Ingredients45 m servings 165
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
- Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
- Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.
- Cook's Note:
- Substitute chicken stock or root beer for the apple juice if preferred.
Per Serving: 165 calories; 6.7 4.7 20.1 63 123 Full nutrition
ReviewsRead all reviews 4
I was lucky and it cooked to 140 degrees and came up to 145 after resting. As suggested I used chicken stock which made for a great gravy. A good sear is important for flavor.
This was okay, the sauce was delicious! I used chicken stock as recommended in the notes. Check the temperature of the pork after removing it from the instant pot. The temperature should be 145F...
This was fantastic! I used a wild boar tenderloin and followed all the steps. The Greek seasoning I used, I made following a recipe from this site. The flavors were amazing and the instant pot m...