Pressure Cooker Mushroom Pork Ragout Recipe

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 mushrooms, tomatoes, 1/2 cup broth, onion, sun-dried tomatoes and savory.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
  • Remove pork; keep warm. In a small bowl, mix cornstarch and remaining broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Slice pork; serve with sauce and noodles. Freeze option: Place sliced pork and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

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.

Originally published as Pork and Mushroom Ragout in Skinny Instant Pot

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