Pressure cooker pork fillet

    Pressure cooker pork fillet

    (24)
    25saves
    8hr40min


    14 people made this

    About this recipe: This pork dish not only tastes fab, it's also quick and easy to make. Pork fillet is cooked in its marinade in a pressure cooker, then sliced into medallions and served. It goes well with rice, potatoes or pasta.

    Ingredients
    Serves: 6 

    • 4 tablespoons fresh coriander leaves
    • 4 tablespoons olive oil
    • 4 tablespoons lime juice
    • 2 cloves garlic, sliced
    • 1/2 teaspoon crushed chillies or to taste
    • 1/4 teaspoon salt or to taste
    • 450g pork fillet
    • 175ml chicken stock
    • 4 tablespoons lemon juice

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:8hr marinating  ›  Ready in:8hr40min 

    1. Blend the coriander, olive oil, lime juice, garlic, crushed chillies and salt in a liquidiser until smooth; pour into a large resealable plastic bag. Add the pork fillet to the bag and massage well. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
    2. Stir the chicken stock and lemon juice together in the bottom of a pressure cooker. Lay the pork fillet into the liquid in the pressure cooker. Pour the remaining marinade from the bag over the pork.
    3. Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the pork fillet into medallions to serve.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (24)

    by
    78

    I'm the submitter of this recipe. We love the tartness of lime mixed with the cilantro so this is a personal favorite. AR edited this before publishing and they say to lay the tenderloin into the lemon juice/broth mixture. I don't do that. My pressure cooker has a "rack" that keeps the meat above the liquid so it doesn't actually sit in the liquid as it cooks. This could affect flavor and texture so I'd be interested in hearing your experience if you cook it right in the liquid. AR also converted my "a good handful" of cilantro leaves into 1/4 cup. I use more than 1/4 cup and I also use a heaping 1/2 teaspoon of the red pepper flakes and a scant 1/4 teaspoon of the salt. As you can see, it's a very flexible recipe! The original idea for the marinade comes from my friend, Angela, with a few modifications.  -  26 Jun 2010  (Review from Allrecipes US | Canada)

    by
    31

    This was good. I added a little more red pepper than called for, but will still add more. Think I would add more garlic as well. I have a digital pressure cooker and put the roast on the bottom of the pot, not a rack. It took about 35 minutes on high. The meat was very tender and juicy. Will fix again with modifications.  -  15 Oct 2010  (Review from Allrecipes US | Canada)

    by
    29

    Made this last night because it's hot and didn't want to heat up the house. It was quick and easy. My husband and I both really like lime and cilantro together (we had mojitos to go along with this.) I added more red pepper, probably 3/4 teaspoon, because we like it with a kick. I'll be making this again.  -  03 Jul 2010  (Review from Allrecipes US | Canada)

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