I get Pork Loin pre-marinated from my grocer, and it takes about 1.5 lbs to feed my masses. I bake 2lbs so we have leftovers, and use the drippings for gravy.
I didn't have time to let it completely defrost yesterday, and so I put two 1lb half frozen pork tenderloins in the pressure cooker on the rack, and 1/2 cup of water underneath. Cooked it on high for 25 min, let it natural release, 7-10 minutes. It was tender, delicious, and served again as lunch for my husband. I served it with fresh greens and french bread, toasted and slathered with butter and garlic. All my children ate it with out complaint- and that's really what's important here! Next time I'll only go 22 minutes though.
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