Frozen Pork Tenderloin in the Instant Pot
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
4 servings
-
Calories
170 kcal
-
Course
Main Course
Frozen Pork Tenderloin in the Instant Pot
Description
The recipe begins by placing chicken broth and bay leaves in the Instant Pot, then freezing pork tenderloin directly on the trivet inside. Pressure cooking the frozen meat for 15 minutes followed by a 10-minute natural pressure release ensures thorough, even cooking. The pork is removed, trimmed of excess fat, and placed in a foil-covered baking pan for resting.
The sauce is made separately by combining honey, low sodium soy sauce, minced garlic and ginger, red pepper flakes, water, and cornstarch in the pot on 'Sauté' mode. It is stirred and cooked until thickened into a glossy glaze that can be poured over the pork.
This technique allows frozen tenderloin to be cooked safely and quickly without defrosting, while retaining moisture through natural pressure release. The sauce adds a balance of sweet, savory, and spicy flavors characterized by garlic and ginger.
For extra texture, broiling the cooked pork before slicing can create a crisp crust. Resting the meat helps redistribute juices for a moist bite.
Ingredients
- 1 - 2 lbs pork tenderloin
- 2 cups chicken broth or water
- 3 bay leaf
Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce low sodium
- 5 cloves garlic minced
- 1 tablespoon ginger root minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup water
- 2 tablespoons cornstarch
Instructions
Pressure Cook Pork Tenderloin:
- Add 2 cups of chicken broth and bay leaves to the pressure cooker pot.
- Place the trivet with handles on top and place the frozen tenderloin directly on it. If it doesn't fit, cut it in half.
- Close the lid and ensure the valve points to 'sealed'.
- Press the Pressure Cook button and set the timer for 15 minutes for frozen pork tenderloin and 3 minutes for fresh or thawed tenderloin. This will be followed by a 10-minute Natural Pressure Release.
- After the 10 minutes of NPR, manually release the remaining pressure.
- Open the lid and carefully lift the trivet with the pork tenderloin on it. Remove and discard any excess fat, then place the tenderloin in a baking pan covered with foil.
Make the sauce:
- Clean the pressure cooker pot, and then select "Sauté".
- Combine all the sauce ingredients in a medium bowl and stir until thoroughly combined.
- Once the IP reads HOT, add the sauce mixture. Stir and cook for a few minutes, until it thickens enough to coat the back of a spoon.
Broil:
- Brush the pork tenderloin with half of the sauce, topping it and the sides. Set the other half of the sauce aside.
- Broil the pork tenderloin for a few minutes, or until it is golden brown. Once it's done, baste it once with the sauce that has dripped into the pan.
Slice and serve:
- Let the pork tenderloin rest for 10 minutes before slicing.
- Using a sharp knife, slice the pork tenderloin and serve drizzled with the remaining sauce.
- Garnish with green onions and sesame seeds.
Notes
- Remove pork from pot before checking internal temperature to avoid heat inaccuracies.
- Maintain at least 1 cup liquid in the Instant Pot to ensure proper pressure cooking.
- If your Instant Pot lacks a sauté function, thicken the sauce in a separate pan before adding it back to the meat.
- Do not skip the 10-minute natural pressure release to keep the tenderloin juicy.
- Reserve about half the sauce for serving; double the sauce ingredients if more is desired.
- For a crispy finish, broil the cooked pork tenderloin a few minutes before serving.
- Allow pork to rest for at least 10 minutes before slicing to let juices settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1245mg | 52% |
| Potassium | 146mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 35g | 70% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 13mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
