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Teriyaki pork tenderloin in the pressure cooker

Teriyaki pork tenderloin in the pressure cooker title

Teriyaki pork tenderloin in the pressure cooker

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preparation time

00:10 10min

Cooking time

00:25 25min

Warning: explosive flavour and guaranteed success! This recipe is full of flavour without being spicy—it will become a staple you can easily cook when you get home from work!


  • 700 g Olymel pork tenderloin
  • 75 ml soy sauce
  • ½ cup water or chicken stock
  • 3 shallots, finely chopped
  • 3 cloves garlic, crushed
  • 1 tsp fresh ginger, finely chopped
  • 3 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp cornstarch
  • Salt and pepper


  1. Season the pork tenderloin and place them in the pressure cooker pot.
  2. In a bowl, combine the soy sauce, vinegar, water, garlic, ginger, shallots, honey and sesame oil. Pour over the pork tenderloin.
  3. Assemble the pressure cover, ensuring the valve is set to “seal”. Select “pressure cooking” on high. Set the cooking time for 12 minutes.
  4. Let it naturally depressurize for at least 7 minutes. Release the rest of the pressure with the “vent” valve quickly. Once the cooker is depressurized, remove the cover.
  5. Remove the pork and place it on a serving platter. Cover with aluminium foil, and leave the juices in the pressure cooker.
  6. Bring the juices to a boil, setting the pressure cooker to “sauté”. In a small bowl, combine the cornstarch with a little cold water. Add the cooking juices and stir until thickened.
  7. Slice the pork and add it to the sauce.
  8. Adjust seasoning if necessary.


Serve on a bed of bok choy and grated carrots, and drizzle with lime juice.
Pour the sauce over pork slices and sprinkle with chopped peanuts.