Step 1

Place the 1 1/2 teaspoons dried thyme, 1 teaspoon kosher salt, 3/4 teaspoon dried oregano, and 3/4 teaspoon onion powder in a small bowl and stir to combine. Pat 2 pork tenderloins dry with paper towels and trim off any large pieces of surface fat. Sprinkle the spice mixture all over the pork tenderloins.

Step 2

Heat an electric pressure cooker or Instant Pot with the Sauté function. Add 2 tablespoons vegetable oil and stir it to coat the insert. Add the tenderloins in a single layer, coiling them as needed, and cook until browned on the bottom, 4 to 5 minutes. Flip the tenderloins and brown on the other side, 4 to 5 minutes more. Meanwhile, mince 2 garlic cloves. Transfer the tenderloins to a plate.

Step 3

With the cooker still on Sauté, add the garlic and 1/2 cup low-sodium chicken broth. Scrape up any browned bits at the bottom of the insert with a wooden spoon. Turn the pressure cooker off and place the tenderloins in the broth.

Step 4

Lock on the lid and make sure the pressure valve is set to seal. Program to cook for 1 minute under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.

Step 5

Open the pressure cooker and check the pork’s temperature with a probe thermometer — the ideal temperature is at least 145ºF. If needed, lock the lid back in place and continue to cook in the residual heat for 2 minutes more.

Step 6

Transfer the tenderloins to a clean cutting board to rest. Meanwhile, make the sauce. Turn the pressure cooker back on to Sauté. Whisk 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until the cornstarch is dissolved, then whisk this into the cooking liquid. Simmer until thickened, about 2 minutes. Cut the pork into 1/4-inch thick slices and serve with the sauce.