Pork Tenderloin

Pork Tenderloin

Ingredients:

• 2 lb. pork tenderloin
• 1 tsp. garlic powder
• 2 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 1 Tbsp. olive oil, divided

Ingredients for Gravy:

• ¾ cup chicken broth
• 2 Tbsp. soy sauce
• 3 Tbsp. honey
• 2 tsp. Dijon mustard
• 2 Tbsp. cornstarch
• 2 Tbsp. water

Directions:

1. Remove tenderloin from the refrigerator and let rest at room temperature for 15 minutes.
2. While the pork rests, stir together the garlic powder, rosemary, thyme, salt and pepper in a small bowl.
3. In a separate bowl, whisk together chicken broth, soy sauce, honey and Dijon mustard.
4. Cut away and discard the silver skin from the pork tenderloin. Pat tenderloin dry with paper towels, and then rub with 1/2 tablespoon of olive oil. Sprinkle the seasoning mixture all over the outside of the pork.
5. Turn the pot to sauté. Let heat for 1 minute, and then add remaining 1/2 tablespoon olive oil. Add tenderloin and sear on all sides until lightly browned. Remove to a plate.
6. Pour in chicken broth mixture. With a wooden spoon, scrape along the bottom of the IP to deglaze. Keep scraping and make sure there are no stuck-on bits of food to avoid burn warning.
7. Return pork to the IP, coiling it to fit as needed. Close and seal.
8. Cook on high (manual) pressure for 3 minutes. Let it naturally release for 12 minutes. Test the pork for doneness with a thermometer. Pork is considered cooked at 145 F. If needed, lock the lid back in place and continue to cook in the residual heat for 2 to 3 minutes more.
9. Remove tenderloin to a cutting board or serving platter, cover, and let rest for 10 minutes while making gravy.
10. Press cancel on the IP, and then press sauté.
11. Make a slurry with the cornstarch and water and stir into pot. Let come to a simmer, stirring very often, and then press cancel. The gravy will continue to thicken with the residual heat. Stir periodically.