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  • Writer's pictureHeather

Pork Tenderloin (Pressure Cooker Zero Minute Method)

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Pork tenderloin is a lean piece of meat that is easily over-cooked. This method, using a pressure cooker, guarantees a juicy, well-cooked tenderloin.


Prep Time: 10 min

Cook time: 30 min

Yield: 1 lb pork tenderloin




Ingredients

Pork tenderloin:

  • 1 pork tenderloin, approx. 1.5" thick (1 lb/450g)

  • 1 tablespoon (14.5g) unsalted butter or olive oil

  • 1 cup (250ml) unsalted chicken stock

  • Salt & black pepper to taste

Dry Rub:

  • 1 tsp (0.5g) dried oregano

  • 1 tsp (2g) dried sage

  • 1 tsp (1g) dried rosemary

  • 3 (14.6g) garlic cloves , finely minced

Directions

Brown Pork Tenderloin: Heat up Instant Pot using Sauté function until it is hot.

  1. Pat dry pork tenderloin with a paper towel. Generously season one side of pork with salt and ground black pepper.

  2. Add 1 tbsp unsalted butter or olive oil in Instant Pot.

  3. Place seasoned side of pork in Instant Pot. Then, season the other side of pork with more salt and ground black pepper. Brown the two sides of pork for 2 minutes per side until lightly browned, then remove and set aside.

Pressure Cook Pork Tenderloin:

  1. Add 1 cup (250mL) chicken stock to the pot and deglaze using a wooden spoon. Then turn the heat off.

  2. In a small bowl, mix oregano, sage, rosemary and minced garlic together. Apply the rub to all sides of the pork tenderloin.

  3. Place the pork in the Instant Pot, close the lid and turn the venting knob to the Sealing position.

  4. Pressure cook at high for 0 minutes, then allow natural release for 15 minutes. Then turn the valve to open. This allows the time it takes to get up to pressure and to naturally release the pressure to cook the meat. NOTE: If your tenderloin is thicker than 1.5" increase the natural release time by about 5 mins per 0.5" of thickness.

  5. Check the internal temp at the thicket part of the tenderloin. It should be above 142F / 61C.

  6. If the temp is off by more than 6F put the lid back on the pot and allow the residual heat to cook the tenderloin for a few minutes more. Check the temp again.

  7. Let the meat rest for a few minutes on a cutting board before slicing and serving.


Zhuzh it up!

  • Mix up your dry rub with whatever dried herbs you like. We've made this with 3 tsp herbs de provence mixed with garlic and it was delicious.

We learned of the Zero Minute Method for pork tenderloin on the website, www.pressurecookerrecipes.com
















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