Combine marinade ingredients in a sealable container.
Whisk ingredients together until well blended.
Cut each tenderloin across the middle to make two 5-6 inch segments.
Place tenderloin into marinade.
Rotate tenderloin sections in marinade to coat evenly.
Close container and shake vigorously.
Place in the refrigerator to marinate 12-24 hours.
To cook, add olive oil to Instant Pot.
Press SAUTNormal.
Allow oil to heat for 90 seconds.
Sear each side of the tenderloin until golden all over (approximately 6 minutes) then remove from pot.
Press CANCEL.
Deglaze bottom of pot.
Put the trivet into the inner pot.
Add water.
Arrange pork sections on the trivet.
Close & lock the lid, making sure the steam release handle has been turned to seal the release valve.
Press PRESSURE COOKNormal, High, 5 minutes. (Keep Warm: On)
Allow 1 minute Natural Release.
Press the steam release valve for Quick Release.
Press CANCEL. (Keep Warm: On)
Remove trivet & let meat rest for 5 minutes.
Cut slices against the grain.
Place meat slices in a square baking pan.
Sprinkle with 1/2 tsp of brown sugar.
Ladle hot drippings from inner pot gently over meat.
Serve on a flour tortilla topped with Mexican Blend shredded cheeses.
