Sweet and Sour Pork Tenderloin with Potatoes


  • 2 lb (1 kg) pork tenderloin
  • pepper
  • salt
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 1 clove garlic, chopped
  • 1 cup mustard
  • ¾ cup (250 g) plum jam
  • 1 12 oz/350 ml can of beer
  • 1⅓ lb (600 g) soufflé potatoes or potatoes cut in half
  • olive oil
  • 1 fistful of cilantro, chopped
  • Season the pork with salt and pepper and coat with cumin, oregano, garlic, mustard, and jam.
  • Place the stainless steel inner pot inside the Instant Pot® and put the meat inside with all the scrapings from the dish where it was coated. Add the beer and potatoes.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 14 Minutes.
  • When done cooking, press Cancel and let the pressure release naturally. It will be ready when the float valve drops into the lid. Open the lid and remove the meat and potatoes.
  • Cut the meat and add olive oil to taste to the potatoes and sprinkle with cilantro.
  • Insert the stainless steel inner pot back inside the Instant Pot®. Press Broth and set the time to 10 Minutes without a lid in order to reduce the liquid, which will then be poured over the meat or into a sauce boat.
  • Serve the meat with the potatoes and juice on top.
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