Instant Pot Pork Tenderloin Recipe

1. In a small bowl, combine the thyme, garlic powder, rosemary, salt, and pepper.
2. Trim the pork tenderloin of the silver skin, if needed, by running a sharp knife under the membrane and pulling it off the tenderloin. (You can ask your grocery store butcher to do this for you if preferred.)
3. Pat the pork dry with a paper towel, then rub 1 teaspoon of oil all over it. Sprinkle seasoning mixture all over pork to cover.
4. Select the ‘Saute’ feature on the Instant Pot. Add the remaining 2 teaspoons of oil to pot and let it heat for 1 minute. Add the seasoned pork and brown on all sides, about 2 minutes per side. Remove the pork to a plate.
5. Pour the stock into the pot and deglaze by scraping any brown bits off the bottom of the pot with a spoon. Press ‘Cancel’ to turn the pot off. Return the pork to the pot.
6. Secure the lid, making sure the steam valve is sealed. Cook under high pressure for 2 minutes. Let the steam naturally release for 12 minutes. (If the pot finishes releasing early, keep the lid on until for the full 12 minutes.) Manually or quick release any remaining steam. Check the pork for an internal temperature of 140°F. (See Notes if the temperature is lower.)
7. Remove the pork, reserving the liquid in the pot, and let it rest on a cutting board while making gravy. (The pork will continue to cook while resting to reach an internal temperature of 145°F.)

For the Gravy:

1. Whisk together the cornstarch and water in a small bowl. Select the ‘Saute’ function and bring the cooking liquid to a simmer. Whisk in the cornstarch slurry and simmer while whisking until translucent and thickened, 1 to 2 minutes. Turn off the pot.
2. Slice the pork and serve with the gravy.