Pork Tenderloin with Balsamic & Cherries

I should be a salesperson for pressure cookers. I am ready to get rid of the slow cooker and go all pressure cooker, all the time. I made a honey-garlic chicken crockpot thing a few weeks ago that really wasn’t very good. The leftovers were OK as tacos, but I wasn’t impressed. Why didn’t I make it in the pressure cooker?!?!? Anywho, pork tenderloin can be tough, dry, and flavorless. Enter the pressure cooker! 20 minutes and we had amazing and juicy pork that we all loved. The little one included! I was SUCH a proud Mama. Baby T ate pork, potato, and asparagus with us. My heart almost burst. On weeknights we don’t get to all eat dinner together. The babe eats the minute he and I get home and then we all sit together while Mr. J and I eat since he’s almost ready to sleep at that point.

The Three Bite Rule - Pork Tenderloin with Balsamic & Cherries

Ingredients:

Pork tenderloin
2 cups broth (I used chicken & my fav is Better Than Bouillion, or swap the broth with red wine)
1/2 cup balsamic vinegar
1 cup frozen whole cherries

Directions:

Sprinkle salt & pepper over the pork, on both sides.
(See below if you’re not using a pressure cooker) On the brown or sear setting on the pressure cooker, sear it on all sides for some brown coloring.
Add in the broth, vinegar, and cherries.
Set to high pressure for 15-20 minutes. (I cooked it for 20 minutes but a little less would have been OK too.)
The Three Bite Rule - Pork Tenderloin with Balsamic & Cherries
Quick release the pressure, let sit for ~3 minutes, then slice.
The Three Bite Rule - Pork Tenderloin with Balsamic & Cherries
Serve with lots of cherries or reduce some liquid for a sauce. Enjoy!
The Three Bite Rule - Pork Tenderloin with Balsamic & Cherries

(If you’re not using a pressure cooker, brown the meat on all sides for 3-5 minutes. Then in an oven-safe dutch oven, bake for 30-35 minutes in a 350-degree preheated oven. Be sure the middle is cooked to at least 145-degrees. Use that meat thermometer!)

I can’t even tell you how juicy this pork is. The flavors are great. Tang from the vinegar with the gentle sweetness of the cherries was perfect. I referred to this pressure cooker pork with peach salsa for the timing. I kept going back for more cherries. I wanted a cherry with each bite! The leftovers were great too. The pork was buy one get one free so I’m thrilled that I have another in the freezer!

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