INGREDIENTS
1 lb pork tenderloin
1 tbsp salt
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp avocado oil
1,5 cup chicken broth
1 tsp chinese five spice
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp crushed garlic
1/2 tbsp ginger paste
1 tbsp honey
1 tsp cayenne pepper
1 tbsp butter
cornstarch slurry
INSTRUCTIONS
1 lb of pork tenderloin season with 1 tbsp of salt and 1 tsp of smoked paprika + 1 tsp of garlic powder both sides. Instant pot – I put 1 tbsp of avocado oil, when oil is hot I put pork tenderloin and sear each side for 2-3 minutes. Take out and put it in bowl. I add 1/2 cup of chicken broth to deglaze bottom. Then I add rest of chicken broth total 1,5 cup total. I add 1 tbsp of salt + 1tsp of chinese five spice + 1 tsp of smoked paprika + 2 tbsp of soy sauce + 1 tbsp of hoisin sauce + 1 tbsp of crushed garlic + 1/2 tbsp of ginger paste + 1 tbsp of honey + 1 tsp of cayenne pepper. Put trivet and put pork tenderloin on top. I put butter on pork tenderloin for better taste. Press cancel, close the lid press pressure cook on hi for 6 minutes then natural release for 8 minutes then quick release. Take pork tenderloin and put on a plate. Press cancel then saute and put cornstarch slurry ( 2 tbsp cornstarch + 2 tbsp water ) to make sauce thicker.
