Instant Pot Paleo Pork Tenderloin

Tenderloin made easy...
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Tenderloin is a soft cut of meat to start with, and cooking it with a hint of citrus and rosemary really brings out the subtleties in this dish.

It’s wonderful served with fluffy mashed sweet potatoes.

Ready in
30 m
4
Servings
548
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¼ Cup orange juice
  • 1 Teaspoon orange zest
  • 1 Teaspoon thyme
  • 1 Teaspoon rosemary
  • ½ Teaspoon Dijon mustard
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 2 pork tenderloins (about 2 pounds each)
  • 1 Cup chicken stock

Directions

In a large bowl, add the orange juice, zest, thyme, rosemary, Dijon, salt, and pepper. Add the tenderloins and toss until fully coated. Refrigerate overnight.

Place the pork with the remaining marinade and add the chicken stock. Close the lid and press “Pressure Cook.” Adjust the time to 20 minutes.

When the timer beeps, you can perform a quick release by moving the pressure Release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Slice the tenderloins into medallions and serve with mashed potatoes.

Nutritional Facts

Total Fat
16g
25%
Sugar
2g
N/A
Saturated Fat
5g
26%
Cholesterol
282mg
94%
Protein
91g
100%
Carbs
4g
1%
Vitamin A
3µg
N/A
Vitamin B12
2µg
37%
Vitamin B6
3mg
100%
Vitamin C
9mg
15%
Vitamin D
1µg
N/A
Vitamin E
1mg
4.9%
Vitamin K
0.7µg
0.9%
Calcium
34mg
3%
Fiber
0.3g
1%
Folate (food)
8µg
N/A
Folate equivalent (total)
8µg
2%
Iron
4mg
25%
Magnesium
122mg
30%
Monounsaturated
6g
N/A
Niacin (B3)
30mg
100%
Phosphorus
1068mg
100%
Polyunsaturated
3g
N/A
Potassium
1797mg
51%
Riboflavin (B2)
2mg
89%
Sodium
898mg
37%
Thiamin (B1)
4mg
100%
Trans
0.2g
N/A
Zinc
8mg
54%

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