Pork Tenderloin in Instant Pot

Instant Pot Honey Garlic Pork Tenderloin

Prep Time 25 minutes
Cook Time  11 minutes
Total Time 51 minutes

Instant Pot Honey Garlic Pork Tenderloin is flavored with a spice rub & honey garlic sauce. An incredible, delicious, tender pressure cooker pork tenderloin!
Servings: 4

Ingredients

1 lb Pork Tenderloin (not pork loin roast)
Dry Rub

1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Chili Powder
1/2 tsp Thyme
1 tsp Rosemary
Sauce

1/2 cup Orange Juice
1 1/2 Tbsp Garlic, (7 to 9 cloves) pressed or finely minced
1/2 cup Soy Sauce, low sodium
3 Tbsp Brown Sugar
1 tsp Grated Ginger
1/2 cup Honey
For Browning the Pork

1 tsp Olive Oil
3 Tbsp Butter
To Thicken (whisk together)

3 Tbsp Corn Starch
4 Tbsp Cold Water
For Serving

2-3 cups Hot Cooked Rice

Directions:
First, note how much your pork tenderloin weighs (they are typically 1 to 1 1/2 lbs) and measure across to find out how thick it is. This recipe is for a 1 lb tenderloin at 1.5" thick. If yours is larger, it will need to rest longer after pressure cooking.

Prepare the Pork

Mix the dry rub ingredients together and coat the pork tenderloin on all sides. Set aside.
Make the Sauce and Slurry

In a bowl, whisk together the sauce ingredients until the honey is fully dissolved in the sauce. Set aside.
Mix together the corn starch and water. Set aside.
Brown the Pork

Turn on the Sauté setting. When it is hot, add the olive oil and the butter. Then place the pork in the pot and brown in on all sides about 2-3 minutes each side. Then remove it to a plate.

Add the sauce to the pot and stir, scraping the bottom of the pot to get up any of the fond (browned bits). This is also called deglazing. Turn off the pot.
Place the pork back in the pot and coat with the sauce.
Pressure Cook the Pork

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (for a 1 lb tenderloin, 1.5" thick). LOW Pressure. The pot will take several minutes to come to pressure.
If your pot doesn't have Low pressure, cook a 1 lb tenderloin (1.5" thick) for 0 (zero) minutes at High pressure.

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. Use a timer. Then turn the steam release knob to the Venting position to release any remaining steam/pressure. 

There may not be any. If you have a thicker tenderloin, more than 1 lb, let it stay in there 23 minutes and then check it.

When the pin in the lid drops back down, open the lid.
Check the temperature of the pork. It should be 145° to be done. If it's a little higher than that, it's okay. If it's a little lower, put the lid on and let it rest there a few more minutes.

Remove the tenderloin to a baking pan and cover loosely with foil. Turn on your oven to Broil to start heating it up.
Thicken the Sauce

Turn on the Sauté setting again. When it starts to simmer, add the corn starch slurry, stirring until the sauce thickens. Then turn off the pot.
Broil to Caramelize the Sauce

Remove the foil from the tenderloin and spoon some of the sauce over it. Place under the broiler and caramelize the coating. Watch it so it doesn't burn!
Serve

Serve the tenderloin sliced into medallions, on top of some rice with more sauce over it.

Recipe Notes

You can cook more than one pork tenderloin at the same time. Make sure they are the same size. You can keep the cook time the same. 

Other cooks:
Miranda Spear Bailey:
I cook these regularly. Some chicken broth in the bottom. Put the loin on a trivet. Cook 25 mins and NR. The juiciest! I NEVER have leftovers.

Kristal Chance Braneff
This is what I do as well, I add a tbs or two of apple cider vinegar too. They turn out perfect!

Smoked Pork Ribs

Smoked Pork Ribs

Recipe adapted from Tom Davis’s resto-sized version for The Stockyards Smokehouse and Larder, Toronto

DRY RUB
1 cup (250 mL) packed brown sugar
1 cup (250 mL) chilli powder
1 ½ tbsp (22 mL) sea salt
1 tbsp (15 mL) freshly ground black pepper
1 ½ tsp (7 mL) sweet paprika
1 ½ tsp (7 mL) garlic powder
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) hot pepper flakes
1 tsp (5 mL) dried oregano
½ tsp (2 mL) onion powder
½ tsp (2 mL) ground coriander
½ tsp (2 mL) ground cumin

MOPPING SAUCE
2/3 cup (160 mL) apple juice
1/3 cup (80 mL) cider vinegar
2 tsp (10 mL) hot pepper sauce
¼ tsp (1 mL) sea salt

RIBS
4 lb (2 kg) pork back ribs
4 cups (1 L) smoking chips, soaked in apple juice or water for at least 1 hour

BARBECUE SAUCE
3 cups (750 mL) ketchup
1/3 cup (80 mL) cider vinegar
3 tbsp (45 mL) Dry Rub (recipe above)
3 tbsp (45 mL) yellow mustard
2 tbsp (30 mL) molasses
2 tbsp (30 mL) honey
1 tbsp (15 mL) hot pepper sauce, or more to taste

Directions:
For dry rub, combine all ingredients in a medium bowl. Spoon into an airtight container.

