Asian Pork Tenderloin

I happened to have pork tenderloin on hand. It was on sale the other day, so this is what I will be trying to cook first.

First I made teriyaki sauce.
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup water
1T rice vinegar
1t ground ginger
1T sesame oil

After trimming the meat of fat, I cut them in half.
Turned the pot on to sauté.
Poured in the oil.
Put in the tenderloin to brown.
Poured in my teriyaki sauce
Put the pot on manual 20 minutes.
Waited for pot to release pressure naturally.  (I used a recipe I found online as reference.)

I have waited for 23 minutes now, and the pressure is still up. I'm going to quick release to see what it's like....

So the meat is all done. The sauce coloured one side only. I flipped it over briefly and then took it out to rest. In the meantime, I out the pot back on sauté function to reduce the liquid.

The I sliced the pork. It was way over cooked, stringy. Next time I will just use quick release.

Then I mixed 2T cornstarch with a bit of cold water, and stirred it into the liquid, and turned off the pot almost immediately. And then I Poured the gravy on to the pork.

It tastes ok, but although the texture would have been different, I think baking it like I normally do would have fared better results and would have been cooked way faster.