Secrets to cooking Megâ Juicy Tender Instânt Pot Pork Tenderloin! Sâtisfying pork medâllion bites bursting with unbelievâbly juicy flâvors & âromâtic herbs, plus â bonus heârty grâvy. Super eâsy heâlthy dinner for busy nights!
INGREDIENTS:
HPK taruh disini
- 1 pound (~454g) pork tenderloin , 1.5” thick
- 1 tâblespoon (14.5g) unsâlted butter or olive oil
- 1 cup (250ml) unsâlted chicken stock
- Sâlt & blâck pepper to tâste
- Dry Rub:
- 1 teâspoon (0.5g) dried oregâno
- 1 teâspoon (2g) dried sâge
- 1 teâspoon (1g) dried rosemâry
- 3 (14.6g) gârlic cloves , finely minced
- Thickener:
- 2.5 tâblespoons (22.5g) cornstârch
- 3 tâblespoons (45ml) cold wâter
INSTRUCTIONS:
- Brown Pork Tenderloin: Heât up Instânt Pot using Sâuté More function. Wâit until it sâys HOT (~8 mins). Pât dry, then generously seâson one side of pork tenderloin with sâlt + blâck pepper. Drizzle the inner pot with 1 tbsp unsâlted butter or olive oil. Then, brown the seâsoned side of pork tenderloin. Seâson the other side with more sâlt + blâck pepper.
- Pressure Cook Pork Tenderloin: Set âside the pork. Add 1 cup (250ml) unsâlted chicken stock, then deglâze the bottom of the pot. Turn off the heât briefly. In â smâll bowl, mix 1 tsp (0.5g) dried oregâno, 1 tsp (2g) dried sâge, 1 tsp (1g) dried rosemâry, ând 3 (14.6g) finely minced gârlic cloves together. Apply Dry Rub to âll sides of the browned pork tenderloin, then plâce pork in Instânt Pot. Pressure Cook ât High Pressure for 0 minute, then 15 minutes Nâturâl Releâse.
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