Pressure Cooker Pork Tenderloin with Apples and Brussels Sprouts
- 1½ pound pork tenderloin
- salt and ground black pepper to taste
- 1 tablespoon minced fresh rosemary
- 1 tablespoon olive oil
- ¼ cup apple cider vinegar
- ¼ cup chicken stock or water
- 2 Honeycrisp or Pink Lady apples, each cut into 6 pieces
- 1 small yellow onion, thinly sliced into half moons
- 2 springs rosemary
- ½ pound Brussels sprouts, trimmed and halved
- Season pork tenderloin generously with salt and pepper and rub minced rosemary all over it.
- Warm olive oil in a pressure cooker set to Sauté on Normal.
- Sear pork in the hot oil until browned, about 2 minutes per side.
- Pour apple cider vinegar and chicken stock around the pork and scrape the bottom of the pot with a wooden spoon to loosen any stuck bits. Place apples, onion, and rosemary around the pork. Season with salt and pepper.
- Press Cancel.
- Place Brussels sprouts in the steamer basket and rest the basket on top of the pork.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 0 minutes. Let pressure release naturally for 3 minutes, then release remaining steam and transfer the pork tenderloin to a carving board immediately.
- Season Brussels sprouts with salt and pepper.
- Allow pork to rest for 10 minutes, then carve into ½-inch thick slices and serve with apples, onions, and Brussels sprouts.
You read the cook time correctly! Setting the cook time for 0 minutes allows the pressure to build enough to cook the pork tenderloin, creating an perfectly juicy and tender piece of pork.
Try other veggies in addition to the onions and Brussels sprouts, like cubed squash or asparagus!
What others are saying
Dail Ciani says:
How long do you set the time for pressure cooking. Recipe says “0”
Ronald Mandigo says:
This pork came out wonderful, Moist and Tender, juicy I really enjoyed our meal.
Jamie Bell says:
Hands down, mine and my husband's favorite pork and apples dish. This is not a part of the recipe, but I also added crispy bacon to the brussels sprouts. I cooked it in the pot of the pressure cooker before cooking the pork. Set it to the side and chopped it a knife. So good that way! This is for sure on our weekly rotation.
Brooke Prater says:
I made this recipe for my weekly lunch meal prep and it was really good. I got tired of eating chicken all the time, so this is a nice switch from the usual sheet pan dinners I normally prepare. I added some garlic but other than that, didn't make any other changes to the recipe. I'll be making it again this week.
Sarah Guckes says:
First time using the Multipot and made this recipe. Super easy and delicious!
Virginia Kines says:
Michelle Katmarian says:
Pork was tasty, but brussel sprouts were very soft/mushy. I like my veggies on the al dente side :)
John Wilkinson says:
Very first recipe I tried, never even cooked pork tenderloin before. I expected some growing pains, but I followed the instructions and it turned out amazing! I even checked the internal temp with a thermometer (since it was pork, after all) and it was perfect! The brussels sprouts were tender but not mushy. And the pork was absolutely the best. I still don't understand how it could be cooked with a cook time of zero, but it definitely worked. Can't wait to try it again with some variations that have been suggested.
K E says:
This recipe was delicious and easy. I do think my pork could’ve used 1-2 minutes at pressure. It was a little too pink for comfort but was so tender and the flavors were amazing!