Cut the pork tenderloin in half so it’s half as long as before. If unseasoned, season all sides with salt and pepper.
Turn on the pressure cooker’s saute mode for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add pork and cook until golden brown on one side, about 5 minutes. Flip to cook the other side for a few minutes. Transfer the pork to a plate.
Add onions and cook for a few minutes, stirring frequently. Turn off the saute mode.
Add water, stirring and briefly scraping up any brown bits stuck to the bottom of the pot. Return the pork to the pot, nestling it on top of the onions.
Secure and seal the lid. Cook at high pressure for 4 minutes, followed by a 10 minute natural release. Make sure to wait the full 10 minutes; do not open even if the pressure is completely released before 10 minutes have elapsed.
Uncover and insert a thermometer into the thickest part of the tenderloin -- it should read 140-145 F. Transfer the pork to a cutting board and let it rest, where it will continue cooking. Do not slice yet.
Turn on the saute mode. Add heavy cream and mustard to the pot, stirring together. Bring to a boil. Let the sauce boil for 8-10 minutes to thicken, stirring frequently. Turn off the saute mode and stir for a minute to let the boiling subside. Stir in parmesan cheese until melted.
Slice the pork into thin slices and serve onto plates. Pour the sauce on top.
This recipe yields 3 g net carbs per serving.
Nutrition Facts Per Serving
Total Fat 31g
Saturated Fat 14g
Trans Fat 0g
Total Carb 3.5g
Dietary Fiber 0.5g
Vitamin A 12% · Vitamin C 2% · Calcium 11% · Iron 7%
Recipe from Savory Tooth at https://www.savorytooth.com/instant-pot-pork-tenderloin/