Instant Pot Teriyaki Pork Tenderloin | Slimming Eats Recipes (2024)

FAQs

Why is my pork loin tough in Instant Pot? ›

While you can cook meat from frozen in the Instant Pot, I don't recommend making this Instant Pot pork tenderloin frozen, as it would hinder your ability to sear the pork and add the spice rub. Why is My Instant Pot Pork Tenderloin Tough? If your pork tenderloin is tough, it's likely been overcooked.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

Sear pork, turning occasionally, until browned on all sides, 6–8 minutes. Transfer skillet to oven (if you don't have an oven-safe skillet, transfer pork to a baking dish) and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part registers 140°, 14–18 minutes.

Quite the opposite, actually! Pork tenderloin should be cooked quickly and then left to rest to ensure it stays tender. If you cook it too long, it will become tough and chewy.

Cooking in a covered dish such as a slow-cooker helps retain moisture as long as there is a constant amount of liquid present. This enhances the flavor, and to add flavor you can add bouillon, herbs and spices.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Oven: Heat oven to 425°F. Place pork on rack in shallow roasting pan. Roast 25 to 30 minutes per pound.

Do you sear pork tenderloin before or after baking? ›

Sear the pork on the stove until golden brown on all sides. Finish by baking them in the oven.

Can You Overcook Pork in the Instant Pot? It is more common to undercook pork in the Instant Pot than overcook it. If the meat seems tough, it is most likely undercooked and needs additional time.

The amount of time your pork will need to cook, depends on how many pounds you purchase. The general rule of thumb is 20 minutes per pound. So, if you have 3 pounds of meat, you will cook for 60 minutes.

Overcooking can cause the meat to become dry, tough, and difficult to shred. Similarly, if you don't cook the pork long enough, it may be undercooked and tough. It's also important to avoid using a quick release or pressure, as this can cause the pork to seize and toughen.

If you find that your instapot pulled pork is tough after cooking, it's likely because you did a quick pressure release instead of a natural pressure release. Make sure you do a natural pressure release for 2 minutes before opening the vent.

Overcooking can cause the meat to become dry, tough, and difficult to shred. Similarly, if you don't cook the pork long enough, it may be undercooked and tough. It's also important to avoid using a quick release or pressure, as this can cause the pork to seize and toughen.

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.