Please subscribe to our channel at https://www.youtube.com/@TravelingMarlins! I got this recipe from my favorite Instant Pot YouTuber, Kristen, at Six Sisters! https://www.sixsistersstuff.com/recipe/instant-pot-maple-and-brown-sugar-pork-tenderloin-recipe. There's also another recipe for a slow cooker (crock pot): https://www.sixsistersstuff.com/recipe/slow-cooker-maple-and-brown-sugar-pork.

2 lbs. pork tenderloin
salt & pepper
1/4C Maple Syrup (cut in half if using pure maple syrup)
1t minced garlic
4T Dijon mustard
2T honey
2T brown sugar
1T apple cider vinegar
1/2t dried thyme crumbled (or ground)

1T cornstarch
1T cold water

2 lbs. pork tenderloin 1/4 C Maple Syrup (cut in half if using pure maple syrup) 1 t minced garlic 4 T Dijon mustard 2 T honey 2 T brown sugar 1 T apple cider vinegar 1/2 t dried thyme crumbled (or ground) 1 T cornstarch 1 T cold water

1. Sprinkle tenderloin lightly with salt and pepper.
2. Place pork in Instant Pot sprayed with non-stick cooking spray.
3. Combine syrup, garlic, mustard, honey, brown sugar, vinegar & thyme. (in other words, everything exclude cornstarch and water). Pour over the pork.
4. Turn pork to coat thoroughly.
5. Put your lid on the pot and move the valve to SEALING (not venting). Press the PRESSURE COOK (or MANUAL) button and set timer for 5 minutes.
6. When timer is done, let pressure do a NATURAL RELEASE (it will take about 20 minutes, maybe longer). I prefer to let the meat sit in the Instant Pot on the “keep warm” setting for 2 to 3 HOURS and it will literally fall apart, but make sure that you at least let it do a natural release for 20 minutes when it’s done cooking.

Wrap pork in foil to keep warm.

1. Press SAUTE button and bring liquid in the Instant Pot to a boil. Simmer for 5 minutes.
2. In a small bowl, mix together cornstarch and cold water, then whisk into liquid left in Instant Pot. 3. Cook for 1 minute longer or until liquid has thickened up. Slice the pork and serve with the thickened juices.