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pressure cooker mushroom pork ragout

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Pressure Cooker Mushroom Pork Ragout

Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side.

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:

  1. Rub pork with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, onion, sun-dried tomatoes and the savory.
  2. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm.
  3. In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles.

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