Pork - Tenderloin [IP]

By Kwasome

Ingredients

• Ingredients
• 1 pound pork tenderloin , 1.5” thick
• 1 tablespoon unsalted butter or olive oil
• 1 cup unsalted chicken stock
• Salt & black pepper to taste
• Dry Rub
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 3 garlic cloves , finely minced
• Thickener
• 2.5 tablespoons cornstarch
• 3 tablespoons cold water

Details

Servings 4
Preparation time 5mins
Cooking time 40mins
Adapted from pressurecookrecipes.com

Preparation

Step 1

1. Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of pork tenderloin with salt + black pepper. Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt + black pepper.
*Pro Tip: Brown 2 sides of pork tenderloin for 2 mins per side.

2. Pressure Cook Pork Tenderloin: Set aside the pork. Add 1 cup unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp dried sage, 1 tsp dried rosemary, and 3 finely minced garlic cloves together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release.

*Note: 0 minute (zero minute) is not a typo! We're using the heat from "Pressurize" Stage & "Depressurize" Stage to cook the pork tenderloin. We tested various pork tenderloin in Instant Pot to find this best cooking time & method. Read the details here

*Pro Tip: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 - 6 minutes per 0.5" of thickness).

3.) Check Pork Internal Temperature: Check pork tenderloin internal temperature at its’ thickest part - it needs to be above 142°F (61°C).

*Pro Tip: If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork for a few more minutes. Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.

*Pro Tip: Pork tenderloin should be slightly pink on the inside.

## Bonus - Make Pork Gravy: Mix 2.5 tbsp cornstarch with 3 tbsp cold water in a small
mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste & adjust seasoning with more salt or soy sauce.