Instant Pot Pork Tenderloin Medallions 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 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.

PORK MEDALLIONS

Steps:

• Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
• Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
• Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
• Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
• If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.

INSTANT POT PORK TENDERLOIN

Steps:

• In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper.
• Place the pork tenderloin on a plate and season with the spice mixture.
• Set the Instant Pot to the saute setting and add the olive oil.
• When the oil is hot add the pork tenderloin and brown on all sides, about 3 minutes per side. When done, remove from the Instant Pot and place on a plate.
• Pour chicken stock and white wine into the Instant Pot and scrape up any brown bits on the bottom of the pot.
• Turn the heat off, add the trivet or rack to the Instant Pot. Place the browned pork tenderloin on the trivet. Secure the lid on the Instant Pot and set the pressure to high and cook for 5 minutes.
• After the timer has beeped let the pork natural release for 10 minutes and then manually release the remaining pressure.
• Check the internal temperature of the pork tenderloin to make sure it's fully cooked - 140°F to 145°F degrees. Let rest for 5 minutes before slicing.
• If desired, thicken the sauce per the notes below while the pork rests.

INSTANT POT PORK TENDERLOIN MEDALLIONS

Steps:

• Prepare all ingredients(except water) and put into food processor.
• Pulse the processor until a paste or thick sauce is formed
• Add water (Don't go over the fill line for liquids on your processor)
• Pulse until blended.
• Slice the tenderloin into one inch thick medallions
• place the medallions into a 9 x 9 inch glass casserole
• Pour the sauce (You'll have about 2 cups) over the medallions
• Set the instant pot to saute more and wait until the instant pot says hot.
• With tongs remove the pork pieces to the instant pot.
• Brown the pork pieces 2 minutes on both sides.
• Set the instant pot to Manual for 12 minutes.
• Add the pepper sauce.
• Seal the lid. Once cooked quick release and let rest until ready to serve.
• Release the pressure and serve with roasted potatoes or cooked rice.

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.

CREAMY PORK TENDERLOIN MEDALLIONS

Steps:

• Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
• Season the pork with salt & pepper and coat each piece in flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
• Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
• Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
• Stir in the fresh parsley and season with extra salt & pepper if needed.

BACON WRAPPED PORK MEDALLIONS

Steps:

• Preheat the oven to 400 degrees F.
• In a large non-stick pan over medium-high heat, cook the bacon strips until about half-cooked.
• Mix all the Spice Rub ingredients in a small bowl.
• Rub the spice mixture onto the pork tenderloin BEFORE cutting it into medallions.
• Wrap each medallion in a piece of bacon and secure it with a toothpick.
• Place a seasoned cast-iron skillet over high heat and once hot, add the pork medallions and cook on both sides until browned 3-4 minutes.
• Spoon over a bit of the released bacon fat onto each medallion and transfer the skillet into the oven. Bake for 15-20 minutes.
• Remove toothpicks before serving and sprinkle medallions with chopped fresh parsley.
• Serve!

PORK TENDERLOIN CASSEROLE INSTANT POT

Steps:

• Set instant pot to saute
• Chop bacon and add to pot.
• Cook and stir until crispy.
• Remove from pan and set aside.
• Turn instant pot to manual.
• Slice potatoes into 1/4 inch slices and arrange half on bottom of pot. Sprinkle with salt, pepper and half of dill.
• Slice tenderloin into 1/2 inch medallions and arrange over top of potatoes. Sprinkle with salt and pepper.
• Dot mustard on top of meat.
• Sprinkle garlic over top.
• Cut green beans into one inch pieces and sprinkle over meat.
• Arrange remaining potatoes over top and sprinkle with salt, pepper and remaining dill.
• Add butter on top.
• Pour chicken broth on top.
• Set intant pot on manual for 2 minutes. Use the natural release for 5 minutes and then open.
• Place provolone cheese on top and set lid back on for 5 minutes.
• Remove lid. Sprinkle with bacon bits and serve.

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.