Instant Pot Chinese Pork Tenderloin

pressureluckcooking.com

Rob Raines

2 pounds of pork tenderloin (not to be confused with pork loins - that’s a totally different cut of meat!)

1 cup of beef broth, divided in half (I used 1 tsp of Beef Better Than Bouillon + 1 cup of water)

¼ cup of light brown sugar

2 tsp of kosher salt (oh, the irony)

1.5 tsp of Chinese Five Spice, divided into 1 tsp and ½ tsp

½ tsp of paprika

2 tbsp of soy sauce (I used low sodium)

1 tbsp of cooking sherry

¼ cup + 1 tbsp of hoisin sauce, divided into ¼ cup and 1 tbsp

1 tbsp of crushed garlic

½ tbsp of crushed ginger (they have this at Costco and it comes in very handy for many other recipes!)

1 tsp of white miso paste (this is totally optional but just adds a little extra flavor to the dish. You can find it online or at many international or asian markets - just ask them!)

⅓ cup of honey

2 tbsp of cornstarch + 2 tbsp of water to form a cornstarch slurry

Note: Ingredients may have been altered from the original.

Directions at pressureluckcooking.com

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