Best 6 Lindas Fantabulously Easy Pressure Cooker Pork Loin Recipes

LINDA'S FANTABULOUSLY EASY PRESSURE COOKER PORK LOIN

Steps:

• Turn the pressure cooker up to brown cycle and brown the meat on all sides and the ends Remove the meat to a plate.
• Add the veggies and stir until they get color and the onions are softened somewhat.
• Add the meat back to the pot and add two cups of pork stock (or gravy mix) and set the cooker on High Pressure for 90 minutes. Let cool naturally.
• Remove meat and veggies to a platter and tent with foil.
• Check the pan gravy to see if it needs reaseasoning or thickening. Add a little Wondra and water, whisking and cooking to thicken. To thin just add a few drops of water until it looks just right. If it needs a little more flavor you can add some stock instead of water. We think the loin is perfectly yummy.
• Serve the roast and the veggies over recipe #272132.
• Recipe# 273358 and a little unsalted butter will finish off this recipe nicely.

PRESSURE COOKER PORK TENDERLOIN

Steps:

• 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.
• 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.
• 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.

PRESSURE COOKER PORK LOIN

Steps:

• Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
• Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.

SPANISH BRAISED PORK - PRESSURE COOKER

Steps:

• In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
• Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
• Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure.
• Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.

PRESSURE COOKER PORK CHOPS AND SPANGLISH RICE

Steps:

• Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
• Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
• Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
• After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
• Remove pork chops, do not drain and place in bottom of pressure cooker.
• Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
• Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
• Pour tomato sauce and water into pressure cooker.
• Add rice to pressure cooker and thoroughly combine all ingredients.
• Cook for 20-30 minutes until desired tenderness is reached.
• You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
• Review recipe and let me know how it turns out and if you made any substitutions!

PRESSURE-COOKER BALSAMIC PORK TENDERLOIN

Steps:

• In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,