The bold flavors of sesame, soy sauce, ginger, and honey come together in an irresistible Asian Instant-Pot Pork Tenderloin recipe!
From the day my grandma first showed me the dent in her ceiling caused by her stovetop pressure cooker in 1992, I had been deeply afraid of the things. And not just the stovetop varieties, but the modern electric ones, too. Why bother with a potentially exploding object in your kitchen to make broth when you could just slow-simmer it on your stove? I vowed to never use a pressure cooker, and I kept that vow—until shortly after I moved to a high-altitude city. For the life of me, I could not slow-cook black beans long enough to get the crunch out of them.
I’m not exaggerating when I say the Instant Pot changed my life. Getting one of these gadgets not only made it easier to cook things like brown rice and dried beans, but it also let me cook chunks of meat in a short timeframe, such as a frozen-solid whole chicken or a beef brisket. It also allowed me the freedom to decide not to grill things that I traditionally only grilled, such as ribs and pork tenderloin.
This Asian Instant-Pot pork tenderloin recipe is one of my favorite ways to prepare pork these days—something I never thought I’d say! A quick sear of the tenderloin gives the meat a beautiful browning and flavor, while the delectable, sweet-and-salty ginger sauce drizzled over the top gives it a whole different level of flavor on the plate. Thanks to the Instant Pot, this dish comes together in a very short timeframe, and you don’t have to go outside to grill it—nor heat up your kitchen with a hot oven!
Is This Asian Instant Pot Pork Tenderloin Healthy?
This dish is healthy due to the leanness of pork tenderloin and the minimal ingredients used in the recipe. Believe it or not, pork tenderloin is nearly as lean as chicken breast, and it provides plenty of protein, B vitamins, and important minerals like selenium. The ginger adds some anti-inflammatory properties to the sauce, and honey is an unprocessed natural sweetener. The only thing that might be concerning in this recipe is the amount of sodium. If you are sensitive to sodium, consider using an even lower-sodium soy sauce substitute, such as coconut aminos.
Overall, this recipe is low in calories and fat, and if you pair it with a healthy vegetable side, it becomes the center of a pretty healthy meal!
Pork Tenderloin Cooking Temperatures
If you learned to always cook pork to well-done, the pink middle of the pork tenderloin in these pictures may be unsettling to you. I’m happy to tell you that it’s okay to cook pork tenderloin to a “pink” level of doneness! According to the Food & Drug Administration, pork roasts and pork chops can be cooked to a minimum internal temperature of 145°F, with a three-minute resting time afterward. Pork tenderloin tastes absolutely perfect when it’s slightly pink in the middle, and that quality deteriorates if you cook it far past that point.
Now, if you’re cooking ground pork, do not go for medium-rare. Always cook ground pork to a safe temperature of 165°F.
How Do I Store Leftovers?
Store completely cooled leftover pork tenderloin in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for longer storage. Transfer the leftover pork, left unsliced if possible, to a freezer-safe Ziploc bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Serve your Asian Instant-Pot pork tenderloin alongside healthy side dishes, such as brown rice, Grilled Broccoli, or Air-Fryer Baby Potatoes. You could also serve it with a salad on the side, like this Spring Salad or a Healthy Grated Cauliflower Salad. Personally, I add my pork tenderloin to a bowl of brown rice with sliced cucumbers, grape tomatoes, and green onions, and it’s so satisfying and simple.
Ingredients
- 2 pounds pork tenderloin
- 4 teaspoons olive oil
- 2 teaspoons sesame oil
- 4 tablespoons water
- 4 tablespoons low-sodium soy sauce gluten-free, if needed
- ½ cup chicken broth not reduced-sodium
- 4 tablespoons honey
- 1 teaspoon fresh minced ginger
- 1 teaspoon cornstarch
- Fresh cilantro for garnish
Instructions
- Cut the silver skin off the pork tenderloin.
- Heat the olive oil and the sesame oil in your Instant Pot on "sauté" mode. Once hot, add the pork tenderloin and sear until all sides are golden brown, turning every minute or so. This will take about 3-4 minutes.
- Once seared, remove the pork from the Instant Pot. Stir together the water and soy sauce, and pour into the Instant Pot. Add the chicken broth. Place a trivet inside your pot and put the pork tenderloin on top. Cover and set to cook on manual pressure for 3 minutes. The Instant Pot will take 8-10 minutes to come to pressure.
- After the 3-minute cooking timer goes off, let the Instant Pot stand for 5 minutes, then carefully do a quick release to check the doneness of your pork. It should be 145℉ in the thickest part of the tenderloin. If you have a very big tenderloin, you may need to cook it an extra minute under manual pressure, let it stand for 2 minutes, then release the pressure again.
- Transfer the cooked pork to a plate and cover to keep warm. Carefully remove the trivet from the Instant Pot.
- Add the honey and ginger to the Instant Pot, stirring well. Place the cornstarch in a small bowl and whisk in 2 teaspoons of the liquid in the Instant Pot, until mixture is smooth. Whisk the mixture back into the Instant Pot.
- Turn the Instant Pot to "sauté" and cook, stirring constantly, until the glaze is thick, about 7-10 minutes.
- Slice the pork tenderloin. Drizzle the glaze over the pork and garnish with cilantro. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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