Keto Instant Pot Pork Tenderloin With Asian Mushrooms Recipes

INSTANT POT PORK TENDERLOIN KETO

Steps:

• In a small bowl, whisk together 3 tablespoons of the olive oil, apple cider vinegar, salt, pepper, garlic, mustard, oregano, and basil. Pour into a zippered gallon-sized bag, add the pork tenderloin and massage marinade over the pork until it is coated. Release air from the bag, zip up, and place in the fridge for at least 2 hours, up to overnight.
• Place the pressure cooker on the saute setting on high heat. Allow to come to a high temperature and add the remaining 1 tablespoon of olive oil. Remove the tenderloin from the marinade and place directly into the instant pot. Sear on all sides. Transfer the pork to a plate, add the chicken stock and whisk to deglaze the bottom of the pan of any browned bits. Put the remaining marinade back to the pot.
• Add the trivet insert and place the pork on top of the trivet. Put on the lid, close the pressure valve, and place on high-pressure cook for 5 minutes. It will take approximately 5 minutes to come up to pressure. Once cooked for 5 minutes, allow the instant pot to naturally release for 10 minutes or until the pin drops. Release any remaining pressure and remove the lid. Let stand 5-10 minutes. Slice and serve with the cooking liquid.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®

Steps:

• 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.