Instant Pot Pork Tenderloin
Updated Aug 27, 2026
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This easy Instant Pot Pork Tenderloin is seasoned with garlic and rosemary, then pressure cooked in a savory maple-Dijon sauce. It’s tender, juicy, and ready in 30 minutes!
Pressure Cooker Pork Tenderloin Recipe
Pork tenderloin is one of my favorite cuts to cook because it’s quick, versatile, and takes on just about any flavor you throw at it. I make everything from pork medallions and pork lettuce wraps to air fryer pork tenderloin, but this Instant Pot pork tenderloin is one of my favorite ways to get it on the table fast.
The pork is seasoned, browned right in the Instant Pot, and pressure cooked with a sweet and savory maple-Dijon garlic sauce. It comes out tender and juicy, and you’re left with a flavorful sauce to spoon over the sliced pork when you serve it. Best of all, there’s no marinating and no oven required.
Why You’ll Love This Instant Pot Pork Tenderloin
- It stays tender and juicy. Pressure cooking works especially well for pork tenderloin because it cooks quickly without needing hours in the oven or slow cooker.
- Everything happens in one pot. Sear the pork, pressure cook it, and finish the sauce without dirtying another pan.
- That sauce. Maple syrup, Dijon mustard, garlic, herbs, and the pork juices come together for a sweet and savory sauce you’ll want to spoon over everything.
- No marinating. The pork gets plenty of flavor from the seasoning and sauce, so you can prep it and get cooking right away.
What You’ll Need
You don’t need much to give this pork tenderloin tons of flavor. Here’s a quick look at the ingredients and substitutions. Scroll down to the recipe card for the full amounts and instructions.
- Pork tenderloin: Make sure you’re buying pork tenderloin, not pork loin. They’re different cuts and require different cooking times.
- Olive oil: For searing the pork before pressure cooking. Another neutral cooking oil will also work.
- Seasonings: I use oregano, rosemary, garlic powder, paprika, salt, and pepper. You can change up the spices or use a seasoning blend you love. The sweet and smoky seasoning on my grilled pork tenderloin is another favorite.
- Chicken broth: Adds flavor and gives the Instant Pot the liquid it needs to come to pressure. I prefer low-sodium broth.
- Soy sauce: Adds a savory, salty flavor to the sauce. Coconut aminos can also be used.
- Garlic: Fresh garlic adds the best flavor here.
- Maple syrup: Adds just enough sweetness to balance the savory ingredients. Pure maple syrup or honey will also work.
- Dijon mustard: Adds a little tang and sharpness to the sauce. Brown mustard also works, and if you love this combination with pork, try my mustard-glazed baked pork tenderloin.
FAQs
For a 2-pound pork tenderloin, pressure cook on High for 5 minutes, then let the pressure release naturally for 10 minutes. Remember that the Instant Pot will also take several minutes to come to pressure before the cooking countdown begins. For a smaller tenderloin, reduce the pressure cooking time to about 3 minutes, followed by the same 10-minute natural release.
Always check the thickest part of the pork with an instant-read thermometer rather than relying on cooking time alone.
Pork tenderloin is safely cooked when its internal temperature reaches 145°F. Insert an instant-read thermometer into the thickest part of the tenderloin, and check more than one spot if needed.
No, not with these cooking instructions. Pork loin and pork tenderloin are different cuts of meat and vary significantly in size, so they require different pressure cooking times. If you have pork loin, use my Instant Pot pork loin recipe instead.
What to Serve with Pork Tenderloin
The maple-Dijon sauce on this pork goes especially well with savory vegetable sides, but you can easily turn it into a heartier comfort-food dinner, too.
- Mashed potatoes: Creamy buttermilk mashed potatoes are perfect with this pork tenderloin, especially with plenty of that maple-Dijon gravy spooned over the top.
- Roasted vegetables: The sweetness in these maple roasted carrots works especially well with the maple-Dijon pork. Add a fresh Brussels sprouts salad or crispy air fryer Brussels sprouts.
- Bread: Use warm cheddar bay biscuits to soak up that extra gravy.
- Something cheesy: Add my keto mac and cheese for a creamy side.
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Instant Pot Pork Tenderloin
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Ingredients
For the Pork Tenderloin
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- salt and freshly ground black pepper, to taste
- ¾ cup chicken broth
For the Sauce
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon brown mustard, or Dijon mustard
For the Gravy
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Prep the IP. Set the Instant Pot to Saute and add the cooking oil.
- Prepare the pork. Pat the pork dry and season it with dried oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Sear it. Add the tenderloin 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.
- Prep the sauce. Meanwhile, in a mixing bowl, whisk together the soy sauce, garlic, maple syrup, olive oil, and brown mustard, then stir into the chicken broth.
- Cook. Return the pork to the IP and coat it around in the liquid. Turn OFF the Instant Pot. Secure the lid, and make sure the 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.
- Check for doneness. Remove the lid and check that the internal temperature of the pork registers at 145˚F. If it’s not there yet, just cover the IP with the lid and let it sit for a couple of minutes. Remove the pork from the Instant Pot and let it rest for 5 to 8 minutes before cutting.
- Prepare the gravy. While the 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 Instant Pot, adding 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.
- Serve. Slice the pork and serve it with the prepared gravy.
Equipment
Notes
- Trust the timing. Pressure cooking works wonders, cooking the meat properly in only 5 minutes. Resist the urge to extend the cooking time to avoid dry, overcooked pork.
