This Pressure Cooker (Instant Pot) Pork Tenderloin Marsala is a quick and easy dinner that’s also gluten free. Many meals are easy to make gluten-free and this is an easy recipe that everyone will enjoy.
This Pressure Cooker Pork Tenderloin Marsala and Penne Pasta is a gluten free recipe from a new cookbook, The Gluten-Free Instant Pot Cookbook, written by fellow bloggers, Jane Bonacci, The Heritage Cook, and Sara De Leeuw, My Imperfect Kitchen.
My family doesn’t eat gluten free, but I know many of my readers and a few of my friends and family do, so I was delighted when Jane offered to send me a copy to review. In addition to the great recipes including in the cookbook, it also has helpful advice to help you convert any pressure cooker recipe into a gluten free pressure cooker recipe.
You know I’m crazy about pressure cooker desserts, and the cookbook has many gluten-free dessert recipes including Cheesecake, Mexican Chocolate Bundt Cake and even gluten-free Bread Pudding? I’m often asked if you can make cheesecake gluten free and this cookbook will show you how easy it is.
However, this Pork Tenderloin Marsala and Penne Pasta recipe in the Plentiful Pasta section jumped out at me. Pork tenderloin is one of my favorite cuts of meat. It’s a fairly lean, white meat. It’s already a tender cut of meat, so it cooks super fast in the pressure cooker / Instant Pot.
The original recipe calls for 1 tenderloin, but they’re usually sold with two tenderloins in a package. Since I was feeding a crowd for Sunday dinner, I doubled the recipe. My version of the recipe is listed below.
The front of the Plentiful Pasta section has great tips about cooking gluten-free pasta in the pressure cooker. They recommend using Barilla gluten free pasta because it holds up well to pressure cooking.
If you’ve never cooked with Marsala wine before, it’s a sweet wine, which pairs well with the smokey bacon and the tender pork tenderloin.
This is a meal that everyone will love, whether they’re following a gluten-free diet or not. I hope you’ll give it a try, and be sure and check out the new cookbook, Gluten-Free Instant Pot Cookbook.
Disclosure: I was sent a cookbook to review, but all opinions expressed are always my own.
- 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
- Place the penne in the inner pot of your electric pressure cooker. Fill the pot with fresh water to cover by 1 inch. Stir in the salt. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 2 minutes. When it is finished, release the pressure naturally for 3 minutes, then do a controlled release by holding the handle halfway between the sealing and venting positions. Protect your hand with a hot pad. When all the steam has been released, press Cancel.
- Unlock the lid and open it carefully. Pour the pasta into a colander and drain. Drizzle with some oil and toss to keep it from sticking together. Set aside and stir occasionally.
- Press Saute and heat 1 tablespoon of the oil in the inner pot. When hot, add both pork tenderloins. Brown for 3 minutes on each side. Transfer the pork to a plate.
- Add the remaining oil to the pot. Stir in the pancetta and cook until slightly crispy, about 4 minutes, stirring often. Transfer the pancetta to a bowl. Remove all but 2 tablespoons of the fat.
- Add the onion to the pot and cook for 3 minutes, stirring, until softened. Add the garlic, cook for 30 seconds, then stir in the mushrooms. Cook, stirring often, for 2 minutes.
- Pour in the Marsala wine and chicken stock. Scrape the bottom of the pot to loosen any browned bits. Transfer the pork and its juices back to the pot. Add the cooked pancetta. Close and lock the lid, making sure the steam release handle is in the sealing position.
- Cook on high pressure for 5 minutes. When it is finished, release the pressure naturally for 7 minutes, then turn the steam release handle to venting, releasing the remaining steam. Unlock the lid and open it carefully. Press Cancel. Remove the pork from the pot, check to make sure it has reached at least 140°F in the center with an instant-read thermometer. Place on a cutting board. Cut the pork into thick slices. (If it needs more time, cut the pork and return it to the pot and let rest in the hot liquid for a few minutes longer.)
- Add the thyme leaves to the pot. In a small bowl whisk the cornstarch and water together until fully dissolved. Press Saute and whisk the cornstarch slurry into the cooking liquid in the pot. Cook, whisking constantly, until it thickens. Taste and adjust the seasonings if needed.
- Return the tenderloin to the pot. Replace the lid and let rest for 1 to 2 minutes.
- Stir the pasta into the sauce in the pot. Serve with a sprinkle of parsley. (I made my noodles in a second pressure cooker while the tenderloin was cooking, so my noodles were hot and I didn't stir in the noodles.)
The timing for the pasta may change depending on the brand of pasta you use.
More pork recipes you might like:
Pressure Cooker BBQ Baby Back Ribs, Pressure Cooking Today
Easy Pressure Cooker Pulled Pork, Pressure Cooking Today
Instant Pot Low-Carb Paprika Pork Chops, Kalyn’s Kitchen
Easy Crispy Instant Pot Pork Taco Recipe, Bless This Mess