Instant Pot Paleo Ginger Pork Tenderloin Dump And Go Dinner Recipes

INSTANT POT PORK TENDERLOIN (PALEO, AIP, WHOLE30)

Steps:

• Whisk the broth, coconut aminos, balsamic vinegar, and coconut sugar together. Set aside.
• Turn the saute function on the instant pot and add the avocado oil to the base of the instant pot.
• Slice the pork tenderloin in half and season well with salt, pepper, and garlic. Add the tenderloin pieces to the instant pot and sear well on all sides. Turn off the saute function once seared.
• Pour the broth mixture over the tenderloin and place the lid onto the instant pot, sealing the valve. Turn the instant pot on manual and set the timer to 15 minutes.
• Once cooked, allow the pressure to release naturally for 5 minutes, then quick release the pressure, remove the lid and set the pork tenderloin on a cutting board.
• Turn the instant pot saute function back on. Spoon out about 1/2 cup of the liquids from the instant pot and whisk in the arrowroot starch. Add the mixture back to the instant pot and stir for 4-5 minutes to allow the rest of the liquid to thicken into a gravy. Once thickened, turn off the instant pot.
• Slice the pork tenderloin into medallions and serve topped with gravy and fresh parsley.

INSTANT POT PALEO GINGER PORK TENDERLOIN - DUMP AND GO DINNER

Steps:

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** In a bowl, whisk together coconut aminos, ginger, honey, and lemon juice. Add cilantro and garlic. Add the pork (when making fresh you don't need to quarter tenderloin, quartering is most beneficial when freezing ahead, see directions below) and marinate at least an hour. Place tenderloin and marinade in the Instant Pot. Lock lid into place and seal steam nozzle. Cook on high pressure to 30 minutes. Let pressure release naturally for 10 minutes then release any remaining pressure.