Pork Tenderloin with Apples and Cranberries
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 45 MINUTES
TIME UNDER PRESSURE: LESS THAN 1 MINUTE
WHY THIS RECIPE WORKS Cooking lean, thin pork tenderloins in a pressure cooker is tricky since they can overcook so quickly. After several tests, we found that even one minute of pressurized cooking followed by a 15-minute natural release turned out tenderloins that were overcooked. Switching to a quick release gave us slightly better control over the meat’s doneness, but the dramatic change in pressure at the time of the release caused the meat to turn tough. In the end, we discovered perfectly cooked, juicy pork tenderloins required removing the pot from the heat as soon as high pressure was reached, then allowing the pressure to release naturally for 15 minutes. Pork and fruit are a natural, classic combination, so we included a mix of apples and dried cranberries in the pot. Seasoning the pork with some herbes de Provence ensured there was a savory flavor to balance the fruit’s sweetness. We cut the apples into quarters to allow them to cook to the proper doneness in the same time as the pork, and it also kept the prep easy. Apple cider, brown sugar, and a tablespoon of butter to finish created the perfect accompanying sauce. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2 |
(12- to 16-ounce) pork tenderloins, trimmed |
|
2 |
teaspoons dried herbes de Provence |
|
Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
1 |
tablespoon all-purpose flour |
|
1 |
cup apple cider |
|
1½ |
pounds Granny Smith apples, peeled, cored, and quartered |
|
½ |
cup dried cranberries |
|
1 |
tablespoon packed brown sugar |
|
1 |
tablespoon unsalted butter |
1. BUILD FLAVOR: Pat pork dry with paper towels and season with herbes de Provence, salt, and pepper. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking. Brown tenderloins on all sides, 6 to 8 minutes; transfer to plate.
2. Add flour and remaining 1 tablespoon oil to now-empty pot and cook over medium heat for 1 minute. Whisk in apple cider, smoothing out any lumps. Stir in apples, cranberries, and sugar. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle tenderloins with any accumulated juices into pot.
3. HIGH PRESSURE THEN NATURALLY RELEASE PRESSURE: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Transfer tenderloins to carving board, tent loosely with aluminum foil, and let rest while finishing sauce. Bring apple mixture to gentle simmer, stir in butter, and season with salt and pepper to taste. Slice pork and serve with apple mixture.