Keto Instant Pot Pork Tenderloin Recipes

GARLIC DIJON WHOLE30 INSTANT POT PORK TENDERLOIN (PALEO, KETO)

Steps:

• Turn the Instant Pot on to SAUTÉ and add 1 tbsp of ghee to the liner as it heats up.
• Sprinkle the pork tenderloin all over with salt and pepper.
• Once the Instant Pot indicates that it's "hot", add the meat and sear for 2 minutes. Flip and brown the other side for 2 more minutes.
• Remove the pork from the Instant Pot and set aside.
• Add 1 tbsp of ghee to the Instant Pot, then add minced garlic. Cook for 1 minute until fragrant.
• Add bone broth, let it come to boil, then scrape the bottom of the pot with wooden spoon to deglaze.
• Turn off the Instant Pot, and stir in dijon mustard, coconut aminos, and thyme.
• Add the pork tenderloin.
• Close the lid, set the pressure valve to "sealing," then cook on MANUAL for 0 minutes. The pork will cook while the Instant Pot pressurizes then depressurizes.
• Once the Instant Pot beeps to a finish, release pressure naturally for 15 minutes before opening the pressure valve. Open the lid.
• Remove the pork from the Instant Pot, leave the sauce, and rest the meat for 5 minutes.
• While the pork is resting, turn the Instant Pot on to SAUTÉ.
• In small bowl, whisk together arrowroot starch and water. Pour into the Instant Pot.
• Simmer the sauce for 4-5 minutes until thickened to your liking.
• Slice the pork into medallions. It should be slightly pink inside. If it's too raw for your liking, add to the simmering sauce for a few minutes until cooked through.
• Serve pork medallions drizzled with the thickened garlic dijon sauce.

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.