Instant Pot Pepper Garlic Pork Tenderloin

Check out my recipe for making Pork Tenderloin using the pressure cook function!

With the invention of the pressure cooker all kinds of meat with outstanding flavor came out of the woodwork. With the invention of the Instant Pot it's now possible to cook a delicious meal on a weeknight! One of the most looked over cuts of meat is the pork tenderloin.

Omg! Pork tenderloin is delicious when cooked correctly. The flavor is awesome and it is so moist and delicious! Join us as we prove that Pork tenderloin can be a really great weeknight meal...with the help of the Instant Pot!

Tips for this recipe:

1.Use the little Mason Jar to shake/mix cornstarch and broth (also used in the Beef Stroganoff)

2.Your local super market may have minced garlic in a jar. Yes, its not fresh, but makes things easier when everyone is reminding you that they are hungry every 2 minutes.

How to make Instant Pot Pepper Garlic Pork Tenderloin

1.In a small bowl, combine pepper, garlic and brown sugar

2.Rub this mixture over the tenderloin and set aside

3.In your Instant Pot combine 1 cup of beef broth, honey, balsamic glaze and Worcestershire sauce

4.Whisk the Instant Pot contents

5.Add the tenderloin to the Instant Pot

6.Cover, seal and set to manual for 5 minutes-set valve to "seal"

7.When timer ends, natural release pressure for 10 minutes and then quick release remaining pressure.  Next, remove tenderloin from Instant Pot and Set aside

11.In a Mason Jar combine cornstarch and remaining beef broth, shake until completely dissolved

12.Turn Instant Pot to sauté and add cornstarch mix, whisk until thickened

13.Slice, plate and spoon sauce over the tenderloin.  Enjoy with your favorite side (roasted potatoes and carrots is a wonderful choice!)

Ingredients

• 1 pork tenderloin- we used a 22 ounce tenderloin
• 3 tablespoon minced garlic
• 1 ¼  cup of beef broth
• ⅛ cup of honey
• ⅛ cup of balsamic glaze
• 1 tablespoon ground pepper
• 1 tablespoon of brown sugar
• 2 tablespoon of corn starch
• ¼ cup of Worcestershire sauce