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.