Instant Pot Garlic Pork Tenderloin

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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.

close up shot of slices of pork tenderloin on a dark background


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.


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.

close up shot of sliced pork tenderloin in a bowl served with chickpeas and sweet potatoes


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.

browned pork tenderloins inside the insert of a pressure cooker


  1. 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.
  2. 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.
  3. 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.
  4. 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!


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!

top view of cooked pork tenderloin on a dark background


  • 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.


sliced pork tenderloin in a bowl served with vegetables


  • 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.



Tools Used in this Recipe

4.91 from 20 votes
top view of cooked pork tenderloin on a dark background

Instant Pot Garlic Pork Tenderloin

5 5 10
WW Freestyle: 5
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
A savory, seasonal entree of succulent pork tenderloin, seasoned with dried herbs and cooked in an Instant Pot with a sweet mustard-maple-garlic sauce.
Course: Main Course
Cuisine: American
Servings: 6
Calories: 291


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.


Nutrition Facts
Instant Pot Garlic Pork Tenderloin
Amount Per Serving
Calories 291 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Cholesterol 98mg33%
Sodium 481mg20%
Potassium 636mg18%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 32g64%
Vitamin A 82IU2%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: how to cook pork tenderloin, pork tenderloin marinade

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56 Responses
  1. Jenny Biddulph

    I made this once and loved it so much we will be making it for our Christmas dinner! However, I need to feed about 10 people, so I’m figuring I need 5 lbs. How do I adjust?!

    1. Katerina Petrovska

      I haven’t tested this recipe with anything larger than a 2.5-pound tenderloin, so I can’t really say how it will work with a larger piece. Personally, I would just cook the tenderloin in batches. Or borrow another IP and cook them at the same time, but in separate IPs. 😊

  2. Melissa

    Hi! I need to make 20lbs of this! I have 4 instapots! Any suggestions on how to maximize my time for cooking vs lbs I need?

    1. Katerina Petrovska

      Oh that’s a lot of delicious pork! 😋
      I don’t know if I can help you with this, but off the top of my head, I would probably just cook in two batches; use all 4 IPs, and do around 2.5 to 3 pounds of pork in each.

  3. Kerry Kirkendall

    I made this and it was perfect! What would you suggest for another spice aside from rosemary? I’m not a fan of the flavor, or just omit altogether?

    1. Katerina Petrovska

      Yeah, I would just omit it. You can also add a little bit more of the oregano, or add some thyme, too.

  4. Chelsea

    Wanting to make this! Would it be possible to do this in the crockpot instead of an instant pot? If so, how long would you cook it for in the crockpot?

    1. Katerina Petrovska

      Hi! You could try to cook it in the Crock Pot for about 3 to 4 hours on HIGH, or 6 hours on LOW, but I haven’t tested the recipe this way so it’s just an estimate. Cooking time will also depend on the size of the tenderloin. IF you have an instant meat thermometer, check on the meat and remove it from the crock pot once its internal temperature registers at 145˚F.

  5. Deborah

    I haven’t made this yet but I know it will be spectacular. I do not have an instapot either. Could you please provide the whole recipe for the oven version. Little confused about the steps after browning, etc. Thank you.

  6. Madeline

    This recipe was to die for!!!! Amazing delicious flavors. I cooked as per your directions and it was perfect. My pickiest eater went back for a second helping.

  7. Ashley

    This was great, but I agree about the timing. I cooked for 5 mins and did natural release for 5 mins. I probably could have done natural release for 3 or 4 mins, but it still turned out delicious.

    1. Christine

      I’m new to Instant cooking so I have to follow recepies to the T..I did on this one and my tenderloin was still juicy, slightly pink, and very tasty (next time I think I will half the rosemary and that’s just personal taste, I find it overpowering) I had to turn on the saute function for a moment to thicken my gravy.. Any how, I thought it was easy & we all thought it was delish! 😊 Thanks !!

    1. Christy

      The gravy in this recipe is where it’s at!! I didn’t need to read the comments to know this would overcook as written. The picture shows an overcooked tenderloin. I dropped pressure cook to 3 minutes and natural release to 5 minutes. Cooked beautifully and tasted great! And seasoning on the pork will compliment the excellent gravy. I’ll make this again, thank you!

        1. Christy

          I do like pork tenderloin medium well, and I’m not sure if there is a difference with me resting it in a house I usually keep at around 80 degrees in south Florida?

  8. Glenn

    It overcooks the pork. I followed the timing exactly and the pork was way overdone. With a small tenderloin, I suspect you should not wait 10 minutes. Release shortly after cooking and check temperature.

  9. Shelly

    If your meat was right out of the fridge rather than room temperature before you cooked it, that could have affected it. It might look done on the outside, and be cold in the middle.

  10. Tom R

    I’m new to this, and this will sound silly, but when you say pressure cook on high for 5 minutes, you mean wait for the IP to come to full pressure before you start counting minutes, correct?

    1. Katerina Petrovska

      No, you want to manually select “Pressure Cook” and set the timer to 5 minutes. Once it starts up, the pressure cooker will come to pressure and then start counting down those 5 minutes.

    2. Angela

      I’m so glad you asked this!! I never know what the right way to count this is supposed to be. This thing intimidates me.

  11. Hoan

    In the pictures, it looks like you used two 1-lb pieces of tenderloin. I have one piece that weighs 2 lbs. I assume the cooking time would differ? Thank you.

    1. Katerina Petrovska

      Hi! 👋
      No, time will stay the same, I would just cut your tenderloin in half so it’s easier to fit and it will cook faster.

  12. Cristin

    Really excited to try this & was planning on making this tonight, but realized my pork loin is 3 lbs not 2. Do I still just cook it on high pressure for 5 minutes or do I need to extend the cooking time? Thanks!

    1. Katerina Petrovska

      Glad you liked it! 🙂 The nutritional facts are per serving, and that comes around to 6 ounces per person.

  13. Andrea Camp

    Let me start the year off right by saying how delicious this meal was! Oh my goodness! I made it as our New Year meal and my husband basically told me that he wants to remarry me. Phenomenal, easy meal. I plan to talk about it soon on my blog at

    1. Katerina Petrovska

      You can cook it in the oven at 450˚F for about 22 to 25 minutes, or until pork’s internal temperature reaches 145˚F. I suggest to sear it on the stovetop for a few minutes, on all sides, right before popping it in the oven.

      1. Karen

        I just made this and the meat thermometer didn’t even move when I put it in the pork. I followed the directions but don’t understand why the meat wasn’t even closely done. Any thoughts?

  14. Kim

    I have a love-hate relationship with my Instant Pot, but your directions seem very easy to follow. I’ll keep you posted! Thank you!

  15. Jen

    I definitely agree with you about making sure not to skip the gravy part. It’s so good and deepens the flavor of the pork. Loved it!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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