Filé-mignon suíno na Instant Pot

Ingredientes

• 1 pound (~454g) pork tenderloin (, 1.5” thick)
• 1 tablespoon (14.5g) unsalted butter or olive oil
• 1 cup (250ml) unsalted chicken stock
• Salt & black pepper to taste
• 1 teaspoon (0.5g) dried oregano
• 1 teaspoon (2g) dried sage
• 1 teaspoon (1g) dried rosemary
• 3 (14.6g) garlic cloves (, finely minced)
• 2 1/2 tablespoons (22.5g) cornstarch
• 3 tablespoons (45ml) cold water

Modo de preparo

1. 1

   Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry pork tenderloin with a paper towel. Generously season one side of pork with salt and ground black pepper. Add 1 tbsp unsalted butter or olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Place seasoned side of pork in Instant Pot. Then, season the other side of pork with more salt and ground black pepper. Brown the two sides of pork for 2 minutes per side. No need to constantly flip the pork.

2. 2

   Pressure Cook Pork Tenderloin: Remove and set aside the browned pork tenderloin.Add 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Turn off the heat briefly.In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and finely minced garlic together. Apply Dry Rub to all sides of the browned pork tenderloin. Place pork tenderloin in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 0 minutes (zero minutes), then Natural Release for 15 minutes. "Zero-Minutes" Method: Zero minutes is not a typo! We're using the time it takes to "get up to pressure", and "release pressure" to perfectly cook pork tenderloin in Instant Pot.Thicker Pork Tenderloin: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 to 6 minutes per 0.5" of thickness).

3. 3

   Check Pork Internal Temperature: Check pork tenderloin's internal temperature at its’ thickest part with an accurate thermometer. It needs to be above 142°F (61°C). Amy + Jacky's Notes: If the temperature is off by more than 6°F, quickly close the lid. Then let the residual heat in Instant Pot to cook the pork for a few more minutes. Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.Amy + Jacky's Notes: Pork tenderloin should be slightly pink on the inside. It's fine!

4. 4

   Make Gravy: Bonus - Make Gravy: Use “Saute More” function to bring the mixture back to a simmer. Mix 2½ tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the gravy until desired thickness. Taste and adjust seasoning with more salt or soy sauce.

5. 5

   Serve: Enjoy the juiciest tender, and flavorful Pork Tenderloin! Serve immediately.