Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe

Ingredients

• ½ cup chicken broth
• 2 pounds pork tenderloin
• salt and pepper, to taste
• ¼ cup maple syrup (cut in half if using pure maple syrup)
• 1 teaspoon minced garlic
• 4 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 2 Tablespoons brown sugar
• 1 Tablespoon cider vinegar
• ½ teaspoon dried thyme crumbled
• 1 Tablespoon cornstarch
• 1 Tablespoon cold water

Instructions

1. Pour chicken broth into the bottom of the Instant Pot.
2. Season pork tenderloin with salt and pepper. Place in the bottom of the Instant Pot.
3. In a small bowl, combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
4. Put your lid on the pot and move the valve to SEALING (not venting). Press the PRESSURE COOK (or MANUAL) button and set timer for 5 minutes.
5. When timer is done, let pressure do a NATURAL RELEASE (it will take about 20 minutes, maybe longer).
6. We prefer to let the meat sit in the Instant Pot on the “keep warm” setting for a couple of hours and it will literally fall apart, but make sure that you at least let it do a natural release for 20 minutes when it’s done cooking.
7. Remove pork to a plate and cover with foil to keep warm. Press SAUTE button and bring liquid in the Instant Pot to a boil. Simmer for 5 minutes. In a small bowl, mix together cornstarch and cold water, then whisk into liquid left in Instant Pot. Cook for 1 minute longer or until liquid has thickened up. Slice the pork and serve with the thickened juices.