Ingrédients (9 portions)

• Chicken broth 3/4 cup
• Pork tenderloin (approx. 3 lbs total) 3 pieces
• Salt and pepper 1 to taste
• Maple syrup (reduce by half if using pure syrup) 1/4 cup
• Minced garlic 1 1/2 tsp
• Dijon mustard 6 tbsp
• Honey 3 tbsp
• Brown sugar 3 tbsp
• Apple cider vinegar 1 1/2 tbsp
• Dried thyme (crumbled) 3/4 tsp
• Cornstarch 1 1/2 tbsp
• Cold water 1 1/2 tbsp

Préparation

1. 1
   Season the pork tenderloins with salt and pepper. Sear the tenderloin in the Instant Pot.
2. 2
   In the Instant Pot, combine the broth, maple syrup, garlic, Dijon mustard, honey, brown sugar, vinegar, and thyme.
3. 3
   Add the pork tenderloins to the sauce. Ensure they are well coated with the sauce.
4. 4
   Close the lid and pressure cook for 10 minutes.
5. 5
   Allow the pressure to release naturally for 20 minutes.
6. 6
   Remove the meat and let it rest for 5 minutes before slicing.
7. 7
   Use the SAUTÉ mode to thicken the sauce. Add the cornstarch and cold water mixture, and simmer for 5 minutes until thickened.