Place liner in the Instant Pot; hit [Saute] to heat.
Cut pork tenderloin into 4 equal servings approximately 4 ounces each. Season each piece lightly with salt and pepper.
When the pot reads hot lightly spray with refined coconut oil spray. Add tenderloin portions, lightly brown each side. Once browned remove to a plate. Hit[Cancel] on the Instant Pot.
Place rice in a strainer and rinse thoroughly; drain.
Slowly add the chicken stock to the pot liner, stir to loosen the fond on the liner. This step is important for two reasons; it enriches your stock and prevents your rice from scorching during cooking.
Peel tomato and dice, add to liner with stock. Dice green pepper and onion, add to liner with tomato and stock. Stir in rinsed, drained rice. Sprinkle with paprika.
Add pork tenderloin portion on top of rice and veggies. Place lid on the Instant Pot, lock and set to sealing.
Hit [Manual], reduce time [-] to 18 minutes; hit [Pressure] to adjust to low. Allow the pot to naturally release the pressure.
Notes:
If you are looking for a crossover meal you can create this using center cut loin chops.
Increase chicken stock to 2 cups. Add rice, diced tomato, onion and green pepper to the casserole, pour in chicken stock and then add the browned chops.
Cover tightly with aluminum foil, slide into preheated oven; bake 1 hour and 15 minutes.