Tender and Juicy Instant Pot Pork Tenderloin

  5.0 – 2 reviews  • Pork Tenderloin Recipes

The juiciest pork tenderloin I’ve ever cooked, for real! The minutes being “zero” are NOT a typo! During searing, pressure building, and pressure release, the tenderloin cooks. When taken out of the pot, the internal temperature was 140 degrees F (60 degrees C), but after the resting period, it had increased to 148 degrees F (64 degrees C).

Prep Time: 10 mins
Cook Time: 35 mins
Additional Time: 10 mins
Total Time: 55 mins
Servings: 4

Ingredients

  1. 1 cup hot water
  2. ½ cube tomato bouillon with chicken flavoring (such as Knorr®)
  3. 1 teaspoon garlic powder
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dried thyme
  6. 1 teaspoon kosher salt
  7. ½ teaspoon cayenne pepper
  8. 1 (1 pound) pork tenderloin
  9. 2 tablespoons olive oil
  10. 2 large cloves garlic, smashed
  11. aluminum foil
  12. 2 tablespoons water
  13. 1 tablespoon cornstarch

Instructions

  1. Stir hot water and tomato bouillon in a small bowl until dissolved.
  2. Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
  3. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
  4. Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
  5. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  6. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  7. Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

Nutrition Facts

Calories 211 kcal
Carbohydrate 4 g
Cholesterol 63 mg
Dietary Fiber 1 g
Protein 21 g
Saturated Fat 3 g
Sodium 532 mg
Sugars 0 g
Fat 12 g
Unsaturated Fat 0 g

Reviews

Annette Jacobson
Perfect amount of seasonings! I didnt have the tomato bullion so I substituted with chicken bullion paste. Amazing THANK YOU FOR THIS RECIPE!
Robert Chapman
tasty

 

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