- You can cook two pork tenderloins at the same time, but double the seasonings and add one more tablespoon of olive oil, then brown and cook the tenderloin as directed. You don’t need to add to the cooking time.
- Adjusting for size. If your tenderloin weighs less than 1.25 pounds, reduce the cooking time to 3 minutes to avoid dry, overcooked pork.
- Store leftovers in an airtight container – it will keep for 3 to 4 days in the refrigerator or the freezer for up to 3 months.
- To reheat. If frozen, thaw the tenderloin. Then, place the meat in a skillet, cover it with a lid, and warm it on the stove until heated through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Instant Pot Pork Tenderloin
You’ll start by searing the pork right in the Instant Pot, which adds flavor and leaves behind browned bits for the sauce. From there, everything pressure cooks together before you thicken the cooking liquid into a gravy.
- Season and sear the pork. Pat the tenderloin dry and season it all over. Heat the oil using the Sauté setting, then brown the pork on all sides. Transfer it to a plate.
- Make the sauce. Pour in the chicken broth and scrape up the browned bits from the bottom of the pot. Stir in the soy sauce, garlic, maple syrup, and Dijon mustard.
- Pressure cook. Return the pork to the Instant Pot and spoon some of the sauce over it. Seal the lid and cook on High Pressure for 5 minutes, followed by a 10-minute natural pressure release.
- Check and rest. Release the remaining pressure and check the thickest part of the pork with an instant-read thermometer. Once it reaches 145°F, transfer it to a cutting board and let it rest for 5 to 10 minutes.
- Make the gravy. Whisk together the cornstarch and water. Set the Instant Pot to Sauté and gradually whisk the slurry into the cooking liquid. Simmer until the gravy thickens to your liking, then season to taste.
- Serve. Slice the pork tenderloin and spoon the warm gravy over the top.
Recipe Tips
- Don’t skip the sear. Browning the tenderloin before pressure cooking adds flavor to the pork and creates those browned bits that make the gravy even better.
- Deglaze the pot. Scrape up anything stuck to the bottom after adding the broth. Besides adding flavor to the sauce, this helps prevent a burn notice.
- Don’t add extra cooking time. Five minutes may sound short, but remember that the pork continues cooking while the Instant Pot comes to pressure and during the 10-minute natural release.
- Use a thermometer. Pork tenderloin is lean and can dry out when overcooked, so temperature is more reliable than cooking time alone.
- Let it rest before slicing. Give the tenderloin 5 to 10 minutes before cutting into it.
- Don’t waste that sauce. Thicken the cooking liquid into gravy and spoon it over the sliced pork when serving.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover pork tenderloin in an airtight container in the fridge for 3-4 days.
- Freezer: Freeze the pork and sauce in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm individual portions in the microwave in short intervals until heated through. You can also reheat the pork and sauce in a covered skillet over medium-low heat. Add a splash of broth if needed to keep the pork from drying out.
this is a really good recipe , been cooking since 1950 knew James Beard in 1970s , ya a inspired many I think way better than most !!!!
Thank you so much! I’m very happy you loved it! 😊
So easy! Husband declared this the best pork tenderloin he has ever eaten! I agree. I made this exactly as written, using real, amber maple syrup, and couldn’t have been happier with the results. I do think darker natural maple syrup would produce a more maple flavor than a lighter one, but the sweetness would probably be the same. It’s suitable for both a family dinner and for guests. Thanks for another great recipe!
So glad you both loved it! 😍 Hearing it’s the best pork tenderloin your husband has ever had is such a wonderful compliment. Thanks so much for sharing! 💛
If you are using sugar free Maple Syrup then you are not using Maple Syrup. Maple Syrup is the natural sugar produced by the Maple trees and you can not separate the sugar from the sugar.
Are you using maple flavored syrup of some kind. Will real natural Maple Syrup get the same results and what is the ratio to mustard.
Hi! Yes, real maple syrup will work perfectly in this recipe. The recipe was developed using maple syrup, and the amounts listed in the recipe card are the amounts I recommend using.
In my notes, I mention that you can use a sugar-free maple-flavored syrup, but either option will work. Just follow the ingredient quantities listed in the recipe and you should be all set.
This was delicious! I made it exactly as written with the exception of extra garlic. At 5 minutes IP plus natural release, my 1.3 lb tenderloin was was still a bit pink in the middle but I decided to slice the pork and simmer in the gravy for a couple of minutes and we loved it this way. Next time, I may reduce the syrup a bit, add more mustard, and maybe toss in a sliced, cooked apple..
So glad you loved it! 😍 Extra garlic is always a great idea, and simmering the sliced pork in the gravy sounds delicious. Thank YOU! 💛
I made this last night with a 2.5 lb tenderloin. Unfortunately, 5 minutes was too long and the meat was not pink and juicy. It was a bit dry and tough. If I try it again, I would add more seasoning and cook for less time.
Super great and simple recipe. I used honey instead of maple syrup. I found it was just missing something to the gravy at the end so I included a splash of apple cider vinegar and it was perfect!
So glad you enjoyed it! 😊 Honey is a great swap, and the splash of apple cider vinegar sounds like a perfect finishing touch. Thank YOU! 💛
Can this be made in the slow cooker?
Hi!
Yes! I’d still do steps 1 to 4 in a skillet, then cook it in the slow cooker on high for 2-2.5 hours or on low for 3 to 4 hours. Check it with a thermometer for doneness; once its internal temp reaches 145˚F, remove it from the slow cooker, let it rest for about 8 to 10 minutes, and then serve.