Instant Pot Pork Tenderloin W/ Pineapple Ancho BBQ
Seared pork tenderloin, prepared in an Instant Pot with a pineapple ancho BBQ sauce.
Course Main Course
Cuisine Hawaiian, Mexican
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 534kcal
Ingredients
Pork Tenderloin
2lbs.pork tenderloin
1tbs.Kosher saltquality
2tbs.coriander seedsground
1tbs.black pepperground
4tbs.grapeseed oilquality
5sprigscilantrofresh
1orange peelfresh
1cup pineapple juice
1cupdiced pineapples
Pineapple Ancho BBQ
1cuppineapplediced
2mediumjalapenosdiced
1poblanodiced
1/4cupbrown sugarlight brown
1largeoniondiced
1teaspooncinnamon ground
1tbs.clovesground
1/2cupancho pureecanned
1tbs.Kosher salt
1/2cupcanola oil
1/2bunchcilantro
Instructions
Using a large container generously rub one whole cleaned pork tenderloin with salt, pepper, and ground coriander.
Add remaining ingredients around the tenderloin.
Allow to marinate in the refrigerator for 20 minutes.
On normal Insta Pot setting, add one tablespoon grape seed oil and sear pork tenderloin on all sides until golden brown color.
Add pineapple juice. Adjust Insta Pot to high pressure for 4-5 minutes. Allow to cook.
Remove tenderloin once the cycle is complete and the pressure has been released. Set aside to rest.
Set Insta Pot to Saute. Add one tablespoon grape seed oil. Add onions, poblanos, jalapeños, diced pineapples, and orange peel, and sweat for 5 minutes.
After five minutes remove orange peel and add cinnamon, cloves, brown sugar and ancho puree. Stir until everything is completely incorporated about 1 minute.
Add to blender and blend on high setting while slowly drizzling in canola oil to emulsify. About 1 minute.
Once complete, slice the tenderloin on a bias, Serve with generous amount of BBQ sauce and sprigs of cilantro.