Print
Ingredients
600g/21oz Pork Tenderloin
⅓ cup/80ml of soy sauce
½ cup/120ml of water
2 cloves of garlic, crushed
½ tsp of onion powder
2 level tbs of brown sugar (or honey)
1 tsp of sesame oil
1 tsp of rice vinegar
1 tbs of cornstarch (or arrowroot powder)
2 spring onions, chopped
sprinkle of sesame seeds
salt and black pepper
Directions
- Add the pork tenderloin to the instant pot
- In a bowl whisk together the soy sauce, vinegar, water, garlic, ginger, onion powder, brown sugar and sesame oil
Alternative: omit the sugar - Pour into the instant pot over the pork tenderloin
- Rotate the pork tenderloin to cover in the sauce.
- Add lid, close valve (if not self sealing)
- Set to manual 5 mins (high pressure)
- Once cooked, allow a natural pressure release for 8-10 mins.
- Remove pork to a plate and cover with foil, leaving sauce in instant pot
- Set to saute mode.
- Whisk the cornstarch with a little water to make a slurry. Add into the instant pot and stir until sauce thickens
- Slice pork and add back into sauce.
- Season as needed with salt and black pepper.
- Plate and sprinkle with chopped spring onions and a few sesame seeds.