Pressure Cooker Pork

BGILL

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

40 m servings 492 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 835 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

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I cooked this in a traditional oven top pressure cooker, and put twice the sauerkraut and switched the ratios of water and apple juice (which I replaced with cider) the only change I would make ...

Delicious!!

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