Instant Pot Pork Tenderloin

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  Pork Tenderloin, Boneless(907g)

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

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

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

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  Low Sodium Chicken Broth(180g)

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

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

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

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  Cornstarch(30g)

Instructions

1. 1Remove the pork from the refrigerator and let rest at room temperature for 15 minutes.
2. 2While the pork rests, in a small bowl stir together the garlic powder, rosemary, thyme, salt, and pepper.
3. 3In a separate bowl, whisk together all of the sauce ingredients but the cornstarch slurry: chicken broth, soy sauce, honey, and Dijon.
4. 4Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil.
5. 5Sprinkle the seasoning mixture all over the outside of the pork.
6. 6Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil. Add the pork and sear on all sides until lightly browned. Remove to a plate.
7. 7Pour in the chicken broth mixture. With a wooden spoon, scrape along the bottom of the Instant Pot to deglaze. Keep scraping and make sure there are no stuck-on bits of food to avoid the "burn" warning.
8. 8Return the pork to the Instant Pot, coiling it to fit as needed. Close and seal. Cook on HIGH (manual) pressure for 3 minutes.** (Do not be tempted to add more time or the pork may be dry.) Let naturally release for 12 minutes.
9. 9Test the pork for doneness with an instant read thermometer. Pork is considered cooked at 145°F (if you’re within 5 degrees or so, the resting time will carry it over). If it’s close but you need the temperature a bit higher, set the lid back on and let it sit 2–3 minutes more with the machine off (the residual heat will finish it). If it’s 10°F+ under, lock the lid back on and pressure cook on HIGH for 1 minute, then quick release and recheck.
10. 10Remove the pork to a cutting board or serving platter, cover, and let rest for 10 minutes while you prepare the gravy.
11. 11Press “Cancel” on the Instant Pot, then press “Sauté.” Stir in the cornstarch slurry. Let come to a simmer, stirring very often, then press “Cancel.” The gravy will continue to thicken with the residual heat. Stir it periodically.
12. 12To serve, cut the pork crosswise into 1-inch slices. Top generously with the gravy and enjoy!