Ingredients and Weight:
- Pork Tenderloin: 1 kg (2.2 pounds)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Garlic: 5 cloves, crushed
- Fresh Rosemary: 2 tablespoons, chopped
- Red Wine: 1 cup
- Beef Stock: 1 cup
- Cooking Oil: 2 tablespoons
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30-40 minutes in a pressure cooker
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a pressure cooker over medium-high heat, add cooking oil.
- Season the pork tenderloin with salt and black pepper.
- Place the pork tenderloin in the pressure cooker and brown it on all sides, about 5 minutes.
- Add crushed garlic and chopped rosemary.
- Pour in the red wine and beef stock.
- Close the pressure cooker and bring to high pressure.
- Reduce the heat to low and cook for 30-40 minutes.
- After the cooking time is up, let the pressure come down naturally.
- Slice the pork tenderloin and serve with the juices from the pressure cooker poured over it.
Nutritional Information:
(Based on the given ingredients)
- Calories: Approx. 400 calories per serving (based on the weight of pork and other ingredients)
- Protein: 35-40 grams
- Fat: 15-20 grams (including saturated fats)
- Carbohydrates: 5 grams (from wine and stock)
Dish Characteristics:
- The pork tenderloin is cooked to perfection in a pressure cooker, resulting in juicy, flavorful meat.
- The combination of red wine, beef stock, and fresh rosemary creates a rich, herby flavor that Americans often enjoy.
User Comments:
- "This dish was a hit! The pork tenderloin was so juicy and full of flavor."
- "Using a pressure cooker made the cooking process quick and easy."
- "I added some extra garlic and rosemary for a stronger flavor, turned out great!"
Special Precautions and Tips:
- Be sure to brown the pork tenderloin on all sides to enhance flavor.
- Use a pressure cooker that you are familiar with and follow its instructions for safe use.
- Adjust the seasoning according to your taste, adding more salt, pepper, or herbs if desired.
