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Tender And Juicy Instant Pot&Reg; Pork Tenderloin

A bachelor's degree (from middle latin baccalaureus) or baccalaureate (from modern latin baccalaureatus) is an undergraduate academic degree awarded by colleges and universities upon.

Recipe Summary Tender And Juicy Instant Pot&Reg; Pork Tenderloin

Seriously, the juiciest pork tenderloin that I've ever made! The "zero" minutes is NOT a typo! The tenderloin cooks during the searing, pressure build up, and pressure release. The internal temperature upon removing from the pot was 140 degrees F (60 degrees C), but was at 148 degrees F (64 degrees C) after the resting time.

Ingredients | Baking Degree

1 cup hot water

½ cube tomato bouillon with chicken flavoring (such as Knorr®)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon cayenne pepper

1 (1 pound) pork tenderloin

2 tablespoons olive oil

2 large cloves garlic, smashed

aluminum foil

2 tablespoons water

1 tablespoon cornstarch

Directions

Stir hot water and tomato bouillon in a small bowl until dissolved.

Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.

Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot®. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

Info | Baking Degree

prep: 10 mins cook: 35 mins additional: 10 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Tender And Juicy Instant Pot&Reg; Pork Tenderloin

Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,

Images of Baking Degree

Baking Degree : A bachelor's degree (from middle latin baccalaureus) or baccalaureate (from modern latin baccalaureatus) is an undergraduate academic degree awarded by colleges and universities upon.