Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® recipe

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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
1 tablespoon chopped fresh cilantro

Nutrition Info

154.5 calories
carbohydrate: 10.6 g
cholesterol: 50.4 mg
fat: 5.3 g
fiber: 0.7 g
protein: 18.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 882.5 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.

  2. Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.

  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.

  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.

  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.

  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.

  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.

  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.

  9. Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Recipe Yield

8 servings

Recipe Note

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!

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