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Sweet and Spicy Instant Pot Pork Tenderloin

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner
Sweet and Spicy Instant Pot Pork Tenderloin
Ingredients
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 2 (1 pound) pork tenderloins, silver skins removed
  • 1 3/4 cups chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon avocado oil
  • 1/2 cup no-sugar-added apricot preserves
  • 2 teaspoons sambal oelek, or to taste
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped fresh cilantro
Instructions
1
Begin by activating your 8-quart multi-functional pressure cooker and switching it to the Saute function. Allow it to heat up before proceeding.
2
In a small bowl, combine paprika, salt, ground ginger, and white pepper. Gently coat the tenderloins on all sides with this mixture.
3
In another bowl, whisk together 2 cups of chicken broth, soy sauce, and rice vinegar. The recommended amount of liquid for an 8-quart pot is 2 cups, but check your user manual for specific guidelines on other sizes and adjust accordingly.
4
Heat some avocado oil in the Instant Pot until it starts to shimmer. Add the tenderloins and sear them on both sides for about 2 minutes. Transfer the tenderloins to a plate and set aside.
5
Pour in the liquid mixture from the previous step, scraping up any browned bits from the bottom of the pot. Stir everything together and then turn off the Saute function.
6
Insert a rack or trivet into the Instant Pot and place the tenderloins on top. Close and lock the lid, setting the vent to Sealing. Follow the manufacturer's instructions for high pressure and set a timer for 1 minute. Allow 10 to 15 minutes for the pressure to build up.
7
Let the pork cook until it reaches an internal temperature of 135 to 140 degrees F (57 to 60 degrees C). Remove the tenderloins from the pot and cover them with foil to rest while you prepare the glaze. The internal temperature should rise to 145 degrees F (63 degrees C).
8
Remove about 3 tablespoons of the cooking liquid and set it aside. This will be used later to create a glaze.
9
Switch the Instant Pot back to the Saute function and bring the remaining cooking liquid to a boil. Allow it to reduce by about 1 cup, taking anywhere from 3 to 10 minutes depending on the amount of liquid used for your specific pot size.
10
Add preserves, sambal oelek, grated ginger, garlic, and sesame oil to the pot. Cook for about 2 minutes.
11
In a small bowl, mix together the reserved cooking liquid and cornstarch. Continue to cook on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour the glaze carefully into a container.
12
Slice the pork, drizzle it with the glaze, sprinkle some sesame seeds on top, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.