Ingredients:**

* All ingredients from the basic recipe, plus:
* 1/4 cup Balsamic Vinegar
* 1 tbsp Brown Sugar
* 1 tsp Dijon Mustard

**Instructions:**

1. Follow steps 1-3 of the basic recipe.
2. In a small bowl, whisk together the balsamic vinegar, brown sugar, and Dijon mustard. Pour this mixture over the pork tenderloin in the pressure cooker.
3. Continue with steps 4-9 of the basic recipe.

### 5. Spicy Southwestern Pork Tenderloin

**Ingredients:**

* All ingredients from the basic recipe, except garlic powder and onion powder, plus:
* 1 tsp Chili Powder
* 1/2 tsp Cumin
* 1/4 tsp Cayenne Pepper (optional, for extra heat)
* 1/2 cup Salsa

**Instructions:**

1. Follow steps 1-2 of the basic recipe, substituting chili powder, cumin, and cayenne pepper for garlic and onion powder.
2. Spread the salsa over the pork tenderloin in the pressure cooker.
3. Continue with steps 4-9 of the basic recipe.

## Tips for Perfectly Cooked Pressure Cooker Pork Tenderloin

* **Don’t Overcook:** Pork tenderloin is best served medium to medium-well. Overcooking will result in a dry and tough final product. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
* **Trim the Silver Skin:** Silver skin is a tough membrane that can make the pork tenderloin chewy. Remove it before cooking.
* **Sear for Flavor:** Searing the pork tenderloin before pressure cooking adds a depth of flavor and helps to seal in the juices. This step is optional, but highly recommended.
* **Deglaze the Pot:** After searing, deglaze the pot by scraping up any browned bits from the bottom. This will add flavor to the sauce.
* **Let it Rest:** Allowing the pork tenderloin to rest for at least 10 minutes before slicing is crucial. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Don’t overcrowd the pressure cooker:** Make sure the pork tenderloin isn’t squished in the pot. If you have a large tenderloin or a small pressure cooker, cut the tenderloin in half before cooking.
* **Use Enough Liquid:** Ensure there is enough liquid in the pressure cooker to create steam and properly cook the pork tenderloin. Generally, 1 cup of liquid is sufficient.
* **Adjust Cooking Time:** Cooking times may vary slightly depending on the size and thickness of the pork tenderloin. Use a meat thermometer to ensure it is cooked to the correct internal temperature.
* **Natural Pressure Release:** Allowing for a natural pressure release of at least 10 minutes after cooking, ensures the pork tenderloin doesn’t lose too much moisture and become tough. A quick pressure release is not recommended.
* **Thicken the Sauce (Optional):** If you want a thicker sauce, you can use the sauté function of your pressure cooker after removing the pork tenderloin. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add the slurry to the cooking liquid and cook, stirring constantly, until the sauce thickens.
* **Pair with Sides:** Pork tenderloin pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, rice, or salad.
* **Storage:** Leftover pork tenderloin can be stored in the refrigerator for up to 3-4 days. Reheat gently to avoid drying it out. Slice and add to sandwiches, salads, or use for another meal.

## Serving Suggestions

Pork tenderloin is a versatile dish that can be served in many ways. Here are a few serving suggestions:

* **Sliced and Served with Sides:** This is the most common way to serve pork tenderloin. Pair it with your favorite sides, such as roasted vegetables, mashed potatoes, rice, or salad.
* **In Sandwiches:** Slice the pork tenderloin thinly and use it to make delicious sandwiches. Add your favorite toppings, such as lettuce, tomato, onion, and mustard.
* **In Salads:** Add sliced pork tenderloin to salads for a protein boost. It pairs well with greens, vegetables, and a variety of dressings.
* **In Tacos or Wraps:** Shred the pork tenderloin and use it as a filling for tacos or wraps. Add your favorite toppings, such as salsa, guacamole, and sour cream.
* **Over Pasta:** Slice the pork tenderloin and serve it over pasta with your favorite sauce. A cream sauce or a tomato-based sauce would both work well.

## Troubleshooting

* **Pork Tenderloin is Dry:** This usually means the pork tenderloin was overcooked. Make sure to use a meat thermometer and cook it to an internal temperature of 145°F (63°C). Also, ensure you are not doing a quick pressure release; instead, opt for a natural pressure release.
* **Pork Tenderloin is Tough:** This could be due to several factors, including not trimming the silver skin, overcooking, or not allowing it to rest before slicing.
* **Sauce is Too Thin:** If the sauce is too thin, you can thicken it using a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the cooking liquid. Cook, stirring constantly, until the sauce thickens.
* **Pressure Cooker Isn’t Sealing:** Make sure the lid is properly sealed and that the sealing ring is clean and in good condition. Also, check the pressure release valve to ensure it is in the correct position.

## Conclusion

Pressure cooking pork tenderloin is a game-changer. It’s a quick, easy, and foolproof way to achieve incredibly tender and flavorful results every time. Whether you’re a seasoned cook or a beginner, these recipes and tips will help you create a delicious and satisfying meal that your family and friends will love. So, dust off your pressure cooker and get ready to enjoy the most tender pork tenderloin you’ve ever tasted! Experiment with different flavor combinations and find your favorite way to prepare this versatile cut of meat. Happy cooking!