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Pressure-Cooked Pork Loin & Butternut Puree

Serves 4

Pressure cooking pork loin creates the most tender slices in about 30 minutes, you will be blown away at how easy this is! Paired with perfectly pureed butternut, this dish is special enough for a holiday yet quick enough for a weeknight!

Prep Time: 10 minutes
Cooking Time: 35 minutes

Butternut Puree:
5 cups cubed butternut squash
2 tablespoons olive oil
1 tablespoon ghee, melted
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons fresh sage, minced
Pork Loin:
1.5 pounds of pork tenderloin
1 tablespoon ghee
1 tablespoon balsamic vinegar
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon fresh rosemary, minced
3 garlic cloves, peeled & minced


Preheat your oven to 350 degrees Fahrenheit.

Toss cubed butter in olive oil, melted ghee, sea salt and black pepper. Spread evenly on a baking tray lined with parchment paper and roast in the oven until very soft, about 25 minutes, flipping after 15 minutes.

While butternut is baking, prepare your pork loin by coating it in ghee, balsamic vinegar, coconut aminos, sea salt, black pepper, smoked paprika, fresh rosemary and minced garlic. Pat the pork all around so that the spices, herbs and garlic stick to it.

Bring the heat to a cast-iron skillet to medium-high, or set your electric pressure cooker to the “sauté” function. When hot, place the pork loin in the skillet (or pressure cooker carafe) and allow to sear for 1 minute on each side, or until browned all over.

Transfer the pork to an electric pressure cooker and secure with the lid. With the steam valve set to “sealed”, cook on “manual” at high pressure for 3 minutes.

When the 3 minutes are up, allow the steam to release naturally for 12 minutes. Remove from the pressure cooker and slice in 1 ½”-thick slices.

When the butternut is done roasting, remove from the oven and transfer to a food processor and pulse with the fresh sage until very creamy.

Serve sliced pork loin over optional greens and butternut puree.


Calories: 462
Carbs: 23
Net Carbs: 19
Protein: 44
Fat: 21