Instant Pot Pork Tenderloin with Mushroom Sauce

We really enjoy pork in our house, which is why we had to make Instant Pot Pork Tenderloin with Mushroom Sauce.  However, my mother-in-law came to visit from Germany for a few months and she doesn’t care for it.  Once she went back to Germany, it was time for us to have a nice pork tenderloin.  I first saw this recipe on the My Recipes site.  The recipe looked wonderful but I had to set out to make it less Weight Watchers points and make it in the Instant Pot.  Now this recipe doesn’t take long to make and it’s just 3 points!  With so few points, it’s perfect to pair with some rice or even mashed potatoes.  You can use the additional sauce as a gravy.

Instant Pot Pork Tenderloin with Mushroom Sauce

Serves 6
3 Weight Watchers Points

Ingredients:

• 1 1⁄2 pound(s) uncooked pork tenderloin
• 2 tsp kosher salt, divided
• 1⁄2 tsp black pepper, freshly ground
• 1⁄2 tsp garlic powder
• 2 tsp olive oil, divided
• 6 spray(s) cooking spray
• 8oz button mushrooms, thinly sliced
• 4 medium clove(s) garlic, minced
• 2 Tbsp white wine vinegar
• 1 1⁄2 cup(s) fat-free chicken broth
• 1⁄2 cup fat-free plain Greek yogurt
• 1 Tbsp Dijon Mustard
• 3 Tbsp fresh parsley, chopped and divided

Equipment:

• Instant Pot
• Tongs, long enough to reach the bottom of the pot.
• Whisk

Directions:

1. Set the Instant Pot on Saute, add 1 tsp olive oil and 3 good sprays of cooking spray (I use the Olive Oil Pam).  While the Instant Pot is heating up, rub the salt, pepper, and garlic powder over the entire roast then put the roast into the Instant Pot and brown the roast for about 3 minutes on each side.

2. Once browned, remove the roast from the pan with some tongs and place on a plate.  Add the remaining 1 tsp olive oil and 3 good sprays of cooking spray to the pot.  Put in the mushrooms and saute approximately 4-5 minutes.  Add the garlic and cook for another 1 minute, stirring so the mushrooms and garlic do not burn.

3. Pour in the vinegar and let that boil for a couple of minutes to deglaze all of the cooked bits from the bottom of the pot.  Once the vinegar has boiled for a few minutes, add the chicken broth and let that simmer for a few minutes.

4.  Place the roast on top of the mushroom broth.

5. Seal the top and set the Instant Pot on manual/high for 5 minutes.

6. Once the timer goes off, let the roast natural release for 7 minutes, take the roast out of the pot and put it aside with foil on top and let it rest while you make the sauce.  Set the Instant Pot to saute.

7.  Mix the cornstarch and water well in a small bowl.  Whisk the cornstarch into the pot and bring the contents to boil for 5 minutes.  Once the sauce has thickened, whisk the yogurt, mustard, and half of the parsley into the broth.

8. Once fully mixed, shut the pot off.  Cut the roast into 6 slices approximately 4 oz each and pour broth mixture over it.  Serve and enjoy!  Great with gravy over some rice or potatoes.

Additional Recipes You Might Like

5 from 1 reviews

Instant Pot Pork Tenderloin with Mushroom Sauce

 

Save Print

Prep time

2 mins

Cook time

20 mins

Total time

22 mins

 

Instant Pot Pork Tenderloin with Mushroom Sauce Serves 6 3 Weight Watchers Points

Author: SkinnyMeRecipes.com

Recipe type: Dinner

Serves: 6

Ingredients

• 1 1⁄2 pound(s) uncooked pork tenderloin
• 2 tsp kosher salt, divided
• 1⁄2 tsp black pepper, freshly ground
• 1⁄2 tsp garlic powder
• 2 tsp olive oil, divided
• 6 spray(s) cooking spray
• 8 oz button mushrooms, thinly sliced
• 4 medium clove(s) garlic, minced
• 2 Tbsp white wine vinegar
• 1 1⁄2 cup(s) fat-free chicken broth
• 1⁄2 cup fat-free plain Greek yogurt
• 1 Tbsp Dijon Mustard
• 3 Tbsp fresh parsley, chopped and divided
• Equipment:
• Instant Pot
• Tongs, long enough to reach the bottom of the pot.
• Whisk

Directions

1. Set the Instant Pot on Saute, add 1 tsp olive oil and 3 good sprays of cooking spray (I use the Olive Oil Pam).  While the Instant Pot is heating up, rub the salt, pepper, and garlic powder over the entire roast then put the roast into the Instant Pot and brown the roast for about 3 minutes on each side.
2. Once browned, remove the roast from the pan with some tongs and place on a plate.  Add the remaining 1 tsp olive oil and 3 good sprays of cooking spray to the pot.  Put in the mushrooms and saute approximately 4-5 minutes.  Add the garlic and cook for another 1 minute, stirring so the mushrooms and garlic do not burn.
3. Pour in the vinegar and let that boil for a couple of minutes to deglaze all of the cooked bits from the bottom of the pot.  Once the vinegar has boiled for a few minutes, add the chicken broth and let that simmer for a few minutes.
4. Place the roast on top of the mushroom broth.
5. Seal the top and set the Instant Pot on manual/high for 5 minutes.
6. Once the timer goes off, let the roast natural release for 7 minutes, take the roast out of the pot and put it aside with foil on top and let it rest while you make the sauce.  Set the Instant Pot to saute.
7. Mix the cornstarch and water well in a small bowl.  Whisk the cornstarch into the pot and bring the contents to boil for 5 minutes.  Once the sauce has thickened, whisk the yogurt, mustard, and half of the parsley into the broth.
8. Once fully mixed, shut the pot off.  Cut the roast into 6 slices approximately 4 oz each and pour broth mixture over it.  Serve and enjoy!  Great with gravy over some rice or potatoes.

Notes

Great with gravy over rice or mashed potatoes.

3.5.3229