Instant Pot Pork Tenderloin
Instant Pot pork tenderloin is easy to prepare and cook. This version is made with a simple Southwest seasoning rub.
- Serves: 4 persons
- 1 ½pounds pork tenderloin
- Kosher salt, to taste
- 1teaspoon chili powder
- 1teaspoon paprika
- ¾teaspoon garlic powder
- ½teaspoon oregano
- ½teaspoon ground cumin
- ¼teaspoon ground black pepper
- 1tablespoon olive oil
- 1tablespoon unsalted butter
- 1cup chicken stock
- Optional: 1 tablespoon cornstarch
Step 1Gather the ingredients.
Step 2Dry 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.
Step 3Select 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.
Step 4Add 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.
Step 5Secure 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.
Step 6Use 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.
Step 7If 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.
Step 8Slice the pork tenderloin and arrange it on a platter. Drizzle the juices—thickened or not—over the pork.