Diethood » Recipes » Dinner Recipes » Pork Recipes » Instant Pot Garlic Pork Tenderloin

Instant Pot Garlic Pork Tenderloin

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.

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

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.

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

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.
browned pork tenderloins inside the insert of a pressure cooker

How to Make Instant Pot Pork Tenderloin

Ingredients

  • 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.

Directions

  • 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.
top view of cooked pork tenderloin on a dark background

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?

sliced pork tenderloin in a bowl served with vegetables

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

ENJOY!

top view of cooked pork tenderloin on a dark background

Instant Pot Garlic Pork Tenderloin

Katerina | Diethood
Juicy pork tenderloin, seasoned with dried herbs and cooked in an Instant Pot with a sweet mustard and maple garlic sauce.
4.84 from 67 votes
Servings : 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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
For the Gravy
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions
 

  • 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.

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 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.
  •  
  •  

Nutrition

Calories: 291 kcal | Carbohydrates: 6 g | Protein: 32 g | Fat: 15 g | Saturated Fat: 3 g | Cholesterol: 98 mg | Sodium: 481 mg | Potassium: 636 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 82 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 2 mg

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.

Course: Main Course
Cuisine: American
Keyword: how to cook pork tenderloin, pork tenderloin marinade
Did you make this recipe?Leave a Rating!

Categories:

 

Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating:




113 comments on “Instant Pot Garlic Pork Tenderloin”

    1. Hi! You won’t need a trivet for this one. Just follow the instructions on the recipe card, and you’ll be all set!

  1. Not crazy about pressure cooked pork (prefer a grilled exterior). The pork will not look like it does in the photo. However the sauce made from this recipe was great. I used a smoked paprika and that gave it a little heat.

  2. This was so delicious! I used honey instead of maple syrup because I didn’t have the maple syrup! I made boiled potatoes, brown sugar carrots, applesauce & all the flavors were so complimentary! I will keep this one for sure! Thank you,
    Joan R

    1. Katerina - Diethood
      Katerina Petrovska

      I’m thrilled to hear you enjoyed the recipe and made it your own with honey! It sounds like you created a wonderful meal with those sides. Thank you for sharing your experience, and I’m so glad this recipe is a keeper for you!

  3. Any time changes for cooking 4 tenderloins at the same time? Thanks! (Already tried the recipe with 2, and enjoyed it:)

  4. Avatar photo
    Isabel from Plantation, FL

    Delicious, fast and easy meal. Thank God it was moist and tender. Will save to make again .

    1. It’s great to hear that the meal turned out delicious, fast, and easy to prepare, and I’m glad it was moist and tender too! Thank YOU! 🙂

  5. Avatar photo
    Illinois Girl

    This meal was phenomenal!! II cooked two tenderloins and did extend the cooking time to 8 minutes. I added halved yellow potatoes. Will definitely make again. So good!

  6. Avatar photo
    Arlene Ripley

    Followed IP directions exactly and the pork temp was 170° after the 10 minute NR! Needless to say, it was very dry. Disappointed.

  7. We were headed out the door to go camping. Vehicles were loaded. I followed the recipe and as soon as the 5 minute cook time was up, I unplugged the instant pot and set it in kitchen sink of my trailer. When we got to the camp site about 45 minutes later, I sliced up the meat while my husband set up everything around me. We had a hot flavorful dinner. The kids absolutely loved it. It is the first pork that I have made successfully, and the picky eaters asked for more.

    1. Hi!
      In a crock pot, this pork tenderloin will need about 2 to 3 hours on LOW or until the tenderloin’s internal temperature registers at 145˚F.

  8. Question – does the cooking time change if the tenderloin is frozen? Thanks, can’t wait to make this!

    1. Yes, it does. You may need to add up to 10 minutes to the cooking time. Since you won’t be browning the meat beforehand because it’s frozen, I would cook the tenderloin for about 25 to 30 minutes at high pressure with a 10-minute natural release. Then, check the internal temperature to make sure it’s about 145˚F. If not, cover it with the lid and let it stand for several minutes – the residual heat will continue to cook the meat.

