A 30-Minute Instant Pot Miracle!
Craving a mouthwatering, protein-packed meal that tastes like it simmered for hours but is ready in a flash? Look no further! This Instant Pot Pork Fillet recipe is your new weeknight hero. We’re talking about effortlessly tender pork tenderloin bathed in a savory symphony of bacon, prosciutto, and tangy balsamic vinegar. The Instant Pot does all the heavy lifting, locking in moisture and flavor for a truly unforgettable dish that’s on the table in just 30 minutes.
Ingredients
• 1 lb / 450g pork fillet (tenderloin), central cut
• 3 tbsp / 42g butter
• 2 small onions, finely chopped
• 3 slices bacon, chopped
• 2 oz / 56g prosciutto, chopped
• 1 green bell pepper, finely chopped
• 1 dill pickle, sliced
• 1 small chili pepper, finely minced (optional)
• 2 tbsp / 30ml balsamic vinegar
• ½ cup / 120ml water or chicken broth
• 1 tsp smoked paprika
• ¼ cup fresh parsley, finely chopped
• 2 hard-boiled eggs, sliced for garnish
• Salt and black pepper to taste
Instructions
1. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, melt the butter. Add the chopped onions, bacon, prosciutto, green bell pepper, and optional chili pepper. Cook for 3-4 minutes, stirring constantly until the onions soften and the bacon begins to crisp.
2. Stir in the sliced pickle and season with the smoked paprika, salt, and pepper.
3. Pour in the balsamic vinegar to deglaze the pot, using a wooden spoon to scrape any flavorful browned bits from the bottom. Cook for one minute until the vinegar has slightly reduced.
4. Place the pork fillets into the pot and pour in the ½ cup of water.
5. Press ‘Cancel’ to stop the sauté function. Secure the lid, turn the steam release valve to the ‘Sealing’ position, and cook on High Pressure for 10 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before carefully performing a quick release to vent the remaining steam.
7. Transfer the cooked fillets to a serving platter. Spoon the rich sauce from the pot over the pork.
8. Garnish with sliced hard-boiled eggs and a sprinkle of fresh parsley before serving.
Nutritional Information
• Per Serving
• Calories: 396
• Total Fat: 21.7g
• Net Carbs: 5.4g
• Protein: 41.7g
• Fiber: 1.5g
Pro Tips
• For a deeper flavor, season the pork fillets with salt and pepper and sear them in the hot butter for 2-3 minutes per side before adding the vegetables. Remove the pork, proceed with the recipe, and add the seared fillets back in at step 4.
• If you prefer a thicker sauce, remove the cooked fillets and turn the Instant Pot back to ‘Sauté’. Whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and let it bubble for a minute until thickened.
• Using chicken or vegetable broth instead of water will add another layer of savory depth to the final sauce.
• Don’t skip the deglazing step! Scraping the browned bits (the fond) from the bottom of the pot after adding the vinegar is crucial for a rich, complex flavor.
FAQ
Q: Is pork fillet the same as pork tenderloin
A: Yes, pork fillet is another name for pork tenderloin. They are the same lean and tender cut of meat, which is perfect for this quick-cooking recipe.
Q: How can I make the sauce thicker
A: To thicken the sauce, remove the cooked pork and turn the Instant Pot back to the ‘Sauté’ function. Whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and allow it to bubble for a minute until it has thickened.
Q: Can I sear the pork before pressure cooking
A: Absolutely! For a deeper flavor, the recipe’s pro tips recommend searing the pork fillets in the hot butter for 2-3 minutes per side before you cook the vegetables. Simply remove the pork, proceed with the recipe, and add it back to the pot before pressure cooking.
Q: What can I use instead of water
A: For an extra layer of savory flavor, you can substitute the water with an equal amount of chicken or vegetable broth. This will add more depth to the final sauce.
