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Maple & Brown Sugar Pork Tenderlion Recipe

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This recipe for Maple & Brown Sugar Pork Tenderlion, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Devin Fagan


2 pork tenderloins, about 1 pound each
salt and pepper
1 sm. clove garlic, minced
4 T. grainy Dijon mustard or country-style
2 T. honey
2 T. brown sugar
1 T. cider vinegar or balsamic vinegar (I used Champagne Orange vinegar)
1/2 tsp. dried leaf thyme, crumbled
1 T. pure maple syrup or Maple Sugar Seasoning
1 c. chicken broth
1 T. cornstarch
1 T. cold water

In your Instant Pot:

Plug in the IP with insert set in place. Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the IP. Combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup and chicken broth; pour over the pork. Turn pork to coat thoroughly. Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 35 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes. When the IP beeps after pressure cooking for 35 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open. When the display reflects 5 (which is 5 minutes since the IP has beeped) turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open. Open up your IP when the pin has dropped (allow a few minutes for this to happen). Transfer roast to serving dish, cover with foil, and keep warm. Press MANUAL and bring liquid/juices in IP to a boil. Continue to cook for 8-10 minutes or until liquid/juices reduced by about one-third.

Combine the cornstarch and cold water; whisk into the reduced liquid/juices and cook for 1 minute longer until thickened as a gravy. Serve pork sliced with the gravy. (We loved this paired this pork tenderloin with mashed sage sweet potatoes and steamed broccoli.)




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