This Instant Pot Garlic Pork Tenderloin is loaded with flavor! Rosemary, garlic, maple syrup, soy sauce, and more all add up to a mouthwatering flavor profile that cooks quickly in your Instant Pot.
AN EASY INSTANT POT PORK TENDERLOIN RECIPE
Instant Pot Pork Tenderloin makes a great entree for a dinner party, and also works for a simple weeknight meal! This easy recipe calls for a fragrant combo of herbs and spices to bring out the flavor of the tenderloin, plus a delightful sauce made of sweet syrup, pungent Dijon mustard, and fresh garlic.
WHY MAKE PORK TENDERLOIN IN AN INSTANT POT?
The great thing about making pork tenderloin in an Instant Pot is that it cooks very quickly while keeping the meat juicy. The tenderloin is browned first, then cooked under pressure in its delicious sauce for a punch of flavor and a perfectly cooked, juicy texture.
For the Pork:
- Olive Oil: For sautéing the tenderloin in the Instant Pot; I recommend a lighter olive oil rather than Extra Virgin for sautéing.
- Pork Tenderloin: You will need about 2 pounds of tenderloin.
- Oregano, Rosemary, Garlic Powder, and Paprika
- Salt and Pepper
- Chicken Broth: I use low-sodium; much better for you because you can control the salt in the dish.
For the Sauce:
- Soy Sauce: I use low-sodium. You can substitute coconut aminos, if desired.
- Fresh Garlic: Mince the garlic, or put it through a garlic press.
- Maple Syrup: Use sugar free maple syrup, if possible. You can always use pure maple syrup, of course. Also, honey can be used as a substitute.
- Olive Oil
- Dijon Mustard: You can also substitute brown or deli mustard.
HOW TO MAKE INSTANT POT PORK TENDERLOIN
- Brown the Tenderloin: Set the Instant Pot to the “Saute” function. Pour the oil for sautéing into the pot. While the oil heats, pat the pork dry with paper towels, and season with oregano, rosemary, garlic powder, paprika, salt, and pepper. Brown the seasoned tenderloin on all sides in the heated oil. Remove the tenderloin from the Instant Pot and set aside.
- Create the Sauce: Add the chicken broth to the Instant Pot, and deglaze by scraping gently to bring up all the browned bits and incorporate them into the broth. Combine the soy sauce, garlic, maple syrup, olive oil, and brown mustard in a separate bowl, and then mix into the hot broth.
- Cook the Tenderloin in the Sauce: Place the browned tenderloin back into the pot, and baste well with the sauce. Turn the Instant Pot to “OFF,” so that you can safely secure the lid in place. Make sure the vent is set to “Sealing.” Then pressure cook on “High” for 5 minutes before naturally releasing the pressure for 10 minutes.
- Rest, Slice, and Serve: Manually release any remaining pressure and check the pork’s internal temperature. (It should be at 145˚F; use an Instant Read Thermometer to check for doneness. If it isn’t quite there, place the lid back on the Instant Pot and let it sit for a couple more minutes or until done.) Then remove the tenderloin to a serving dish and let it rest for 5-10 minutes before slicing and serving. Enjoy!
DON’T FORGET TO MAKE THE GRAVY—IT’S SO GOOD!
It might be tempting to just season and brown the tenderloin before finishing up the cook time – and that would probably work fine, if you at least added the chicken broth for moisture and steam. But as tasty as a well-seasoned pork tenderloin can be, the gravy is what really takes this recipe to the next level. You don’t want to miss it!
TIPS FOR SUCCESS
- Timing is everything: It might seem impossible to properly bring meat up to temperature in just five minutes, but that’s the magic (well, I guess the science, actually) of pressure cooking! Trust the process, and don’t be tempted to add extra cook-time, or you will end up with dry and overcooked pork.
- Drizzle it: Like many dishes with a thin, au-jus-style sauce, it’s a good idea to go ahead and slice the tenderloin before serving it. Then you can drizzle some of the sauce lightly over the slices for maximum moisture and flavor, and pour the rest into a gravy boat to place on the table.
- This dish is wonderfully appropriate for the season, so try amping up that autumn vibe with a scrumptious side like Brussels Sprouts Salad with Apples and Candied Walnuts.
- Craving comfort food? Add a warm and yummy helping of my Keto Mac and Cheese.
- Keep it simple and savory with some Maple Roasted Carrots or Crispy Air Fryer Brussel Sprouts.
HOW TO STORE AND REHEAT LEFTOVERS
- Refrigerate leftover tenderloin in the sauce, in a tightly-covered container. This dish will keep for 3 to 4 days in the refrigerator.
- To freeze, seal tenderloin and sauce together in freezer bags, pushing out as much air as possible, and freeze for 2 to 3 months.
- To reheat, first thaw the tenderloin and sauce (if frozen). Then place in a heavy skillet with a lid and warm on the stove over medium heat until the slices are heated through. Do not overcook.
MORE PORK TENDERLOIN RECIPES:
- One Pan Roasted Pork Tenderloin with Asparagus
- Garlic and Rosemary Balsamic Roasted Pork Tenderloin
- Grilled Peach-Glazed Pork Tenderloin Foil Packet with Potatoes
- Apple Mustard Glazed Pork Tenderloin
Tools Used in this Recipe
Instant Pot Garlic Pork Tenderloin
For the Pork Tenderloin:
- 2 tablespoons olive oil
- 2 pounds pork tenderloin
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and fresh ground pepper, to taste
- ¾ cup low sodium chicken broth
For the Sauce:
For the Pork Gravy - optional
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Set Instant Pot to Saute and add oil. Pat dry the pork.
- Season pork with oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Add pork to the hot oil and brown on all sides. Remove the pork from the IP and set aside. Add chicken broth to the Instant Pot and scrape up all the browned bits.
- Meanwhile, in a mixing bowl whisk together soy sauce, garlic, maple syrup, olive oil, and brown mustard; stir into the chicken broth.
- Return pork to the IP; coat around in the liquid. Turn OFF the Instant Pot. Secure the lid, make sure vent is set to “Sealing”. Pressure cook on HIGH for 5 minutes. Then do a Natural Release for 10 minutes. Manually release any remaining pressure. Remove cover and check that internal temperature of pork registers at 145˚F. If it’s not there yet, just cover with the lid and let it sit a couple minutes. Remove pork from IP and let rest for 5 to 10 minutes before cutting.
- While pork rests, make the gravy by whisking together the cornstarch and water in a small mixing bowl. Whisk the cornstarch mixture into the chicken broth inside the IP, add a little bit at a time, to thicken the cooking liquid; cook to a desired thickness. Taste for salt and pepper and adjust to taste.
- Slice and serve with prepared gravy.