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Instructions. Pat the pork tenderloin halves dry with a paper towel and let sit at room temperature for 20-30 minutes, if possible. Combine the kosher salt, pepper, brown sugar, paprika, oregano, garlic powder and onion powder in a small bowl and mix well. Season pork on all sides with the seasoning mix.
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In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper. Place the pork tenderloin on a plate and season with the spice mixture. Set the Instant Pot to the saute setting and add the olive oil. When the oil is hot add the pork tenderloin and brown on all sides, about 3 minutes per side.
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Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
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Add 2 tablespoons vegetable oil and stir it to coat the insert. Add the tenderloins in a single layer, coiling them as needed, and cook until browned on the bottom, 4 to 5 minutes. Flip the tenderloins and brown on the other side, 4 to 5 minutes more. Meanwhile, mince 2 garlic cloves. Transfer the tenderloins to a plate.
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Let the meat rest on a plate while you make the gravy. In a small bowl, whisk 1 tablespoon together with ¼ cup of cold water, making sure there are no clumps. Pour it into the instant pot and stir it until thickened. Press the saute button to simmer it for a few minutes while the gravy thickens.
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Turn the Instant Pot on to saute mode. Once hot, add the olive oil. Add the pork tenderloin and sear for 2-3 minutes per side, then remove the roast to a plate. Pour 1/4 cup of the broth into the pot and use a wooden spoon to (deglazscrape up any browned bites on the bottom of the pot.
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Turn off the heat briefly. In a small bowl, mix 1 teaspoon (0.5g) dried oregano, 1 teaspoon (2g) dried sage, 1 teaspoon (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply the dry rub to all sides of the browned pork tenderloin. Place the pork tenderloin in Instant Pot.
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Trim any visible fat. Cut tenderloin into 2 pieces of equal length. Coat each piece with about 1 teaspoon each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat. Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each.
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Close the lid and cook on high pressure for 15 minutes. When cooking time ends, wait for a natural pressure release. Open the lid, move the pork into a plate and cut into pieces. Mix the cornstarch with 4 tablespoon of water and pour the slurry into the Instant Pot. Press saute and thickened the sauce to a glaze.
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Chop the leftover pork tenderloin up into chunks and serve it over greens or lettuce like romaine. Make it into a stir fry. Heat up a pan and sauté carrots, snow peas, fresh ginger, and onion. Add a teaspoon or 2 of soy sauce to taste and then add chopped-up pork tenderloin. Cook until warm and then serve over rice.
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When the oil is hot, place the pork tenderloin in the Instant Pot and brown on each side, about 3-4 minutes each before flipping. Once the pork tenderloin is browned all over, turn off the saute mode and add 1/2 cup broth or water. Secure the lid and cook on meat setting for 30 minutes. Natural release.
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Turn off the pot. Place the pork back in the pot and coat with the sauce. Pressure Cook the Pork. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (for a 1 lb tenderloin, 1.5" thick).
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Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside. Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot.
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Step 5. Place the pork back in the pot and coat it with the sauce. Secure and lock the lid. Set to HIGH pressure for 2 minutes. Step 6. Once the cooking is done, release the pressure naturally for 10 minutes (if the pork tenderloin is much thicker than 1.5-2", then add a few more minutes to natural release).
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Coat liberally with the seasoning all over. Place the metal trivet inside the Instant Pot and add the beef broth and coconut aminos. Then place the seasoned pork tenderloin on the metal trivet and place the lid on. Seal the steam valve and hit the 'manual' or 'pressure' button. Cook on high for 9 minutes.
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Cut 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. Sprinkle the seasoning mixture all over the outside of the pork. Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil.
