In a small bowl, whisk garlic powder, rosemary, thyme, onion powder, salt and pepper until combined. Set aside.

In a separate bowl, whisk chicken broth, soy sauce, maple syrup (or honey) and Dijon together until smooth.

Pat tenderloin dry. Cut away (and discard) silver skin on the meat. Brush or rub all sides of the pork with ½ Tablespoon. olive oil. Season all sides of the pork with spice mix, pressing them into the meat to adhere.

Press SAUTÉ button; let Instant Pot heat for 1 minute. Add ½ Tablespoon of olive oil; let it get hot. Add tenderloin; sauté on all sides until browned Do NOT cook it all the way through! Transfer pork to a plate; let it rest.

Put broth, soy sauce, maple syrup and Dijon into the Instant Pot. Instant Pot should still be on SAUTÉ setting. Use a wooden spoon to scrape the bottom of the pot often to deglaze it as it cooks. Continue until no browned bits are left stuck to the bottom of the pot (to avoid the BURN warning later).

Press CANCEL button. Put the tenderloin back in the Instant Pot. If needed, curve the meat slightly in the pot to help it fit. Lock the lid in place. Flip the toggle switch to SEALING. Press MANUAL (High pressure) button; set cook timer for 4 minutes. It should take about 10 minutes to reach full pressure (gauge will pop up) and the cooking program begins. (See NOTE section below cook time for smaller tenderloins).

When done, let pressure release NATURALLY (do nothing) for 12 minutes. Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is safe to open the lid. Check the internal temperature of the tenderloin using a digital thermometer. It should be 145°F. If you find it needs just a tiny bit more time to reach 145℉, re-lock the lid; let it "rest" for 2-3 minutes in the residual heat remaining inside the Instant Pot. Check the temp again. Try not to over-cook the pork because that makes it dry! Transfer the pork tenderloin onto a plate, cover tightly with foil; let meat rest for 7-8 minutes.

While meat rests, make gravy with liquid remaining in the Instant Pot. Press CANCEL button, then press SAUTÉ button. Whisk 2 Tablespoons cornstarch and 2 Tablespoon of water until smooth. Pour the cornstarch slurry into the hot broth. Heat liquid to a simmer, stirring often with a wooden spoon until it begins to thicken. Press CANCEL button to turn off heat; continue to stir until a thickened gravy forms.

Place tenderloin on a cutting board. Cut it into ½" slices, transfer slices to a serving platter. Spoon gravy over the top. Garnish with fresh parsley (optional). Serve immediately.