Tags
Low CarbDinnerLunch
Star Rating
★★★★
Yield
4
Total Time
15 min
Instant Pot Freezer Meal_ Lemon Garlic Butter Pork Tenderloin.pdf142.2KB
Ingredients
1 medium lemon, plus more for serving
4 cloves garlic
8 tablespoons (1 stick) unsalted butter
2 pork tenderloins (1 to 1 1/2 pounds each)
3/4 cup low-sodium chicken broth
2 teaspoons kosher salt
Serving options: freshly ground black pepper and sliced lemons
Instructions
Fit a gallon-sized freezer zip-top bag inside the insert of an Instant Pot or electric pressure cooker. Prepare the following, adding them to the bag: Finely grate the zest of 1 medium lemon (about 1 tablespoon), then juice the lemon (about 2 tablespoons). Smash 4 garlic cloves. Cut 1 stick unsalted butter into cubes. Remove the silverskin from 2 pork tenderloins. Add 3/4 cup low-sodium chicken broth and 2 teaspoons kosher salt.
Seal the bag, pressing out as much air as possible. Freeze the bag (still inside the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.
To cook, remove the frozen ingredients from the bag and place in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 10 minutes. It will take 14 to 16 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.
Open the pressure cooker and check the pork’s temperature with a probe thermometer. The ideal temperature is 145°F. If needed, lock the lid back in place and let cook in the residual heat for 2 minutes more.
Transfer the pork to a clean cutting board and cut crosswise into 1/2-inch thick slices. Transfer to a serving dish. Whisk the cooking liquid and pour over the pork. Serve with freshly ground black pepper and sliced lemons, if desired.
Recipe Notes
Freezing options: You can fit the freezer bag over an 8-inch round cake pan or other container similarly shaped to the Instant Pot insert instead.
Make ahead: The uncooked ingredients can be frozen for up to 3 months.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.