Description
I was totally surprised at how quick my Sunday Sweet and Smokey Instant Pot Pork Tenderloin was in the IP, just under half an hour including prep, with a delicious gravy. I couldn’t believe it!
Ingredients
Units
Scale
- 1 pork tenderloin
- Dry rub
- 1 tsp. Smoked paprika
- 1 tsp. Garlic powder
- 1 tsp. Italian seasoning
- 1/2 tsp. Onion powder
- 1/2 tsp. Kosher salt
- 1/4 tsp. Cracked Black Pepper
- Sweet and smoky sauce.
- 1 cup Chicken stock
- 1/2 cup BBQ sauce
- 4 tbsp. Low-sodium soy sauce
- 3 tbsp. Maple syrup
- 1 tbsp. Liquid smoke
- 2 tbsp. Cornstarch
Instructions
- Mix all the ingredients for the dry rub in a small bowl; set aside.
- In a medium-sized bowl, whisk together the chicken stock, maple syrup, soy sauce, liquid smoke, and BBQ sauce; set aside.
- Heat olive oil in Instant Pot on sauté mode low.
- Rub the pork with the dry rub distributing it evenly; slice the pork in half. With tongs, carefully place both pieces of pork tenderloin into the Instant Pot.
- Cook on each side for 1-2 minutes, or until the pork has browned on each side.
- With a large spoon or spatula, try to scrape up any pan bits from cooking the pork. (Pan bits can trigger the burn notice, even though nothing is burning.)
- Pour the sweet and smoky sauce over the tenderloin.
- Secure the lid on the Instant Pot, lock it, and set the valve to “seal”.
- Pressure cook it on high for 30 minutes.
- When done, let the pressure naturally release for 15 minutes. Then quick Release.
- Carefully remove the lid and, using tongs, remove the pork tenderloin from the Instant Pot.
- Place the tenderloin on a cutting board and let it rest for 5 minutes.
- In the meantime, set the Instant Pot to sauté mode medium. Bring the sauce to a simmer.
- In a cup, mix cornstarch with 1/4 cup of cold water until the cornstarch has dissolved, then pour it into the sauce, whisking until the sauce has thickened to a gravy-like consistency.
- Slice the tenderloin, place it on a serving platter, and drizzle with the sauce, garnish with fresh chopped parsley.
Notes
Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 199
- Sugar: 24
- Sodium: 1282
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 9
- Cholesterol: 18
