|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Instant Pot pork tenderloin takes just minutes to cook to the perfect temperature and the recipe is easy to customize with alternative herbs and spices. Use the suggested spices or opt for a French mixture such as herbes de Provence or fines herbes along with the garlic powder. You can also choose Italian herbs or a taco seasoning blend. Cajun seasoning is another complementary choice for the pork.
Pork tenderloin is a lean and healthy cut. In fact, it is almost as low in fat as boneless chicken breasts. However, the very leanness that makes it so desirable makes it a somewhat tricky protein to cook. Like other very lean meat, fish, and poultry, pork tenderloin can quickly become tough and dry if overcooked. Luckily, the USDA lowered the recommended safe cooking temperature for pork from 160 F to 145 F, so overcooking isn't as much of a problem as it was in the past.
This recipe relies on the pressure build and natural release to cook the pork, with no actual high-pressure cooking time. All you have to do is brown the pork, set the timer to 0 (yes, zero!), and let the pressure come down naturally for 15 minutes.
The temperature of 145 F (or slightly higher) is what you should aim for in this recipe. The pork might look slightly pink in the center at that temperature, but, according to the USDA, it is perfectly safe to eat.
1 1/2 pounds pork tenderloin
Kosher salt, to taste
1 teaspoon chili powder
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup chicken stock
1 tablespoon cornstarch, optional
Gather the ingredients.
Dry the pork with paper towels and cut it crosswise into two pieces. Sprinkle the pork with kosher salt. Combine the chili powder, paprika, garlic powder, oregano, cumin, and pepper; rub it all over the pork tenderloin.
Select the Instant Pot sauté button and add the olive oil and butter. When the fat is hot, add the pork pieces. Cook for about 6 minutes, turning to brown on all sides. Remove the pork to a plate.
Add the chicken stock to the pot and use a spoon to scrape up any browned, stuck-on bits. Place a trivet in the pot and place the browned pork on the trivet.
Secure the lid and make sure the steam release valve is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 0 (zero) minutes. The cooker will take about 5 minutes to build pressure. When the time is up, let the pressure come down naturally for 15 minutes.
Use an instant-read thermometer to ensure the pork is at least 145 F in the center. Remove the pork to a platter and let it rest for 5 minutes.
If desired, thicken the juices to make a sauce/gravy. Choose the sauté button and bring the liquids to a simmer. Dissolve 1 tablespoon of cornstarch in a small bowl and then whisk the mixture into the juices. Continue to simmer, stirring, until thickened.
Slice the pork tenderloin and arrange it on a platter. Drizzle the juices—thickened or not—over the pork.