Instant Pot Pork Tenderloin

• •
  Pork Tenderloin, Boneless(907g)

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

• •
  Garlic powder(5g)
• •
  2 teaspoons dried rosemary
• •
  Thyme, Dried(5g)
• •
  1 teaspoon kosher salt
• •
  ½ teaspoon ground black pepper
• •
  Olive oil(15g)

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

• •
  Low Sodium Chicken Broth(180g)

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

• •
  Soy Sauce, Low Sodium(30g)
• •
  Honey(30g)
• •
  Mustard, Dijon(10g)

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

• •
  Cornstarch(30g)

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 thyme, salt, and pepper. In a separate bowl, whisk together the chicken broth, 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 the remaining 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 (internal temperature will rise during resting).
6. 6Transfer the pork to a cutting board, cover with foil, and let rest for 10 minutes while you finish the sauce.
7. 7Return the skillet to medium-high heat and bring the cooking liquid to a simmer. In a small cup, 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 gravy over each portion and refrigerate for up to 4 days.