This easy Instant Pot Garlic Pork Tenderloin recipe is loaded with flavor! Rosemary, garlic, maple syrup, soy sauce, and more add to a mouthwatering dinner that cooks quickly in your Instant Pot.
Delicious Instant Pot Pork Tenderloin Recipe
Pork tenderloin is one of my favorite cuts of meat to cook with, which is probably why I have so many pork tenderloin recipes on this site! Why do I love it so? Well, it’s easy to work with, it cooks quickly, absorbs whatever flavors you add to it, and is super tender and juicy. What’s NOT to love?!
This Instant Pot Pork Tenderloin is a versatile recipe that’s equally suited to a dinner party or a weeknight meal. It uses 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. You have to try it!
Why Use the Instant Pot?
Although pork tenderloin cooks relatively quickly on the stovetop and in the oven, it cooks even faster in the Instant Pot. And that sped-up cooking time doesn’t come at the cost of flavor or tenderness. The tenderloin is browned first, then cooked under pressure with its sauce for a punch of flavor and a perfectly cooked, juicy texture.
Why You’ll Love This Pork Recipe
- Pork tenderloin is an easy and versatile cut, making it ideal for novice and experienced home cooks.
- The meat cooks quickly and absorbs the flavors you introduce to it, providing a delicious, customized meal in no time.
- This Instant Pot recipe balances sophistication and ease, making it fitting for dinner parties and weeknight dinners.
- The recipe’s blend of herbs, spices, maple syrup, Dijon mustard, and garlic highlights the pork’s flavor.
- Utilizing an Instant Pot significantly reduces cooking time without sacrificing flavor or tenderness. It allows you to brown the tenderloin and then cook it in the sauce under pressure for an optimally juicy and flavorful result.
How Long To Cook Pork Tenderloin In The Instant Pot?
- Got a tenderloin weighing between 1.5 to 2 pounds? Just pop it into your Instant Pot and set it for 5 minutes. The pressure will take about 10 minutes to build, then, your countdown will start. Once the timer dings, wait 10 minutes to release the pressure naturally. Remove the cover and check that the internal temperature of the pork registers at 145˚F.
- If your tenderloin is a bit lighter—1.25 pounds or less—tweak the pressure cook time down to 3 minutes, but keep that 10-minute natural pressure release the same.
How to Make Instant Pot Pork Tenderloin
- 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
- Chicken Broth: I use low-sodium; much better for you because you can control the salt in the dish.
- 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.
- Dijon Mustard: You can also substitute brown or deli mustard.
- 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. 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!
At What Temperature is Pork Tenderloin Done?
- Pork tenderloin is cooked at 145˚F. Use an Instant Read Thermometer to check for doneness. Be sure to check the pork in a couple of spots to get an accurate reading.
Don’t Forget to Make the Gravy!
- As the pork is resting, prepare the gravy. In a small bowl, blend the cornstarch and water. Gradually whisk this mixture into the chicken broth within the Instant Pot to enhance the thickness of the cooking liquid. Cook until it reaches your preferred consistency. Taste test it for salt and pepper, adjusting as needed to fit your preference.
Tips for Success
- Timing is everything: It might seem impossible to properly bring the 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.
What Goes with Pork Tenderloin?
- 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
- Fridge: Refrigerate leftover tenderloin in the sauce, in a tightly-covered container. This dish will keep for 3 to 4 days in the refrigerator.
- Freezer: 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 to Try
- 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
Instant Pot Garlic 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
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Set the Instant Pot to Saute and add the oil.
- Pat dry the pork and season it with oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Add the pork 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.
- 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, 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.
- 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.
- 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 IP, 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.
- Slice and serve with the prepared gravy.
- Trust the timing: Pressure cooking works wonders in only five minutes to cook the meat correctly. Resist the urge to extend the cooking time to avoid dry, overcooked pork.
- You can cook 2 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.
- If your tenderloin weighs less than 1.25 pounds, reduce the cooking time to 3 minutes.
- Storing: Store leftover tenderloin 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 in a heavy skillet with a lid and warm on the stove over medium heat until the slices are heated through.
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.