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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.
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.
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.
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.
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.
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.