This is for a tenderloin, not a pork loin. Tenderloin is the “filet mignon” of pork and requires a gentle touch if you want a juicy, tender result.
1 or 2 pork tenderloins 1- 1 1/2 lb each
salt and pepper
2 Tbsp olive or other cooking oil
1 medium onion, diced
1 or 2 apples, peeled, cored and sliced
1/4 tsp sage or thyme
2 cloves garlic, crushed
1/2 cup apple juice or white wine
1/2 cup chicken broth
Remove any silverskin by sliding a thin knife under it and slicing it off the meat.
Press Saute on the Instant Pot and when it says Hot add the oil. When it is shimmering, add the tenderloin(s) and brown well on both sides. Transfer them to a plate and press Saute 2 or 3 times until the display says Normal.
Add the onions to the pot and saute for a couple of minutes to soften them and then add the apples and the sage or thyme. Continue to saute for 2 minutes. Add the garlic for the final 30 seconds until fragrant and hit Cancel.
Add the apple juice/wine or chicken broth. (Any combination) Thoroughly scrape the browned bits off the bottom of the pot into the liquid.
Return the pork to the pot and turn it to cover every side with the apple/onion sauce. No trivet required. Secure the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 1 minute. Yes... one minute. When it beeps that it's done, leave it for 15 minutes natural release.
Flip the valve to Venting for a quick release and when the pin drops, remove the lid. Transfer the tenderloin to a plate and cover loosely with foil. Press Cancel and then Saute. Bring the cooking liquid to a boil to reduce it to a savoury, apple/onion sauce.
Slice the pork and serve with the delicious sauce.