4 tablespoons Low Sodium Soy Sauce, (gluten free if needed)
4 tablespoons Honey
1 teaspoon Fresh Ginger, minced
1 teaspoon Cornstarch
Fresh Cilantro, for garnish
Cut the silvery skin off the pork tenderloin.
Heat the olive oil and the sesame oil in your Instant Pot on sauté mode. Once hot, add in the pork tenderloin and cook until all the sides are golden brown and seared, turning every minute or so. This will take about 3-4 minutes.
Once seared, remove the pork from the Instant Pot. Stir together the water and soy sauce and pour into the Instant Pot. Place a trivet inside your pot and put the pork on top. Cover and cook on manual pressure for 3 minutes.
After 3 minutes, let the Instant Pot stand for 5 minutes, then do a quick steam release and check your pork. It should be 145 degrees F. If you have a very big pork, you may need to cook it an extra 1 minute under manual pressure and then let it stand for 2 minutes and do an instant steam release.
Transfer the cooked pork to a plate and cover to keep warm.
Add the honey and ginger to the Instant Pot, stirring well. Additionally, place the cornstarch in a small bowl and whisk in 2 tsp of the sauce until smooth. While whisking, pour this mixture back into the pot until well mixed.
Turn the pot to sauté and cook, stirring constantly, until the glaze is thick, about 7-10 minutes.
Drizzle the glaze over the pork and garnish with cilantro.