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.
Pressure-Cooker Mushroom Pork Ragout
Pressure-Cooker Mushroom Pork Ragout
Prep Time
20 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 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
Directions
- Rub pork with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, onion, sun-dried tomatoes and the 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. Serve with noodles.
Nutrition Facts
1 serving: 387 calories, 8g fat (2g saturated fat), 119mg cholesterol, 613mg sodium, 37g carbohydrate (8g sugars, 4g fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch.
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