Instant Pot Pork Tenderloin
Juicy and delicious, this Instant Pot pork tenderloin is seasoned with dried herbs and garlic and cooked in a sweet mustard and maple syrup sauce to create a flavorful gravy.
Servings: 6
Ingredients
For the Pork Tenderloin
- 2 tablespoons olive oil
- 2 pounds pork tenderloin
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- salt and fresh ground pepper to taste
- ¾ cup low sodium chicken broth
For the Sauce
- ¼ cup low sodium soy sauce
- 2 cloves garlic minced
- 3 tablespoons maple syrup I use a sugar-free Maple Syrup
- 2 tablespoons olive oil
- 1 tablespoon brown mustard or Dijon mustard
For the Gravy
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Prep the IP. Set the Instant Pot to Saute and add the oil.
- Prepare the pork. Pat dry the pork and season it with oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Sear it. Add the pork tenderloin to the hot oil and brown on all sides. Remove the pork from the IP and set aside. Add chicken broth to the Instant Pot and scrape up all the browned bits.
- Prep the sauce. Meanwhile, in a mixing bowl, whisk together soy sauce, garlic, maple syrup, olive oil, and brown mustard; stir into the chicken broth.
- Cook. Return the pork to the IP and coat it around in the liquid. Turn OFF the Instant Pot. Secure the lid, and make sure the vent is set to “Sealing”. Pressure cook on HIGH for 5 minutes. Then do a Natural Release for 10 minutes. Manually release any remaining pressure.
- Check for doneness. Remove the lid and check that the internal temperature of the pork registers at 145˚F. If it’s not there yet, just cover the IP with the lid and let it sit for a couple of minutes. Remove the pork from the Instant Pot and let it rest for 5 to 8 minutes before cutting.
- Prepare the gravy. While the pork rests, make the gravy by whisking together the cornstarch and water in a small mixing bowl. Whisk the cornstarch mixture into the chicken broth inside the Instant Pot, adding a little bit at a time to thicken the cooking liquid; cook to a desired thickness. Taste for salt and pepper and adjust to taste.
- Serve. Slice the pork and serve it with the prepared gravy.
Notes
- Trust the timing. Pressure cooking works wonders in only five minutes to cook the meat correctly. Resist the urge to extend the cooking time to avoid dry, overcooked pork.
- You can cook two pork tenderloins at the same time, but double the seasonings and add one more tablespoon of olive oil, then brown and cook the tenderloin as directed. You don't need to add to the cooking time.
- Adjusting for size. If your tenderloin weighs less than 1.25 pounds, it's best to reduce the cooking time to 3 minutes. This adjustment ensures the meat is not overcooked.
- Store leftovers in an airtight container - it will keep for 3 to 4 days in the refrigerator or the freezer for up to 3 months.
- To reheat. If frozen, thaw the tenderloin. Then, place the meat in a skillet, cover it with a lid, and warm it on the stove until heated through.
Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 481mg | Potassium: 636mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
