Season 26 oz pork tenderloin with 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp ground pepper, 1 tsp thyme, 1/4 tsp chili powder, and 1 tbsp lemon juice. Set aside.

Turn on Sauteé Mode, heat 2 1/2 tbsp olive oil in the pot then add the pork to sear until brown on all sides for about 5 minutes. Transfer the meat to a plate.

Add 1 tbsp garlic and sauteé until fragrant. Then stir fry 6 oz Brussel sprouts, 6 oz baby carrots, and 12 oz baby potatoes in the same pot for 2 minutes. Add 2 tbsp unsalted butter and stir to combine well.

Pour in 1 cup unsalted chicken broth to deglaze the pot. Add trivet to the Instant Pot and place the pork on it. Place the lid on and lock. Set the Steam Mode for 15 minutes.

Allow the pressure to release slowly. Transfer the pork and vegetables to a plate.

Turn on Sauteé Mode. Add 2 tsp mustard and 1/2 tbsp Worcestershire sauce and cook for another 10 minutes to thicken the liquid. Whisk together 2 tsp all-purpose flour with 2 tbsp water and pour the mixture into the pot to make the gravy.

Cut the pork tenderloin into slices.

Garnish with 2 tbsp parsley. Serve with vegetables and drizzle with gravy.