Pressure Cooker Baja Pork Loin


I have come to really enjoy the pressure cooker, it is awesome and fast!  Plus you don’t lose any seasoning, it has a wonderful kick to it.


– 3/4 Cup chili sauce (Don’t have chili sauce?  Check out the bottom, and get to it.  It really is too easy.)

– 2 Tablespoons spicy brown mustard

– 2 Tablespoons Worcestershire sauce

– 2 Chipotle peppers, minced

– 1 Tablespoon adobo sauce (from the can of the peppers)

– 1 Tablespoon maple syrup (or brown sugar)

– 1-2 pounds pork, cut in 1″ cubes

– 1 Tablespoon oil (use coconut or olive oil)

– 1 Large onion, diced (about 1.5 cups)

– 1 Whole fresh green, yellow or red peppers, diced

– 1/2 Cup water

– 1/4 teaspoon slat and pepper

– 1 large sweet potato, cut into 1″ chucks


1.) Mix the chili sauce, mustard, worcestershire sauce, and syrup until fully blended.

2.) Add the cubed pork, and toss until fully coated.

3.) Cover, and refrigerate to marinate for 30-60 minutes.  (This really is optional, the flavor will hold without)

4.) Heat the oil in the pressure cooker, and add chopped onions.  Stir and cook for 2-3 minutes, until they start turning clear.

5.) Add the peppers, and cook for 1-2 more minutes stirring continuously.

6.) Add the water, and deglaze the pan of all the tasty onion bits.

7.) Now add the sweet potatoes.  They are going to cook the full-time, and be used as a sauce thickener at the end.

8.) Dump the marinated pork on top of the onions, peppers, and broth, but do not stir.

9.) Bring the pressure cooker to pressure, and reduce the heat just low enough to maintain 15 psi for 8 minutes.IMG_8918

10.) After 8 minutes open the cooker using quick release method, and add the rest of the cubed sweet potatoes.

11.) Bring back to pressure, and cook for another 5 minutes.

12.) Again use the quick release method.

13.) Open the lid, stir everything up.

14.) Enjoy!

How to make chili Sauce:


– 29 oz (or 1 can) of diced tomatoes

– 2/3 Cup sugar

– 2/3 cup vinegar

– 1 Cup chopped onions

– 3 Tablespoons cinnamon

– 1 Teaspoon ginger

– 1/2 Teaspoon salt

– 2 Teaspoons cayenne peppers

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