Have you ever wanted a fast, convenient meal that didn’t sacrifice on quality or flavor? Well then, pork tenderloin is your go-to gal! It is a juicy cut of meat that is nearly fool-proof. And if you use an electric pressure cooker, it takes less than 10 minutes start to finish and ends up perfectly pink! So check out this weeknight recipe and let’s get you cookin!
Having healthy, convenient meals available to us is something we all take for granted, and learning how to get them on the table is no easy task! Thanks to Kansas Farm Bureau’s Farm-to-Table grant, several high school FCCLA chapters across the state have the opportunity to help their communities learn more about the food they eat and the farmers and ranchers that prepare it. In Yate’s Center, their chapter is literally putting food ON THE TABLE for local families. They will be hosting a freezer meal prep party, sending each family home with a convenient, healthy meal. You can read more about this year’s grant recipients and their projects here!
If you try this recipe and love pork tenderloin, here is some great down and dirty info on pork tenderloin…..recipes too!
Pressure Cooker Pork Tenderloin Sliders with Zesty Cranberry Spread
Original recipe : www.PorkBeInspired.com,
adapted slightly by Chef Alli
2 pork tenderloins, approx 2 lbs. total, cut in half
1/2 red onion, very thinly sliced
1/2 cup red wine vinegar
1/4 tsp. kosher salt
1 tsp. granulated sugar
1 Tbs. steak seasoning
1-2 Tbs. canola oil
8 slider buns, split in halfway
1/2 cup whole berry cranberry sauce
2 tsp. spicy brown mustard
1 tsp. prepared horseradish
1/8-1/4 tsp. red pepper flakes, optional
In a small bowl, combine vinegar with salt and sugar; add sliced onions and let rest for 2-4 hours, tossing once or twice.
Season all 4 pork tenderloin halves with seasoning. Add oil to electric pressure cooker pot (EPC) set to sauté setting; when oil is hot, brown off pork tenderloins, then remove to a plate.
Remove fats from EPC pot, then add cranberry sauce to drippings in pot; stir in mustard and horseradish and bring to a simmer. Remove sauce to a bowl to cool, then spread onto slider buns.
Add 1/4 cup broth to EPC pot; return browned pork tenderloins to pot. Lock EPC lid into place and choose High Pressure Setting for 1 minute (Yes, you read that correctly. It said 1 minute!).
When the timer sounds, use a natural release for 8 minutes, followed by a quick release if any remaining pressure remains in the EPC at that point. Unlock lid and remove pork tenderloins to a cutting board; slice each one into medallions. (I always temp my pork tenderloin at this point, before slicing it to be sure the internal temperature is 145 degrees or above. An internal temp of 145 degrees with a covered 3 minute rest ensures you will have pork that has a nice pink tinge to it. (#PinkPorkIsPerfect)
To serve, slather buns with cranberry sauce. Strain onions to remove liquids, then top prepared buns with pork; garnish with pickled onions and chow down.
Now You’re Cookin’,
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”