1. In a small bowl, combine the garlic, salt, parsley, rosemary, thyme, and pepper.
2. Rub 1 tablespoon of the olive oil on the pork tenderloin and then season with the garlic seasoning mix making sure to cover all sides.
3. Add the remaining tablespoon of oil to the inner pot of the Instant Pot and select Sauté to pre-heat. When the indicator says ‘Hot’, add the tenderloin to the pot and brown on all sides, about 2 minutes per side. Transfer to a clean plate.
4. Add the broth to deglaze the pot, scraping the bottom to loosen all of the bits. Place the tenderloin back into the inner pot.
5. Close and lock the lid. Make sure the steam release handle is in the sealed position. Select Pressure Cook and cook on high. Set 1 minute of pressure cooking time.
6. When time is up, naturally release for 15 minutes. Turn the steam release handle to the venting position to release any remaining steam. Unlock the lid and open carefully.
7. Check the internal temperature with an instant-read thermometer. It should read 140˚F. If it is more than 5˚ lower, close the lid quickly and allow the residual heat to bring up to temperature, about 3 – 5 more minutes.
8. Remove the tenderloin to a cutting board and allow to rest for 5 minutes before slicing.
9. While the tenderloin is resting, turn the Instant Pot to the Sauté function and reduce the pan juices by about 1/2.
10. After the tenderloin has rested for 5 minutes, slice and serve with pan juices or gravy.

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