Instant Pot Pork Tenderloin

Instant Pot Pork Tenderloin

1 pound (~454g) pork tenderloin , 1.5” thick
1 tablespoon (14.5g) unsalted butter or olive oil
1 cup (250ml) unsalted chicken stock
Salt & black pepper to taste
1 teaspoon (0.5g) dried oregano

  • Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of pork tenderloin with salt + black pepper. Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt + black pepper.
  • Pressure Cook Pork Tenderloin: Set aside the pork. Add 1 cup (250ml) unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release.
  • etc

  • For Full Instruction:

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