Trim off excess fat from the pork. Season it with salt & pepper. If it's particularly long, cut it into 2 pieces so it fits easily into the Instant Pot (IP).
Add the olive oil to the IP and press the sauté button. Once it's hot, add the pork and sear it for about 3 minutes/side (do two sides). If the pork is sticking, let it cook a little longer. Once the pork has been seared, take it out of the IP and set it aside.
Add the chicken broth and scrape up any brown bits that are sticking to the bottom. Add the pork back in, close the lid, make sure the valve is set on "sealing", press the "manual" button and cook on high pressure for 1 minute.
Meanwhile, add the sauce ingredients (garlic, soy sauce, ginger, honey) to a small bowl.
Once the countdown has finished, simply let your IP sit for 10 minutes prior to taking the lid off. The pressure will naturally release by then, and the pork will continue to cook. For a 1-pound pork tenderloin it'll cook it to medium-well (155-160F and a little pink in the middle) assuming you seared the pork for the amount of time suggested.
After the 10 minutes is up, take the pork out of the IP and let it rest for about 5 minutes prior to cutting it. Leave the chicken broth in your IP. Add the sauce ingredients and the cornstarch slurry to the IP. Hit the sauté button and let the sauce thicken up for a few minutes.
Slice the pork into medallions and add it back into your IP to coat it with the sauce. If you cut into the pork and it's too pink for your liking, slice it up and cook it for a few more minutes in the sauce.