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Instant Pot Miso-Ginger Pork Tenderloin

Seared pork tenderloin pressure-cooked in a miso-mirin-ginger braise, with the leftover liquid reduced into a glaze.

Details
Cuisine Japanese-inspired
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Pork

Ingredient Imperial Metric
Pork tenderloins 2 (1-1.5 lb each) 2 (450-680 g each)
Neutral oil, for searing 1 tbsp 15 ml

Braising Liquid

Ingredient Imperial Metric
White miso (shiro miso) 3 tbsp 55 g
Mirin 3 tbsp 45 ml
Soy sauce 2 tbsp 30 ml
Honey 1 tbsp 21 g
Garlic, minced 3 cloves 3 cloves
Fresh ginger, grated 1 tbsp 6 g
Chicken stock or water ½ cup 120 ml

Glaze (Optional)

Ingredient Imperial Metric
Corn starch 1 tsp 3 g
Water, for slurry 1 tbsp 15 ml

Garnish

Ingredient Imperial Metric
Scallions, sliced, or toasted sesame seeds 1 tbsp 1 tbsp

Instructions

Make the Braising Liquid

  1. Whisk together the miso, mirin, soy sauce, honey, garlic, ginger, and stock in a bowl until the miso is fully dissolved. Set aside.

Sear

  1. Set the pressure cooker to SAUTE. Add the oil and sear the tenderloins on all sides until browned, about 2-3 minutes per side. Remove and set aside.
  2. Pour the miso mixture into the pot and scrape up any browned bits from the bottom. Return the pork to the pot, nestling it into the liquid.

Pressure Cook

  1. Lock the lid with the steam valve closed. Set to PRESSURE COOK or MANUAL on high for 6 minutes.
  2. Let the pressure release naturally for 8 minutes, then turn the steam valve to venting to release any remaining pressure.
  3. Remove the pork and check that the internal temperature reaches at least 145°F (63°C). If it is short, return it to the pot and simmer on SAUTE a couple more minutes. Rest 5 minutes before slicing.

Reduce the Glaze

  1. While the pork rests, set the pot to SAUTE and simmer the remaining liquid until slightly thickened, 3-5 minutes.
  2. For a thicker glaze, stir the corn starch into the water until dissolved, pour into the pot, and simmer until glossy.

Serve

  1. Slice the pork, spoon the miso glaze over the top, and garnish with scallions or sesame seeds. Good with steamed rice and a quick-blanched green vegetable.

Notes

  • Using red miso instead of white: cut the amount to about 2 tbsp (35 g) and add a touch more honey and mirin to balance the stronger, saltier flavor.
  • Do not stack the tenderloins in the pot — lay them side by side so they cook evenly.