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First, note how much your pork tenderloin weighs (they are typically 1 to 1 1/2 lbs) and measure across to find out how thick it is. This recipe is for a 1 lb tenderloin at 1.5" thick. If yours is larger, it will need to rest longer after pressure cooking.
Mix the dry rub ingredients together and coat the pork tenderloin on all sides. Set aside.
In a bowl, whisk together the sauce ingredients until the honey is fully dissolved in the sauce. Set aside.
Mix together the corn starch and water. Set aside.
Turn on the Sauté setting. When it is hot, add the olive oil and the butter. Then place the pork in the pot and brown in on all sides about 2-3 minutes each side. Then remove it to a plate.
Add the sauce to the pot and stir, scraping the bottom of the pot to get up any of the fond (browned bits). This is also called deglazing. Turn off the pot.
Place the pork back in the pot and coat with the sauce.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (for a 1 lb tenderloin, 1.5" thick). LOW Pressure. The pot will take several minutes to come to pressure.
If your pot doesn't have Low pressure, cook a 1 lb tenderloin (1.5" thick) for 0 (zero) minutes at High pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. Use a timer. Then turn the steam release knob to the Venting position to release any remaining steam/pressure. There may not be any. If you have a thicker tenderloin, more than 1 lb, let it stay in there 23 minutes and then check it.
When the pin in the lid drops back down, open the lid.
Check the temperature of the pork. It should be 145° to be done. If it's a little higher than that, it's okay. If it's a little lower, put the lid on and let it rest there a few more minutes.
Remove the tenderloin to a baking pan and cover loosely with foil. Turn on your oven to Broil to start heating it up.
Turn on the Sauté setting again. When it starts to simmer, add the corn starch slurry, stirring until the sauce thickens. Then turn off the pot.
Remove the foil from the tenderloin and spoon some of the sauce over it. Place under the broiler and caramelize the coating. Watch it so it doesn't burn!
Serve the tenderloin sliced into medallions, on top of some rice with more sauce over it.