Today you can try making Honey Glazed Pork Tenderloin Instant Pot at home. Give this pork tenderloin a chance to be the ultimate dinner dish. The meat is soft, the spices are perfectly absorbed, what else is lacking?
Sometimes there are still difficulties in cooking pork tenderloin using an instant pot. It’s as if it’s useless when the recipe is in hand but the cooking results are always disappointing and far from expectations. It feels so annoying.
Take a deep breath, exhale slowly. Today you can try the Honey Glazed Pork Tenderloin Instant Pot recipe, which has been proven to be delicious. You can easily read all of the ingredients and step-by-step cooking instructions.By following this recipe guide, you don’t have to worry about your pork tenderloin being tough and too dry.
The ingredients you have to prepare before making Honey Glazed Pork Tenderloin Instant Pot are very simple. Obviously, this will spoil you. Well, instead of being confused, it’s better to just look at the following recipe!
Honey Glazed Pork Tenderloin Instant Pot
- 1 lb Pork Tenderloin (not pork loin roast)
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Thyme
- 1 tsp Rosemary
- 1/2 cup Orange Juice
- 1 1/2 Tbsp Garlic, (7 to 9 cloves) pressed or finely minced
- 1/2 cup Soy Sauce, low sodium
- 3 Tbsp Brown Sugar
- 1 tsp Grated Ginger
- 1/2 cup Honey
For Browning the Pork
- 1 tsp Olive Oil
- 3 Tbsp Butter
To Thicken (whisk together)
- 3 Tbsp Corn Starch
- 4 Tbsp Cold Water
- 2-3 cups Hot Cooked Rice
1First, note how much your pork tenderloin weighs (they are typically 1 to 1 1/2 lbs) and measure across to find out how thick it is. This recipe is for a 1 lb tenderloin at 1.5″ thick. If yours is larger, it will need to rest longer after pressure cooking.
Prepare the Pork
1Mix the dry rub ingredients together and coat the pork tenderloin on all sides. Set aside.
Make the Sauce and Slurry
1In a bowl, whisk together the sauce ingredients until the honey is fully dissolved in the sauce. Set aside.
2Mix together the corn starch and water. Set aside.
Brown the Pork
1Turn on the Sauté setting. When it is hot, add the olive oil and the butter. Then place the pork in the pot and brown in on all sides about 2-3 minutes each side. Then remove it to a plate.
2Add the sauce to the pot and stir, scraping the bottom of the pot to get up any of the fond (browned bits). This is also called deglazing. Turn off the pot.
3Place the pork back in the pot and coat with the sauce.
Pressure Cook the Pork
1Close the lid and set the steam release knob to the Sealing position.
2Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (for a 1 lb tenderloin, 1.5″ thick). LOW Pressure. The pot will take several minutes to come to pressure.
3If your pot doesn’t have Low pressure, cook a 1 lb tenderloin (1.5″ thick) for 0 (zero) minutes at High pressure.
4When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. Use a timer. Then turn the steam release knob to the Venting position to release any remaining steam/pressure. There may not be any. If you have a thicker tenderloin, more than 1 lb, let it stay in there 23 minutes and then check it.
5When the pin in the lid drops back down, open the lid.
6Check the temperature of the pork. It should be 145° to be done. If it’s a little higher than that, it’s okay. If it’s a little lower, put the lid on and let it rest there a few more minutes.
7Remove the tenderloin to a baking pan and cover loosely with foil. Turn on your oven to Broil to start heating it up.
Thicken the Sauce
1Turn on the Sauté setting again. When it starts to simmer, add the corn starch slurry, stirring until the sauce thickens. Then turn off the pot.
Broil to Caramelize the Sauce
1Remove the foil from the tenderloin and spoon some of the sauce over it. Place under the broiler and caramelize the coating. Watch it so it doesn’t burn!
1Serve the tenderloin sliced into medallions, on top of some rice with more sauce over it.
You can cook more than one pork tenderloin at the same time. Make sure they are the same size. You can keep the cook time the same.