Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Teriyaki Sauce
  • 1/2 cup Low Sodium Chicken Broth ((or water, orange juice))
  • 4 cloves Garlic, (pressed or finely minced)
  • 4 Tbsp Brown Sugar
  • 1 tsp Ginger, (fresh or ground)
  • 2 Tbsp Olive Oil
  • 1-1/2 lbs Pork Tenderloin ((not pork loin roast))
  • 1/2 sm Sweet Onion, (finely minced)
  • 3 Tbsp Corn Starch
  • 4 Tbsp Cold Water
  • 3-4 cups Cooked Hot Rice
  • Sliced Green Onions, (garnish)

Instruction

  • Before cooking, mix together your sauce and set aside.
  • Turn on the Sauté setting. When hot add olive oil. Add the pork tenderloin and brown 2-3 minutes on each side. Then remove to a plate.
  • Meanwhile, mix together the corn starch and water. Set aside.
  • Add the onion and cook until tender, stirring and scraping the bottom of the pot with a wood spoon, until you get up all of the browned bits from the bottom (deglaze). You may need a little splash of water to help get up the browned bits.
  • Turn off the pot. Add the pork tenderloin on top of the onions.
  • Pour the sauce over the pork.
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 0 (zero) minutes. High Pressure. The pot will take several minutes to come to pressure.
  • When the cook cycle has finished, turn off the pot (Cancel/Off) and let it sit undisturbed for 15 minutes. Then turn the steam release knob to the Venting position to release any remaining steam/pressure.
  • When the pin in the lid drops back down, open the lid and check the temperature of the meat with an instant read thermometer. You are looking for 143° to 145° at the thickest part. If it is under 143°, close the lid and let it rest a few minutes longer. The heat in the pot should continue to cook it. Then check again.
  • Remove the pork to a plate and loosely cover with foil.
  • Turn on the Sauté setting. When the sauce starts to simmer, stir in the corn starch slurry. Stir until thickened, then turn off the pot.
  • Serve the tenderloin sliced into medallions, with some of the sauce over it. Garnish with green onion slices. Delicious over hot rice.