Instant Pot Garlic Pork Tenderloin Recipes

BEST DAMN INSTANT POT PORK TENDERLOIN

Steps:

• Let pork tenderloin stay in package out of fridge for 15-20 minutes. Remove tenderloin from package and rinse and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.
• Coat each piece with about 1 teaspoon each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat.
• Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each. When all sides are browned, press Cancel and remove meat to a plate. Add the chicken stock to the pot and use a wooden spoon to scrape all the bits from the bottom of the pot. Add the Worcestershire sauce and liquid smoke to the chicken broth.
• Place meat directly into the liquid, secure lid, set the vent to "sealing". Pressure cook (manual) on high pressure for 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove meat to a plate and let sit for 5 minutes before slicing into pieces about 1/4 inch thick.
• After removing meat, press Cancel, then press Saute. Scoop out 3 tablespoons of the liquid to a separate cup and add 2 tablespoons of corn starch. Mix well until corn starch is dissolved. Slowly pour mixture back into the liquid in the pot. Once it starts to boil, press cancel. Mix well and sauce will thicken into a delicious gravy.

INSTANT POT® PORK TENDERLOIN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
• Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
• Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

INSTANT POT GARLIC PORK TENDERLOIN

Steps:

• Combine garlic, black pepper, and brown sugar and rub on tenderloin.
• Add broth, honey, balsamic vinegar, and Worcestershire sauce in instant pot and whisk to combine.
• Add tenderloins to pot.
• Cover, set to seal and cook on manual pressure for 8 minutes.
• Quick release and remove from pot. Test temperature--you want 145 degrees.
• Turn off the instant pot and set to saute.
• Add cornstarch to liquid and whisk. Allow sauce to thicken as it comes to a boil. Remove from heat.
• Spoon over pork and enjoy with your favorite side dish.

GARLIC DIJON WHOLE30 INSTANT POT PORK TENDERLOIN (PALEO, KETO)

Steps:

• Turn the Instant Pot on to SAUTÉ and add 1 tbsp of ghee to the liner as it heats up.
• Sprinkle the pork tenderloin all over with salt and pepper.
• Once the Instant Pot indicates that it's "hot", add the meat and sear for 2 minutes. Flip and brown the other side for 2 more minutes.
• Remove the pork from the Instant Pot and set aside.
• Add 1 tbsp of ghee to the Instant Pot, then add minced garlic. Cook for 1 minute until fragrant.
• Add bone broth, let it come to boil, then scrape the bottom of the pot with wooden spoon to deglaze.
• Turn off the Instant Pot, and stir in dijon mustard, coconut aminos, and thyme.
• Add the pork tenderloin.
• Close the lid, set the pressure valve to "sealing," then cook on MANUAL for 0 minutes. The pork will cook while the Instant Pot pressurizes then depressurizes.
• Once the Instant Pot beeps to a finish, release pressure naturally for 15 minutes before opening the pressure valve. Open the lid.
• Remove the pork from the Instant Pot, leave the sauce, and rest the meat for 5 minutes.
• While the pork is resting, turn the Instant Pot on to SAUTÉ.
• In small bowl, whisk together arrowroot starch and water. Pour into the Instant Pot.
• Simmer the sauce for 4-5 minutes until thickened to your liking.
• Slice the pork into medallions. It should be slightly pink inside. If it's too raw for your liking, add to the simmering sauce for a few minutes until cooked through.
• Serve pork medallions drizzled with the thickened garlic dijon sauce.

INSTANT POT PORK TENDERLOIN

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Melt 1 tablespoon of the butter in cooker. Sprinkle pork with salt and pepper; add pork to cooker, and cook until browned on 1 side, about 5 minutes. Remove pork from cooker. Add garlic to cooker; sprinkle with flour, and stir. Stir in stock, orange juice, lemon juice, and honey. Return pork to cooker. Press CANCEL.
• Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
• Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Transfer pork to a serving platter. Add remaining 3 tablespoons butter to cooker; stir to melt. Stir in parsley. Slice pork, and drizzle with sauce.