Pressure-Cooker Mushroom Pork Ragout
Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
Total TimePrep: 20 min. Cook: 10 min.
- 1 pork tenderloin (3/4 pound)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups sliced fresh mushrooms
- 3/4 cup canned crushed tomatoes
- 3/4 cup reduced-sodium chicken broth, divided
- 1/3 cup sliced onion
- 1 tablespoon chopped sun-dried tomatoes (not packed in oil)
- 1-1/4 teaspoons dried savory
- 1 tablespoon cornstarch
- 1-1/2 cups hot cooked egg noodles
- Cut pork tenderloin in half; rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory.
- Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm.
- In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting
- and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.