Pressure Cooker Pork Tenderloin Recipe - Allrecipes.com
Pressure Cooker Pork Tenderloin Recipe
  • READY IN 8+ hrs

Pressure Cooker Pork Tenderloin

Recipe by  

"Moist and flavorful."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    8 hrs 40 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2010

I'm the submitter of this recipe. We love the tartness of lime mixed with the cilantro so this is a personal favorite. AR edited this before publishing and they say to lay the tenderloin into the lemon juice/broth mixture. I don't do that. My pressure cooker has a "rack" that keeps the meat above the liquid so it doesn't actually sit in the liquid as it cooks. This could affect flavor and texture so I'd be interested in hearing your experience if you cook it right in the liquid. AR also converted my "a good handful" of cilantro leaves into 1/4 cup. I use more than 1/4 cup and I also use a heaping 1/2 teaspoon of the red pepper flakes and a scant 1/4 teaspoon of the salt. As you can see, it's a very flexible recipe! The original idea for the marinade comes from my friend, Angela, with a few modifications.

 
Most Helpful Critical Review
Jul 12, 2010

In order to accent flavor, we did a quick searing on the grill to the tenderloin (which we pressure cooked to pink inside). It still lacked quite a bit of flavor but was moist!

 

14 Ratings

Jul 05, 2010

Made this last night because it's hot and didn't want to heat up the house. It was quick and easy. My husband and I both really like lime and cilantro together (we had mojitos to go along with this.) I added more red pepper, probably 3/4 teaspoon, because we like it with a kick. I'll be making this again.

 
Oct 15, 2010

This was good. I added a little more red pepper than called for, but will still add more. Think I would add more garlic as well. I have a digital pressure cooker and put the roast on the bottom of the pot, not a rack. It took about 35 minutes on high. The meat was very tender and juicy. Will fix again with modifications.

 
Dec 18, 2011

I liked this enough to take a picture of it! I didn't have lemon so I just used lime juice. I followed Dutchgirl's post more cilantro and red pepper and could have used more. But the meat turned out nice. I did it in an electric cooker for 22 mins then I let it the pressure go down on it's own. It was just right and my roast was 1.74 lbs. I will be making this again.

 
Jan 11, 2011

tenderloin of course came out tender. After that being said found it to be very bland and soaked meet for about 12 hrs. No Flavor

 
Apr 22, 2012

Great flavor...I've tried it once and the meat was over cooked, I made it exactly according to the directions. I will try again and not cook as long.

 
Nov 24, 2010

Love the Lime zing to the pork.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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