Recipe Details
Ingredients
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1cuphot water
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½cubetomato bouillon with chicken flavoring (such as Knorr®)
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1teaspoongarlic powder
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1teaspoondried oregano
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1teaspoondried thyme
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1teaspoonkosher salt
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½teaspooncayenne pepper
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1(1 pound)pork tenderloin
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2tablespoonsolive oil
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2large clovesgarlic, smashed
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aluminum foil
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2tablespoonswater
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1tablespooncornstarch
Cooking Directions
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Stir hot water and tomato bouillon in a small bowl until dissolved.
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Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
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Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
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Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories211 | |
% Daily Value * | |
Total Fat 12g |
16% |
Saturated Fat 3g |
15% |
Cholesterol 63mg |
21% |
Sodium 532mg |
23% |
Total Carbohydrate 4g |
1% |
Dietary Fiber 1g |
2% |
Total Sugars 0g |
|
Protein 21g |
41% |
Vitamin C 2mg |
2% |
Calcium 24mg |
2% |
Iron 2mg |
9% |
Potassium 331mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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