Instant Pot Hawaiian Pork Tenderloin with Gravy

5 from 1 vote

Instant Pot Hawaiian Pork Tenderloin with Gravy

This Instant Pot Hawaiian Pork Tenderloin with Gravy is simple and delicious. Tender pork is combined with pineapple, Hawaiian/Asian-inspired gravy, crispy bacon, sweet red peppers, and fresh cilantro. This easy recipe is ready in under 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Servings: -8 servings

Calories: 413kcal

Author: Rebecca Warfield

Ingredients

3 slices center-cut bacon
1/2 medium onion chopped
1 red bell pepper sliced
2 cloves garlic minced
2 lbs pork tenderloin
1 20 oz can sliced pineapple in 100% juice
Fresh cilantro for garnish

Sauce Ingredients

1/2 cup tamari or soy sauce
1/2 cup honey
2 tablespoon stone-ground mustard
1 tablespoon rice vinegar
3 tablespoon cornstarch
3 tablespoon water

Instructions

Season the pork tenderloin with salt and pepper on both sides. Set aside.
In a small bowl, mix all sauce ingredients except the cornstarch and water. Set aside.
Set the Instant Pot to the sauté setting and add the bacon. Cook for 3-4 minutes. Then, use tongs to flip each piece of bacon. Cook for 2-3 minutes or until crispy.
Remove the bacon from the Instant Pot and place it on a paper towel-lined plate. Set aside.
Place the pork tenderloin in the Instant Pot and sear on one side for 2-3 minutes. Turn to the other side and sear for another 2-3 minutes. Remove from Instant Pot and set aside.
Add the onions and red pepper. Lightly salt and pepper to taste. Sauté for 2-3 minutes or until tender crisp.
Toss in the garlic and cook until just aromatic.
Deglaze the pot with about half of the canned pineapple juice. Use a wooden spoon to scrape off any bits of flavor stuck to the bottom of the pot.
Lay about half of the sliced pineapple on top of the veggies. Return the pork to the pot, placing it on top of the pineapple.
Top the tenderloin with the remaining pineapple and pour the rest of the pineapple juice over it. Then, pour the prepared sauce over the pork.
Place the lid on the Instant Pot. Change the setting to "pressure cook," and cook on high pressure for 10 minutes.
Meanwhile, roughly chop the bacon and cilantro. Set aside.
In a small bowl, mix the cornstarch and water to make a slurry. Mix thoroughly until the cornstarch is completely dissolved. Set aside.
When the pressure cooker is done, use the quick release. The pork should have an internal temperature of 145 degrees F. If it needs more time, return the lid to the pot and pressure cook for another 2 minutes.
Once done, remove the pork, pineapple, and veggies from the pot (I usually put it all on a large plate and let it rest). But leave the sauce in the pot.
Turn the Instant Pot to sauté again and bring the sauce to a boil. While stirring the sauce, pour in the cornstarch slurry. Stir constantly until thickened into a gravy-like consistency. Then, pour the sauce into a bowl. (I like to remove it from the hot pot so it doesn't overcook.)
Serve the pork sliced and covered with pineapple, veggies, and gravy. Garnish with chopped bacon and cilantro.

Notes

If the gravy is too thick, you can thin it with a little chicken broth.
Though it isn't necessary, if you want crispier bacon, cook it on medium-high heat in a cast-iron skillet. Just make sure to transfer the rendered fat into the Instant Pot.

Nutrition