Instant Pot Pork Tenderloin

INGREDIENTS

• 1 teaspoon olive oil or canola oil
• 1 (1 to 1.25 lb.) pork tenderloin, trimmed and cut in half
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 1 cup low-sodium chicken broth
• 2 teaspoons Dijon mustard
• 1 tablespoon cornstarch
• 2 tablespoons nonfat plain Greek yogurt
• ½ teaspoon fresh thyme

DIRECTIONS

1. Pat the pork tenderloin halves dry with a paper towel and let sit at room temperature for 20-30 minutes, if possible.
2. Combine the kosher salt, pepper, brown sugar, paprika, oregano, garlic powder and onion powder in a small bowl and mix well.
3. Season pork on all sides with the seasoning mix. It can help to press the seasoning into the meat to get it to adhere better so it doesn't fall off during cooking.
4. Heat the oil in the Instant Pot insert, set to the Sauté function.
5. Add the pork and sear on all sides, about 2-3 minutes per side. Remove the pork and set aside. Turn off the Instant Pot.
6. Add the broth and mustard to the Instant Pot insert and scrape up any bits off the bottom. Stir until smooth.
7. Return the pork to the Instant Pot, cover and set to cook on high pressure for 3 minutes.
8. Once the cook time is complete, let it do a natural release for 15 minutes. Then do a quick release.
9. Once the valve has fallen and it’s safe to open, open the lid and remove the pork to a plate to rest for at least 5 minutes.
10. Return the Instant Pot to the Sauté function. Place cornstarch in a small bowl and add 2 tablespoons of the cooking liquid from the Instant Pot. Mix well together in the bowl and then add to the Instant Pot, whisking it in while the liquid bubbles and simmers for about 30 seconds to 1 minute, until slightly thickened.
11. Turn off the Instant Pot and whisk in the Greek yogurt and thyme. Remove the insert from the heat so the mixture doesn’t boil or curdle.
12. Slice the pork tenderloin and serve drizzled with gravy. 

NOTES

• Make sure your pork tenderloin is patted dry. It helps if you can let it sit at room temperature, but if you're in a rush, it's OK to skip that step.
• If you don’t have any fresh thyme, you could use dried thyme or substitute some Italian seasoning, basil or oregano. I’d add dried herbs before you seal the pot instead of after the cook time so the flavors soften a bit.
• Used here is non-fat Greek yogurt for the creamy element in this gravy, but sour cream works too.