Easy Pressure Cooker Ranch Pork Tenderloin
 
 
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Ingredients
  • Hormel Pork Tenderloin, typically ~18 oz.
  • 2 Tablespoons (about ¾ of a packet) of Hidden Valley Ranch Dressing Mix (dry powder)
  • One can of Campbell's Cream of Chicken Soup
  • One can of water (use the soup can)
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water
Instructions
  1. Cut the tenderloin into ¾ inch medallions. Salt and pepper both sides. Brown the pork in some olive oil. I use the browning function on my pressure cooker for this step.
  2. Add the Cream of Chicken Soup, Hidden Valley Dressing Mix, and water to the pork and whisk to combine.
  3. Cook on maximum pressure (mine is 15 lbs) for 30 minutes and do a quick release.
  4. If the gravy is a little thin, mix a slurry with cornstarch (about 2 tablespoons of cornstarch in 2 tablespoons of water), mix well and whisk while adding to the pressure cooker. Let it simmer for a few more minutes until thickened.
  5. Serve over rice or with mashed potatoes.
Notes
If you're doing a larger cut of pork, you can probably add a little more water and the full packet of the dressing mix. With this smaller pork tenderloin and this amount of liquid, ¾ of the packet gives plenty of flavor and keeps it from getting too salty.
If you don't have a pressure cooker, cook this recipe in a slow cooker on high for 3 to 4 hours.
Recipe by The Root Family Review at https://www.rootfamilyreview.com/easy-pressure-cooker-ranch-pork-tenderloin/