For mopping sauce, combine all ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat and let cool completely. Pour into a spray bottle.

For ribs, remove membrane from underside of ribs by loosening a corner with a sharp paring knife. Grasp the membrane with paper towels and pull gently but firmly to peel it off.

Rub ribs all over with enough of the dry rub to coat them. Wrap tightly in plastic wrap and refrigerate for 24 hours.

Just before grilling, drain half of wood chips, leaving remaining chips in liquid. Wrap drained chips in a double layer of foil, making a flat package and sealing edges well. Poke holes in top of package with a skewer. Put package under cooking grate directly over one burner of barbecue. Put a foil pan of water directly over other burner. (Alternatively, follow barbecue manual’s instructions for using wood chips.)

Use foil to seal any openings in your grill to help keep the smoke inside, but leave a small opening, if possible, near where you’ll put the ribs.

Preheat barbecue to high. After about 20 minutes, when chips are smoking, leave burner under chips on high and turn off remaining burner(s). Arrange ribs on unlit part of grill over pan of water. Close lid and adjust temperature of lit burner to maintain a temperature of about 225º to 250ºF (110º to 120ºC). Close lid and grill, without lifting lid, for 1 hour.

After 1 hour, drain remaining wood chips, wrap as before and place alongside first package directly over lit burner. Spray ribs with mopping sauce.

Repeat spraying process every hour, turning and rearranging ribs each time, until meat is very tender and starts to shrink from ends of bones, 4 to 4 ½ hours.

For barbecue sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, for flavours to blend, about 30 minutes. (Sauce will be runny.)

Serve ribs with barbecue sauce.
Serves 4 to 6

Dry Rub Fo Yo Chicken

Ingredients

2 tablespoons non-iodized salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme

1 teaspoon rubbed sage

1 teaspoon paprika
1 teaspoon black pepper
2 whole chickens, skin removed and separated into white and dark meat parts
2 cups Stonewall Barbecue Sauce, 
recipe follows
Stonewall Barbecue Sauce:
1/2 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1 tablespoon hot sauce

Directions:
Preheat a grill to medium heat. 

Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
Stonewall Barbecue Sauce:

Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.

Baby Back Ribs On Maple Planks

          Baby Back Ribs On Maple Planks


This recipe is best served on a grill with a right and left controls for the burners. Also soak maple planks in water for one to two hours.

Ingredients: Barbecue Sauce 1 cup (250 mL) apple juice  ¾ cup (175 mL) ketchup  3 tbsp (45 mL) cider vinegar  2 tsp (10 mL) light soy sauce  1 tsp (5 mL) Worcestershire sauce  1 tsp (5 mL) molasses  ½ tsp (2 mL) chili powder  ½ tsp (2 mL) garlic, minced  ¼ tsp (1 mL) black pepper  Rub 1 tsp (5 mL) paprika  1 tsp (5 mL) chili powder  1 tsp (5 mL) thyme  1 tbsp (15 mL) garlic powder  1 tsp (5 mL) brown sugar  1 tsp (5 mL) dry mustard  1 tsp (5 mL) kosher salt  1 tsp (5 mL) black pepper  2 full slabs baby back ribs  *   Directions: To make sauce, combine all ingredients in a medium saucepan. Cook over high heat until reduced by half, or about 1 cup (250 mL).   To make rub, add all ingredients to a small bowl and stir to combine.  Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking). Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1to 3 hours.  Meanwhile, soak maple planks in water for 1to 2 hours.   Ignite grill, turn to high and preheat for 10 minutes. Turn 1 side off leaving the other on, and place planks on the side that has been turned off. Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes. Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid. Maintain a temperature range between 275-300°F (140-150°C) and cook for 3hours. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour. Ribs are done when the sauce has become sticky and the meat separates easily from the bones.  Serves 6 to 8

Pork Spare Ribs

Pork Spare Ribs

(Serves 6-8)

Ingredients
2 racks pork spare ribs
barbeque sauce, your preference
1 cup beer
Dry Rub:
1/2 cup brown sugar
2 tablespoons paprika
2 tablespoons fajita seasoning
2 teaspoons garlic salt
1 teaspoon chili powder
salt and pepper, to taste
 
Directions
Preheat oven to 250º F.

In a small bowl, combine dry rub ingredients
Prepare spare ribs by trimming the membrane (back of ribs) and tough meat (across the top), and discarding those pieces.

Dividing the dry rub in half, equal amounts for both racks, rub the spices on the tops and bottoms of the ribs.

On a baking tray and taking 8 pieces of aluminum foil, you’re going to create pockets for the racks to cook in, meaty side up. 2 pieces of foil on the bottom, 2 pieces on the top, for each rack.

