Instant Pot Pork Tenderloin Recipe

Remove the tenderloins from the refrigerator about 30 minutes before beginning the recipe.

Pat them dry and season with salt and pepper.

Set the Instant Pot to sauté. When the display says 'HOT', add the butter and allow to melt. When it reads 'HOT' again, add the first tenderloin and sear for 5 minutes total, turning every minute or so to brown all sides. Remove the tenderloin and place it on a plate. Repeat with the other tenderloin for 5 more minutes.

Pour in the broth and vinegar and scrape down the bottom. Add the tenderloins back in, and add garlic, rosemary, and thyme. Place the lid on top, set to 'sealing' position and set to manual high pressure for 2 minutes. Allow to naturally release for 12 minutes and then do a quick release to let off the rest of the pressure. Now test the internal temperature to make sure it has reached 145 F in the center. If it has not reached this temperature, press the sauté button and cook in the liquid with the top off until you get to 145 F, turning in the liquid occasionally.

Remove the meat to a cutting board and allow it to rest for 5 to 10 minutes before slicing.

While it's resting, remove the herbs and garlic from the liquid and set Instant Pot to 'sauté.' Make a slurry with cornstarch and 1 tablespoon of cold water. When the liquid begins to simmer, pour the cornstarch slurry in and whisk well. Allow it to boil for 1 minute, then turn off the heat. Make sure the liquid is simmering for at least 1 minute after the slurry is added in order to activate the cornstarch and allow it to thicken the sauce.

Slice the tenderloin into ¼-inch slices and serve with sauce.

Equipment Needed

Spice Level:

Dietary