Instant Pot Pork Tenderloin

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  1.5 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1 tsp Garlic powder
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  2 tsp 2 teaspoons dried rosemary
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  1 tsp Thyme, Dried
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.8 cup Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Honey
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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Cornstarch

Instructions

1. 1Remove the pork tenderloin from the refrigerator and let rest at room temperature for 15 minutes. While resting, trim away and discard the silver skin, then pat dry with paper towels.
2. 2In a small bowl, combine the garlic powder, dried rosemary, dried thyme, kosher salt, and ground black pepper. In a separate bowl, whisk together the chicken broth, low sodium soy sauce, honey, and Dijon mustard.
3. 3Rub the pork tenderloin with olive oil, then sprinkle the seasoning mixture evenly over all sides.
4. 4Heat a large skillet over medium-high heat for 1 minute, then add olive oil. Sear the pork on all sides for 8–10 minutes total until golden brown, turning as needed. Remove to a plate.
5. 5Pour the broth mixture into the same skillet and scrape the bottom with a wooden spoon to deglaze, lifting up all browned bits. Return the pork to the skillet and bring the liquid to a simmer over medium-high heat. Reduce heat to medium-low, cover loosely, and cook for 12–15 minutes until an instant-read thermometer inserted into the thickest part reaches 145°F.
6. 6Transfer the pork to a cutting board, cover with foil, and let rest for 10 minutes.
7. 7Return the skillet to medium-high heat and bring the cooking liquid to a simmer. Whisk the cornstarch with 2 tablespoons water to form a slurry, then stir into the simmering liquid. Cook for 2–3 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
8. 8Slice the pork crosswise into 1-inch pieces and divide evenly into 4 airtight containers while hot. Pour the sauce over each portion and refrigerate for up to 4 days.