Asian Recipe ✶ Sweet and Spicy Asian Pork Tenderloin in the Instant Pot®

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Ingredients

• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• ¼ teaspoon ground ginger
• ¼ teaspoon white pepper
• 2 (1 pound) pork tenderloins, silver skins removed
• 1 ¾ cups chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon avocado oil
• ½ cup no-sugar-added apricot preserves
• 2 teaspoons sambal oelek, or to taste
• 2 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon sesame seeds
• 1 tablespoon chopped fresh cilantro

Cooking Directions

1. Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
2. Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
3. Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
4. Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
5. Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
6. Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
7. Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
8. Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
9. Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts

• calories154.5
• carbohydrateContent10.6 g
• cholesterolContent50.4 mg
• fatContent5.3 g
• fiberContent0.7 g
• proteinContent18.5 g
• saturatedFatContent1.2 g
• sodiumContent882.5 mg
• sugarContent6 g