Tender and Juicy Instant Pot® Pork Tenderloin recipe

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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

Nutrition Info

211.4 calories
carbohydrate: 3.8 g
cholesterol: 63.2 mg
fat: 12.3 g
fiber: 0.5 g
protein: 20.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 532.2 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Seriously, the juiciest pork tenderloin that I've ever made! The \"zero\" minutes is NOT a typo! The tenderloin cooks during the searing, pressure build up, and pressure release. The internal temperature upon removing from the pot was 140 degrees F (60 degrees C), but was at 148 degrees F (64 degrees C) after the resting time.

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