Comments on Instant Pot Pork Tenderloin
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61 comments · 4.91 / 5 from 33 ratings
hi there! I am making this tonight and am so excited! This will be my 2nd Insta pot recipe. However, I do have a question. How would you incorporate veggies or potatoes into this recipe? I am trying to use this pot only rather than roast carrots and potatoes. Any suggestions? Should I remove the mustard sauce and then cook the veggies?
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I would cook the veggies separately because the pot's contents are used to make the sauce. It also really depends on the particular vegetable, since diff veggies cook at different rates, which is another reason why I recommend cooking them separately.
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This sauce is absolutely amazing. I wasn't patient enough to wait for it to completely thicken, but there's some of it for the leftovers that the kids and I will fight over. ;)
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Delicious! Recipe a success... Thanks
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This turned out fabulous. The gravy makes it. I served it with rice and peas and apple sauce. Huge hit at my house. 💕
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I made this with a 24oz Hormel lemon garlic pork loin. (I am not sure if it was a tenderloin or just a pork loin - I read on other websites that there is a big difference between the two but this cooking method worked perfectly, so... Shrug.) It was a little salty but I think that was Hormel's fault. :) Next time I'm trying it with a plain, unseasoned tenderloin. I made a few mods but am confident this would be amazing as written. My mods were: 1/4 cup white wine to deglaze and 1/4 cup chicken stock instead of the 1/2 cup of water. And, to tie into the flavor of the pork loin, I added the zest of one lemon to the sauce. OMG! The sauce was amazing and the pork was perfectly tender. Definitely company worthy! Thanks for the great recipe.
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Excellent recipe, love the sauce. Husband had seconds.
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My grated Parmesan melted in the sauce and separated into a big gooey glob on the bottom of the Instant Pot, rather than being incorporated into the sauce and thickening it as I expected. What did I do wrong? It was still tasty, but the sauce ended up runny rather than creamy.
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I think it's key to melt the parmesan cheese gradually as you stir it into the sauce so that it melts evenly. To do this, sprinkle a small amount of grated parmesan over the sauce, while stirring at the same time, until it's completely melted and incorporated into the sauce before adding more parmesan. Keep going until all of the parmesan has been added. Also, it's easiest if you use very finely grated parmesan (like a sandy, powder-like consistency) because it melts faster. Hope that helps!
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I added quartered potatoes and carrots to the pot before cooking. Everything was great.
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I cook a lot, and this recipe makes it into the permanent rotation for sure! Husband loves it! Tastes amazing over wild rice.
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TBH, this is the ONLY recipe I make in my IP. And I make it at least once per month! It’s quick and easy compared to many “Instant” Pot recipes out there. Thank you very much for the recipe! It’s lick-the-plate delicious!
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