How to Prepare Tasty Sweet & Savory Tenderloin Tacos (Instant Pot)

Sweet & Savory Tenderloin Tacos (Instant Pot). Their best known line-up consisted of lead vocalist Brian Connolly, bass player Steve Priest, guitarist Andy Scott, and drummer Mick Tucker. The Sweet were also a force to be reckoned with in pure rock music terms too. Their best known line-up consisted of lead vocalist Brian Connolly, bass player Steve Priest, guitarist Andy Scott, and drummer.

The Sweet - Official North American Website. You can cook Sweet & Savory Tenderloin Tacos (Instant Pot) using 12 ingredients and 27 steps. Here is how you cook that.

Ingredients of Sweet & Savory Tenderloin Tacos (Instant Pot)

1. You need 2 of Pork Tenderloins.
2. You need of Marinade.
3. Prepare 1/2 cup of Robust Extra Virgin Olive Oil.
4. You need 1 cup of Soy Sauce.
5. It's 8 Tbsp of Light Brown Sugar.
6. You need 8 tsp of Ground Ginger.
7. Prepare 8 tsp of Ground Mustard.
8. Prepare 5 tsp of Minced Garlic.
9. It's of Cooking.
10. It's 1 Tbsp of Extra Light Olive Oil.
11. You need 1 cup of Water.
12. Prepare 1/2 tsp of Light Brown Sugar.

Sweet & Savory Tenderloin Tacos (Instant Pot) instructions

1. Combine marinade ingredients in a sealable container..
2. Whisk ingredients together until well blended..
3. Cut each tenderloin across the middle to make two 5-6 inch segments..
4. Place tenderloin into marinade..
5. Rotate tenderloin sections in marinade to coat evenly..
6. Close container and shake vigorously..
7. Place in the refrigerator to marinate 12-24 hours..
8. To cook, add olive oil to Instant Pot..
9. Press SAUTÉ—Normal..
10. Allow oil to heat for 90 seconds..
11. Sear each side of the tenderloin until golden all over (approximately 6 minutes) then remove from pot..
12. Press CANCEL..
13. Deglaze bottom of pot..
14. Put the trivet into the inner pot..
15. Add water..
16. Arrange pork sections on the trivet..
17. Close & lock the lid, making sure the steam release handle has been turned to seal the release valve..
18. Press PRESSURE COOK—Normal, High, 5 minutes. (Keep Warm: On).
19. Allow 1 minute Natural Release..
20. Press the steam release valve for Quick Release..
21. Press CANCEL. (Keep Warm: On).
22. Remove trivet & let meat rest for 5 minutes..
23. Cut slices against the grain..
24. Place meat slices in a square baking pan..
25. Sprinkle with 1/2 tsp of brown sugar..
26. Ladle hot drippings from inner pot gently over meat..
27. Serve on a flour tortilla topped with Mexican Blend shredded cheeses..