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Frozen Asian-Influenced Pork Tenderloin




Source of Recipe


Internet


Recipe Introduction


I keep herb rubbed vacuum packed pork tenderloins in my freezer. One afternoon I needed something for dinner and remembered hearing that you could cook some things from frozen in the IP. I did a little Googling and came up with this. The tenderloin was rubbed with Penzey’s Ozark seasoning mix. The sauce is really good and makes a LOT! I served this with a long grain and wild rice mix. The original poster noted that for frozen tenderloins, you should cook 30 minutes per pound and 20 minutes per pound for thawed.


Recipe Link: https://sweetandsavorymeals.com/how-to-cook-frozen-pork-tenderloin-in-the-instant-pot/

List of Ingredients




TENDERLOIN:
2 lbs. pork tenderloin
2 cups chicken broth
3 bay leaves
SAUCE:
1/2 cup honey
1/4 cup soy sauce (low sodium)
5 cloves garlic (minced)
1 tablespoon minced ginger root
1/4 t. red pepper flakes [I omitted these]
1/2 cup water
2 tablespoons cornstarch
GARNISH:
Sliced green onions
Toasted sesame seeds


Recipe



TENDERLOIN:
Add two cups of chicken broth and the bay leaves to the IP insert. Spray the rack with handles with cooking spray and place in the IP insert. Put the frozen tenderloin on the rack. Place the lid on the IP and set it for 60 minutes.

When done cooking, let naturally release for 10 minutes then quick release. Carefully remove the lid. Lift the pork out using the rack and place in a foil lined baking pan. Tent with foil. Heat the broiler in the oven.

SAUCE:
Wipe out the IP insert and replace in IP. Set IP to SAUTE. Sauté the garlic in a little bit of oil for a couple of minutes – don’t let it brown. Make a slurry with the water and cornstarch. Combine the rest of the sauce ingredients and pour into the insert along with the slurry. Stir until it thickens. Use half the sauce to pour over the pork. Brush to cover. Set the rest of the sauce aside to serve with the pork.

Broil the pork, basting with the sauce in the pan for a few minutes until golden and bubbly.

Remove from oven, let rest 10 minutes and serve with the remaining sauce.

Garnish with green onions and sesame seeds.

Serves 4.