Instant pot pork tenderloin recipe uses fast, simple preparation, but tastes gourmet with tender, juicy pork smothered in a tangy balsamic gravy.
Chef John's Baby Porchetta
*percent daily values are based on a 2,000 calorie diet.
Recipe Summary Chef John's Baby Porchetta
This bacon-wrapped pork tenderloin with such great taste is amazingly moist and tender.Ingredients | Pork Tenderloin Recipe Instant Pot
½ teaspoon whole fennel seeds
3 cloves garlic, sliced
1 tablespoon finely sliced sage leaves
2 teaspoons freshly ground black pepper
2 teaspoons chopped rosemary
1 teaspoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1 lemon, zested
1 tablespoon olive oil
1 (1 1/2 pound) boneless pork tenderloin
8 strips bacon
Directions
Crush fennel seeds in mortar with a pestle for 1 minute. Add garlic, sage, pepper, rosemary, salt, red pepper flakes, and lemon zest; pound into a thick paste, 2 or 3 minutes. Add olive oil and pound until rub is evenly incorporated.
Cut a slit 3/4 of the way through the center of the tenderloin, leaving 1 inch on each end uncut. Spread 1 tablespoon of the rub inside the slit; close up roast. Spread the remaining rub evenly over the roast. Wrap bacon strips around the roast, trying to keep seams on the bottom.
Wrap roast in plastic wrap and refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil; place roast in the center.
Roast in the preheated oven until an instant-read thermometer inserted into the center registers 134 degrees F (57 degrees C), about 25 minutes. Let roast rest for 10 minutes and internal temperature rise to 140 to 145 degrees F (60 to 63 degrees C).
Info | Pork Tenderloin Recipe Instant Pot
prep:
15 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
Pork Tenderloin Recipe Instant Pot / Frozen pork tenderloin in the instant pot is a quick and easy way to make a delicious meal in just about one hour.
