It amazes me how quickly this pork is cooked, rendering the best, juiciest, flavorful, and most tender, tenderloin.
Ranging in weight from 1 1/4 lbs. to 1 1/2 lbs. on average, it's enough to feed 2. Double the recipe and there's plenty for 4,
using the same amount of cook time!
Meanwhile, I prepare a garden salad as a side dish.
Dinner is on the table in about 35 minutes!
INGREDIENTS:
PREPERATION:
1 (or2) pork tenderloin
(silverskin removed, along with any visible fat. I use a sharp knife to get between the silverskin and meat on one end to get it started,
and then grab it with a paper towel to pull the silverskin off clear across the loin. It's usually only on one side)
Allow to rest for 20 minutes, BEFORE seasoning and cooking.
(In the meantime, wash your hands and make a salad)
Next, rub with your favorite seasoning, like: 1) olive oil, stone ground mustard and rolled in brown sugar. OR 2) olive oil, low sodium soy sauce, McCormick Applewood Rub or Weber's Roasted Garlic & Herb. No need for additional salt. Rub enough to cover, but not smother.
1 1/2 Cups low sodium chicken broth
FOR GRAVY:
1/4 Cup water
3 Tbsp. cornstarch
DIRECTIONS:
Preheat your Ninja or other pressure cooker on a high saute function.
When hot, sear the tenderloin(s)
for 2 to 3 minutes, flip and saute until browned on all sides, about another 2 to 3 minutes Remove to a platter. Add in the chicken broth, loosening any browned bits with a soft, flexible spatula.
Return the tenderloin(s) to the pot, close the lid and seal valve closed, setting to the pressure cook funtion on high for 3 minutes.
Allow to naturally release for 2 minutes, followed by a quick release of any remaining pressure.
Remove the pork to a platter, covering with foil.
Mix the water and cornstarch thoroughly in a measuring cup, and stir into the broth in the cooker pot on a medium saute funtion until gravy is thickened.
Pour some gravy over the top of your tenderloin, slice, and serve a delicious, tender cut of pork!