Pressure Cooker Pork Tenderloin Marsala - Pressure Cooking Today™

Name: Pressure Cooker Pork Tenderloin Marsala - Pressure Cooking Today™
Ingredients: 16 ounces gluten-free penne pasta; 2 teaspoons kosher or fine sea salt, plus more to taste; 2 tablespoons olive oil or vegetable oil, divided, plus more for drizzling; 2 (about 1 1/2 pound each) pork tenderloin; 8 slices pancetta or bacon, chopped; 1 large onion, finely chopped; 2 cloves garlic, minced; 16 ounces cremini or porcini mushrooms, stemmed and sliced; 1 cup sweet Marsala wine; 1 cup chicken stock; Several sprigs of thyme; 1/4 cup cornstarch; 1/3 cup cold water; Freshly ground black pepper, as needed; Minced fresh parsley, for garnish

"This Pressure Cooker Pork Tenderloin Marsala is a quick and easy dinner that's also gluten free. It's an easy recipe is one that everyone will enjoy. ..."

INGREDIENTS

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16 ounces gluten-free penne pasta

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2 teaspoons kosher or fine sea salt, plus more to taste

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2 tablespoons olive oil or vegetable oil, divided, plus more for drizzling

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2 (about 1 1/2 pound each) pork tenderloin

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8 slices pancetta or bacon, chopped

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1 large onion, finely chopped

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2 cloves garlic, minced

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16 ounces cremini or porcini mushrooms, stemmed and sliced

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1 cup sweet Marsala wine

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1 cup chicken stock

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Several sprigs of thyme

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1/4 cup cornstarch

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1/3 cup cold water

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Freshly ground black pepper, as needed

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Minced fresh parsley, for garnish

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