"Moist and flavorful." — Dutchgirl
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fresh cilantro leaves
red pepper flakes, or to taste
salt, or to taste
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.
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
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.
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.
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.
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!
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.
Love the Lime zing to the pork.
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 151
** Calories from Fat: 96
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