This soup was always being cooked in the fall and winter in Toronto’s Little Italy, where I was raised as a Canadian. What’s not to love about pasta, beans, and a hearty broth topped with Parmesan or Romano cheese and accompanied with warm, fresh Italian bread? I used to spend a lot of time in the kitchen with my friends and their mothers, learning the fundamentals of making delicious Italian food.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons olive oil
- 1 (2 pound) pork tenderloin, or to taste
- 1 teaspoon Greek seasoning
- salt and ground black pepper to taste
- 1 cup apple juice
- 1 tablespoon cornstarch
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
- Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 10 minutes according to manufacturer’s instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
- Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.
- You can substitute chicken stock or root beer for apple juice if preferred.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 123 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great, my tenderloin was a little bigger so I should’ve done 12 minutes. Gravy was good. Used garlic salt, onion powder & smoked paprika. Cooked it in apple cherry juice (what I had). Next time I’ll use a broth.
Great recipe! Very tender and juicy! I used chicken stock instead of apple juice and also added cubed russet potatoes and carrots. A good meal without a lot of fussing.
I used chicken stock and it was a big hit here.
Very easy to make, so tasty and tender. Very easy to make.
Absolutely delicious and tender. I didn’t have dried thyme so I substituted dried rosemary. The gravy was a perfect compliment to the meal. A real hit with the family.
This was yummy! I appreciated that the instructions were very clear, as I’m new to Instapot cooking 🙂
WOW, easily the best pork tenderloin I have ever had! It is so tender you can cut it with a fork. I was skeptical of the apple juice, I was afraid it would be too sweet, but, happily I was wrong.
Was just the right doneness. I should have browned it a bit more, but otherwise was a hit.
I’ve made this twice. First time was my first attempt with new Ninja pressure cooker. Second attempt went better & tasted better. No changes to recipe & slurry is nice addition to a tasty dish.
Very good and the sauce was awesome.
Making this now for a friend, in a slow cooker. Used extra seasoning. Used regular cider, not hard.Added onion, a bag of carrots and 1/2 cup brown sugar, to enhance the cider taste.
I made this with a pork roast that was a little less than 2lbs. and used a recipe from this sight for the Greek seasoning. The flavors were delicious. I didn’t cook it quite long enough in the instant pot so had to finish it off in the oven, which I think was the reason the pork wasn’t as tender as I had hoped. I am still getting use to my instant pot. I will definitely try this again. I did make this again and have increased my rating to 5 stars. I used apple juice because I had it and we love the flavors. This time I trusted my Instant Pot and followed the directions and it was tender and delicious.
I was lucky and it cooked to 140 degrees and came up to 145 after resting. As suggested I used chicken stock which made for a great gravy. A good sear is important for flavor.
This was okay, the sauce was delicious! I used chicken stock as recommended in the notes. Check the temperature of the pork after removing it from the instant pot. The temperature should be 145F and might need additional cooking time like mine did. If you need to cook the pork linger add it back to the instant pot for 5-8 minutes of pressure cooking then release the pressure quickly, check temperature & repeat if necessary.
This was fantastic! I used a wild boar tenderloin and followed all the steps. The Greek seasoning I used, I made following a recipe from this site. The flavors were amazing and the instant pot made it all so easy!
Super easy and very delicious! My entire family loved it