Sweet & Savory Tenderloin Tacos (Instant Pot)
I used a marinade recipe that my step-mother taught me when I was first learning my way around the kitchen. I then found a process to cook pork tenderloin in an Instant Pot & Voila Magic! The marinade permeates the meat with the sweet taste of brown sugar and the savory flavors of garlic, ginger and soy sauce. The process involves searing the flavors in and then pressure cooking the pork to perfection. Placing the cooked meat in a thick flour tortilla and topping it with Mexican cheeses is just the touch that makes melt in your mouth tacos.
Sweet & Savory Tenderloin Tacos (Instant Pot)
I used a marinade recipe that my step-mother taught me when I was first learning my way around the kitchen. I then found a process to cook pork tenderloin in an Instant Pot & Voila Magic! The marinade permeates the meat with the sweet taste of brown sugar and the savory flavors of garlic, ginger and soy sauce. The process involves searing the flavors in and then pressure cooking the pork to perfection. Placing the cooked meat in a thick flour tortilla and topping it with Mexican cheeses is just the touch that makes melt in your mouth tacos.
Open in Cookpad AppSteps
- 1
Combine marinade ingredients in a sealable container.
- 2
Whisk ingredients together until well blended.
- 3
Cut each tenderloin across the middle to make two 5-6 inch segments.
- 4
Place tenderloin into marinade.
- 5
Rotate tenderloin sections in marinade to coat evenly.
- 6
Close container and shake vigorously.
- 7
Place in the refrigerator to marinate 12-24 hours.
- 8
To cook, add olive oil to Instant Pot.
- 9
Press SAUTÉ—Normal.
- 10
Allow oil to heat for 90 seconds.
- 11
Sear each side of the tenderloin until golden all over (approximately 6 minutes) then remove from pot.
- 12
Press CANCEL.
- 13
Deglaze bottom of pot.
- 14
Put the trivet into the inner pot.
- 15
Add water.
- 16
Arrange pork sections on the trivet.
- 17
Close & lock the lid, making sure the steam release handle has been turned to seal the release valve.
- 18
Press PRESSURE COOK—Normal, High, 5 minutes. (Keep Warm: On)
- 19
Allow 1 minute Natural Release.
- 20
Press the steam release valve for Quick Release.
- 21
Press CANCEL. (Keep Warm: On)
- 22
Remove trivet & let meat rest for 5 minutes.
- 23
Cut slices against the grain.
- 24
Place meat slices in a square baking pan.
- 25
Sprinkle with 1/2 tsp of brown sugar.
- 26
Ladle hot drippings from inner pot gently over meat.
- 27
Serve on a flour tortilla topped with Mexican Blend shredded cheeses.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Kala chana curry with mini malabar paratha
-
Picota cherries and grilled steak salad
-
-
-
Lal Math (Amaranth Leaves) Curry
-
Onion and Tomato Tempered Curd Rice
-
-
-
-
-
Saucy Beef Sirloin Strips w/ Broccoli & Carrots
-
Chicken Parmesan lasagna 🍗 🧀 🍝 🍅
-
Steamed & Fried Chicken Momos (Dumplings)
-
-
-
-
-
20 minutes Soda Pop Chilli Garlic Buttered Shrimp
-
Premium Indomie Instant Noodles Soup
-
-
Strawberry Purée Cake w/ Chocolate Cream
-
Lamb Shahi Pulao (Lakhnawi style.)
-
Comments