Spiced Pork Tenderloin with Barbecued Red Onions


  • ¼ cup (60 g) ketchup
  • 1 tbsp (20 g) honey
  • 2 tsp Dijon mustard
  • 2 tbsp (30 ml) extra-virgin olive oil, divided
  • 2 pork tenderloins (¾ pound or 340 g each), trimmed
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ plus ¹⁄8 tsp kosher salt, divided
  • ½ plus ¹⁄8 tsp freshly ground black pepper, divided
  • 2 small red onions, cut into ½-inch-thick (13 mm) wedges
  • Press Sear/Sauté and adjust the timer to 15 Minutes, and let heat for 3 Minutes. In a small bowl, combine the ketchup, honey, and mustard. Set aside.
  • Add 1 tbsp (15 ml) of the olive oil to the cooking pot and heat for 1 minute.
  • Season the pork with the chili powder, cumin, and ½ tsp each of the salt and black pepper. Add the pork to the cooking pot and cook, turning occasionally, until browned on all sides, 5 to 7 Minutes total. Press Cancel.
  • Scatter the onions in the cooking pot, drizzle with the remaining 1 tbsp (15 ml) olive oil, and season with the remaining ¹⁄8 tsp each salt and black pepper. Lift the pork and set it on top of the onions. Spoon half of the ketchup mixture over the pork.
  • Cover with the lid, press Bake, and adjust the temperature to 400°F (205°C) and the timer to 15 Minutes. Cook until the pork registers 145°F (63°C) on an instant-read meat thermometer, 10 to 12 Minutes. Press Cancel.
  • Transfer the pork to a cutting board, spoon the remaining ketchup mixture over the top, and let rest for at least 5 minutes before slicing. for at least 5 Minutes before slicing.
  • Transfer the onions to a small dish and serve with the pork.
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