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10 minutes
30 minutes
40 minutes
- 1 tablespoon vegetable oil
- 4 (6 ounce) pork tenderloins
- 1 (16 ounce) package sauerkraut, drained
- 1 cup water
- 6 fluid ounces apple juice
- 2 teaspoons fennel seed
- 12 red new potatoes, halved
- In a pressure cooker over medium heat, sear the pork tenderloins until golden brown on each side, approximately 5 minutes each. Surround the pork with sauerkraut, then add water, apple juice, and fennel seeds.
- Seal pressure cooker and cook at full pressure for 15 minutes. Release pressure as per manufacturer's instructions. Add potatoes, reseal, and bring back to full pressure over medium heat. Cook for an additional 5 minutes at full pressure. Release pressure, then serve.
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