Instant Pot Pork Tenderloin
Source: Instant Pot
- Set Instant Pot to Saute and add oil.
- Pat Pork dry with paper towel.
- Season pork according to liking (I use Cookies)
- Add port to hot oil and brown all sides.
- Remove pork and set aside.
- Add chicken broth to Instant pot and scrape all browned bits from sides.
- In mixing bowl, whisk soy sauce, garlic, maple syrup and olive oil; Stir into chicken broth.
- Return pork to Instant Pot and coat with liquid.
- Turn Instant Pot off and set vent to "Sealing".
- Pressure Cook on HIGH for 5 minutes - then allow to Natural Release for 10 minutes.
- Manually release any remaining pressure.
- Remove lid and check internal temperature of pork (should be 145*). If not done, let sit in hot juice for several minutes.
- Allow pork to sit 5-10 minutes before cutting
- While pork rests whisk cornstarch mixture into chicken broth if gravy is desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 533 | ||
Calories from Fat: 331 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 943.9mg | 33 % | |
Potassium 475.8mg | 13 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.4g | ||
Protein 44.4g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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