Sliced pork tenderloin with root veggies on a white platter
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5 from 1 vote

Instant Pot Pork Tenderloin

Instant Pot Pork Tenderloin, ready in less than 30 min. Use a marinated Smithfield Rotisserie Tenderloin root veggies to make an easy flavorful dinner. 
Course Main Dish
Cuisine American
Keyword quick meal
Prep Time 5 minutes
Cook Time 5 minutes
resting 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 429kcal
Author Eileen xo

Ingredients

  • 1 teaspoon olive oil Note 1
  • 1 1/2 pound Smithfield Rotisserie Pork Tenderloin Note 2
  • 14.5 ounce can, fat-free chicken stock
  • 3 medium sweet potatoes, peeled and cut into 2-inch cubes
  • 2 cups carrots, peeled and sliced 1/4 inch thick
  • 1 1/2 cup parsnips, peeled and sliced 1/4 inch thick
  • 1 cup small turnip, peeled and sliced thin
  • black pepper, to taste

Instructions

  • Turn Instant Pot on to saute. Let heat and add in olive oil. Add the pork tenderloin. Brown pork, about 2 minutes per side. Remove pork, set aside.
  • Add in 1/2 can of the chicken stock. Use a wooden spoon to bring up brown bits. (Note 2) Add remainder of the chicken stock. Press Cancel to stop the saute function.
  • Add in the sweet potatoes, carrots, parsnips, and white turnips. Season with pepper. 
  • Use the trivet to add the browned pork tenderloin on top of the veggies and stock. Seal the Instant Pot. Ensure the valve is closed. Press "Pressure Cooker" on high heat, set the timer to 5 minutes. Once the cycle is complete, allow a natural release for about 10 minutes. 
  • Remove the pork tenderloin. Let rest for about 5 minutes. Slice about 1/2 inch thick and serve with the veggies. 

Notes

Note 1: Non-stick cooking spray can also be used.
Note 2: Bringing up any brown bits from the bottom of the Instant Pot is very important. This prevents burning.
 

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 52g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 285mg | Potassium: 1792mg | Fiber: 9g | Sugar: 13g | Vitamin A: 694.8% | Vitamin C: 28.1% | Calcium: 11.2% | Iron: 19.4%