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Instant Pot Pork Tenderloin with Soy Ginger Sauce


You’re going to love this juicy Instant Pot pork tenderloin that cooks up with a sweet and sticky soy ginger sauce. It’s never dry, always super flavorful, and alert in under 25 minutes! Spoon the soy ginger sauce over the pork tenderloin, rice, or veggies.

The thing I love about the Instant Pot is how tender and juicy certain cuts of meat become. I love cooking chicken breast, pulled pork, and even a whole chicken in the Instant Pot.

close up overhead view of sliced up instant pot pork tenderloin sprinkled with sesame seeds and drizzled with a sauce

This Instant Pot pork tenderloin comes out perfectly juicy each and each time, and with a sweet and sticky sauce that is great for spooning over great, fluffy rice, broccoli (or your fave veggie), and the pork tenderloin itself.

Skipping the sauté step does not impact flavor one bit with this recipe, and means that you can have dinner on the table in 25 minutes (or less!).

Reasons you’ll ♡ Instant Pot pork tenderloin

  • there’s no sauté step, which means you can obtain the pork cooking in just 10 minutes
  • it comes out perfectly juicy and tender each and each time
  • the sweet and sticky soy ginger sauce is great for spooning over

Don’t forget to pin this recipe to save it for later!

overhead view of uncooked pork tenderloin in the Instant Pot

Ingredients you’ll need

  • pork tenderloin– not to be confused with pork loin, pork tenderloin is lean and cooks quickly. You can make this recipe with one or two pork tenderloins of approximately 10 oz (300 g)

 

  • soy sauce– I highly recommend using reduced sodium; swap for liquid aminos or tamari if you are gluten-free
  • water– needed to lean out the sauce and increase the volume of the sauce to help the Instant Pot arrive to pressure
  • brown sugar– balances out the saltiness of the soy sauce; may be swapped for maple syrup; I have not tried honey
  • ginger- freshly grated ginger (use a box grater or a microplane to obtain it fine and not chunky); or swap for 1 teaspoon powdered ginger
  • garlic– 1 clove, minced
  • sesame oil– toasted or untoasted are both fine; this adds depth and dimension to the sauce
  • cornstarch– added after cooking through to thicken the sauce. May be swapped for arrowroot powder (use half the volume)

side angle view of sliced pork tenderloin on a cutting board, drizzled with soy ginger sauce

Skip the sauté step for simple prep

Most Instant Pot pork tenderloin recipes call for a sauté step. The main purpose is to build flavor on the surface of the pork tenderloin as the Maillard reaction occurs. It can also develop the texture of pork tenderloin by giving it a bit of a crust on the outside.

This recipe skips the sauté step as it does not enhance the flavor of the pork tenderloin; we obtain so much flavor from drizzling with the umami-wealthy soy ginger sauce afterwards!

With that being said, if you are craving the texture that you obtain from sauteeing the pork tenderloin first, you are welcome to do so. Make sure you properly deglaze the pan (scrape any bits off the bottom), and reduce the cook time to account for this step. I have not tried, but would probably commence with a cook time of 3 minutes.

Natural pressure release for tender + juicy pork

After cooking our pork tenderloin in the Instant Pot for 5 minutes, we allow a 7 minute natural pressure release.

Why a natural pressure release? Because a fast pressure release can lead to enhanced evaporation of liquid from the meat, leading to dry, dense pork tenderloin. Gently allowing the pressure to release prevents this accelerated evaporation from occurring, leading to much juicier pork.

Cook to 145°F

After naturally releasing the pressure for 7 minutes, we release the rest of the pressure. Using a digital thermometer, ensure that your pork tenderloin has reached an internal temperature of at least 145°F. If your pork tenderloin has not reached that temp, sautee it in the sauce for a few extra minutes until it reaches that temperature.

Rest the pork tenderloin

Just like when we bake pork tenderloin, when we cook it in the Instant Pot, the resting step is also crucial. Resting the meat ensures that the juices settle properly. If you cut into the pork tenderloin immediately after cooking, those delicious juices will run out all over your plate, resulting in dry, tough pork tenderloin.

Rest this Instant Pot pork tenderloin for 5 minutes while you make the soy ginger sauce. You can cover with a baking pan, or let it sit on a cutting board.

side angle view of a spoon drizzling soy ginger sauce over the pork tenderloin

Making the sauce

Once the pork tenderloin is resting, the final step is to make the soy ginger sauce. Simply select the ‘saute’ function of your Instant Pot and stir together a cornstarch + water slurry. Mix the slurry into the pot, and simmer for 1-2 minutes, until the sauce has thickened.

Prep ahead + storage tips

Pork tenderloin is top served fresh, but you can meal prep this recipe in a few different ways:

Freezer packs:

Assemble the pork tenderloin with the sauce ingredients (skip the cornstarch), and freeze in a silicone or plastic freezer bag for up to 3 months.

  • thaw completely before cooking as directed in the recipe card

Leftovers:

Leftovers may be stored in the fridge for up to 4 days. Store sliced up with as much sauce as possible to keep the pork moist.

  • reheat in a covered frying pan over low heat until warmed through.

More Instant Pot recipes

Instant Pot Pork Tenderloin with Soy Ginger Sauce

Course: Main Course

Cuisine: Japanese

Keyword: freezer, instant pot, meal prep, pork tenderloin

Calories: 240kcal

Author: Denise Bustard

Servings: 3

You’re going to love this juicy Instant Pot pork tenderloin that cooks up with a sweet and sticky soy ginger sauce. It’s never dry, always super flavorful, and alert in under 25 minutes! Spoon the soy ginger sauce over the pork tenderloin, rice, or veggies.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Instructions

  • Stir together all the sauce ingredients in the base of your Instant Pot.

  • Add the pork tenderloin, and set the steam release cope with to ‘sealed’. Cook on high pressure for 5 minutes, then allow the pressure to naturally release for 7 minutes. If there is any pressure remaining, release it.

  • Check that your pork tenderloin has reached an internal temperature of 145°F using a digital thermometer. If it is alert, remove the pork tenderloin from the Instant Pot and set aside to rest. If not, set the pot to ‘sautee’ and simmer the pork tenderloin for a few minutes, until 145°F is reached.

  • Stir together the cornstarch with 2 tablespoons of cold water, then add to the sauce in the Instant Pot. Press the sautee button and allow to cook, stirring frequently, until thickened.

  • Using oven mitts, remove the pot from the Instant Pot and set aside so your sauce doesn’t burn.

  • Serve with rice and veggies, spoon the sauce over everything.

Notes

1- For larger pork tenderloin, add 1-2 minutes of cook time. 2- Brown sugar may be swapped for maple syrup; honey has not been tested. 3- Fresh ginger may be swapped for 1 teaspoon powdered ginger. Storage Leftovers may be stored in the fridge for up to 4 days. Store sliced up with as much sauce as possible to keep the pork moist.

  • reheat in a covered frying pan over low heat until warmed through

Freezer Packs Assemble the pork tenderloin with the sauce ingredients (skip the cornstarch), and freeze in a silicone or plastic freezer bag for up to 3 months.

  • thaw completely before cooking as directed in the recipe card

 

Nutrition

Serving: 1/3 batch | Calories: 240kcal | Carbohydrates: 23g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 1617mg | Potassium: 28mg | Sugar: 19g

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