Filetto di maiale in pentola a pressione

Ingredienti

• 1 tablespoon Italian seasoning
• 2 pound pork tenderloin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 1 cup chicken broth (or veggie broth, low sodium)
• 2 tablespoon cornstarch

Preparazione

1. 1

   Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.

2. 2

   Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside.

3. 3

   Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot. Let it come to a simmer, scraping the bits off the bottom of the pot with a spoon or whisk. Add the trivet (rack) to the pot and place the pork loin on top.

4. 4

   Cook: Secure the lid and set the valve from VENT to SEAL. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.

5. 5

   Remove: Carefully remove the pork loin from the Instant Pot and set it aside to rest on a cutting board. Remove the trivet.

6. 6

   Make Gravy: Turn the sauté setting on and let the cooking liquid come to a simmer. Whisk the cornstarch with 2 tbsp water to create a slurry and add it to the pot, while whisking, until thickened. You can mix more slurry if you'd like a thicker consistency.

7. 7

   Taste & Finish: Taste the gravy and season with salt and pepper if needed. Pour the gravy into a boat and cut the tenderloin into 1/2"-1" slices.