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Instant Pot Paleo Ginger Pork Tenderloin - Dump and Go Dinner

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Instant Pot Paleo Ginger Pork Tenderloin - Dump and Go Dinner

Regan
The Cook
4 Servings
7 Ingredients
6 Comments

This Paleo Ginger Pork Tenderloin is packed full of bright, delicious flavors! Plus with the Instant Pot doing most of the work, you can throw together a simple salad or vegetable side dish and have an easy dinner ready to serve in no time.

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4 Servings
7 Ingredients
6 Comments

Ingredients

  • ½ cups Coconut Aminos
  • 1 tablespoon peel and dice Ginger, Fresh
  • 2 tablespoons Honey
  • 2 tablespoons Lemon Juice
  • ½ cups chop Cilantro, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 1 ½ pounds quarter Pork Tenderloin

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, whisk together coconut aminos, ginger, honey, and lemon. Add cilantro and garlic.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a bowl, whisk together coconut aminos, ginger, honey, and lemon juice. Add cilantro and garlic.
  3. Add the pork (when making fresh you don't need to quarter tenderloin, quartering is most beneficial when freezing ahead, see directions below) and marinate at least an hour.
  4. Place tenderloin and marinade in the Instant Pot. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure to 30 minutes.
  6. Let pressure release naturally for 10 minutes then release any remaining pressure.

Categories

paleo, gluten-free, dairy-free, diet, summer, spring, fall, gluten-free-dairy-free, low-carb, egg-free, gaps, real-food, aip, winter, instant-pot, aip-friendly, aip, soy-free, fish-free, shellfish-free

Categories

paleo, gluten-free, dairy-free, diet, summer, spring, fall, gluten-free-dairy-free, low-carb, egg-free, gaps, real-food, aip, winter, instant-pot, aip-friendly, aip, soy-free, fish-free, shellfish-free

6 Comments

Join the discussion

  1. I just discovered you – thanks for all of this! I have a feeling we’ll be having many dinners together!

      1. Thanks! I made Pumpkin Thai Soup, Apple Honey Pork Loin is in the pot mow, and I just prepped Paleo Ginger Pork for freezing and enjoying in a few days or next week.

  2. Am I supposed to put the marinade in the pot with the pork? It appears you should not if cooking from fresh, but you should when cooking from frozen.

    1. Hi Janice, yes, you are supposed to put the marinade in with the pork. Thanks for pointing out that out. We’ve updated the instructions to be more clear in the make from fresh that you should add the marinade in with the pork. Hope this helps!