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Spice up your dinner in just 3 minutes! Watch how to create succulent Pressure Cooker Pork Tenderloin with flavorful gravy—quick, easy, and irresistible! I came up with this recipe because while I love pork tenderloin, many of the recipes I looked at did not have gravy, which I was craving. I had some leftover Tawny Port Wine, so I used that which was amazing. You could definitely use another red wine or could even try white if you like!
For this recipe, I used my Deluxe Multi Cooker and Herbs de Provence Seasoning Mix:
Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer
Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!
Confident Cooking
With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.
Product Details
6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
Built in carrying handles, hidden cord storage, and an on/off switch.
Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.
Herbs de Provence Seasoning Mix
Salt-free! A robust French blend with highlights of lavender. Delicious as dip with sour cream and mayonnaise or added to shredded chicken salad, tuna salad, roasted potatoes or mixed vegetables. 1.2 oz. Gluten-free.
Click the link to get your Deluxe Multi Cooker and Herbs de Provence Seasoning Mix today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 1.5 lbs. pork tenderloin
- 1 tablespoon Herbs de Provence Seasoning Mix
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper or to taste
- 3 tablespoons olive oil divided
- 2 cloves garlic sliced
- 1 shallot diced
- 1/3 cup red wine
- 1 cup chicken broth
Slurry for Gravy
- 1 tablespoon cornstarch
- 1 tablespoon cold water or broth
Instructions
Use a sharp knife to remove any silverskin* from pork. Cut into two pieces to fit your pressure cooker if necessary.
Slice garlic and dice shallots; set aside.
Combine Herbs de Provence, smoked paprika, salt, and pepper with two tablespoons of olive oil in bowl, whisking well. Add pork, turning to coat.
Select SEAR-HIGH- 20 MINUTES on the Deluxe Multi Cooker. Wait three minutes, then add remaining olive oil to the inner pot. Add in the pork tenderloin, searing 2-3 minutes per side, until lightly browned. Remove pork from inner pot.
Add in garlic and shallots cooking 1 minute or until fragrant. Pour in wine and scrape any browned bits (called fond) from the bottom of the inner pot. Add in the broth, and then hit CANCEL. Place the pork back into the inner pot.
Lock the lid and select CUSTOM-3 MINUTES and press START. It will display the word “RUN“.
Make the Slurry
Whisk together the cornstarch and water (or broth, if using) until smooth; set aside.
Once timer goes off, release the pressure manually. Carefully open the lid and remove pork. Place the Deluxe Multi Cooker back on SEAR.
Pour the slurry into the broth mixture, whisking constantly until combined, and gravy is thickened. Let cook for an additional two minutes, then hit CANCEL.
Slice pork and serve immediately with gravy.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Pressure Cooker Pork Tenderloin with Gravy (Video)
Equipment
Ingredients
Ingredients
- 1.5 lbs. pork tenderloin
- 1 tablespoon Herbs de Provence Seasoning Mix
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper or to taste
- 3 tablespoons olive oil divided
- 2 cloves garlic sliced
- 1 shallot diced
- ⅓ cup red wine
- 1 cup chicken broth
Slurry for Gravy
- 1 tablespoon cornstarch
- 1 tablespoon cold water or broth
Instructions
Instructions
- Use a sharp knife to remove any silverskin* from pork. Cut into two pieces to fit your pressure cooker if necessary.
- Slice garlic and dice shallots; set aside.
- Combine Herbs de Provence, smoked paprika, salt, and pepper with two tablespoons of olive oil in bowl, whisking well. Add pork, turning to coat.1 tablespoon Herbs de Provence Seasoning Mix, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper or to taste, 3 tablespoons olive oil divided, 1.5 lbs. pork tenderloin
- Select SEAR-HIGH- 20 MINUTES on the Deluxe Multi Cooker. Wait three minutes, then add remaining olive oil to the inner pot. Add in the pork tenderloin, searing 2-3 minutes per side, until lightly browned. Remove pork from inner pot.3 tablespoons olive oil divided, 1.5 lbs. pork tenderloin
- Add in garlic and shallots cooking 1 minute or until fragrant. Pour in wine and scrape any browned bits (called fond) from the bottom of the inner pot. Add in the broth, and then hit CANCEL. Place the pork back into the inner pot.2 cloves garlic sliced, 1 shallot diced, 1/3 cup red wine, 1 cup chicken broth
- Lock the lid and select CUSTOM-3 MINUTES and press START. It will display the word “RUN”.
Make the Slurry
- Whisk together the cornstarch and water (or broth, if using) until smooth; set aside.1 tablespoon cornstarch, 1 tablespoon cold water or broth
- Once timer goes off, release the pressure manually. Carefully open the lid and remove pork. Place the Deluxe Multi Cooker back on SEAR.
- Pour the slurry into the broth mixture, whisking constantly until combined, and gravy is thickened. Let cook for an additional two minutes, then hit CANCEL.
- Slice pork and serve immediately with gravy.
Notes
Here’s how you can remove silverskin from a pork tenderloin:
1. Trim the Ends: Begin by trimming any excess fat and the tapered ends of the tenderloin.
2. Locate the Silverskin: Find the silverskin on the surface of the pork tenderloin. It’s usually a shiny, silvery-white layer.
3. Insert Knife Underneath: Use a sharp knife to gently lift a corner of the silverskin. Slide the knife just under the silverskin, angling it slightly upwards to avoid removing too much meat.
4. Peel Away: Once you have a good grip with the knife under the silverskin, use a gentle sawing motion to peel it away. Keep the knife as close to the membrane as possible to minimize meat loss.
5. Repeat: Continue this process until you’ve removed all the silverskin from the pork tenderloin.
6. Trim Remaining Fat: After removing the silverskin, you may notice some excess fat. Trim this away as well.
Taking the time to remove the silverskin will result in a more tender and enjoyable pork tenderloin when cooked.
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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