This delicious dinner can be made in minutes using the trusty instant pot.
Lisa Childs shares how to make a pork tenderloin dinner the quick way.
Find more recipes from Lisa on Instagram, @instantpot_cooking
Instant Pot Pork Tenderloin
1 Package Pork Tenderloin (about 2.5lb, each package usually comes with 2 separate pieces of meat)
1-2 C. Butternut Squash, diced
1-2 C. Russet Potatoes, washed, peeled, and diced
4 oz. Mushrooms, washed and sliced
1 Package North Shore Flavor’s Yankee Pot Roast seasoning, or your favorite pot roast seasoning (I like salt, pepper, rosemary, garlic, thyme)
2 T. Garlic
2 T. Dried Onion Flakes
1 C. Beef or Chicken Broth
2 T. Soy Sauce
3 T. Cornstarch
4 T. Heavy Cream
Salt and Heavy Cream for potatoes, to taste
Olive Oil or butter
Preheat the Instant Pot on HIGH Saute.
Combine the potatoes and butternut squash into an ovenproof bowl that will fit into the Instant Pot. Cover with foil.
Cut the pork tenderloin pieces into four even pieces (8 pieces total).
Season the meat with about half of the Pot Roast seasoning, or, liberally with pepper, rosemary, garlic, and thyme.
Add oil to the hot pot.
Sear each piece of pork, about 3 minutes per side. Remove from the pot (You may have to do this in batches).
Add about a tablespoon more butter, and saute the mushrooms, onion, and garlic until browned and fragrant.
Add hot beef broth, soy sauce, and the rest of the seasoning blend. Scrape the pot to get all the flavor into the broth.
Return the meat to the pot.
Stack a trivet/rack into the Instant Pot, on top of the meat.
Stack the bowl of squash/potatoes on top of the trivet/rack.
Lock the lid, turn the knob to SEALING.
Cook on manual high pressure for 20 minutes.
When pressure cooking has completed, carefully release the pressure (a quick release), or allow a natural pressure release (whatever you have time for).
Remove the bowl of potatoes with an oven mitt. If there’s a lot of liquid in the bowl, strain it out.
Mash the potatoes in the bowl with butter, heavy cream, and salt to taste.
Remove the meat onto a serving platter.
Set the Instant Pot to HIGH Saute.
Taste the broth and add more soy sauce, beef/chicken bouillon, pepper, garlic, or seasoning to taste.
Combine the cornstarch and heavy cream to make a paste.
When the liquid comes to a boil, whisk the heavy cream mixture into the gravy to thicken.
Turn off the Instant Pot/remove from heat immediately and serve. Enjoy with Instant Pot Cranberry Sauce or Instant Pot Steamed Broccoli.
Instant Pot Spiced Cranberry Sauce
12 oz. Cranberries (1 small bag), washed
¼ C. Apple Juice
¼ C. Orange Juice
3/4 C. Sugar
¼ t.-½ t. Fresh Ginger, grated
½ t. Cinnamon
This cranberry sauce isn’t cooked at the same time in the same pot as the above recipe, but I like making it with this meal because it compliments the pork really nicely. It lasts for several weeks in the fridge and I love using the leftovers on turkey cranberry sandwiches, as jam on toast, mixed into IP rice pudding, or swirled into ice cream or soda as part of a mocktail.
Combine all ingredients in the Instant Pot. Lock the lid, turn the knob to sealing, and cook on manual high pressure for 5 minutes. Allow a full natural pressure release (NPR). If you don’t have time for a NPR, very carefully release the steam in short bursts. Cranberry sauce will froth, so it may spew out of the sealing knob if released too quickly. If the consistency is too thin for your liking, simmer on low saute for a couple minutes to reduce. Let cool slightly, then store in a glass container in the refrigerator. The sauce will thicken as it cools down.
This cranberry sauce isn’t cooked at the same time in the same pot as the above recipe, but I like making it with this meal because it compliments the pork really nicely. It lasts for several weeks in the fridge and I love using the leftovers on turkey cranberry sandwiches, as jam on toast, mixed into IP rice pudding, or swirled into ice cream or soda as part of a mocktail.
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