Instant Pot Pork Tenderloin with Mushrooms
Ingredients:
1 tablespoon oil
1 pound pork tenderloin
1 onion, diced
1/2 pound mushrooms, sliced
1/2 teaspoon garlic salt (or more to taste)
1 teaspoon Mrs Dash Original Blend
2 teaspoons fresh thyme
2 tablespoons Vermouth or dry white wine
1 cup broth (chicken or vegetable)
2 tablespoons cornstarch
Directions:
Press Sauté button on Instant Pot.
Add half the oil to the pot and wait for the display to read Hot and for the oil to heat up.
Sear the pork tenderloin for a few minutes on each side in Instant Pot. No need to cook it through, just to get color. Remove the pork.
Add the rest of the oil to the pot and sauté the onions and mushrooms in Instant Pot for a few minutes, stirring occasionally.
Add the seasonings, then Vermouth to de-glaze the pot. Make sure to scrape the bottom of the pot so that nothing is stuck to it.
Place the seared pork tenderloin over the mushrooms and add the broth to the pot.
Close the lid. Turn the valve to sealing.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 5 minutes. Use default High Pressure.
Once the Instant Pot beeps that the 5 minutes of cooking are done, do a Natural Pressure Release for about 20-25 minutes. If Instant Pot is still under pressure after 20-25 minutes, then do a Quick Release, this should be very quick.
Open the lid and remove the pork from the pot to rest for a few minutes.
Meanwhile, add a couple of tablespoons of hot broth from Instant Pot to a bowl with cornstarch and mix until a slurry forms.
Add the slurry back to the mushrooms and sauté for another 3-4 minutes stirring occasionally until the mushroom sauce thickens.
Serve the mushroom gravy over the pork tenderloin.