Teriyaki Pork Tenderloin

Oh SO good! All. Of. It. Now, this is a meal I would eat often! I served with a Caesar salad…

Hubs isn’t the biggest fan of teriyaki. But, now that we know the IP turns out perfect tenderloin, I can experiment with tenderloin further (John normally makes the tenderloin on the stovetop).

Using coco aminos seriously cuts the saltiness normally expected with teriyaki sauce.

NOTE: This is kind of a *dirty* Paleo & Whole30 recipe as sesame oil should be used very sparingly on these eating plans, but it is allowed.

TIP: This recipe is even better if you double it – 2 1 b pork tenderloins and doubling the other ingredients, too, because the additional liquid really tenderizes the meat even further!

Teriyaki Pork Tenderloin Recipe

Ingredients

• 1 lb pork tenderloin
• 2/3 cup pineapple juice
• 1/2 cup coconut aminos
• 1 1/2 Tbsp virgin unrefined cold pressed coconut oil
• 1 Tbsp arrowroot powder
• 1 Tbsp sesame oil
• 1 Tbsp cold water
• 1 1/2 tsp apple cider vinegar
• 1 tsp ground ginger

Dump & Go Directions

• Select SAUTÉ – NORMAL on your Instant Pot (IP).
• Once the IP reads HOT, add 1 1/2 Tbsp virgin unrefined cold pressed coconut oil to inner pot and wait for it to melt.
• Add 1 lb pork tenderloin, searing 2 mins per side on 3 sides, then select CANCEL.
• In a 2-cup measuring cup, whisk together marinade of 2/3 cup pineapple juice, 1/2 cup coco aminos, 1 Tbsp sesame oil, 1 1/2 tsp apple cider vinegar, and 1 tsp ground ginger.
• Turn tenderloin onto 4th side then pour marinade over it.
• Turn tenderloin in 1 full circle (to coat in marinade), landing again on the fourth side.
• Close the lid and select PRESSURE COOK (or MANUAL) 3 mins.
• When the cooking cycle ends, allow a 10 min natural release then do a quick release. Mine actually is done releasing around 7 mins.
• When pressure pin drops, open IP and transfer tenderloin to a large cutting board and allow to rest until the internal temperature reaches 145^◦ F.
• While tenderloin is resting, make a slurry by adding to a small bowl 1 Tbsp arrowroot and 1 Tbsp cold water, whisking together until smooth.
• Select SAUTÉ – NORMAL then add slurry to juices in the inner pot, whisking continuously until thickened.
• Plate tenderloin then pour sauce over top. We like to slice our into medallions, plate, then pour.

Marinate First Directions

• In a 2-cup measuring cup, whisk together marinade of 2/3 cup pineapple juice, 1/2 cup coco aminos, 1 Tbsp sesame oil, 1 1/2 tsp apple cider vinegar, and 1 tsp ground ginger.
• To a large Ziploc bag (or large shallow dish with a lid/cling wrap), add 1 lb pork tenderloin.
• Pour marinade over tenderloin and, ensuring tenderloin is as submerged as possible, seal bag (or cover dish).
• Set in fridge to marinate for at least 2 hours (and no more than 6 hours).
• Select SAUTÉ – NORMAL on your Instant Pot (IP).
• Once the IP reads HOT, add 1 1/2 Tbsp virgin unrefined cold pressed coconut oil to inner pot and wait for it to melt.
• Remove tenderloin from marinade, allowing excess to drip back into marinating container, and transfer to IP’s inner pot, then set the marinade aside.
• Sear tenderloin 2 mins per side on 3 sides, then select CANCEL.
• Turn tenderloin onto 4th side then pour reserved marinade over it.
• SEAL lid and select PRESSURE COOK (or MANUAL) 3 mins.
• When cooking cycle ends, allow a 10 min natural release (NR) then do a quick release (QR). Mine actually is done releasing around 7 mins.
• When pressure pin drops, open IP and transfer tenderloin to a large cutting board and allow to rest at least 5 mins, until the internal temperature reaches 145^◦ F.
• While tenderloin is resting, make a slurry by adding to a small bowl 1 Tbsp arrowroot and 1 Tbsp cold water, whisking together until smooth.
• Select SAUTÉ – NORMAL then add slurry to juices in the inner pot, whisking continuously until thickened.
• Slice tenderloin into 1/2″ medallions. If medallions aren’t done enough for your liking, you can add the medallions to the sauce in the IP and continue cooking until they reach your desired doneness.
• Plate medallions (we typically serve over a bed of Thai Jasmine rice), then pour sauce over medallions and serve.

NUTRITION FACTS
Servings	4
Amount Per Serving	4 oz cooked tenderloin + 1/4 cup sauce
Calories	245
		%Daily Value*
Total Fat	10.8g	14%
Saturated Fat	5.8g	29%
Cholesterol	80mg	27%
Sodium	320mg	14%
Total Carbohydrate	11.5g	4%
Dietary Fiber	0g	0%
Total Sugars	9.2g
Added Sugars	6g
Protein	22g
Vitamin D	0mcg	0%
Calcium	5mg	0%
Iron	1mg	6%
Potassium	750mg	16%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Paleo #Whole30 #InstantPot