PRESSURE-COOKER BALSAMIC PORK TENDERLOIN
This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. -Karen Kelly, Germantown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.,
Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
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
Secrets to cooking Mega Juicy Tender Instant Pot Pork Tenderloin! Satisfying pork medallion bites bursting with unbelievably juicy flavors & aromatic herbs, plus a bonus hearty gravy. Super easy healthy dinner for busy nights!
Provided by Amy + Jacky
Time 40m
Number Of Ingredients 10
Steps:
- Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of pork tenderloin with salt + black pepper. Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt + black pepper. *Pro Tip: Brown 2 sides of pork tenderloin for 2 mins per side.
- Pressure Cook Pork Tenderloin: Set aside the pork. Add 1 cup (250ml) unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release. *Note: 0 minute (zero minute) is not a typo! We're using the heat from "Pressurize" Stage & "Depressurize" Stage to cook the pork tenderloin. We tested various pork tenderloin in Instant Pot to find this best cooking time & method. Read the details here*Pro Tip: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 - 6 minutes per 0.5" of thickness).
- Check Pork Internal Temperature: Check pork tenderloin internal temperature at its' thickest part - it needs to be above 142°F (61°C). *Pro Tip: If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork for a few more minutes. Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.*Pro Tip: Pork tenderloin should be slightly pink on the inside.
- Bonus - Make Pork Gravy: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste & adjust seasoning with more salt or soy sauce.
- Serve Pork Tenderloin: You did it!! Your family & guests will enjoy this Mega Juicy, Tender, Flavorful Instant Pot Pork Tenderloin!! Serve immediately & enjoy~ :)
Nutrition Facts : Calories 202 kcal, Carbohydrate 6 g, Protein 24 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 78 mg, ServingSize 1 serving
TENDER AND JUICY INSTANT POT® PORK TENDERLOIN
Seriously, the juiciest pork tenderloin that I've ever made! The "zero" minutes is NOT a typo! The tenderloin cooks during the searing, pressure build up, and pressure release. The internal temperature upon removing from the pot was 140 degrees F (60 degrees C), but was at 148 degrees F (64 degrees C) after the resting time.
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Stir hot water and tomato bouillon in a small bowl until dissolved.
- Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
- Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot®. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 3.8 g, Cholesterol 63.2 mg, Fat 12.3 g, Fiber 0.5 g, Protein 20.5 g, SaturatedFat 2.9 g, Sodium 532.2 mg, Sugar 0.2 g
INSTANT POT PORK TENDERLOIN
Pork tenderloin is seasoned, sauteed, and pressure cooked until tender and juicy.
Provided by Holly Nilsson
Categories Main Course
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 376 kcal, Carbohydrate 3 g, Protein 48 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 148 mg, Sodium 745 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT PORK TENDERLOIN RECIPE
Instant Pot pork tenderloin is easy to prepare and cook. This version is made with a simple Southwest seasoning rub.
Provided by Diana Rattray
Categories Entree
Time 36m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Dry the pork with paper towels and cut it crosswise into two pieces. Sprinkle the pork with kosher salt. Combine the chili powder, paprika, garlic powder, oregano, cumin, and pepper; rub it all over the pork tenderloin.
- Select the Instant Pot sauté button and add the olive oil and butter. When the fat is hot, add the pork pieces. Cook for about 6 minutes, turning to brown on all sides. Remove the pork to a plate.
- Add the chicken stock to the pot and use a spoon to scrape up any browned, stuck-on bits. Place a trivet in the pot and place the browned pork on the trivet.
- Secure the lid and make sure the steam release valve is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 0 (zero) minutes. The cooker will take about 5 minutes to build pressure. When the time is up, let the pressure come down naturally for 15 minutes.
- Use an instant-read thermometer to ensure the pork is at least 145 F in the center. Remove the pork to a platter and let it rest for 5 minutes.
- If desired, thicken the juices to make a sauce/gravy. Choose the sauté button and bring the liquids to a simmer. Dissolve 1 tablespoon of cornstarch in a small bowl and then whisk the mixture into the juices. Continue to simmer, stirring, until thickened.
- Slice the pork tenderloin and arrange it on a platter. Drizzle the juices-thickened or not-over the pork.
Nutrition Facts : Calories 334 kcal, Carbohydrate 4 g, Cholesterol 134 mg, Fiber 1 g, Protein 46 g, SaturatedFat 5 g, Sodium 282 mg, Sugar 1 g, Fat 14 g, ServingSize 1 tenderloin (4 servings), UnsaturatedFat 0 g
INSTANT POT CHINESE PORK TENDERLOIN
Chinese roast pork is one of my favorite things on earth. And so I decided to create a pork tenderloin remiscient of those flavors while still being super easy to make. Chinese Five Spice is a key player here and it can be found in many markets or online.
