Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® recipe
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Ingredients
- 2 teaspoons smoked paprika 1 teaspoon kosher salt ¼ teaspoon ground ginger ¼ teaspoon white pepper 2 (1 pound) pork tenderloins, silver skins removed 1 ¾ cups chicken broth 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon avocado oil ½ 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
Nutrition Info
- 154.5 caloriescarbohydrate: 10.6 gcholesterol: 50.4 mgfat: 5.3 gfiber: 0.7 gprotein: 18.5 gsaturatedFat: 1.2 gservingSize: -sodium: 882.5 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Spicy Asian Pork Tenderloin in the Instant Pot®
Directions
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Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
Combine chicken broth, soy sauce, and rice vinegar in a separate bowl, you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions, set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil, cook for about 2 minutes.
Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.