Thursday, March 16, 2017

Instant Pot: Maple & Brown Sugar Pork Tenderloin

Print
We've been in the mood for comfort food lately and pork tenderloin is one cut of meat I've been trying to incorporate more in our menus. With our crockpot, we love the recipe for Maple & Brown Sugar Pork Tenderloin. But with our new kitchen toy, I adapted the recipe for the Instant Pot. It came out wonderfully and in a fraction of time compared to the slow cooker version!


The pork tenderloin has a great flavor with a touch of sweetness from the maple syrup and brown sugar. Leftovers (if there are any) are especially good. You can serve this with your choice of rice, egg noodles, or potatoes - but our favorite is mashed sweet potatoes with some fresh sage. If you don't have an Instant Pot, get the slow cooker/crock pot recipe version here! 


Maple & Brown Sugar Pork Tenderloin
recipe adapted from Southernfood.About.com

2 pork tenderloins, about 1 pound each
salt and pepper
1 small clove garlic, minced
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar (I used Champagne Orange vinegar)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon pure maple syrup or Maple Sugar Seasoning
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon cold water


In your Instant Pot:

Plug in the IP with insert set in place.


Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the IP. 


Combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup and chicken broth; pour over the pork. Turn pork to coat thoroughly. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 35 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 35 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 5 (which is 5 minutes since the IP has beeped) turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer roast to serving dish, cover with foil, and keep warm.

Press MANUAL and bring liquid/juices in IP to a boil. Continue to cook for 8-10 minutes or until liquid/juices reduced by about one-third. 

Combine the cornstarch and cold water; whisk into the reduced liquid/juices and cook for 1 minute longer until thickened as a gravy.

Serve pork sliced with the gravy. (We loved this paired this pork tenderloin with mashed sage sweet potatoes and steamed broccoli.)



0 comments:

Subscribe to Feeds
Follow Me on Twitter
Add in Facebook