Instant Pot Pork Tenderloin
Instant Pot Pork Tenderloin is one of the softest and tenderest second courses. The bursting with flavors pork tenderloin is ready in less than 30 minutes and with minimum effort. The sweet-sour gravy coats the meat and pairs it like nothing else.
Servings: 6 people
Calories: 541kcal
Equipment
- instant pot
Ingredients
- 1 pork tenderloin
- 8 oz bacon sliced
- 1 tsp granulated garlic
- 1 tbsp rosemary needles crushed
- 1 tbsp paprika
- 1/2 tsp ground pepper
Gravy
- 1/2 orange juice
- 1 tsp fresh ginger grated
- 4 tbsp soy sauce
- 1/2 tsp chili flakes
- 1 1/2 tsp starch
Instructions
- Wash the meat, wipe with a paper towel and remove the fat if any
- Mix all the spices and rub them well into the tenderloin
- Let rest for 10-15 minutes
- Wrap the tenderloin in bacon
- Set the "under pressure" program on the instant pot
- Select the "pork" option at "high" heat. Press "start"
- Wait until it preheats, add olive oil, and put in the tenderloin
- Pour in half of the gravy and close the lid, let cook under pressure for 20 minutes
- Release the steam, open the lid and pour in the other half of the gravy
- Cook for another 10 minutes with the lid on
- Remove the lid and serve with pleasure
Gravy
- Grate the ginger. Use a saucepan to mix the ginger with soy sauce, juice of half of an orange and its zest, some chili flakes, and one and a half teaspoon of starch
- Put the saucepan on the stove and bring it to a boil, let simmer at low heat for about two minutes
- Use a small sieve to separate the liquid from the zesty part. Discard the pulp and keep the liquid only. Use the sauce to complete the preparation of the meat
Nutrition
Calories: 541kcal | Carbohydrates: 4g | Protein: 69g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1082mg | Potassium: 1356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 4mg