Tender And Juicy Instant Pot Pork Tenderloin Food

TENDER AND JUICY INSTANT POT® PORK TENDERLOIN

Tender and Juicy Instant Pot® Pork Tenderloin image

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

Ingredients

1 cup hot water
½ cube tomato bouillon with chicken flavoring (such as Knorr®)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 (1 pound) pork tenderloin
2 tablespoons olive oil
2 large cloves garlic, smashed
aluminum foil
2 tablespoons water
1 tablespoon cornstarch

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

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