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Keto Instant Pot Pork Tenderloin with Asian Mushrooms
This juicy pork tenderloin with rich and savory mushroom sauce is SO GOOD it will inspire you to lick the plate clean. And why not? It’s totally keto! Bonus: it’s easy enough for midweek but fancy enough for company. Cooking the pork tenderloin whole keeps this lean cut of pork moist, but you may have to cut it in half to fit inside your pot. No Instant Pot? For oven-baking: Follow the first 2 steps in the method below. When ready to cook, preheat the oven to 400°F (175°C). Position rack in center of oven. In a large ovenproof skillet, heat half of the olive oil over medium-high heat. Add the tenderloin and sear until golden brown all over, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 135°F (57°C), 15 to 20 minutes. Transfer tenderloin to a work surface, loosely tent with foil and let rest for 10 minutes. Meanwhile, return the skillet with the remaining olive oil to the stovetop over medium heat. When oil is hot, add the ginger and garlic and cook, stirring, for about 1 minute. Add the mushrooms, stir and cook until mushrooms are tender, 5 to 6 minutes. Add the sauce, bring to a boil and cook, stirring, until the sauce is thick, glossy and fragrant, 3 to 5 minutes. Slice the rested pork, arrange on dinner plates, and top the mushroom gravy over the pork tenderloin. Garnish with the sesame seeds and green onion and serve.
Servings: 4 One Serving: 1/4 of a 4 serving recipe
Ingredients
- 1¼ pound pork tenderloin
- 2 tsp sea salt
- 1/2 cup chicken stock
- 1 Tbsp toasted sesame oil
- 1 Tbsp tamari
- 1/2 tsp chili garlic sauce (such as Huy Fong)
- 1/4 tsp xanthan gum
- 2 Tbsp olive oil, divided
- 1 Tbsp minced fresh ginger
- 1 Tbsp minced fresh garlic
- 2 Portobello mushrooms, sliced ¼-inch thick
- 8 oz sliced shiitake mushrooms
- 2 green onions, thinly sliced on slight angle
- 1 tsp sesame seeds
Instructions
- About 1 hour before cooking, salt the pork all over and let it rest on a rack set in a rimmed baking dish.
- In a small bowl, make the sauce: Stir together chicken stock, sesame oil, tamari, chili garlic sauce, and xanthan gum. Set aside.
- When ready to cook, press the “Sauté” feature on the Instant Pot. Add half the oil to the pot and wait for the display to read “Hot.” Sear the pork tenderloin in the pot for 2 minutes on each side. Remove the pork to a plate.
- To the hot pot, add the remaining olive oil. When hot, add the ginger and garlic and cook, stirring, for about 1 minute. Add the mushrooms, stir, and cook for 2 minutes. Tuck the seared pork into the mushrooms and pour the sauce over everything. Close the lid and turn the valve to seal. Press the “Manual” or “Pressure Cooker” button, depending on your model, and set the cook time to 5 minutes. Use High Pressure default.
- Once the 5-minute cooking time is done, allow a Natural Pressure Release for 20 minutes. If the pot is still under pressure after 20 minutes, do a Quick Release. Open the lid and remove the pork to a plate from the pot to rest for a few minutes.
- With the mushroom sauce still in the pot, press the “Sauté” feature and allow the mixture to come to a vigorous simmer. Cook, stirring often, until the mixture has reduced to a glossy, thickened sauce, 3 to 4 minutes.
- Slice the rested pork, arrange it on a platter or individual dinner plates and top it with the mushroom gravy. Garnish with the green onion and sesame seeds and serve.
Nutritional Information - Macros
- 372 Calories
- 19g Fat
- 43g Protein
- 7g Total Carbs
- 2g Fiber
- 5g Net Carbs
Tips
- If you have the time for a longer dry-brine, salt and refrigerate the pork 2 to 24 hours in advance.