Pressure Cooker Pork Tenderloin with Gravy (Video)
Spice up your dinner in just 3 minutes! Watch how to create succulent Pressure Cooker Pork Tenderloin with flavorful gravy—quick, easy, and irresistible!
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
*Silverskin, also known as connective tissue, is a tough and silvery membrane that covers part of a pork tenderloin. It doesn't break down easily during cooking, so it's recommended to remove it to improve the tenderness of the meat.
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.
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
Calories: 337kcalCarbohydrates: 5gProtein: 36gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 112mgSodium: 891mgPotassium: 758mgFiber: 1gSugar: 1gVitamin A: 292IUVitamin C: 1mgCalcium: 42mgIron: 3mg
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