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 Pepper Garlic Pork Tenderloin in the Ninja Foodi
1.In a small bowl, combine pepper, garlic and brown sugar 2.Rub this mixture over the tenderloin and set aside 3.In your Ninja Foodi pot combine 1 cup of beef broth, honey, balsamic glaze and Worcestershire sauce 4.Whisk the Ninja Foodi contents- use a silicone whisk so that you don’t scratch the pot 5.Add the tenderloin to the Ninja Foodi 6.Cover, seal and set to pressure cook on high 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 Ninja Foodi and set aside 8.In a mason jar combine cornstarch and remaining beef broth, shake until completely dissolved 9.Turn Ninja Foodi to sauté for 5 minutes and add cornstarch mix, whisk until thickened 10.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
Recipe
Pepper Garlic Pork Tenderloin- Ninja Foodi Recipe
Rate this Recipe Print Recipe Pin RecipeServings: 1 Pound CookedJoin our Facebook GroupCheck out The Ninja Foodi Community!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
Instructions
- In a small bowl, combine pepper, garlic and brown sugar
- Rub this mixture over the tenderloin and set aside
- In your Ninja Foodi pot combine 1 cup of beef broth, honey, balsamic glaze and Worcestershire sauce
- Whisk the Ninja Foodi contents- use a silicone whisk so that you don't scratch the pot
- Add the tenderloin to the Ninja Foodi
- Cover, seal and set to pressure cook on high for 5 minutes-set valve to "seal"
- When timer ends, natural release pressure for 10 minutes and then quick release remaining pressure. Next, remove tenderloin from Ninja Foodi and set aside
- In a mason jar combine cornstarch and remaining beef broth, shake until completely dissolved
- Turn Ninja Foodi to sauté for 5 minutes and add cornstarch mix, whisk until thickened
- Slice, plate and spoon sauce over the tenderloin
- Enjoy with your favorite side (roasted potatoes and carrots is a wonderful choice!)
Nutrition
Serving: 1gNutrition information is provided as a courtesy and is an estimate only.
Have you tried this recipe? Let us know how it turned out in a comment below!
Rita says
Does the tenderloin need to be thawed?
Lauren Cardona says
Hi Rita- For this recipe, I did use a thawed pork tenderloin. You can use a frozen one if that’s what you have on hand. However, based on the size of the tenderloin, you may need to add a couple of minutes to the pressure cooking time. If it’s a pretty small tenderloin, there will be no need to adjust the cooking time. The frozen pork will pretty much “thaw” while the pot is coming up to pressure. However, if the tenderloin is bigger, it likely won’t thaw during this time so I would add a minute or so to the pressure cooking time. If using frozen meat, the pot will take longer to get up to pressure. Don’t panic. That is normal.
Nancy says
Does the tenderloin go directly in the liquid or on the rack? I made this once before and it was superb but don’t recall whether I used the rack or not.
TheTastyTravelers says
The tenderloin goes directly into the Ninja Foodi insert pot. There is no need to use a rack. 🙂
Maria Byrnes says
What is balsamic glaze?
TheTastyTravelers says
Balsamic glaze is a thicker version of balsamic vinegar. It’s sold at most grocery stores. It’s more syrupy and sweeter than just vinegar. I use something similar to this: https://www.walmart.com/ip/Balsamic-Glaze-Orlando-8-5-fl-oz/872635489
Kerry says
Very easy and good but I’d agree half the garlic–I used garlic powder. Also I found the cooking time to be a bit short. Next time I think I’d cook it in the pressure cooker for 10 mins rather than 5. We ended up slicing the roast and it was raw in the middle so we sliced the whole thing and put it in the pressure cooker for 3 mins and turned it and 3 mins more and it was perfect.
Thanks good, easy recipe.
Fran Staley says
Your recipe says tenderloin. Picture shows pork loin. There is a big difference between the two. Please clarify. Thank you.
TheTastyTravelers says
Hi Fran! This recipe is for pork tenderloin. I’ve made it several times, and always buy pork tenderloin for it. It looks like we did use a very small pork loin when we took the pictures, however. I’ll update that next time I make it. Apologies for the confusion.
Christina Dorward says
I saw two 1/8th cups of honey. Should it be one?
TheTastyTravelers says
Oh goodness. That’s a typo. It should be 1/8 cup of honey…only once. Thanks for pointing that out. I’ll update the post!
Liz says
I made this tonight – it was super easy and fast. It was a little over the top on garlic (I only used 1/2 the recipe amount), but overall it was delicious. I will definitely make it again, but will reduce the garlic even more. The gravy was over the top.