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.
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 🙂
That’s wonderful! I am very happy you and your family enjoyed it! Thank you so much! 😀
What if I don’t have an Instant Pot?
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!
I’m very glad you enjoyed it! Thank you for chiming in! 🙂
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?!
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. 😊
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!
That’s great to hear! I am very glad everyone enjoyed it! 🙂 Thank YOU! 🙂
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?
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.
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?
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.
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?
Hi!
Yeah, I would just omit it. You can also add a little bit more of the oregano, or add some thyme, too.
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?
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.
Loved this recipe. Company worthy.
Thank YOU! I’m very glad you enjoyed it! 🙂
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.
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.
That’s great to hear! I’m very happy everyone enjoyed it! Thank YOU! 🙂
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.
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 !!
That’s great to hear! I’m very glad you enjoyed it! Thank you for chiming in! 🙂