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 cup hot water
- ½ cube tomato bouillon with chicken flavoring (such as Knorr®)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 (1 pound) pork tenderloin
- 2 tablespoons olive oil
- 2 large cloves garlic, smashed
- aluminum foil
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Stir hot water and tomato bouillon in a small bowl until dissolved.
- Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
- 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.
- 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.
- 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.
- 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).
- 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
Perfect amount of seasonings! I didnt have the tomato bullion so I substituted with chicken bullion paste. Amazing THANK YOU FOR THIS RECIPE!
tasty