This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!
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 (Optional)
- 1 tablespoon chopped fresh cilantro (Optional)
Directions
Step 1
Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
Step 2
Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.
Cook’s Note:
You can use any vegetable oil you like. You can use coconut aminos instead of soy sauce, and arrowroot instead of cornstarch.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 155 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat1g | 6% |
Cholesterol50mg | 17% |
Sodium883mg | 38% |
Total Carbohydrate11g | 4% |
Dietary Fiber1g | 3% |
Total Sugars6g | |
Protein19g | |
Vitamin C1mg | 3% |
Calcium11mg | 1% |
Iron1mg | 6% |
Potassium316mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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