Keto Instant Pot Pork Tenderloin With Asian Mushrooms Recipes

INSTANT POT PORK TENDERLOIN KETO

Steps:

• In a small bowl, whisk together 3 tablespoons of the olive oil, apple cider vinegar, salt, pepper, garlic, mustard, oregano, and basil. Pour into a zippered gallon-sized bag, add the pork tenderloin and massage marinade over the pork until it is coated. Release air from the bag, zip up, and place in the fridge for at least 2 hours, up to overnight.
• Place the pressure cooker on the saute setting on high heat. Allow to come to a high temperature and add the remaining 1 tablespoon of olive oil. Remove the tenderloin from the marinade and place directly into the instant pot. Sear on all sides. Transfer the pork to a plate, add the chicken stock and whisk to deglaze the bottom of the pan of any browned bits. Put the remaining marinade back to the pot.
• Add the trivet insert and place the pork on top of the trivet. Put on the lid, close the pressure valve, and place on high-pressure cook for 5 minutes. It will take approximately 5 minutes to come up to pressure. Once cooked for 5 minutes, allow the instant pot to naturally release for 10 minutes or until the pin drops. Release any remaining pressure and remove the lid. Let stand 5-10 minutes. Slice and serve with the cooking liquid.

KETO INSTANT POT PORK TENDERLOIN WITH ASIAN MUSHROOMS

Steps:

• About 1 hour before cooking, salt the pork all over and let it rest on a rack set in a rimmed baking dish.
• In a small bowl, make the sauce: Stir together chicken stock, sesame oil, tamari, chili garlic sauce, and xanthan gum. Set aside.
• When ready to cook, press the "Sauté" feature on the Instant Pot. Add half the oil to the pot and wait for the display to read "Hot." Sear the pork tenderloin in the pot for 2 minutes on each side. Remove the pork to a plate.
• To the hot pot, add the remaining olive oil. When hot, add the ginger and garlic and cook, stirring, for about 1 minute. Add the mushrooms, stir, and cook for 2 minutes. Tuck the seared pork into the mushrooms and pour the sauce over everything. Close the lid and turn the valve to seal. Press the "Manual" or "Pressure Cooker" button, depending on your model, and set the cook time to 5 minutes. Use High Pressure default.
• Once the 5-minute cooking time is done, allow a Natural Pressure Release for 20 minutes. If the pot is still under pressure after 20 minutes, do a Quick Release. Open the lid and remove the pork to a plate from the pot to rest for a few minutes.
• With the mushroom sauce still in the pot, press the "Sauté" feature and allow the mixture to come to a vigorous simmer. Cook, stirring often, until the mixture has reduced to a glossy, thickened sauce, 3 to 4 minutes.
• Slice the rested pork, arrange it on a platter or individual dinner plates and top it with the mushroom gravy. Garnish with the green onion and sesame seeds and serve.

KETO INSTANT POT PORK TENDERLOIN

Steps:

• Cut the pork tenderloin in half. Season all sides with salt and pepper.
• Turn on the pressure cooker's sauteing mode for medium heat.
• When the display reads hot, add olive oil.
• Add the pork and cook until golden brown on one side and then flip. This should take about 5 minutes each side).
• Transfer the pork to a plate.
• Add the onions to the instant pot and cook for a few minutes.
• Turn off sauté mode and return the pork to the pot (placing it on top of the onions).
• Secure and seal the lid and cook at high for 4 minutes.
• Set for 10 minutes of a natural release.
• Open and make sure the pork reads 140-145 degrees Fahrenheit before cutting and serving.