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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.
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 much? Well, it’s a simple and versatile cut, making it an ideal choice of meat for both novice and experienced home cooks. It’s also easy to work with, cooks quickly, absorbs whatever flavors you add to it, and is super tender and juicy. You can cut it into pork medallions, prepare these pork lettuce wraps, or make air fryer pork tenderloin! What’s NOT to like?!
Why We Love Instant Pot Pork Tenderloin
- Flavorful. This recipe’s mix of herbs, spices, maple syrup, Dijon mustard, and garlic perfectly complements the pork, enhancing its natural flavor.
- Versatile. Instant Pot pork tenderloin is a recipe that works for both dinner parties and weeknight meals. It features a fragrant blend of herbs and spices that bring out the tenderloin’s flavor, complemented by a sauce made with maple syrup, Dijon mustard, and garlic.
- Quick. The meat cooks rapidly, absorbing the rich flavors of the seasonings, resulting in a delicious, customized meal in no time.
- Easy. This pork tenderloin recipe strikes the perfect balance between sophistication and simplicity, making it ideal for both dinner parties and weeknight dinners.
How Long To Cook Pork Tenderloin In The Instant Pot?
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.
For a 2-pound pork tenderloin, place it in the Instant Pot and set it to cook for 5 minutes. The pressure will take about 10 minutes to build before the countdown starts. Once the timer dings, wait 10 minutes for a natural pressure release. Remove the cover and check that the internal temperature of the pork registers at 145˚F. If your tenderloin is lighter, adjust the pressure cook time to 3 minutes, but keep the 10-minute natural pressure release the same.
What You’ll Need
Grab your seasonings, and that deliciously tender pork tenderloin, plus a few pantry staples to create this quick dinner. Below, I’ve listed everything you’ll need, along with notes on substitutions, but please scroll to the recipe card for exact amounts and full instructions.
- Olive Oil: For sautéing the tenderloin in the Instant Pot; I recommend a lighter olive oil rather than extra virgin olive oil for sautéing. You could also use any other cooking oil that you prefer.
- Pork Tenderloin: This lean, tender cut of meat is known for its mild flavor and quick cooking time. Do not substitute pork loin—it’s a different cut that takes much longer to cook. If you’re using pork loin, grab my Instant Pot pork loin recipe instead.
- Seasoning Mix: I use a blend of dried oregano, rosemary, garlic powder, and paprika, but feel free to customize! Add onion powder, swap in Italian seasoning, or mix in brown sugar for a touch of sweetness—just like in my highly rated grilled pork tenderloin. Make it your own!
- Chicken Broth: I use low-sodium chicken stock, but you can also use vegetable broth, beef broth, or plain water.
- Soy Sauce: You can substitute coconut aminos if desired.
- Fresh Garlic: Mince the garlic, or put it through a garlic press. I like to use fresh cloves, but you can also use garlic powder.
- 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 substitute brown or deli mustard, or borrow some ideas from my mustard-glazed baked pork tenderloin recipe.
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.
Recipe Tips
- Sear for extra flavor. Before pressure cooking, sear the pork tenderloin on all sides using the sauté function. This step adds a depth of flavor and a nice crust to the meat.
- Cooking time. It might seem unbelievable to cook the pork in just five minutes, but that’s the magic (or rather, the science) of pressure cooking! Trust the process and resist the urge to add extra cooking time, as this will result in dry, overcooked pork.
- Let it rest. After cooking, let the pork rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, making it more tender and flavorful.
- Slice it. For the best flavor and moisture, slice the tenderloin before serving and drizzle some of the thin, au-jus-style sauce over the slices. Pour the rest into a gravy boat and place it on the table for additional serving.
Serving Suggestions
Pork tenderloin is appropriate for the season, so try amping up that autumn vibe with a side like Brussels sprouts salad, or these crispy air fryer brussel sprouts. My recipe for maple roasted carrots is just as amazing! If you’re craving a bit more of comfort food, add a warm side of cheddar bay biscuits and a yummy helping of my keto mac and cheese.
How to Store and Reheat Leftovers
- Fridge & Freezer: Refrigerate leftover pork tenderloin in an airtight container. This dish will keep for 3 to 4 days in the refrigerator or for 2 to 3 months in the freezer.
- Reheat: To reheat, first thaw the tenderloin and sauce (if frozen). Then, place it in a heavy skillet with a lid and warm on the stove over medium heat until the pork slices are heated through.
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Instant Pot Pork Tenderloin
Ingredients
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
- ¼ cup low sodium soy sauce
- 2 cloves garlic, minced
- 3 tablespoons maple syrup, I use a sugar-free 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 oil.
- Prepare the pork. Pat dry the pork and season it with oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Sear it. 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.
- Prep the sauce. Meanwhile, in a mixing bowl, whisk together soy sauce, garlic, maple syrup, olive oil, and brown mustard; 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.
Notes
- 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 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, it’s best to reduce the cooking time to 3 minutes. This adjustment ensures the meat is not overcooked.
- 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
The key to this recipe’s success is building layers of flavor. This includes a garlicky rub, pan-searing the tenderloin in the Instant Pot before pressure cooking, and finishing with the homemade gravy.
- Brown the Tenderloin: Set the Instant Pot to “Saute” and add the oil. While the oil heats up, pat the pork dry with paper towels and season it with oregano, rosemary, garlic powder, paprika, salt, and pepper. Add it to the hot oil and brown it on all sides. Remove the pork tenderloin and set aside.
- Create the Sauce: Add the chicken broth to the IP, 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: Place the browned tenderloin back into the pot and baste well with the sauce. Cover and set the vent 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.
- Make the gravy. While the pork tenderloin rests, combine the cornstarch and water in a small bowl. Gradually whisk this mixture into the chicken broth in the Instant Pot to enhance the thickness of the cooking liquid. Cook until it reaches your preferred consistency. Taste it for salt and pepper, adjusting as needed to suit your preference.
More Pork Tenderloin Recipes
I want to make this in my instant pot but I do not have tenderloin, I have pork shoulder. Would I cook it the same as listed?
Hi!
Pork shoulder and pork tenderloin cook differently, so I wouldnโt recommend swapping one for the other. Tenderloin takes way less time to cook.
But I have a recipe for a pork shoulder in the instant pot right here: https://diethood.com/instant-pot-pork-shoulder/ And if your pork shoulder is boneless, you can follow this recipe here: https://diethood.com/instant-pot-barbecue-pulled-pork/
I hope this helps! โบ๏ธ
I made the Instant Pot pork tenderloin recipe and it was advertised – quick and delicious! My husband asked me to make it again, which rarely happens!
The only thing I did different was deglaze the pot with red wine instead of the broth.
Thank you! I’m so glad it turned out well, and I love the twist with red wine! ๐
This has become a family favorite! Great directions, turns out amazing!!
That’s great to hear! I’m very glad you and your family enjoyed it! Thank YOU! ๐
I want to make this recipe in the oven, what temp and how long
should I cook it?
Thank you.
Hi!
You can roast the pork tenderloin at 425หF for 22 to 25 minutes, but the cooking time depends on the size of the tenderloin. If possible, use a meat thermometer to check for doneness and remove the pork from the oven when its internal temperature registers at 145หF.
I donโt have an Instapot. How do I cook it in an oven?
Hi!
You can absolutely cook it in the oven. Preheat the oven to 425หF and roast the pork tenderloin for 22 to 25 minutes, depending on its size. I recommend using an instant-read meat thermometer to check for doneness. Pork is perfectly cooked when it reaches an internal temperature of 145หF.