Pork tenderloin and brussel sprouts
So little time and so much to do… On days like these (and they are becoming the norm as I just started a new job—and a new career—after a year of professional soul searching), I turn to my pressure cooker for a healthy, yummy, quickly-cooked meal.
Last night, I prepared dinner as follows.
For 4 small appetites (or 2 big ones)
- 1 pork tenderloin
- 1-2 lbs brussel sprouts
- 2 carrots
- 1 onion
- 2 unpeeled garlic cloves
- 1 bay leaf
- 1 sprig thyme
- 4 cloves
- salt and black pepper
- 2 cups white wine (I used some Alsace riesling)
- 1 tbsp coarse sea salt
- 1 tbsp butter
- Peel the onion and nail the cloves in it. Peel the carrots. Cut the base of the brussel sprouts and rinse them. Break 2 cloves of garlic off the head, but don’t peel them.
- Bring about 2 quarts of salted water to a boil in a pressure cooker. (I don’t know if it really makes any difference but I always use coarse sea salt when boiling/blanching vegetables or when cooking pasta.) Boil the vegetables for 5 minutes.
- Drain the vegetables. Melt butter in the pressure cooker. Brown the pork tenderloin on all sides for 1 or 2 minutes.
- Add the pre-cooked vegetables, pour the wine (and optionally 1 cup water). Add the herbs and spices. Close the pressure cooker. Set it to its higher pressure setting (mine has 2).
- Bring the pressure cooker to full pressure over high heat, then reduce the heat and cook for 8 minutes.
- Cool under running water to release the pressure. Serve.