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This is going to be a super duper quicky. In other words, it’s a recipe that does not demand a whole lot of attention. You throw everything together into a pot and set it and forget it. (Like I did. I literally cooked it, went and took a nap and when I woke up, it was dark. Hence the crappy lighting in my photo. *sniff sniff*)
Anyway, in about an hour , you will have dinner ready for the hungry family. Seriously, I’m not kidding.
I was browsing through The Pioneer Woman’s website again and saw this recipe and realized I had all the ingredients. And the rest is history.
INGREDIENTS:
- 3-5 lb. Pork Rump or Pork Tenderloin
- 3 Apples (Sliced)
- 1 Whole Onion (Sliced)
- 2 Bay Leaves (Not pictured)
- 2 Cups Apple Juice
- 1 Cup Broth (Chicken, Beef or Vegetable, doesn’t matter)
- Salt & Pepper to taste
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Remove any unwanted fatty pieces from the pork. Season it with salt and pepper on both sides.
Place all the onions and apples into the cooking pot. Pour in the apple juice and broth. Place the pork rump directly into all of that sweet goodness.
Shut the lid and turn it to lock it into place.
Program the pressure cooker for 60-minutes by pressing the PRESSURE COOK TIME button until the green display shows 60, then press START. Make sure the Pressure Valve is set to Airtight. That’s pretty much it. It’ll take 5-10 minutes for the machine to heat up and build up the pressure. Once it reaches pressure, the letter P will display on the red digital read-out. And the 60-minute cook time will begin to count down.
I went and took a nap and woke up too late, but the pressure cooker had finished cooking and kept my food warm. It also dropped the pressure down on its own.
Release any remaining pressure and turn to open the lid. The onions and apples will pretty much melt as soon as you stir the contents. The pork is super juicy and tender. Season with salt and pepper if you wish. Slice it into thick slices and serve over mashed potatoes or stuffing with some of the apple and onion gravy.
The end! Goodbye! So long! Adios! Sayonara!
This sounds so yummy! I definitely want to try this one! Thanks so much!
I made this last night with a bone-in pork shoulder roast and it was WOOOOOONDERFUL! After removing the meat and most of the solid bits I turned on the cooker again but left the lid up, then thickened the liquid to make a gravy and let it simmer while the mashed potatoes were cooking. It turned out so well, I think everyone scraped the patterns off my plates! LOL
Made this last night for bible study group and I am pretty sure everyone had seconds! Wonderful, Thanks for sharing!
Made this last week for my hubby and me. Well, it was DIVINE! Served it with a mixed green salad and RELAX Reisling. Was a wonderful compliment to the dish.
making it tonight but adding a can of sauerkraut to it.
Saurekraut as well, small potatoes @ end.
Fresh thyme, , Cheers!
Made this twice…Love it!! I add a bottle of beer instead of chicken stock and when using apple juice I also threw in some ground cinnamon on the meat. Also I added 2 packages of whole fresh Mushrooms….I love those the best the way they soak up the flavors.
I am trying the pork roast as I write. Cube the 2lb. piece and set for 30 minutes based on my readings.Went creative with the seasonings. Will let you know how it went.
Well…..how did it turn out??? I am curious as I want to try to change it up a bit.
Patrick how odd you 2lb pork turn out. How long did you cook it?
Thank you!
This was very easy to make – cooked in the time stated and my husband and I loved it!!!
made this 6/23/2013. used 3 cups of chicken
stock instead of the apple juice as suggested.
Made mashed potatoes and used the juice from the pork roast as a gravy. Fried canned mushrooms in a pan with desired seasoning and added it to the gravy for mashed potatoes. You can thicken the gravy by adding a teaspoon of
arrowroot. Meal was beyond delicious.
I am new to the pressure cooking world and until tonight I had only tried different Mac n cheese recipes because meat was intimidating me. I made this exactly as the recipe calls for, just minus the bay leaves and it was amazing!!! Unfortunately there was not any leftovers to enjoy tomorrow. Ha.
I,m new it’s still in the box , scared , I thought it said yu could use frozen meat am I wrong. Can’t fine recipes and how to use it, any help would be apperiate .
Phyllis, I am new to this as well. I purchased a Wolfgang Puck electric pressure cooker. I did end up purchasing his cookbook to go with it, but have found the few things I HAVE made from Pinterest instead! They have all been very good. I’m hoping an instruction booklet came with yours. There may be a few recipes in that as well. Just read your instructions well. I have used frozen meat, and it worked wonderfully. That was the main reason I got it!
I just received my first pressure cooker as a gift for my birthday yesterday. I stumbled upon this recipe and it will be my first recipe I attempt in my cooker because it looks so amazing. I am so excited! I will be hunting through all of your recipes now 🙂
I have made numerous recipes from Peggy Under Pressure and they have all turned out amazing!! I am making this one for dinner tonight! My pressure cooker sat in it’s box for 3 months before I tried it, now it has not left my kitchen counter since!!! Super easy for moms who want homecooked meals but work a daytime job!