Provided by Jeffrey
Categories Meat
Time 24m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 418 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1403 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
INSTANT POT PORK TENDERLOIN
We love pork tenderloin because it's a lean cut of meat that can feed a crowd without hours of cook time. This Instant Pot Pork Tenderloin recipe comes together in just 30 minutes. The pork is cooked in a citrusy sauce flavored with orange and lemon juice and garlic and will taste great served over just about any starchy side dish.
Provided by Southern Living Editors
Time 30m
Yield Serves 4 (serving size: 4 to 5 oz. pork, about 2 Tbsp. sauce)
Number Of Ingredients 11
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.
INSTANT POT® PORK TENDERLOIN
Super moist and flavorful pork tenderloin prepared in an Instant Pot®.
Provided by Misty Noelle
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 4.7 g, Cholesterol 63.2 mg, Fat 6.7 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 2.1 g, Sodium 122.7 mg, Sugar 3.4 g
INSTANT POT TERIYAKI PORK TENDERLOIN
This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly Extra Easy - 2.5 syns per serving Original/SP - 2.5 syns per serving WW Smart Points - 4 Paleo - use coconut aminos, honey and arrowroot powder
Provided by Slimming Eats
Time 17m
Yield 4
Number Of Ingredients 13
Steps:
- Add the pork tenderloin to the instant pot
- In a bowl whisk together the soy sauce, vinegar, water, garlic, ginger, onion powder, brown sugar and sesame oil
- Pour into the instant pot over the pork tenderloin
- Rotate the pork tenderloin to cover in the sauce.
- Add lid, close valve (if not self sealing)
- Set to manual 5 mins (high pressure)
- Once cooked, allow a natural pressure release for 8-10 mins.
- Remove pork to a plate and cover with foil, leaving sauce in instant pot
- Set to saute mode.
- Whisk the cornstarch with a little water to make a slurry. Add into the instant pot and stir until sauce thickens
- Slice pork and add back into sauce.
- Season as needed with salt and black pepper.
- Plate and sprinkle with chopped spring onions and a few sesame seeds.
- Serve with your choice of sides.
Nutrition Facts : Nutrition Information Serving size 1 Calories
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- Mix brown sugar, soy sauce, olive oil, minced onion, cinnamon and garlic powder together in a small bowl.
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- Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.
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- Prepare Pork: Cut pork tenderloin in half, so it is half as long as before. If unseasoned, season all sides with salt and pepper.
- Brown Pork: Turn on saute mode on pressure cooker (Note 5) for medium heat. When display reads HOT, add olive oil to coat bottom of pot. Add pork and cook until golden brown on one side, about 5 minutes. Flip and cook other side for a few minutes. Transfer pork to plate.
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- Set pressure cooker to saute and add 2 tbsp of olive oil inside. Pat dry your tenderloin and rub minced garlic on the outsides, then sprinkle with salt and pepper and lower into your pot. Brown outsides, then turn pot off and remove pork. Set on a plate.
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- First, place pork tenderloins on a large baking sheet. Your 3 lb. package should come with 2 pork tenderloins and this is perfect!
- Prepare dry rub by combining brown sugar, garlic powder, onion powder, salt, ground cinnamon, dried thyme, and pepper. Sprinkle dry rub on top of pork tenderloin, making sure all sides are generously covered. Use your hands to rub it in.
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- Cut the pork tenderloin in half so that you have two shorter pieces that will easily fit in the Instant Pot. (If using an 8 quart Instant Pot this may not be necessary.)
- Heat the olive oil in the Instant Pot on sauté mode. Place the pork in the pot and brown 2-3 minutes per side. Remove pork to a clean plate and turn off the Instant Pot.
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From realfoodrealdeals.com
5/5 (14)Total Time 30 minsCategory Main CourseCalories 271 per serving
- Trim the ends of the pork tenderloin if needed to achieve uniform thickness. Season the tenderloin with salt and pepper.
- Set the Instant Pot to Saute and add the avocado oil. Once the oil is hot, add the pork and sear it for 3 minutes on each side. Cancel the Saute setting.
- Pour the pineapple juice from the can into a measuring cup. Add enough water to reach a total of one cup of liquid (it will be about 3/4 cup pineapple juice and 1/4 cup water). Add this cup of liquid to the pot.
- Cover the pot and turn the knob to Sealing. Cook on manual high pressure for 2 minutes. Let the pressure release naturally, and leave the pork in the pot for 10 minutes. The pin will likely drop before 10 minutes, indicating that the pressure has been released. Just leave the pork in the pot for 10 minutes either way. Then open the pot and use a meat thermometer to make sure the meat has reached an internal temperature of 145 degrees or higher. (It will be dry if it’s above 165 degrees.) If it’s below 145 degrees, set the pot to Saute and let it keep cooking, uncovered. Check every minute to see if it has reached 145 degrees yet. Once it’s done cooking, remove the pork to a cutting board and tent it with foil to keep warm.
