Pressure Cooker Pork Tenderloin with Herbs de Provence
A comforting French-inspired dish featuring wonderfully tender pork tenderloin braised in a fragrant herb and white wine sauce. The pressure cooker works its magic in just 25 minutes, delivering melt-in-your-mouth meat — perfect for a fuss-free weeknight dinner with a touch of elegance.
🛒 Ingredients
4 servings
- 2 pork tenderloins (about 300 g / 10 oz each)
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 seeded tomato, diced
- 1/2 red bell pepper, sliced
- 1 tsp Herbs de Provence
- 1 bouquet garni (thyme, bay leaf, parsley)
- 3 tbsp olive oil
- 150 ml dry white wine
- 150 ml chicken broth
- Juice of half a lemon
- Salt and freshly ground black pepper
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Directions
- 1
Season the tenderloins with salt, pepper, and lemon juice. Cover and refrigerate for 10 minutes.
- 2
Heat the olive oil in the pressure cooker over high heat until shimmering.
- 3
Sear the tenderloins for 2–3 minutes on each side until nicely golden brown.
- 4
Add the shallots and garlic and cook, stirring, for 1 minute.
- 5
Stir in the bell pepper, tomato, Herbs de Provence, and bouquet garni.
- 6
Deglaze with the white wine, then pour in the chicken broth.
- 7
Seal the pressure cooker and cook for 25 minutes over medium heat.
- 8
Turn off the heat and allow the pressure to release fully and naturally.
- 9
Open the lid. If the sauce is too thin, simmer uncovered over low heat for a few minutes to reduce.
- 10
Serve whole or sliced, generously spooned with sauce, alongside steamed vegetables or sautéed potatoes.
💡 Chef's Tip
For an even silkier sauce, swirl in a small knob of cold butter off the heat just before serving — a classic French finishing touch.
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