Loin of Pork with Bitter Orange Sauce

By SewingDragonfly

From the Ultimate Pressure Cooker Cookbook by Tom Lacalamita

Ingredients

• 3 T. olive oil
• 2 lbs. boneless pork tenderloin, trimmed of all visible fat and cut into 1 1/2” cubes
• 1 large onion, peeled and thinly sliced
• 4 large cloves garlic, peeled and minced
• 3/4 cup freshly squeezed orange juice
• 2 T. freshly squeezed lime juice
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 bay leaf, crumbled

Details

Servings 4

Preparation

Step 1

Heat the oil in the pressure cooker over high heat. Brown the pork on all sides in two batches. Place the browned pork in a large dish and set aside. Lower the heat. Add the onion and garlic and saute’ 4 to 5 minutes or until the onion is soft. Stir frequently so that the onion does not brown. Add the orange and lime juices and the remaining ingredients. Bring to a boil. Add the browned pork along with any collected juices.

Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 12 minutes. Lower the pressure using the cold-water-release method. Open the pressure cooker. Over high heat, bring the cooking liquid to a boil and let reduce until thick. Taste and adjust for salt and pepper.