  9. Question: if I’m resting the tenderloin for 10 minutes, how do I avoid serving totally cold pork? Thank you.

  10. So easy to make and delicious!! amazing recipe – pork cooked to perfection and the gravy is incredible. Served with a potato bake, a great meal for the cooler weather

  11. This was so delicious!! How could I change the directions to cook it stovetop or in the oven?
    Visiting my mom next week and she doesn’t have an instant pot.

    1. Yay! Happy you liked it! 😊
      Yeah, you can roast it in the oven at 400˚F for about 20 to 25 minutes, depending on its size. If possible, use a meat thermometer to check for doneness – once the pork’s internal temp registers at 145˚F, pull it out of the oven.

  12. Just made this and it was sooo good! Pork was so tender and the gravy was yummy! I’m going to try freezing some of my leftovers!

  13. Much better than I expected. Sometimes the IP meats aren’t as tender as a slow cooker, but this was really moist & flavorful. Had to leave in IP and bring temp up to 145° as recipe suggests. Sauce is so good, almost like teriyaki.

  14. Avatar photo
    Lisa LaPointe

    This pork loin came out very good, The meat was tender, The flavor is a surprise, the soy sauce hits you first then the dry seasonings come in to play and what a flavor. I used honey instead of syrup and I think that made a difference as well. Thanks for this awesome recipe, I will definatly use it again.

  15. Avatar photo
    Lynda Stabile

    Oh my word Katerina! This was soo good! Made for Sunday dinner exactly as written. Served with mashed potatoes, yellow wax beans and broccoli. The sauce is amazing 🙂 Thank you for this keeper!

  16. Oh my word Katerina! This was soo good! Made for Sunday dinner exactly as written. Served with mashed potatoes, yellow wax beans and broccoli. The sauce is amazing 🙂 Thank you for this keeper!

  17. I made this tonight for dinner. It was tasty, but definitely needed the gravy. The gravy was easy to make and we liked it on the pork.

  18. This was soooooo amazingly delicious and easy to make!!! The entire family had seconds. The only ingredient I swapped out is the soy sauce for NoSoy sauce ( which tastes similar ). After I made the gravy I made a combo batch of mashed gold and sweet potatoes to eat with the pork and it was all perfect!!

  19. Avatar photo
    Renee VanEpps

    Made this recipe for family and it was delicious! Tenderloin came out perfect, and it was my first time ever using an Instant Pot! Thanks, looking forward to making more of your recipes 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful! I am very happy you and your family enjoyed it! Thank you so much! 😀

  20. The flavor was fabulous & I loved the gravy! Due to my error in judgment (& lack of experience with IP’s) my meat was a bit too done. My IP only took a few minutes to release & I thought the meat could NOT be done. So I cooked for a few more minutes, released the pressure & then checked with a meat thermometer. Bad decision. Next time I will follow the steps exactly!

  21. Avatar photo
    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 - Diethood
      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. Avatar photo
      Marjorie Verderber

      I made this tonight and I will be making it again! It was a hit and everyone ate it without suggesting of how to make a little better. Thank you!

    3. Avatar photo
      Rita Belloli

      Cooking this right now. Cooked on high for 5 minutes, I did slow release for 10 minutes. Put meat thermometer in and it was only 85 degrees F. Cooking for another 10 minutes to see if this is enough. Was the 5 minutes a typo in the recipe?

      1. Katerina - Diethood
        Katerina Petrovska

        No, it’s not a typo – pork tenderloin cooks up fast. If it’s not at 145˚F, just cover with the lid and let it sit in the IP few more minutes and then check the temperature again.

  22. 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 - Diethood
      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.

  23. Avatar photo
    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 - Diethood
      Katerina Petrovska

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

  24. 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 - Diethood
      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.

  25. 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.

  26. 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.

  27. 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. 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. 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. 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?

  28. 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.

  29. 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.

  30. 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 - Diethood
      Katerina Petrovska

      Hi!
      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. 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.

  31. 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 - Diethood
      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.

  32. 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!

  33. This was extremely delicious!
    In the nutrition facts, the hat is your serving size? Is that per loin?

    1. Katerina - Diethood
      Katerina Petrovska

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

  34. 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 latenightsandbabywipes.com.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      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. 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?

  35. 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!

  36. 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!

Scroll to Top