My Instant Pot pork tenderloin recipe is foolproof and guarantees tender, juicy pork every time. It’s the most hands-off dinner that takes less than 25 minutes.
I need zero excuses to break out the pork tenderloin. It’s one of my favorite proteins to cook, and when made with the convenience of a pressure cooker, it’s a no-brainer!
The pork is lightly seasoned and cooked in a sweet, tangy maple-Dijon sauce. The Instant Pot does most of the work for you, so you can relax and reap the fruits of your labor–or lack thereof. Table of Contents
- Why I love this recipe
- Ingredients needed
- How to cook pork tenderloin in the Instant Pot
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More pork dinners to try
- Instant Pot Pork Tenderloin (Recipe Card)
Why I love this recipe
- The perfect texture. The pork is succulent and tender, and the tangy sauce breaks down the fibers and infuses every bite with flavor.
- Virtually hands-off. If there’s one thing the Instant Pot is good for, it’s being the most low-effort cooking tool you’ll ever own.
- Fast. I’m talking under 25 minutes from prep to plate.
- The magic’s in the sauce. It’s a spin on my pork tenderloin marinade, and I’m not kidding when I say this is one of the BEST gravies I’ve ever come up with.
Ingredients needed
- Pork tenderloin. AKA the long, narrow, boneless cut of pork that runs along the backbone, not to be confused with pork loin. I like to get my tenderloin from the butcher but more and more grocery stores stock this cut of pork.
- Seasonings. I used garlic powder, dried thyme, and paprika.
- Kosher salt and black pepper. To taste.
- Olive oil. To sear the pork so it gets a caramelized crust.
- Chicken broth or beef broth. To build the sauce.
- Soy sauce. For a savory flavor. Use gluten-free soy sauce if needed.
- Maple syrup. For subtle sweetness. I haven’t tried honey, but I imagine it would also work.
- Dijon mustard. For a tangy, acidic flavor.
- Cornstarch. To thicken the gravy.
How to cook pork tenderloin in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the pork. In a small bowl, combine the seasonings. Discard the silver skin from the pork and pat it dry with paper towels. Rub the seasoning onto the meat and cut it to fit in the pot.
Step 2- Sear. Turn the pot to Sauté function and add the oil. Once hot, sear the pork on all sides.
Step 3- Assemble and cook. Pour in the rest of the ingredients (except the cornstarch) and scrape with a wooden spoon on any brown bits. Close the lid, seal it, and cook on High Pressure for 4 minutes. Let it naturally release for 10 minutes.
Step 4- Make gravy. Remove the pork and make a gravy by adding the cornstarch to the pot and cooking it until it thickens.
How many minutes per pound of pork in the Instant Pot?
The size of the tenderloin will affect the cooking time. Generally, if your tenderloin weighs 1.5-2 pounds, it should spend 4 minutes on High Pressure.
If it weighs less than 1.5 pounds, reduce the High Pressure cook time to 2 minutes.
Arman’s recipe tips
- Use an instant read thermometer. Pork is safe to eat at 145F, and since it’ll continue to cook as it cools, I like to remove it from the heat when the internal temperature reaches 140F-145F.
- Rest before slicing. This is my #1 tip for any large cut of meat. Resting is essential to help the juices redistribute so the meat stays tender when you slice it.
- Add vegetables. When time allows, I like to add potatoes and onions to the pork before cooking it. That way, it’s an all-in-one meal, and I didn’t have to do any extra work!
What to serve with this recipe
The beauty of this recipe is how versatile it is. For hearty sides, I like making grilled sweet potatoes, basmati rice, or cauliflower mashed potatoes. For a lighter side, stick to a wedge salad or air fryer broccoli.
Storage instructions
To store: Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.
To freeze: Place cooled leftovers in freezer-safe containers and freeze for up to three months. Let it thaw overnight before reheating.
To reheat: Reheat leftover meat and sauce on the stovetop, adding a splash of water or broth if needed, or microwave in 30-second intervals until warm.
Frequently asked questions
Why is my pork tenderloin tough in the Instant Pot?
Pork may become tough in a pressure cooker if it’s been overcooked. If you’re uncertain, err on the side of less cooking than overcooking, as you can always continue cooking until it reaches 145F.
Instant Pot Pork Tenderloin
5 from 10 votes
My Instant Pot pork tenderloin recipe is foolproof and guarantees tender, juicy pork every time. It’s the most hands-off dinner you’ll make all week!
Servings:
Prep:5minutes mins
Cook:20minutes mins
Total:25minutes mins
Ingredients 1x2x3x
- ▢1 1/2 pounds pork tenderloin
- ▢1 teaspoon garlic powder
- ▢1 teaspoon dried thyme
- ▢1 teaspoon paprika
- ▢1 teaspoon salt
- ▢1/2 teaspoon black pepper
- ▢1 tablespoon olive oil
- ▢1 cup broth chicken broth or beef broth
- ▢2 tablespoons soy sauce
- ▢2 tablespoons maple syrup
- ▢2 teaspoons Dijon mustard
- ▢2 tablespoons cornstarch
Instructions
- In a small bowl, combine the garlic powder, dried thyme, paprika, salt, and black pepper.
- Discard the silver skin from the pork tenderloin and pat it dry with a paper towel. Rub the seasoning mix into the meat and set aside. If needed, cut the meat into two pieces to fit in the pot.
- Turn the instant pot to saute mode. Add the olive oil until it warms, then add pork tenderloin and saute it on all sides until lightly browned.
- Pour the broth, soy sauce, maple syrup, and Dijon mustard. Scrap the sides with a wooden spoon for any bits that are stuck.
- Close the lid and seal. Cook on high pressure for 4 minutes. Leave it to naturally release for 10 minutes.
- Remove the pork and place it on a chopping board. Let it rest for 10 minutes before slicing.
- Add cornstarch to the pot and turn saute mode on. Whisk the cornstarch with the sauce and cook for a couple of minutes until the sauce starts thickening. Serve over the pork.
Notes
TO STORE: Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.
TO FREEZE: Place cooled leftovers in freezer-safe containers and freeze for up to three months. Let it thaw overnight before reheating.
TO REHEAT: Reheat leftover meat and sauce on the stovetop, adding a splash of water or broth if needed, or microwave in 30-second intervals until warm.
Nutrition
Serving: 1servingCalories: 182kcalCarbohydrates: 8gProtein: 25gFat: 5gSodium: 959mgPotassium: 494mgFiber: 0.3gSugar: 5gVitamin A: 118IUVitamin C: 1mgCalcium: 20mgIron: 2mgNET CARBS: 8g
Cuisine: American
