Equipment
- 1 Pressure Cooker
Ingredients
- 2 pound pork tenderloin
- 2 TBSP dark brown sugar
- 2 tsp course ground pepper - use half if using regular ground pepper
- 2 tsp fine sea salt
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 3/4 TBSP Worcestershire sauce
Instructions
- Remove pork from fridge and let rest for 20minutes. Remove tenderloin from package and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.
- Coat each piece with about 1 teaspoon each of olive oil. In a small bowl, combine all dry ingredients and mix well. Apply the rub liberally onto meat.
- Set Instant Pot to Sauté mode. When hot, add meat and brown each side for about a minute each. When all sides are browned, press Cancel and remove meat to a plate. Add the chicken stock to the pot and scrape all the bits from the bottom of the pot using a wooden spoon or spatula. Add the Worcestershire sauce to the chicken broth.
- Place meat directly into the liquid, secure lid, set the vent to “sealing”. Press Manual (high pressure) and reduce cook time to 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove meat to a plate and let sit for 5 minutes before cutting into slices about ¼ inch thick.
- After removing meat, press Cancel, then press Sauté. Scoop out a ladle of the liquid to a separate small bowl and add 2 TBSP of corn starch. Mix well until corn starch is dissolved. Slowly pour mixture back into the liquid in the pot. Once it starts to boil, press cancel. Mix well and sauce will thicken into a delicious gravy.
Nutrition Information
Nutrition Facts
Instant Pot BBQ Pork Tenderloin
Amount per Serving
Calories
308
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
149
mg
50
%
Sodium
1543
mg
67
%
Potassium
972
mg
28
%
Carbohydrates
8
g
3
%
Fiber
0.5
g
2
%
Sugar
7
g
8
%
Protein
48
g
96
%
Vitamin A
501
IU
10
%
Vitamin C
1
mg
1
%
Calcium
30
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
- We often use a piping hot cast iron skillet on high heat to quickly sear and brown the outsides of the meat. The larger size of a pan on the stove allows you to sear both pieces of meat at the same time. The only downside is you don't trap all the burned, flavored bits from the searing meat in the Instant Pot.
- Feel free to experiment with adding a little of your favorite low sugar BBQ sauce to the gravy or serving it on the side.