Clean pork tenderloin(s) by removing the silver skin.
Add oil to the Instant Pot set on saute setting. Once oil is shimmering, brown tenderloin(s) on all sides, about 3 minutes per side. Remove to a plate. Press Cancel to stop the saute setting.
Add water and scrape any brown bits off the bottom of the instant pot. Stir in soy sauce, garlic powder, oregano, salt, and pepper. Add the tenderloin.
Seal the lid, select manual pressure high and set the timer for 5 minutes. Once cooked, allow the pressure to naturally release for 10 minutes, then manually release.
Using a thermometer, check the internal temperature of the pork. It should be 140°-145°F.
Allow the pork to rest for 5 minutes. Slice and serve with the sauce*.
Notes
*To make a thicker sauce:
Remove tenderloins and turn Instant Pot to sautee.
In a small bowl, combine 3 Tablespoons cornstarch and 3 Tablespoons water.
Once the sauce begins to bubble, whisk in about ½ of the cornstarch slurry.
Add more slurry until the sauce reaches your desired consistency.
For this recipe, the entire amount was used.
Refrigerate leftovers in a covered container for 3-4 days. Add leftovers to other dishes or recipes.
To freeze, place leftovers in a zippered bag for up to 6 weeks.
Reheat in a skillet, adding water to loosen the sauce. Can be reheated from frozen, or thawed.