Recipes Meat and Poultry Pork Pork Tenderloin Recipes Tender and Juicy Instant Pot Pork Tenderloin 5.0 (1) 1 Review 1 Photo Seriously, the juiciest pork tenderloin that I've ever made! The "zero" minutes is NOT a typo! The tenderloin cooks during the searing, pressure build up, and pressure release. The internal temperature upon removing from the pot was 140 degrees F (60 degrees C), but was at 148 degrees F (64 degrees C) after the resting time. Recipe by Kim's Cooking Now Updated on February 17, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 10 mins Cook Time: 35 mins Additional Time: 10 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup hot water ½ cube tomato bouillon with chicken flavoring (such as Knorr®) 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon kosher salt ½ teaspoon cayenne pepper 1 (1 pound) pork tenderloin 2 tablespoons olive oil 2 large cloves garlic, smashed aluminum foil 2 tablespoons water 1 tablespoon cornstarch Directions Stir hot water and tomato bouillon in a small bowl until dissolved. Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl. Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork. I Made It Print Nutrition Facts (per serving) 211 Calories 12g Fat 4g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 211 % Daily Value * Total Fat 12g 16% Saturated Fat 3g 15% Cholesterol 63mg 21% Sodium 532mg 23% Total Carbohydrate 4g 1% Dietary Fiber 1g 2% Total Sugars 0g Protein 21g Vitamin C 2mg 11% Calcium 24mg 2% Iron 2mg 9% Potassium 331mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved