Salt & Vinegar Pork


  • 2 tbsp extra-virgin olive oil
  • 1 large Spanish or yellow onion
  • 6 garlic cloves
  • 2 1/2 lbs pork tenderloin
  • 1/4 cup coconut aminos
  • 1/4 cup Garlic Broth
  • 1/4 cup White vinegar
  • 2 tbsp apple cider vinegar
  • 10 whole black peppercorns
  • 1 tbsp monk fruit sweetener or pure maple syrup
  • 2 bay leaves
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp cold water
  • 2 tbsp raw honey
  • Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and sauté, stirring occasionally, for about 3 minutes, until slightly softened. Add the garlic and sauté for 2 minutes.
  • Add the pork and sauté for about 2 minutes, until it turns pinkish-white.
  • Add the coconut aminos, broth, white vinegar, apple cider vinegar, peppercorns, and sweetener or maple syrup. Stir well and top with the bay leaves.
  • Secure the lid, move the valve to the sealing position, and hit the Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 5-minute natural release followed by a quick release.
  • Meanwhile, mix together the cornstarch and water to form a slurry.
  • Remove the bay leaves, hit Keep Warm/Cancel, hit Sauté again, and Adjust so it’s on the More or High setting. Once it begins to bubble, stir in the slurry and let bubble for 30–60 seconds, then hit Keep Warm/Cancel again to turn off the pot.
  • Once the bubbling dies down, stir in the honey (if using), transfer to a serving dish, and serve.
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