Main Dish Pork Pressure Cooker

Chili Brown Sugar Pork Tenderloin | Instant Pot

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Good morning!  A very busy few weeks updating the new photography website Mary Riley Photography LLC.  I have some work below as well from a workshop I took on posing a baby.  The photos and editing are all mine.  The posing presented by Stephanie Cotta Photography.


Macro copy

Family 2 copy

White Basket Baby copy


Recipe:  I just love pork tenderloin!!!  It is my go to meal for a quick dinner.  The pork goes with any side dish and can handle anything from sweet cinnamon apple to spicy cayenne pepper.  You can bake pork tenderloins in the oven, throw them on a grill, slice them and cook in a skillet, pressure cook them and slow cook them.  The pork tenderloin just rocks.  Plus it is pretty cheap too.  I get four large pork tenderloins at Costco for around $13.  I see them in packages of 2 at our local Dierbergs grocery store for $5 during their $5 meat sale.

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If you don’t eat pork:   This chili powder combination tastes great on many other things as well!  I like it on chicken breast, pork roasts, or anything that needs a little sweet chili kick.

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Chili Brown Sugar Pork Tenderloin
Serves: 4 servings
  • 1 Tb. grapeseed or olive oil.
  • 1 pork tenderloin
  • 1 Tb. chili powder
  • 1 Tb. brown sugar
  • 1 tsp. smoked paprika
  • ⅛ tsp. ground cinnamon
  • 1-2 cloves of garlic, minced or 1-2 tsp. of garlic powder
  • salt and pepper to taste (I start out with ½ tsp. kosher salt and ¼ tsp. freshly ground black pepper)
  1. For OVEN: Preheat oven to 350 degrees. Preheat a cast iron skillet or oven proof skillet with the oil to medium heat.
  2. Trim the silver skin from the pork tenderloin. You will see a sheet of bluish silvery stuff. Simply trim with a sharp knife. Cut the tenderloins in half for faster cooking or cut into medallions for an even faster cooking time.
  3. Now that the tenderloin is prepped, wash your hands. You just touched raw meat! 🙂
  4. In a small bowl, combine the spices. Rub them all over the pork tenderloin.
  5. Add the pork to the skillet and brown on all sides - about 5 minutes.
  6. Put the skillet into the oven and bake for about 20-30 minutes. Depends on if you cut the pork into a half or medallions. The pork is done once it reaches 140 degrees. It may be slightly pink in the middle even though it has reached that temperature. Clear juices will run through and most of it will be grey.
  7. Serve warm. Salt and pepper to taste.
  8. FOR INSTANT POT: Skip the oil. Make sure the silver skin is trimmed. Cut the pork in half. Rub the seasonings onto the pork.
  9. Add 1 and ½ cups water or chicken broth to the instant pot. Place pork on top and cook on high pressure for 15 minutes. Valve should be sealed.
  10. Quick release the valve. Remove pork and serve warm.
I usually double this recipe and we have leftovers the next day for lunch.



    1. I add my potatoes with the meat. For carrots, I shave 15 minutes off the cooking time – do a quick release – add the carrots and cook another 15.

      So if my roast takes 60 minutes, I will cook it for 45 minutes and quick release. Then I will add the carrots and cook another 15 minutes.

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