- 2 lbs pork tenderloin
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
- 1/2 cup chicken stock
- 1/2 cup dry white wine
In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper.
Place your pork tenderloin on a plate and season with the spice mixture.
Set the Instant Pot to the saute setting and add the olive oil.
When the oil is hot add the pork tenderloin and brown on all sides. When done, remove from the Instant Pot and place on a plate.
Pour chicken stock and white wine into the Instant Pot and scrape up any brown bits on the bottom of the pot.
Turn the heat off, add trivet and add in the browned pork tenderloin. Add the lid to the Instant Pot and set the pressure to high and cook for 5 minutes.
After the timer has beeped let the pork natural release for 10 minutes and then manually release the remaining pressure.
Check the internal temperature of the pork tenderloin to make sure it’s fully cooked – 140F to 145°F degrees. Let rest for 5 minutes before slicing.
Saturated Fat: 4g
Vitamin A: 17%