Instant Pot Pork Tenderloin Keto Recipes

INSTANT POT PORK TENDERLOIN KETO

Steps:

• In a small bowl, whisk together 3 tablespoons of the olive oil, apple cider vinegar, salt, pepper, garlic, mustard, oregano, and basil. Pour into a zippered gallon-sized bag, add the pork tenderloin and massage marinade over the pork until it is coated. Release air from the bag, zip up, and place in the fridge for at least 2 hours, up to overnight.
• Place the pressure cooker on the saute setting on high heat. Allow to come to a high temperature and add the remaining 1 tablespoon of olive oil. Remove the tenderloin from the marinade and place directly into the instant pot. Sear on all sides. Transfer the pork to a plate, add the chicken stock and whisk to deglaze the bottom of the pan of any browned bits. Put the remaining marinade back to the pot.
• Add the trivet insert and place the pork on top of the trivet. Put on the lid, close the pressure valve, and place on high-pressure cook for 5 minutes. It will take approximately 5 minutes to come up to pressure. Once cooked for 5 minutes, allow the instant pot to naturally release for 10 minutes or until the pin drops. Release any remaining pressure and remove the lid. Let stand 5-10 minutes. Slice and serve with the cooking liquid.

KETO INSTANT POT PORK TENDERLOIN WITH ASIAN MUSHROOMS

Steps:

• About 1 hour before cooking, salt the pork all over and let it rest on a rack set in a rimmed baking dish.
• In a small bowl, make the sauce: Stir together chicken stock, sesame oil, tamari, chili garlic sauce, and xanthan gum. Set aside.
• When ready to cook, press the "Sauté" feature on the Instant Pot. Add half the oil to the pot and wait for the display to read "Hot." Sear the pork tenderloin in the pot for 2 minutes on each side. Remove the pork to a plate.
• To the hot pot, add the remaining olive oil. When hot, add the ginger and garlic and cook, stirring, for about 1 minute. Add the mushrooms, stir, and cook for 2 minutes. Tuck the seared pork into the mushrooms and pour the sauce over everything. Close the lid and turn the valve to seal. Press the "Manual" or "Pressure Cooker" button, depending on your model, and set the cook time to 5 minutes. Use High Pressure default.
• Once the 5-minute cooking time is done, allow a Natural Pressure Release for 20 minutes. If the pot is still under pressure after 20 minutes, do a Quick Release. Open the lid and remove the pork to a plate from the pot to rest for a few minutes.
• With the mushroom sauce still in the pot, press the "Sauté" feature and allow the mixture to come to a vigorous simmer. Cook, stirring often, until the mixture has reduced to a glossy, thickened sauce, 3 to 4 minutes.
• Slice the rested pork, arrange it on a platter or individual dinner plates and top it with the mushroom gravy. Garnish with the green onion and sesame seeds and serve.

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.

PORK TENDERLOIN WITH PEACHES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
• Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
• Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
• Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Arrange pork and peaches on a serving platter.
• Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
• Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.