Step 1

Instant Pot Recipe InstructionsRemove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat tenderloin dry with paper towel and season with kosher salt

Step 3

Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown tenderloin on all sides, about 2 minutes each. Remove and set aside.

Step 5

Add remaining ingredients (except corn starch and water) and return pork to Instant Pot. Set on manual for 7 minutes.

Step 7

Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.

Step 9

Turn Instant Pot to saute. Add corn starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Turn saute mode to low and simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.

Step 11

Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

Step 15

Stovetop and Oven Recipe InstructionsPreheat oven to 425F.

Step 17

In a dutch oven over medium high heat add canola oil. Once oil is heated through brown tenderloins.

Step 19

Add chicken stock and scrape bits off bottom of pot. Add remaining ingredients (except corn starch and water) and cover with top allowing for a bit of space for steam to release.

Step 21

Place in oven and cook for 15 minutes or until pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.

Step 23

Put dutch oven back on stove top over medium high heat.

Step 25

Add corn starch to water and mix thoroughly. Add to dutch oven and bring to a boil. Then simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.

Step 27

Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.