Instant Pot Pork Tenderloin with Cranberry Apple Sauce

Remove the pork tenderloin from refrigeration and unpackage; let the pork rest for 30 minutes on the counter to remove some of the chill from the meat.
Season each pork tenderloin with the steak seasoning on all sides.
2 pork tenderloins , 1 teaspoon your favorite steak seasoning, such as Montreal Steak Seasoning
Using the sauté setting on the Instant Pot, add 1 Tbs. oil; when the oil is hot and sizzling, add a pork tenderloin, quickly browning it on all sides. Transfer the tenderloin to a plate and reserve; repeat with the second pork tenderloin
2 tablespoons olive oil
Add the remaining tablespoon of oil and the flour to the Instant Pot. Using the sauté setting, cook for 1 minute, stirring occasionally.
1 tablespoons all-purpose flour
Whisk in apple juice, cranberries, brown sugar, and salt, stirring to bring up any browned particles from the bottom of the pot.
Add the sliced apples to the pot, then add both of the pork tenderloins, placing them right on top of everything.
1 cup apple or cranberry juice , 2 medium Honeycrisp apples, peeled, cored and sliced into 8 slices , 1/3 cup dried cranberries, 2 tablespoons packed dark brown sugar, 1 teaspoon kosher salt
Lock the Instant Pot lid into place; choose the High Pressure setting for two minutes (yes, TWO minutes, that's it), bringing the Instant Pot up to full pressure.
When the timer sounds at the end of the cooking time, perform a natural release for 8 minutes. (Just walk away and let the pressure come down on it's own for this 8 minute period of time.) If any pressure remains in the Instant Pot after the 8 minutes, perform a quick release at that point to remove any pressure.
Remove both pork tenderloins to a cutting board and tent with foil.
1 tablespoon unsalted butter
Meanwhile, using the sauté setting on the Instant Pot, stir in the butter to the apple mixture contents to make the sauce. **If you peeled the apples, everything will pretty much fall apart as you stir in the butter; sauce will not be completely smooth due to the cranberries, fyi. Or, if you'd like the sauce to be super smooth, use an immersion blender to process for a few seconds.
Slice the pork tenderloins into 1/2-inch thick medallions; serve on a bed of the apple cranberry sauce, or drizzle the sauce over the top of the pork tenderloin medallions, whichever you prefer. Enjoy!

Instant Pot Pork Tenderloin with Cranberry Apple Sauce

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