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Instant Pot Pork Tenderloin Recipe

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This recipe for Instant Pot Pork Tenderloin is from Tina's 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pork tenderloin, 1.25lb - 1.5lb

2 tablespoons brown sugar

2 teaspoons course ground pepper

1¼ teaspoons salt

1 teaspoon paprika

½ teaspoon onion powder

¼ teaspoon garlic powder

1 cup chicken broth

½ tablespoon Worcesteshire sauce

1 teaspoon Liquid Smoke
Directions:
Directions:
1. 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.

2. 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.

3. 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 us 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.

4. 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 ¼ inch thick.

5. To make gravy: After removing meat, press Cancel, then press Saute. Scoop out 3 tablespoons of the liquid to a seperate 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minues
Personal Notes:
Personal Notes:
October 4, 2020

 

 

 

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