Y'all know that I have a slight love affair with my pressure cooker. I mean, it's hard to beat the speed and flavor. One of my favorite challenges I give myself is to see how I can combine a just few real, all natural ingredients to make a new dish in under 30 minutes. In my latest recipe endeavor, I decided to pick up a Smithfield Garlic & Herb Loin Filet from my local Walmart. I created a delicious, hassle-free meal in no time with under seven ingredients that is sure to be a hit!
I found my Smithfield Garlic & Herb Loin Filet in the refrigerated Pork section and all of my other ingredients at Walmart as well! I love Smithfield marinated fresh pork because you can prepare is so many ways. At the risk of sounding like Forest Gump with shrimp, you can sauté, roast, slow cook or pressure cook your marinated fresh pork!
Start by slicing one whole onion into half rings.
Next, set your pressure cooker to the saute function and drizzling in about one tablespoon of olive oil.
After the oil is heated, drop in the onion.
While the onions are heating, remove the Smithfield Garlic & Herb Loin Filet from the packaging and add the remaining marinade into the onions. Also, cut the loin in half down the center. The Smithfield Garlic & Herb Loin Filet is perfectly marinated and perfectly seasoned so there is no need to add additional spices or seasoning.
After the onions have cooked for about three minutes. Add each half of the Smithfield Garlic & Herb Loin Filet to the pressure cooker and brown on each side.
After the meat is browned on all sides, add 1/2 cup of red wine, 1/2 cup of chicken broth, and 3/4 cup of slice mushrooms.
Give the mixture a good stir, and then place two sprigs of fresh rosemary on top before placing the lid on.
After you place the lid on top and set the release valve to seal.
Set the pressure cooker to cook for 10 minutes at high pressure. For this recipe, I just use the meat/stew setting for simplicity.
When it is finished cooking, quick release the pressure. WARNING: It will be hot. Please make sure that you follow all of the safety guidelines included in your owner's manual whenever you are using your pressure cooker.
After all of the steam and pressure have been released and the red tab is down, carefully remove the lid from the pressure cooker.
Remove the rosemary from the top using tongs and place each piece of the Smithfield Garlic & Herb Loin Filet on a cutting board and slice.
Optional: After I cut the meat into slices, I stir in 2-3 teaspoons of cornstarch to thicken the sauce in the pressure cooker to a glaze.
Regardless of whether you use the corn starch to thicken to a glaze, add the sliced meat back into the pressure cooker to absorb some of the sauce.
Finally, place the sliced in a serving dish and top with the onions and mushrooms.
Garnish with fresh rosemary and serve!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers 21+. #SmithfieldFresh #CollectiveBias
Pressure Cooker Garlic and Mushroom Pork Tenderloin
- One Whole Onion Sliced
- 1 TB Olive Oil
- One Smithfield Garlic & Herb Loin Filet
- 1/2 Cup Red Wine
- 1/2 Chicken Broth
- 3/4 Cup Sliced Mushrooms
- 3 Sprigs of Fresh Rosemary
Set pressure cooker to saute function and add olive oil.
Add onion to the pressure cooker and saute for 2-3 minutes.
Remove Smithfield Garlic & Herb Loin Filet from package and add remaining marinade into the pressure cooker with onions.
Slice the Smithfield Garlic & Herb Loin Filet in half and add to the pressure cooker to brown on all sides. 30-45 seconds each side.
After the meat is browned on all sides, add the wine, broth, and mushrooms. Stir.
Place 2 sprigs of rosemary on top.
Turn off the saute function and place the lid on the pressure cooker. Set the pressure cooker to cook for 10 minutes at high pressure.
When it is finished cooking, quick release the pressure. WARNING: It will be hot.
Remove the rosemary and meat from the pressure cooker and slice the meat into 1/2-1in pieces.
OPTIONAL: Add 2-3 teaspoons of cornstarch to thicken the sauce into a glaze.
Add the slices back into the pressure cooker to absorb some of the juices.
Serve the slices topped with the onions and mushroom sauce. Garnish with fresh rosemary.