Let pork tenderloin stay in pkg out of fridge for 15-20 minutes. Remove tenderloin from pkg and rinse and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.

Coat each piece with about 1 tsp each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat.

Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each. When all sides are browned, press Cancel and remove meat to a plate. Add chicken broth to the pot and use a wooden spoon to scrape all the bits from the bottom of the pot. Add the Worcestershire sauce to the chicken broth.

Place meat directly into the liquid, secure lid, set the vent to “sealing”. Pressure cook (manual) on high pressure for 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove meat to a plate and let sit for 5 minutes before slicing into pieces about 1/4 inch thick.

To make gravy: After removing meat, press Cancel, then press Saute. Scoop out 3 Tbsp of the liquid to a separate cup and add 2 Tbsp of corn starch. Mix well until corn starch is dissolved. Slowly pour mixture back into the liquid in the pot. Once it starts to boil, press cancel. Mix well and sauce will thicken into a delicious gravy.