This is a prepared, creamy spread. My aunt Erma Lee made excellent meals. Feel free to modify the sugar to your preferred level. This spread goes well with soup and sandwiches. For a novel twist, try spreading it on buns with hamburgers or sloppy joes! rises above store-bought! can last up to a week when kept refrigerated.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon white pepper
- 2 (1 pound) pork tenderloins, silver skins removed
- 1 ¾ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil
- ½ cup no-sugar-added apricot preserves
- 2 teaspoons sambal oelek, or to taste
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sesame seeds (Optional)
- 1 tablespoon chopped fresh cilantro (Optional)
Instructions
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
- Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
- Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner’s manual for recommended liquid amount for other sizes and adjust accordingly.
- Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
- Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
- Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
- Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
- Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.
- You can use any vegetable oil you like. You can use coconut aminos instead of soy sauce, and arrowroot instead of cornstarch.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 883 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!
This was a nice change for the family. We love pork tenderloin but tend to fix it the same way every time. This was easy and the pork was super tender!