I had a pork loin roast that was frozen solid and nervous to pressure it, but I did and it was absolutely the BEST loin roast I have ever made!!!! They never usually have flavor and in my Instant Pot (2nd use of it) it was wonderful!!!
Scrumptious. Newer to Pressure cooking, and I have found ribs, and pork tenderloin are much better this way, quick easy, and oh so yummy. This recipe was a starter for my exploration into Pork Tenderloin. I read the recipe, liked that, read the comments, liked them too. So we went with a single pork tenderloin so we had to reduce a bit, but added onion, apple, cranberries, and a slur of butta…….Sorry, but it adds so much. On fluid we went apple cider heavy with 1 1/2 cups and 3/4 cup of water. Stayed away from the chikun broth to save SODIUM.
We have a junker TV electric, I used the 60 minute of HIGH power 70 KPA whatever the heck that means? After our hour I just let the pressure off. Meat was quite moist, just fork tender, we removed it, and used an immersion blender to mix all the goodness up, added 3 Tbsp of flour, and it made the absolute best gravy I have ever tasted. Really, it was awesome. LOML and I devoured everything, didn’t even burp. Our little piggy tails were right there for the world to see. LOML is a Peggy too, and she claims to be under pressure at work. I have been advised I need to make more of this dish, and to pay attention to what that smart Peggy Woman says. Wanted to say Hi, and thanks. New favorite website………:-)
How much time does it need for a stove top pressure cooker?
Omg! I am cooking this as I type and my house smells amazing!! I used pork loins… Can’t wait to taste this with a side of mashed potatoes! If my kids eat it, it is a keeper! Will post after tasting.
I really wanted to like this but it was very flavor dull and my pork came out rather dry. I added rosemary and thyme seared it and then proceeded as directed. Hubs and I added some bbq sauce after and that flavor saved it. Glad to all who had better luck than I did.
My first recipe to use my new PC. It was good. Very tender. I tweaked the recipe a bit, to our liking and will probably add more seasoning next time. It’s a keeper.
This looks good and I plan to try it, but do you mean a pork loin roast instead of pork tenderloin? Tenderloins are long, thin, very lean so would probably not be the best for pressure cooking, especially for an hour! the tenderloin is the inner part of the loin.
Hi Mel, I totally agree no pork tenderloin ,
Pork loin yes, Tenderloin is the filet mignon of the pork. Cheers!
This recipe received a mixed reaction. I did not see my kids reaction, but one of them said she loved it. This was an okay recipe for the adults. It will not be made again. My wife likes her apples crunchy, so the apples work for her.
I wonder if searing the pork loin before PC it would have made it better, but I didn’t know how to adjust the cooking time. That’s why I didn’t modify it from the beginning.
Now to try and figure out what to do with 3.8 lbs of cooked pork loin. I know that a pulled pork might be able to be made with BBQ sauce, but my wife was hoping it could be transformed into carnitas. Any other suggestions would be appreciated.
High pressure or low for 60?
I don’t have apple cider or juice. Can I use applesauce instead?
This is my favorite pressure cooker recipe so far and the best pork EVER! My family loves it, too.
How would you adjust cooking time by weight? I am have a 1.25 lb. tenderloin. I can half the ingredients but don’t want to overcook it. Thanks.
I went a got my pressure cooker husband at store getting this recipe will let you know how mines came out
I so wanted to like this. It smelled so good! But it was a thumbs down for my family. I think that maybe it’s just us. We are not used to a fruit & meat mix so it was out of the box for us. The tenderloin was really good, but the sweetness threw us off. Everyone is different & you don’t know until you try something.
D you peel the apples
Do you peel the apples
Yes, for best results.
Thankyou very much I am going to try this now
Made this tonight. Really happy with results. Still getting comfortable with the pressure cooker, so having a good turnout is great!
I added a bag of small red potatoes in with mine,
We pulled the pork out – mashed up the taters with a fork and put the pork and apple/onion/ on top of the taters.
YUMMY!!
Sixty minutes is way too long to cook a pork loin in a pressure cooker. Doing so will always result in a very dry meat, with no juice inside. In a conventional oven at 325 degrees for this duration might be suitable for a large loin. But pressure cookers cook way faster than that! Also, the FDA has lowered pork “doneness” safe temperature to 145 degrees, reducing pork cooking times, both in an oven, and a pressure cooker as well.
I recommend that you cook a pork loin for no more than 15-18 minutes, quick-release the pressure, and take a temperature. If you are at 150 degrees remove and serve, and the next time you cook this you will know to shorten the cooking time by a couple of minutes. If your temp is at 130, reseal and cook for another few minutes, and quick-release again, take another temp and see if it’s ready to serve. Now, the next time you cook this you will know exactly how to set your cooking time. Until you get a good feel for how long certain meats require under pressure you should use this incremental approach.
Buy a good pressure cooker recipe book and learn the basics from it so that you will be able to distinguish good online recipes from bad ones.
as your name is “Chef” i’m surprised to see your recommendations. It is never advised to do quick release on meat. I also thought 60 min sounded far too long, but reading a bunch of reviews vouching for the greatness, i conclude that perhaps the loin was placed in frozen solid. I dont know, but I do know you dont QR meat ever.
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