Sweet And Spicy Asian Pork Tenderloin In The Instant Pot Recipes

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Steps:

• Preheat oven to 425 degrees.
• Remove all visible fat from pork; place in a shallow baking pan.
• In a small bowl, whisk together remaining ingredients except sesame seeds and onions.
• Brush honey mixture over pork; sprinkle with sesame seeds.
• Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F).
• To serve, slice thinly and garnish with green onions.

Steps:

• In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
• Add tenderloins and stir to coat all over.
• Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
• Preheat oven to 500°F.
• Line small roasting pan with foil.
• Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
• Place tenderloins on rack.
• SAVE MARINADE.
• Place meat in preheated oven.
• Roast 9 to 10 minutes.
• Turn and roast 9 to 10 minutes more.
• Check temperature in thickest part of meat.
• It should read approx 160°F.
• Remove from oven, and allow meat to stand 8 minutes.
• Meanwhile pour marinade from bag into saucepan.
• Rinse the bag with the 1/2 cup of water.
• Add to saucepan.
• Bring to low boil.
• Boil slowly for 5 to 6 minutes.
• Right before ready to serve, add butter to sauce; stir.
• Slice meat into 1/4 inch slices.
• Place on hot rice.
• Spoon marinade sauce over meat and rice.
• Top with green onions.
• Note: This can be cooked on the grill also.
• Cook until temperature reaches 150 to 160°F.
• You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.