Vietnamese Instant Pot Pork Tenderloin
User Reviews
5
-
Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
6
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Calories
268 kcal
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Course
Main Course
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Cuisine
American
Vietnamese Instant Pot Pork Tenderloin
Description
Vietnamese Instant Pot Pork Tenderloin uses a combination of chicken stock, lemongrass, shallots, soy sauce, fish sauce, ginger, garlic, and chili flakes to create a richly layered cooking liquid. Browning the pork tenderloin in coconut oil before pressure cooking provides a flavorful crust while sealing in moisture. Cooking in the Instant Pot ensures the pork is thoroughly cooked in a short time and tender throughout. Lemon zest garnish adds a bright aromatic note to the finished dish.
The pork can be sliced and served with steamed rice or vegetables as part of a main meal. The broth left behind can be thickened by sautéing inside the Instant Pot and spooned over the pork for added flavor. This dish works well for a conveniently cooked, fragrant pork entree with Vietnamese-inspired tastes.
It's important to check the internal temperature of the pork to ensure it reaches the safe minimum of 63°C (145°F) and allow the meat to rest before slicing to retain its juices. Using coconut oil adds a subtle richness to the browning step. Adjust chili flakes to taste for desired heat level.
Ingredients
- 1 cup chicken stock
- 1 shallot minced
- 1/2 talk lemongrass or 1/4 tsp lemon extract, minced
- 2-3 tsp brown sugar
- 1 tbsp tamari soy sauce (use regular soy sauce if not gluten-free)
- 1-2 tbsp fish sauce
- 0.5 tsp ginger puree
- 0.5 tsp Garlic puree
- 0.25 tsp chili flakes or to taste
- 1 pork tenderloin approximately 1.1kg/2.5lbs, thin
- salt
- 1 tbsp coconut oil
Instructions
- Combine the chicken stock, shallot, lemongrass, sugar, soy sauce, fish sauce, ginger puree, garlic puree and chilli flakes in a bowl and set aside.
- Season pork tenderloin with salt.
- Turn the Instant Pot to the sauté setting, add the oil to the insert and when hot, brown the pork tenderloin on all sides (2-4-mins).
- Add the stock mixture to the Instant Pot insert and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
- Cover your Instant Pot, set the vent to SEALING, select the 'manual' or 'pressure cook' setting and set the timer to 7 mins.
- Cook till done then do a quick release.
- Garnish with lemon zest and slices.
Notes
- Always verify pork tenderloin reaches an internal temperature of at least 63°C (145°F) before serving to ensure it is fully cooked.
- After cooking, let the pork rest covered for about 10 minutes to retain juiciness before slicing.
- To intensify the sauce, sauté the cooking liquid in the Instant Pot until slightly thickened and serve it with the sliced pork.
- Using coconut oil for browning adds flavor but you may substitute with a different neutral oil if preferred.
- Adjust the amount of chili flakes to your preferred heat tolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 1335mg | 56% |
| Potassium | 813mg | 17% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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