Pork Tenderloin with Dry Rub (Instant Pot)

Satisfying pork medallion bites bursting with unbelievably juicy flavours and aromatic herbs, plus a bonus hearty gravy. Super easy healthy dinner for busy nights. Don't be mistaken. Though Pork Tenderloin sounds similar to Pork Loin, they are not the same cut. They are actually different cuts of pork, with different shapes and sizes. So, they can't be easily substituted in recipes.

1 lb pork tenderloin, 1½" thick (454 g)
1 Tbsp. butter or olive oil (14.5 g)
1 cup chicken stock (250 mL)
kosher or sea salt
black pepper, freshly ground

Dry Rub:
1 tsp. dried oregano (0.5 g)
1 tsp. dried sage (2 g)
1 tsp. dried rosemary (1 g)
3 cloves garlic, finely minced (14.6 g)

Thickener:
2.5 Tbsp. cornstarch (22.5 g)
3 Tbsp. cold water (45 mL)

Brown Pork Tenderloin:
Heat up Instant Pot using Sauté More function. Wait until it says HOT (8 minutes). Pat dry, then generously season one side of pork tenderloin with salt and black pepper. Drizzle the inner pot with 1 Tbsp. unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt and black pepper.

Pro Tip: Brown 2 sides of pork tenderloin for 2 minutes per side.

Pressure Cook Pork Tenderloin:
Set aside the pork. Add 1 cup (250 mL) chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp. (0.5 g) dried oregano, 1 tsp. (2 g) dried sage, 1 tsp. (1 g) dried rosemary, and 3 (14.6 g) finely minced cloves garlic together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release.

Note: 0 minute (zero minute) is not a typo. We're using the heat from "Pressurize" Stage and "Depressurize" Stage to cook the pork tenderloin. We tested various pork tenderloin in Instant Pot to find this best cooking time and method.

Pro Tip: If your pork tenderloin is thicker than 1½", increase the natural release time (5-6 minutes per 0.5" of thickness).

Check Pork Internal Temperature: Check pork tenderloin internal temperature at its' thickest part - it needs to be above 142°F (61°C).

Pro Tip: If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork for a few more minutes.

Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.

Pro Tip: Pork tenderloin should be slightly pink on the inside.

Make the Pork Gravy:
Mix 2½ Tbsp. (22.5 g) cornstarch with 3 Tbsp. (45 mL) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste and adjust seasoning with more salt or soy sauce.

Serve immediately

Makes 4 servings.