I came across this recipe online by accident while looking for an easy pork tenderloin recipe. I added dried cherries instead of cranberries and added capers (because capers are good in everything).
IP Pork Tenderloin with Butter Cherry Sauce
Servings 4 Servings
Cost 8
Equipment
- 1 Instant Pot 3qt or 6qt
- 1 Cutting board
Ingredients
- 1/2 cup Chicken broth
- 1/4-1/2 cup Capers Drained
- 2 tbsp Balsamic Vinegar
- 2.5 lbs Pork tenderloin Long tenderloins cut in half to make smaller portions
- 1 stick Butter Softened
- 1 cup Dried cherries or cranberries Chopped or blended
- 3/4 tsp Salt
- 1 tsp Granulated garlic
- 1/2 tsp Black pepper
Instructions
- Add broth, vinegar, and capers to the instant pot.
- Mix the softened butter with the dried fruit. I put the dried fruit in the blender to chop it smaller before mixing. Mix in the spices to the butter and fruit mixture.
- Rub the butter mixture on the pork tenderloins.
- Add the pork tenderloins to the instant pot. If you use the full amount in this recipe you will have to stack them. If you half the recipe they should fit without stacking.
- Cook on high pressure for 12 minutes if there is a single layer of pork. If you stack the pork cook for 17 minutes on high pressure. Release the steam immediately.
- Slice cooked pork on a cutting board. While slicing, set instant pot to sauté on high and cook the sauce down a bit. Plate the pork and add the sauce.