Name: Pressure Cooker Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 525 min
Yield: 6
Ingredients: 0.25 cup fresh cilantro leaves; 0.25 cup olive oil; 0.25 cup lime juice; 2 cloves garlic, sliced; 0.5 teaspoon red pepper flakes, or to taste; 0.25 teaspoon salt, or to taste; 1 pound pork tenderloin; 0.75 cup chicken broth; 0.25 cup lemon juice

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

cup fresh cilantro leaves
cup olive oil
cup lime juice
2 cloves garlic, sliced
teaspoon red pepper flakes, or to taste
teaspoon salt, or to taste
1 pound pork tenderloin
cup chicken broth
cup lemon juice

Directions

Combine cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender. Blend until smooth.
Pour the marinade into a large resealable plastic bag.
Add the pork tenderloin to the bag, ensuring its coated with the marinade. Squeeze out any excess air and seal the bag.
Marinate the pork in the refrigerator for 8 hours, or overnight if possible.
In a pressure cooker, combine the chicken broth and lemon juice.
Remove the tenderloin from the marinade, shaking off any excess marinade. Reserve the remaining marinade.
Place the tenderloin in the pressure cooker with the broth mixture. Pour the reserved marinade over the pork.
Seal and lock the pressure cooker according to the manufacturers instructions.
Cook over high heat until the pressure builds and the indicator sounds. Once pressure is reached, reduce the heat to medium and cook for 25 minutes.
After 25 minutes, remove from heat and let it rest for 5 minutes.
Place the pressure cooker under cold running water to help release the pressure before unsealing the lid.
Slice the tenderloin into medallions and serve.

Nutrition Facts (per serving)

Calories: 151
Total Fat: 11g (14% Daily Value)
Saturated Fat: 2g (9% Daily Value)
Cholesterol: 33mg (11% Daily Value)
Sodium: 124mg (5% Daily Value)
Total Carbohydrates: 2g (1% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 1g
Protein: 12g (24% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 8mg (1% Daily Value)
Iron: 1mg (3% Daily Value)
Potassium: 232mg (5% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Mark White

10/06/2025 05:28:46 AM

Rewritten review: I needed to make a quick meal and found a forgotten tenderloin in the fridge. I quickly put together the marinade and let it sit for about 5.5 hours. I cooked the 1.5 lb tenderloin in a pressure cooker for 30 minutes and let it naturally release. Placing it on the rack kept it out of the juices. The result was AMAZING! My 13-year-old and I couldn't stop eating it, but we managed to save some for pork carnita wraps the next night. I have another tenderloin marinating in the fridge and plan to freeze it for later use. I used frozen cilantro and substituted garlic powder for fresh garlic.

Maria Young

10/05/2025 12:31:43 AM

I cooked 2 lbs of pork tenderloin, which came in 2 pieces in the package. I juiced 3 fresh limes and used nearly all of my bunch of cilantro, which amounted to 1/4 cup packed with a little extra. I added a generous amount of red pepper flakes and used salt sparingly. I also used the juice of 1 fresh lemon and followed all other measurements. I pressure cooked it on high for 20 minutes and let the pressure release naturally. We really enjoyed the end result, finding it to be very delicious.

Kathleen Taylor

10/05/2025 05:58:54 AM

I found this recipe to be an excellent foundation for using a pressure cooker. I skipped the cilantro, opting instead to wrap the loin in bacon and brown it thoroughly. Cooking the loin in the pressure cooker for 25 minutes with 1/2 cup of beef bone broth resulted in a perfectly cooked dish.

Amanda Diaz

10/05/2025 02:12:44 AM

The dish was incredibly delicious! I diced the pork and marinated it for 12 hours in the refrigerator. After that, I cooked it in my slow cooker for 2 hours on high and an extra 30 minutes on low. I will definitely be making this again!

Melissa Roberts

10/06/2025 02:39:32 AM

This dish turned out well! I decided to increase the amount of red pepper slightly, and I plan to add even more next time. I also think I'll add more garlic for extra flavor. I used my digital pressure cooker and placed the roast at the bottom of the pot instead of using a rack. Cooking on high pressure for about 35 minutes resulted in incredibly tender and juicy meat. I will definitely make this recipe again, making a few adjustments along the way.

Nathan Lewis

10/04/2025 02:47:25 PM

Great experience! Despite not having lime or marinating overnight, the dish turned out incredibly tender and flavorful. I made gravy to accompany it and served it with rice and broccoli. Such a comforting and delicious meal.