When my wife and I go out for dinner, usually once or twice a week (“dinner date” nights, I guess), we try to eat a variety of foods to keep from being bored. One cuisine we don’t often eat out is Oriental, mainly because most of the places here are served all-you-can-eat buffet style (which doesn’t work well for my wife… I’ll explain why some other time) or are just a step above “fast food”. No offense to any of them, that’s just how it is when you live an hour away from a major metro area. So, when I come across an interesting Oriental-style dish I look to see if we might enjoy trying it.
This one seemed to fit the bill. It’s a little unusual in that when most people hear the word “teriyaki” they think of chicken, but this time around it uses pork tenderloin. But, I can assure you the taste and tenderness of the pork after cooking in the Instant Pot combined with the homemade teriyaki-style sauce will definitely get your attention.
Adapted from CooksCrafter
Instant Pot Teriyaki Pork Tenderloin
Description
A different take on a teriyaki dish using pork tenderloin instead of the more traditional chicken. Preparing it in the Instant Pot assures it will be tender and juicy, with a tangy teriyaki flavor infusion.
Adapted from CooksCrafter
Ingredients
Instructions
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Season the pork on all sides using salt and pepper. Press the Saute button on the Instant Pot and add the olive oil. When hot, add the pork and sear on all sides, about 2-3 minutes per side. Remove from the pot and set aside. Add 1/4 cup of water to the pot and scrape any stuck bits off the bottom using a wooden spoon; this will help avoid a "Burn" error. Press the Cancel button to stop the saute function.
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In a small bowl combine the soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil (if using), then whisk until well combined.
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Add the pork back to the pot and pour the sauce mixture over the pork. Close and lock the lid of the Instant Pot and turn the vent valve to Sealing.
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Set the controls to Pressure Cook on High Pressure for 5 minutes. At the end of the cooking time allow the Instant Pot to natural release for 10 minutes, then set the vent valve to Venting to release any remaining pressure. Carefully open the lid and remove the pork to a cutting board to rest.
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Press the Cancel button, then the Saute button to bring the sauce to a boil. Combine the cornstarch and cold water to make a slurry, then pour it into the sauce. Allow to cook for about 5 minutes, stirring frequently, then press Cancel.
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Cut the pork into medallions for serving. Drizzle the sauce on top and garnish with sesame seeds and/or sliced green onions if desired.
Nutrition Facts
Servings 4
Serving Size 5 ounces plus sauce
- Amount Per Serving
- Calories 276kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 2.6g13%
- Cholesterol 63mg21%
- Sodium 1452mg61%
- Potassium 108mg4%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 0.6g3%
- Sugars 11.6g
- Protein 26.1g53%
- Calcium 25 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Boneless chicken thighs can be substituted for the pork using the same cooking time
- Pork Loin can be substituted for the pork tenderloin. Increase cooking time to 15 minutes.
