#BaptistHealthy: Pork Tenderloin in Minutes (Video)

Okay, so you have your Instant Pot (pressure cooker) —  now what? With just a few simple ingredients and less than 30 minutes, a pork tenderloin is in sight.

Pork is high in protein and a good source of many vitamins and minerals, among them Vitamin B12, B6 and iron. The best thing about pork tenderloin is that it is very lean and cooks quickly — and the trickiest thing about pork tenderloin is that it is very lean and cooks quickly.

Save this one for an easy and delicious meal any night of the week.

Video by George Carvalho

Cooking Tip:
Pork tenderloin is fairly lean, so it’s important not to overcook it. Check the internal temperature and remove the pork from the pan as soon as the meat registers 140˚F to 145˚F in the thickest part of the meat.

Instant Pot Pork Tenderloin
Makes 4 servings

Ingredients:

• 1 tablespoon cooking oil, neutral
• 1.5 lbs pork tenderloin (not loin roast)
• 1 cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper

Preparation: 

• For the pork tenderloin: Season pork with spices:  garlic powder, dried parsley, salt, onion powder and black pepper.
• Set Instant Pot to Sauté. When setting reads HOT, add oil.
• Add pork and brown on all sides, about 2 minutes per side.
• Cancel Sauté setting.
• Add vegetable broth and close lid with the pressure vent closed. Set Instant Pot to Meat/Stew. Let cook 20 minutes.
• Quick-release pressure and let pork rest 5 minutes in Instant Pot.
• Open lid and check for internal temperature of 145˚F. Remove immediately and let stand on a cutting board for 3 minutes.
• Pour sauce over thinly sliced pieces to serve.

Nutritional information (per 4-ounce serving): Calories 180, Fat 2g, Carbohydrate 0g, Sodium 220mg, Protein 39g.

Amy Kimberlain
Amy Kimberlain is a registered dietitian and certified diabetes educator with Community Health at Baptist Health South Florida. She has 20 years of experience in nutrition and dietetics. Active in the community, Amy has contributed her expertise to various public health initiatives, including childhood obesity, diabetes and family health. She is an academy media spokesperson for the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. Amy earned bachelor’s degrees in nutrition and spanish from Florida State University. She is also an avid runner and Registered Yoga Teacher.