This recipe instructed that if the tenderloin weighed less than 1-1/4 pounds then the cooking time is one minute. If it is heavier than 1-1/4 pounds, the cooking time is 3 minutes. The recipe also said that two tenderloins could be cooked at the same time, as long as they are seared separately. So we settled on 2 minutes for two 1-1/4 pound tenderloins in the instant pot at the same time. Also, start with a tenderloin that has rested at room temperature.
First, remove the tenderloin from the plastic wrapping and dry with paper towels. Mix together 1tsp. garlic powder, 2 tsp. dried rosemary, 1 tsp. dried thyme, 1 tsp. salt, and 1/2 tsp. black pepper. Rub the tenderloin with 1/2 T. olive oil and pat on the dried seasonings. Double this seasoning mixture if making two tenderloins.
Whisk together ingredients to make the cooking liquid and gravy: 3/4 cup chicken broth, 2 T soy sauce, 2 T honey, and 2 tsp. dijon mustard. Make a slurry of 2 T cornstarch combined with 2 T. water and set it aside.
Add 1/2 T. olive oil to an instant pot on the saute setting, or in a separate grilling pan. Sear the tenderloins on all sides. Remove to a plate.
Pour the chicken broth mixture into the instant pot. Deglaze the pot and scrape off the bits on the bottom. Return the pork to the pot and close and seal. Cook on high pressure. Let the pork naturally release for 12 minutes.
If the pork is not cooked (test for doneness with an instant-read thermometer or by slicing into the center to see if it is raw) return to the pot, lock the lid back on and cook in the residual heat for 2-3 minutes more.
Let the pork rest for 10 more minutes.
Press cancel on the instant pot and then press saute. Pour in the cornstarch slurry and let it come to a simmer, stirring often. Press cancel. Stir periodically.
Pour gravy over the tenderloin. We served with roasted potato wedges and roasted Brussels sprouts leaves.
