Instant Pot Teriyaki Pork Tenderloin - this may just be my new favourite recipe. Delicious tender chunks of pork in a Quick Japanese Teriyaki Sauce
So I took a Pork Tenderloin out of the freezer to defrost, not knowing exactly what I was going to make with it. I think I had overdone it a bit on the chicken and just fancied something different.
I've been using my Instant Pot (click to check it out on Amazon) regularly since I purchased it in the Amazon Prime day deals, it makes meals so simple and quick without compromising on taste.
It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
In a slow cooker, this Teriyaki Pork Tenderloin would take hours, in Instant Pot it takes under 20 mins, such a simple delicious dish.
The meat was so tender and the sauce was amazing. My kids especially loved it. Normally I would just use a good quality teriyaki sauce, but for this, I decided to make my own to keep the ingredients simple and low cal.
I will post directions for how to cook this in a slow cooker too, for those that don't own an Instant Pot.
I served this Teriyaki Pork Tenderloin with rice and veggies. The vegetables where a handy frozen bag of stir-fry vegetables I got from Costco. Great for when you at the end of the week and don't have any fresh vegetables on hand.
It has a mixture of onions, peppers, mushrooms, water chestnuts, baby corn, sugar snap peas and carrots, so plenty of speed veg. I just let it defrost a little in the bowl to remove some of the excess water and then stir fry in a pan with spray oil and season with some black pepper, nice and simple.
If you don't fancy rice you could also serve this Teriyaki Pork Tenderloin with noodles or even Chips.
One thing to note with this recipe is to ensure you are using a Pork Tenderloin and not a Loin of Pork, which are both very different, pork tenderloin is a long a thin lean strip of pork which literally takes hardly any time to cook. So if you are making this recipe for the timing to be right I don't recommend using Pork Loin.
Since creating this recipe I have since tested various other timings for this and the method below is what I found to yield the most tender cut of pork tenderloin.
It may seem like a really short cooking time, but it is plenty of this cut, as it will be cooking as it reaches pressure and still continues to cook when the time is reached and you allow the pressure to release naturally for the recommended amount of time.
I have also double up the ingredients in this recipe and the time is the same, again so long as it is Pork Tenderloin you are using.
On one occasion making this when the Pork Tenderloin was a lot chunkier in one end, it was slightly pink when sliced into in the chunkier part. But rather than risk overcooking which is so easily done with this cut of meat. I just recommend leaving those pieces to simmer in the sauce after you thicken first to cook through before adding the other pieces. That way you will still have lovely tender pieces of Teriyaki Pork Tenderloin.
Although this was cooked in an Instant Pot, other brands have Pressure Cookers, generally have the same features, so should cook the same.
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WHAT KITCHEN ITEMS DO I NEED TO MAKE PRESSURE COOKER TERIYAKI PORK TENDERLOIN?
- Instant Pot
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Mixing Bowl
- Garlic Press
- Chopping Board
- Santoku Knife
- Wooden Spoon
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- 600g (21oz) Pork Tenderloin
- ⅓ cup (80ml) of all purpose soy sauce (or coconut aminos)
- ½ cup (120ml) of water
- 2 cloves of garlic, crushed
- 1 teaspoon of ground ginger
- 1 teaspoon of onion powder
- 2 tablespoons of brown sugar (or honey)
- 2 teaspoons of sesame oil
- 1 teaspoon of rice vinegar
- 1.5 tablespoons of cornstarch (or arrowroot powder)
- 2 spring onions, chopped
- sprinkle of sesame seeds
- salt and black pepper
- Add the pork tenderloin to the instant pot
- In a bowl whisk together the soy sauce, vinegar, water, garlic, ginger, onion powder, brown sugar and sesame oil
- Pour into the instant pot over the pork tenderloin
- Rotate the pork tenderloin to cover in the sauce.
- Add lid, close valve (if not self sealing)
- Set to manual 5 mins (high pressure)
- Once cooked, allow a natural pressure release for 8-10 mins.
- Remove pork to a plate and cover with foil, leaving sauce in instant pot
- Set to saute mode.
- Whisk the cornstarch with a little water to make a slurry. Add into the instant pot and stir until sauce thickens
- Slice pork and add back into sauce.
- Season as needed with salt and black pepper.
- Plate and sprinkle with chopped spring onions and a few sesame seeds.
- Serve with your choice of sides.
Very Important - this recipe is for Pork Tenderloin not Pork Loin which is a very different cut of meat and not recommended for this recipe.
Slow Cooker - Add ingredients as directed in instructions to slow cooker, set for 6 hours on low. Remove pork, add in starch mixed with water to sauce, set slow cooker to high for 10 mins, stir until thickened, Add back in pork tenderloin, sliced to full cover in the sauce and serve.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 220Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 18mgSodium 386mgCarbohydrates 13gFiber 2gSugar 6gProtein 7g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.