1tbspTamari Soy sauce(use regular soy sauce if not gluten-free)
1-2tbspfish sauce
0.5tspginger puree
0.5tspgarlic puree
0.25tspchilli flakesor to taste
1thin pork tenderloin(approximately 1.1kg/2.5lbs)
Salt
1tbspcoconut oil
Instructions
Combine the chicken stock, shallot, lemongrass, sugar, soy sauce, fish sauce, ginger puree, garlic puree and chilli flakes in a bowl and set aside.
Season pork tenderloin with salt.
Turn the Instant Pot to the sauté setting, add the oil to the insert and when hot, brown the pork tenderloin on all sides (2-4-mins).
Add the stock mixture to the Instant Pot insert and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
Cover your Instant Pot, set the vent to SEALING, select the 'manual' or 'pressure cook' setting and set the timer to 7 mins.
Cook till done then do a quick release.
Garnish with lemon zest and slices.
Video
Notes
Always check the internal temperature of your tenderloin before serving. It should reach at least 63C (145 F)). If not cooked then return meat to the Instant Pot and cook on high pressure for another couple of mins.Remove the pork tenderloin from the Instant Pot insert, place on plate cover and allow the pork loin to rest for about 10 mins before slicing.Optionally, you can thicken the sauce by sautéing for a few mins and serving over tenderloin.The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.Weight Watchers Points in Vietnamese Instant Pot Pork TenderloinIf you replace the 1 tbsp oil used for frying with a calorie-controlled cooking spray, there are: