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Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil. Sprinkle the seasoning mixture all over the outside of the pork. Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil.
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Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside. Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot.
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Turn the Instant Pot on to saute mode. Once hot, add the olive oil. Add the pork tenderloin and sear for 2-3 minutes per side, then remove the roast to a plate. Pour 1/4 cup of the broth into the pot and use a wooden spoon to (deglazscrape up any browned bites on the bottom of the pot.
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Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
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When the oil is hot, place the pork tenderloin in the Instant Pot and brown on each side, about 3-4 minutes each before flipping. Once the pork tenderloin is browned all over, turn off the saute mode and add 1/2 cup broth or water. Secure the lid and cook on meat setting for 30 minutes. Natural release.
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Coat liberally with the seasoning all over. Place the metal trivet inside the Instant Pot and add the beef broth and coconut aminos. Then place the seasoned pork tenderloin on the metal trivet and place the lid on. Seal the steam valve and hit the 'manual' or 'pressure' button. Cook on high for 9 minutes.
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Step 5. Place the pork back in the pot and coat it with the sauce. Secure and lock the lid. Set to HIGH pressure for 2 minutes. Step 6. Once the cooking is done, release the pressure naturally for 10 minutes (if the pork tenderloin is much thicker than 1.5-2", then add a few more minutes to natural release).
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In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper. Place the pork tenderloin on a plate and season with the spice mixture. Set the Instant Pot to the saute setting and add the olive oil. When the oil is hot add the pork tenderloin and brown on all sides, about 3 minutes per side.
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Turn the Instant Pot to manual high pressure and set for 3 minutes. When the cooking time has completed, allow the pressure to naturally release for 15 minutes. Remove the pork tenderloin from the Instant Pot and allow it to rest for 5 minutes before slicing into ¼" thick pieces to serve.
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INSTRUCTIONS. Prepare Pork: Cut pork tenderloin in half, so it is half as long as before. If unseasoned, season all sides with salt and pepper. Brown Pork: Turn on saute mode on pressure cooker ( Note 5) for medium heat. When display reads HOT, add olive oil to coat bottom of pot.
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Close the lid and cook on high pressure for 15 minutes. When cooking time ends, wait for a natural pressure release. Open the lid, move the pork into a plate and cut into pieces. Mix the cornstarch with 4 tablespoon of water and pour the slurry into the Instant Pot. Press saute and thickened the sauce to a glaze.
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Place the pork in the pot and brown 2-3 minutes per side. Remove pork to a clean plate and turn off the Instant Pot. Pour in the ½ cup water and use a spatula or wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, honey, garlic and ginger to the Instant Pot. Stir well.
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Instructions. Pat the pork tenderloin halves dry with a paper towel and let sit at room temperature for 20-30 minutes, if possible. Combine the kosher salt, pepper, brown sugar, paprika, oregano, garlic powder and onion powder in a small bowl and mix well. Season pork on all sides with the seasoning mix.
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Turn off the heat briefly. In a small bowl, mix 1 teaspoon (0.5g) dried oregano, 1 teaspoon (2g) dried sage, 1 teaspoon (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply the dry rub to all sides of the browned pork tenderloin. Place the pork tenderloin in Instant Pot.
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Let the meat rest on a plate while you make the gravy. In a small bowl, whisk 1 tablespoon together with ¼ cup of cold water, making sure there are no clumps. Pour it into the instant pot and stir it until thickened. Press the saute button to simmer it for a few minutes while the gravy thickens.
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Chop the leftover pork tenderloin up into chunks and serve it over greens or lettuce like romaine. Make it into a stir fry. Heat up a pan and sauté carrots, snow peas, fresh ginger, and onion. Add a teaspoon or 2 of soy sauce to taste and then add chopped-up pork tenderloin. Cook until warm and then serve over rice.
