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Keto Dinner

Pressure Cooker Pork Tenderloin

Pressure cooking transforms pork tenderloin into a juicy, fork-tender dinner that’s perfect for any night. This keto version pairs the lean cut with a fresh cilantro lime marinade and a lemony broth, delivering bold flavor with minimal effort. It’s a dish that tastes like slow cooking but comes together in under an hour, making it ideal for busy weeknights.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Pressure Cooker Pork Tenderloin

Ingredients

  • /4 cup fresh cilantro leaves
  • /4 cup olive oil
  • /4 cup lime juice
  • cloves garlic, sliced
  • /2 teaspoon red pepper flakes
  • /4 teaspoon salt
  • pound pork tenderloin
  • /4 cup chicken broth
  • /4 cup lemon juice

Instructions

  1. Step 1

    Start by blending the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt until smooth. This vibrant marinade sets the stage. Pour it into a large resealable plastic bag, add the pork tenderloin, and gently massage to ensure every inch is coated. After squeezing out excess air, let it marinate in the fridge for at least 8 hours, or overnight. When it’s time to cook, stir the chicken broth and lemon juice together in the bottom of your pressure cooker. Nestle the marinated tenderloin into the liquid, then pour any remaining marinade over the top. Don’t rinse it off—that’s pure flavor. Lock the lid in place, set to high pressure, and cook until the indicator signals full pressure. Reduce heat to medium and cook for 25 minutes. Once done, let it rest for 5 minutes, then use a quick-release method (carefully running cold water over the lid works well) to release pressure before opening. Slice the tenderloin into medallions and spoon some of the cooking juices over the top. It’s incredibly tender with a zesty kick.

Chef's Tip

For the most tender texture, I always let the pressure drop naturally for 10 minutes instead of rushing the release. This gives the meat time to relax and reabsorb juices. Plus, if you have time, sear the tenderloin first in a hot pan for a caramelized crust before pressure cooking—it adds depth.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm slices in a skillet with a splash of broth or water to restore moisture.

Variation Tips

For a full meal, serve the sliced pork over a bed of cauliflower rice or alongside roasted asparagus. If cilantro isn’t your favorite, swap it for fresh parsley or even basil for a different herb profile. You can also use the same marinade on chicken thighs for a quick protein switch.

Frequently Asked Questions