This pork tenderloin is simply made in the instant pot with a delicious gravy. It’s paleo, AIP, and can be modified to be whole30.
- 1 cup broth
- 3 tbsp coconut aminos
- 3 tbsp balsamic vinegar
- 2 tbsp coconut sugar (omit for whole30)
- 1 1/2 lb pork tenderloin
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 2 tbsp avocado oil
- 2 1/2 tbsp arrowroot starch
- 1 tbsp fresh parsley, chopped
- Whisk the broth, coconut aminos, balsamic vinegar, and coconut sugar together. Set aside.
- Turn the saute function on the instant pot and add the avocado oil to the base of the instant pot.
- Slice the pork tenderloin in half and season well with salt, pepper, and garlic. Add the tenderloin pieces to the instant pot and sear well on all sides. Turn off the saute function once seared.
- Pour the broth mixture over the tenderloin and place the lid onto the instant pot, sealing the valve. Turn the instant pot on manual and set the timer to 15 minutes.
- Once cooked, allow the pressure to release naturally for 5 minutes, then quick release the pressure, remove the lid and set the pork tenderloin on a cutting board.
- Turn the instant pot saute function back on. Spoon out about 1/2 cup of the liquids from the instant pot and whisk in the arrowroot starch. Add the mixture back to the instant pot and stir for 4-5 minutes to allow the rest of the liquid to thicken into a gravy. Once thickened, turn off the instant pot.
- Slice the pork tenderloin into medallions and serve topped with gravy and fresh parsley.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 199
- Fat: 7.1g
- Carbohydrates: 8.1g
- Fiber: 0.2g
- Protein: 24g