Instant Pot Pork Tenderloin
- Yield: 2-3 servings
- Prep Time: 10 minutes
- Cooking Time: 3 minutes
- 1.25 – 1.5 lb Pork tenderloin
- 2 tbsp Brown sugar
- 2 tsp Course ground black pepper
- 1 1/4 tsp Salt
- 1 tsp Paprika
- 1/2 tsp Onion powder
- 1/4 tsp Garlic powder
- 1 cup Chicken broth
- 1/2 tsp Worcestershire sauce
- 1 tsp Liquid smoke
- Remove the pork from the refrigerator 15-20 minutes before cooking.
- Remove tenderloin from package, rinse and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.
- Coat each piece with about 1 tsp 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 Sauté 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 and 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.
- Meanwhile, after removing the meat, press Cancel, then press Sauté on the Instant Pot. Scoop out 3 tbsp of the liquid to a separate cup and add 2 tbsp 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 gravy.
Recipe adapted from Yummly.com