Manhattan BBQ Pork Tenderloin

Spicy, sweet, tender, juicy pork with a luscious gravy.

INGREDIENTS

1 pork tenderloin

2 teaspoons olive oil

3 tablespoons Distilled Manhattan BBQ

1 cup beef broth

2 teaspoons Worcestershire

1 teaspoon Liquid Smoke

2 tablespoons corn starch

INSTRUCTIONS

1. Remove pork from its package, rinse, pat dry and cut in half; set aside for 15 minutes.

2. Coat each piece of pork with 1 teaspoon of olive oil. Coat each piece evenly with Manhattan BBQ.

3. Set Instant Pot to Sauté mode. When hot, add the pork and brown on all sides (about 5 minutes, total). Press Cancel and transfer pork to a plate.

4. Add the beef stock to the Instant Pot and scrape the bottom of the metal bowl to loosen any pork residue. Add the Worcestershire, liquid smoke and pork and secure the lid.

5. Set the vent to “sealing” and Pressure Cook/Manual on high pressure for 3 minutes.

6. When cycle is complete, naturally release the pressure for 15 minutes. Quick release any remaining pressure, remove the lid, and transfer the pork to a plate to rest.

7. Transfer 3 tablespoons of the cooking liquid to a small dish. Add corn starch to the dish and whisk to make a slurry.

8. Set Instant Pot to Sauté mode and slowly pour the slurry into the remaining cooking liquid. Stir to combine. Once bubbling and thickened into a gravy, press cancel.

9. After pork has rested for 5-10 minutes, cut into 1/4-inch slices and serve with the gravy.

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Manhattan BBQ Pork Tenderloin

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Spicy, sweet, tender, juicy pork with a luscious gravy.

Ingredients

• 1 pork tenderloin
• 2 teaspoons olive oil
• 3 tablespoons Distilled Manhattan BBQ
• 1 cup beef broth
• 2 teaspoons Worcestershire
• 1 teaspoon Liquid Smoke
• 2 tablespoons corn starch

Instructions

1. Remove pork from its package, rinse, pat dry and cut in half; set aside for 15 minutes.
2. Coat each piece of pork with 1 teaspoon of olive oil. Coat each piece evenly with Manhattan BBQ.
3. Set Instant Pot to Sauté mode. When hot, add the pork and brown on all sides (about 5 minutes, total). Press Cancel and transfer pork to a plate.
4. Add the beef stock to the Instant Pot and scrape the bottom of the metal bowl to loosen any pork residue. Add the Worcestershire, liquid smoke and pork and secure the lid.
5. Set the vent to “sealing” and Pressure Cook/Manual on high pressure for 3 minutes.
6. When cycle is complete, naturally release the pressure for 15 minutes. Quick release any remaining pressure, remove the lid, and transfer the pork to a plate to rest.
7. Transfer 3 tablespoons of the cooking liquid to a small dish. Add corn starch to the dish and whisk to make a slurry.
8. Set Instant Pot to Sauté mode and slowly pour the slurry into the remaining cooking liquid. Stir to combine. Once bubbling and thickened into a gravy, press cancel.
9. After pork has rested for 5-10 minutes, cut into 1/4-inch slices and serve with the gravy.