Instant Pot Pork Tenderloin
This melt-in-your-mouth Instant Pot Pork Tenderloin is pressure-cooked for just three minutes in a lip-smacking sweet and smoky sauce you’ll crave. This recipe is beautiful enough for a cozy Sunday meal, but hasty enough to be a weeknight dinner!
Servings: 4 servings
Equipment
- Instant Pot
- Tongs
Ingredients
- 1 pork tenderloin, about 1-1.5 lbs
Dry rub
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp Onion powder
- 1/2 tsp Kosher salt
- 1/4 tsp Cracked Black Pepper
Instructions
- Mix all of the ingredients for the dry rub in a small rub; set aside.
- In a medium-sized bowl, whisk together the chicken broth, maple syrup, soy sauce, liquid smoke, and BBQ sauce; set aside.
- Heat olive oil in Instant Pot on sauté mode—low.Rub the pork with the dry rub distributing it evenly; slice the pork in half.With tongs, carefully place both pieces of pork tenderloin into the Instant Pot. Cook on each side for 1-2 minutes, or until the pork has browned on each side.
- Transfer the sweet and smokey sauce to the pot over the tenderloin. With a large spoon or spatula, try to scrape up any pan bits from cooking the pork. (Pan bits can trigger the burn notice, even though nothing is burning.)
- Secure the lid on the Instant Pot, lock it, and set the valve to "seal".
- Pressure cook on high for 3 minutes. When done, let the pressure naturally release; this will take about 12-15 minutes. Better to check on it at 12 minutes so it isn't dry.
- Carefully remove the lid and, using tongs, remove the pork tenderloin from the Instant Pot. Place the tenderloin on a cutting board and let it rest for 5 minutes.
- In the meantime, set the Instant Pot to sauté mode—medium. Bring the sauce to a simmer. In a cup, mix cornstarch with 1/4 cup cold water. Stir until the cornstarch has dissolved, then pour it into the sauce, whisking. Whisk until the sauce has thickened to a gravy-like consistency.
- Slice the tenderloin, place on a serving platter, and drizzle with the sauce; garnish with fresh chopped parsley.
- Extra sauce can be stored in the fridge, sealed, for up to two weeks.
Notes
For tender and juicy pork, try my Apple Juice Pork Brine recipe.
Nutrition
Serving: 4servings | Calories: 301kcal | Carbohydrates: 18g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sugar: 9g
