Directions: |
Directions:Place the thyme, salt, oregano and onion powder in a small bowl and stir to combine. Pat pork tenderloins with a paper towel and trim off any large pieces of surface fat. Rub with oil, then sprinkle the spice mixture all over the pork tenderloins. Heat the Instant Pot on the “Sauté” function. Add the oil and stir it to coat the. Add the tenderloins in a single layer and cook until browned on the bottom, 4-5 minutes. Flip the tenderloins and brown on the other side, 4-5 minutes more. Meanwhile, mince the garlic cloves. Transfer the tenderloins to a plate. With the Instant Pot still on “Sauté,” add the garlic and chicken broth. Scrape up any browned bits on the bottom of the pot with a wooden spoon. Turn the pressure cooker off and place the tenderloins in the broth. Lock on the lid and make sure the pressure valve is set to seal. Program to cook for 1 minute under “HIGH” pressure. It should take 8-10 minutes to come up to pressure. After the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Open the pressure cooker and check the pork’s temperature with a probe thermometer which should read 145º. If not quite done, lock the lid back in place and continue to cook in the residual heat for 2 minutes more. Transfer the tenderloins to a clean cutting board to rest. Meanwhile, make the sauce. Turn the Instant Pot back on to “Sauté.”. Whisk 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until the cornstarch is dissolved, then whisk this into the cooking liquid. Simmer until thickened, about 2 minutes. Cut the pork into ¼-inch thick. |
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