In a medium bowl, whisk together beer and barbeque sauce of your choosing.

Begin carefully sealing your foil packets. Before you seal the final edge, pour 1/2 of beer mixture into each packet.

Bake ribs for 4 hours. Remove from oven and carefully open your packets and drain the sauce/drippings into a saucepan. Simmer on low heat and let thicken.

Brush ribs with sauce and place back in oven, uncovered, under broiler, for 5-7 minutes.

Apple Cider Grilled Ribs

• Apple Cider Grilled Ribs
• 
  

  Ingredients:

  • 1 cup Barbecue Sauce
  • 2 slabs loin back ribs (baby back)

  Liquid Seasoning

  • 1 tablespoon dry rub mix
  • ¼ cup apple jelly
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ cup apple cider

  Dry Rub

  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 4 teaspoons chili powder
  • 4 teaspoons garlic salt
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper
  • ¼ teaspoon white pepper
  • ½ teaspoon celery salt
  • *

  Instructions:

• Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
• *
• Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250˚F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
• *
• Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour ½-cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250˚F.
• *
• Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.

Slow-Cooked Pork With Spanish Paprika And Sweet Spices

SLOW-COOKED PORK WITH

SPANISH PAPRIKA AND SWEET SPICES

***

I found a recipe in House Beautiful for a pork roast which sounded delicious! I set out to obtain star anise. After exhausting every possible food store source and coming up empty handed, I googled "star anise". Much to my surprise the supply was first exhausted in 2009 used in the manufacturing of Tamiflu, the vaccine for Swine Flu. My reference book said the flavor is much like anise or fennel seed. I will just increase the amount of fennel seed called for in the recipe.

*

Just a little FYI: Star anise grows in China on an evergreen and is harvested between the months of March thru May.

***

Ingredients:

2 bay leaves

8 cardamom pods

2 star anise

2 teaspoons coriander seeds

1 teaspoon cumin seeds, toasted

1 1/2 teaspoons ground fennel

1/4 cup extra-virgin olive oil

1 tablespoon pimenton

    (smoked Spanish paprika)

2 teaspoons freshly ground black pepper

5 cloves garlic, minced into a paste

2 tablespoons brown sugar

1 tablespoon coarse salt

1 fresh 3 pound pork shoulder,

preferably with the skin on

***

Directions:

In a coffee grinder, process the bay leaves, cardamom, and star anise until finely ground (you may have to grind in batches) and place in a small bowl. Grind the coriander and cumin until finely ground and add to the bowl; add the ground fennel to the bowl of spices as well. Mix in the olive oil, pimenton, pepper, garlic, brown sugar, and salt, mixing well to create a paste.

*

If the pork has a skin on, score the skin with a sharp knife in 1/2 inch intervals. Rub the paste evenly on the meat. Cover and let set in the refrigerator for at least four hours or overnight.

*

Heat the oven to 450 degrees. Scrape off the extra spice rub, then put the pork on a rack in a large roasting pan, skin side up, and roast for 30 minutes. Cover the pan with foil, then turn the oven down to 300 degrees and cook for three hours. Add a bit of water in the bottom of the roasting pan, if there is no liquid, to keep the pork from drying out. Check after three hours; the pork should be fork tender and very moist when done. If not continue to cook until fork tender.

*

If your pork has skin, slide the pan under the broiler for three to five minutes until the skin is crispy. If your pork doesn't have skin, remove it from the oven and allow it to rest for 10 minutes before slicing or pulling apart.

Gone-In-A-Minute Spareribs

Ribs With The Rub Ribs In Packets Ready For The Oven Hot Off The Grill And Dinner Is Ready!

Our daughter-in-law Susan came across this recipe and suggested we try it as the published photo looked very inviting. Personally, I think our finished ribs looked better than the photo and were very tender and soooo delicious. Even the grandchildren ate a man-sized portion.

Gone-In-A-Minute Ribs

Ingredients:

1/4 cup firmly packed light brown sugar

2 teaspoons chili powder

1 3/4 teaspoon seasoned salt

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon ground cinnamon

2 racks baby back spareribs

Lime wedges for serving

***

Directions:

Heat oven to 400F and place rack in lower third. For dry rub: combine is small bowl, chili powder, sugar, salt, dry mustard, paprika, and cinnamon. Reserve 2 teaspoons mixture.

Rinse ribs and pat dry. Place rack of ribs on sheet of heavy duty foil or two layers of regular foil, large enough to wrap around ribs making an airtight seal. Rub ribs on both sides with dry rub and wrap in foil making airtight seal. 

Transfer to a rimmed baking sheet: roast 1 hour  to 1 hour and 30 minutes depending on thickness of ribs.

Heat grill to medium high. Sprinkle ribs with reserved dry rub, remove foil 
and grill turning occasionally, until grill-marked and deep brown, 8 to 10 minutes. Slice and serve with lime wedges. Makes 4 to 6 servings