Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Pork Tenderloin w/ Pepper Jelly Glaze




Source of Recipe


Janet A. Zimmerman's (JAZ at egullet.org) "5-Ingredient Instant Pot Cookbook"


Recipe Introduction


This was so easy and really good. The pork turns out so tender and I loved the pepper jelly with the meat. I used red pepper jelly, but you could use any kind – even hot pepper, if you like that sort of thing. Janet doesn’t specify using water to make a slurry with the cornstarch, but I did. I also found a needed about twice as much cornstarch to get the glaze as thick as I wanted it.


List of Ingredients




1/2 c. apple juice
1/2 c. pepper jelly
2 T. apple cider vinegar
1 – approximately 1 1/2 lb. pork tenderloin, trimmed
1 t. kosher salt
Freshly ground black pepper
1/4 c. water
1 1/2 t. cornstarch (SEE NOTE ABOVE)


Recipe



Place the juice, jelly, and vinegar in the IP and whisk until smooth. Season the pork with the salt and pepper and place in the IP (cut in half, if necessary). Pour the water over. Seal and select HIGH pressure cook for 5 minutes.

When the cook time is complete, let naturally release for 5 more minutes, then quick release any pressure that is left. Remove the pork and tent with foil. Set the IP to Sauté on medium heat. When it begins to simmer/boil add the cornstarch (this is where I used a slurry) and whisk until thickened and glossy.

Slice the pork and serve with the sauce on top.

Serves 4-6.