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Remove the pork from the refrigerator and let rest at room temperature for 15 minutes.
While the pork rests, in a small bowl stir together the garlic powder, rosemary, thyme, salt, and pepper.
In a separate bowl, whisk together all of the sauce ingredients but the cornstarch slurry: chicken broth, soy sauce, honey, and Dijon.
Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil.
Sprinkle the seasoning mixture all over the outside of the pork.
Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil. Add the pork and sear on all sides until lightly browned. Remove to a plate.
Pour in the chicken broth mixture. With a wooden spoon, scrape along the bottom of the Instant Pot to deglaze. Keep scraping and make sure there are no stuck-on bits of food to avoid the "burn" warning.
Return the pork to the Instant Pot, coiling it to fit as needed. Close and seal. Cook on HIGH (manual) pressure for 3 minutes.** (Do not be tempted to add more time or the pork may be dry.) Let naturally release for 12 minutes.
Test the pork for doneness with an instant read thermometer. Pork is considered cooked at 145 degrees F (if you are close, the resting time will carry it over). If needed, lock the lid back in place and continue to cook in the residual heat for 2 to 3 minutes more.
Remove the pork to a cutting board or serving platter, cover, and let rest for 10 minutes while you prepare the gravy.
Press “Cancel” on the Instant Pot, then press “Sauté.” Stir in the cornstarch slurry. Let come to a simmer, stirring very often, then press “Cancel.” The gravy will continue to thicken with the residual heat. Stir it periodically.
To serve, cut the pork crosswise into ½-inch slices. Top generously with the gravy and enjoy!