Instant Pot Chinese Pork Tenderloin Food

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.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

INSTANT POT CHINESE PORK TENDERLOIN

Steps:

• Take the pork tenderloin (usually two come in the pack) and slice it into medallions/discs about 1/2-inch thick. Place the pork medallions into a gallon freezer bag and set aside
• In a mixing bowl, make the marinade by combining 1/2 cup of the beef broth, the brown sugar, kosher salt, 1 tsp of the Chinese Five Spice, paprika, soy sauce, cooking sherry, 1 tbsp of hoisin sauce, crushed garlic, crushed ginger and miso paste (if using). Mix together very well and then pour over the pork in the bag. Press the air out of the bag, seal tightly and place in the refrigerator for 24 hours, flipping once mid-way through (Do NOT skip this step. Trust me - you want that magical sauce seeping into every crevice of that pork).
• 24 hours later, dump the bag with the pork and all of its marinade into the Instant Pot. Add in the additional 1/2 cup of beef broth, 1/4 cup of hoisin sauce, 1/2 tsp of Chinese Five Spice and 1/3 cup of honey. Mix well and make sure the pork is nice and submerged into the marinade (it is fine if some of the pork protrudes above it)
• Secure the lid and cook on "Manual" or "Pressure Cook" High Pressure for 8 minutes. Allow a 10 minute natural release and follow with a quick release.
• When done cooking, use a slotted spoon to transfer the pork to a serving dish. Then, take the sauce from the pot and carefully pour it through a strainer and into a bowl. Allow the strainer to catch all the excess fat from the pork, discard and return the strained sauce back to the Instant Pot
• Hit "Keep Warm/Cancel" on the Instant Pot and then "Sauté" and adjust to the "High" or "More" setting. Add in the cornstarch slurry and stir well. Allow the sauce to bubble for a minute as this is what causes it to thicken up. After a minute of bubbling, turn the pot off and allow it to simmer down so it's only slightly bubbling. Give it a good stir. The sauce will begin to thicken to that perfect consistency now
• Using a serving spoon, cascade the sauce over all of the pork and serve! This is the PERFECT companion to my mega-popular Hibachi Fried Rice so if you have a second Instant Pot, make that with it! Or you can just use any regular rice on the stove as well ?
• Enjoy!

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.