An easy pressure cooker recipe for Instant Pot Pork Tenderloin served with a creamy mustard sauce and onions. Low carb, keto, and gluten free.
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.
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.
This recipe yields 3 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 31g||48%|
|Saturated Fat 14g||72%|
|Trans Fat 0g|
|Total Carb 3.5g||1%|
|Dietary Fiber 0.5g||1%|