Instant Pot Pork Tenderloin with Soy Ginger Sauce
You're going to love this juicy Instant Pot pork tenderloin that cooks up with a sweet and sticky soy ginger sauce. It's never dry, always super flavorful, and ready in under 25 minutes! Spoon the soy ginger sauce over the pork tenderloin, rice, or veggies.
- 10 oz pork tenderloin (300 g; see note 1)
- ⅓ cup soy sauce (reduced sodium recommended)
- ⅓ cup water
- ¼ cup brown sugar (see note 2)
- 2 tablespoons ginger (finely chopped or grated on a box grater; see note 3)
- 1 clove garlic (minced)
- 1 tablespoon sesame oil
Stir together all the sauce ingredients in the base of your Instant Pot.
Add the pork tenderloin, and set the steam release handle to 'sealed'. Cook on high pressure for 5 minutes, then allow the pressure to naturally release for 7 minutes. If there is any pressure remaining, release it.
Check that your pork tenderloin has reached an internal temperature of 145°F using a digital thermometer. If it is ready, remove the pork tenderloin from the Instant Pot and set aside to rest. If not, set the pot to 'sautee' and simmer the pork tenderloin for a few minutes, until 145°F is reached.
Stir together the cornstarch with 2 tablespoons of cold water, then add to the sauce in the Instant Pot. Press the sautee button and allow to cook, stirring frequently, until thickened.
Using oven mitts, remove the pot from the Instant Pot and set aside so your sauce doesn't burn.
Serve with rice and veggies, spoon the sauce over everything.
1- For larger pork tenderloin, add 1-2 minutes of cook time.
2- Brown sugar may be swapped for maple syrup; honey has not been tested.
3- Fresh ginger may be swapped for 1 teaspoon powdered ginger.
Leftovers may be stored in the fridge for up to 4 days. Store sliced up with as much sauce as possible to keep the pork moist.
Assemble the pork tenderloin with the sauce ingredients (skip the cornstarch), and freeze in a silicone or plastic freezer bag for up to 3 months.
- reheat in a covered frying pan over low heat until warmed through
- thaw completely before cooking as directed in the recipe card
Serving: 1/3 batch | Calories: 240kcal | Carbohydrates: 23g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 1617mg | Potassium: 28mg | Sugar: 19g