Servings: 4

1 Hormel Pork Loin Fillet, natural flavor 1 Hormel Pork Loin Fillet, natural flavor
2 tsp. Olive oil or Avocado oil 2 tsp. Olive oil or Avocado oil
10 Oz Beef Broth (used Better Than Bullion) 10 Oz Beef Broth (used Better Than Bullion)
1 Tbsp Worcester Sauce 1 Tbsp Worcester Sauce
8 Oz. Sliced Portobello Mushrooms, sautéed 8 Oz. Sliced Portobello Mushrooms, sautéed
1 10 Oz. Can Campbell’s Cream of Mushroom Soup, as is 1 10 Oz. Can Campbell’s Cream of Mushroom Soup, as is
1/2 of the pkg Lipton’s Onion Soup Mix ½ of the pkg Lipton’s Onion Soup Mix
Salt and pepper to taste Salt and pepper to taste
1 Tbsp. Cornstarch 1 Tbsp. Cornstarch
1 Tbsp. Cold water 1 Tbsp. Cold water

Open pkg and wash fillet in water. Pat dry.
Cut fillet in half and sear in 2 tsp. of olive oil in IP on all sides, 2 minutes per side and remove to a plate.
Meanwhile, sauté mushrooms in small amount of oil in non stick pan. Reserve.
Pour in the beef broth and the Worcester Sauce. Stir to get all bits off of bottom of pot.
Add and stir in sautéed mushrooms.
Add in the pork fillets.
Add in the Soup on top of fillets.
Sprinkle the onion soup on top.
Set IP for 3 minutes. Bring to pressure and natural release for 10 minutes or more.
Remove fillets to plate and rest then slice.
Make a slurry of 1 Tbsp. cornstarch with 1 Tbsp. of cold water And mix into gravy, stirring until thickened on Sauté button.
Pour over the 3/8” sliced fillet and serve over noodles, mashed potatoes or any rice.

Used half the fillet and gravy for 2 of us and so had left overs for another night.  Used half the fillet and gravy for 2 of us and so had left overs for another night.