Maple Dijon Instant Pot Pork Tenderloin
This instant pot pork tenderloin is ready in no time. It's cooked in a maple dijon sauce which is turned into a gravy and is drizzled over top at the very end. It's easy to make and so good.
Servings: 4 Servings
Calories: 385kcal
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoons oil
- 2 lb pork tenderloin
- ¼ cup dijon
- 2 tablespoons maple syrup
- 1 teaspoon italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper
- 1 cup chicken broth
Corn Starch Slurry
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Turn your instant pot on the sautee setting and add the oil. Once the oil has heated, place the pork tenderloin in the bowl and brown the outside.
- While the pork is browning combine the dijon, maple syrup, italian seasoning, garlic powder, and paprika in a small bowl.
- Once the pork has browned on all sides remove from the instant pot and deglaze with the chicken broth. Remove any brown spots on the instant pot with a wooden spoon to keep from burning. Once done press cancel to turn off the sautee setting.
- Add the pork tenderloin back into the instant pot and cover with your dijon mixture and some salt and pepper to taste. Stir the pork tenderloin around coating all sides with the dijon mixture.
- Place the lid on the instant pot and set the timer for 5 minutes followed by a 10 minute natural release. After that, release any remaining pressure. Remove the pork from the instant pot and let rest for 5-10 minutes.
Nutrition
Calories: 385kcal | Carbohydrates: 10g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 509mg | Potassium: 964mg | Fiber: 1g | Sugar: 7g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 3mg