Easy Pressure Cooker Ranch Pork Tenderloin
Ingredients
- Hormel Pork Tenderloin typically ~18 oz.
- 2 Tablespoons about 3/4 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
- Cut the tenderloin into 3/4 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.
- Add the Cream of Chicken Soup, Hidden Valley Dressing Mix, and water to the pork and whisk to combine.
- Cook on maximum pressure (mine is 15 lbs) for 30 minutes and do a quick release.
- 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.
- 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, 3/4 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.
If you don't have a pressure cooker, cook this recipe in a slow cooker on high for 3 to 4 hours.