Instant Pot: Pork Tenderloin with Apricot Butter and Roasted Heirloom Potatoes

Instant Pot Cooking Instructions

Thaw in the refrigerator.

  1. Preheat oven to 425°F.
  2. Evenly spread potatoes in a single layer on a baking sheet. Toss with 1 Tbsp of olive oil and salt and pepper to taste. Bake in the oven for 35-40 minutes. Halfway through the cooking time, remove potatoes from the oven and stir, then return to the oven for remaining cook time.
  3. Meanwhile, set Instant Pot to SAUTE. Add 1 Tbsp of oil to the bottom of the pressure cooker. Remove pork tenderloin from the bag and add to the heated pot. Sear all sides of the tenderloin, about 2 minutes per side.
  4. Add ½ of water or broth to the pot, then layer half of the apricot butter over the top of the tenderloin. Program to cook for 2 minutes under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cooking time is up, let the pressure naturally release for 5 minutes, quick-release any remaining pressure.
  5. Remove pork tenderloin from the pressure cooker and check internal temp. (Internal temp. of 145°F. Cooking times may vary due to the size of the tenderloin.) Slice tenderloin into 1/4″ slices, place on top of roasted potatoes. Top tenderloin with the remaining apricot compound butter and serve.

** Tenderloin can be safely served lightly pink in the center.