Instant Pot Pork Tenderloin

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Pork Tenderloin we got the organic kind
4 Red Potatoes Cubed (unpeeled)
10 Fresh Brussel Sprouts
½ Honey Crisp Apple Diced
½ teaspoon Thyme
½ teaspoon Rosemary
1 Tablespoon Chicken Stock we used concentrate and added the water per directions
1 Cup Water
1 Tablespoon Butter we used Brummel and Brown Yogurt Butter
⅓ Cup Apple Juice
1 teaspoon Olive Oil
Salt and Pepper to taste

Prepare your veggies by washing and cutting them. Set aside.
Plugin your Instant Pot and click “Saute”. Allow to heat up.
Combine the thyme, rosemary, salt and pepper in a small bowl. This will be your dry rub for the pork.
Cut up your pork tenderloin into thick pieces and then rub the seasoning from step 3 all over the cut pork pieces.
Drizzle in your olive oil to the pan and place your seasoned pork tenderloin pieces inside.
You want to sear the outside of the pork tenderloin to seal in the juices. This takes about 8-10 minutes.
Next, if using chicken concentrate, mix it with water in a small bowl. Then pour into the Instant Pot.
Add your potatoes, apples, butter, and apple juice. Stir well.
Now add your Instant Pot lid and close. Click “Pressure Cook” for 5 minutes.
After the time is up, push “Cancel” and use the “Quick Release” method.
Now add your brussel sprouts, close the lid and click “Pressure Cook” for an additional 3 minutes.
Use the “Quick Release” method once again and remove your pork tenderloin from the Instant Pot.
Slice open your meat to ensure it’s throughly heated. If it needs additional time, repeat step 9 until cooked throughly.
Once cooked, slice up your pork tenderloin and serve with a side of potatoes and brussel sprouts. Sprinkle on some more salt and pepper as desired.

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.