We are getting close to Thanksgiving and sometimes a big ol' turkey just isn't enough - add a pork tenderloin to your menu!
By using the Instant Pot, you are saving space and time and it comes out super delicious! Here is a great recipe that will have your guests making yummy noises all around the table as you give thanks.
A bonus, the shrub syrup can be used in your before dinner cocktails! Try the Tequila Mango Tango!
Cheers and bon appetit!
1 1/2 lbs pork tenderloin Salt and Pepper
Olive oil 2 large garlic cloves, minced 2 tbsp honey 2 tbsp soy sauce 1/2 cup Mango Lime Leaf Shrub 1/2 cup Chicken Stock
1 tbsp corn starch
1 tbsp water
Turn on the saute button on your instant pot and add a large glug of olive oil. While you wait for it to get nice and hot, season your pork tenderloin with salt and pepper evenly all over. Sear the pork on all sides until nice and brown. Remove and set aside on a plate.
Add the garlic to the now empty pot and stir until aromatic, careful not to burn it. Add the honey, soy sauce, mango lime leaf shrub and chicken stock to the pot and stir. Allow to come to a boil before adding back your pork tenderloin.
Cover the instant pot with the lid and close the vent. Using the manual setting, on high pressure, cook the pork for 19 minutes. Then allow steam to release.
Remove pork from pot and set aside on a cutting board, loosely tent with tin foil.
Using the saute button again, bring your sauce to a simmer and allow to reduce for a few minutes. Season with salt and pepper to taste.
In a small dish make a corn starch slurry by adding the water and corn starch together and mix until no lumps. Slowly add to pot while stirring constantly. Stir until thickens and remove sauce to a serving bowl.
Slice the pork and drizzle the sauce over top. Leaving any remaining sauce on the table for those who like it saucy!