EASY INSTANT POT GARLIC PORK TENDERLOIN RECIPE - DIETHOOD
From diethood.com
4.9/5 (19)Total Time 40 minsCategory Main CourseCalories 291 per serving
- Add pork to the hot oil and brown on all sides. Remove the pork from the IP and set aside. Add chicken broth to the Instant Pot and scrape up all the browned bits.
- Meanwhile, in a mixing bowl whisk together soy sauce, garlic, maple syrup, olive oil, and brown mustard; stir into the chicken broth.
INSTANT POT BALSAMIC PORK TENDERLOIN - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (374)Total Time 50 minsCategory Main CourseCalories 856 per serving
- Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.
- Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.
- Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
- When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
INSTANT POT PORK TENDERLOIN - HOW TO COOK THE BEST PORK ...
From mamagourmand.com
4.4/5 (16)Total Time 23 minsCategory DinnerCalories 276 per serving
- Cut pork tenderloin into 2 shorter pieces so they will fit in pressure cooker. Mix together sage, garlic powder, salt, and pepper in a small bowl. Rub seasonings all over pork tenderloin pieces. Set aside.
- Turn on SAUTE function in pressure cooker and heat 1 tablespoon olive oil. Sear and brown 2 pieces of pork at a time on all sides. Let sit, undisturbed, in hot oil for 1-2 minutes then turn to brown another side. Once all sides have been browned remove to plate. Add additional 1 tablespoon olive oil, and repeat with remaining pork pieces. Hit CANCEL after pork has browned and been removed.
- Slowly add chicken broth to the pot and use wooden spoon to scrape up browned bits on bottom of the pot. Return all pork back to the pressure cooker and lock lid in place with valve sealed. Cook on HIGH pressure for 1 minute. (Yes, 1 minute. The pork cooks while building up pressure and as pressure releases.) Allow pressure to release naturally for 10 minutes, then quick release to let out any remaining pressure. Remove pork to a cutting board to rest.
- To the chicken broth add balsamic vinegar, maple syrup, and soy sauce. Use SAUTE function to heat liquids until simmering. In a small bowl whisk together 2 tablespoons cornstarch with 2 tablespoons water (or heavy cream). Whisk into simmering sauce. Cook and stir constantly until thickened, about 1 minute.
INSTANT POT FROZEN PORK TENDERLOIN - RECIPE THIS
From recipethis.com
Cuisine Instant PotTotal Time 50 minsCategory Main CourseCalories 1213 per serving
- Peel an onion and sauté in the instant pot with extra virgin olive oil. While it is sautéing dice your apples, peel your garlic cloves and peel your ginger. Cancel sauté. Pour balsamic vinegar into the instant pot to deglaze and stir in garlic, ginger, and apples.
- Load frozen pork tenderloins into the instant pot and season with salt and pepper. Place the lid on the instant pot, set the valve to sealing and cook for 45 minutes on meat/stew.
- When the instant pot beeps, allow 10 minutes of natural pressure release and then manually release pressure.
- Slice the pork tenderloin and serve. Reserve the pork juices and blend to make a future pork stock.
THE BEST EVER INSTANT POT JUICY PORK TENDERLOIN ...
From scrambledchefs.com
Reviews 16Calories 292 per servingCategory Main Dish
- Trim off any extra fat then cut the tenderloin into two pieces that will fit easily into the Instant Pot;
- Mix together the brown sugar, pepper, salt, mustard powder, cinnamon, Cajun seasoning, paprika, rosemary, garlic powder, and onion powder in a small bowl;
- Rub olive oil over all sides of the tenderloin then rub the spice mix into the pork until it is coated on all sides;
INSTANT POT PORK TENDERLOIN | ONE POT RECIPES
From onepotrecipes.com
Cuisine AmericanTotal Time 31 minsCategory Main CourseCalories 448 per serving
INSTANT POT PORK TENDERLOIN RECIPE - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 13 minsCategory DinnerCalories 165 per serving
INSTANT POT PORK TENDERLOIN RECIPE - COUNTRY RECIPE BOOK
From countryrecipebook.com
Estimated Reading Time 2 mins
20 INSTANT POT PORK TENDERLOIN RECIPES - EASY TO MAKE
From lifefamilyfun.com
Estimated Reading Time 8 mins
ASIAN INSTANT POT PORK TENDERLOIN - FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 10Estimated Reading Time 3 mins
SMITHFIELD PORK TENDERLOIN IN INSTANT POT RECIPES
From tfrecipes.com
TENDER PORK TENDERLOIN IN THE INSTANT POT! | EASY INSTANT ...
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