Instant Pot Pork Tenderloin

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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.

For more delicious pork recipes, check out my fabulous Instant Pot pork loin or this dang delicious grilled pork tenderloin!

Close-up shot of slices of pork tenderloin on a dark background.


 

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. What’s NOT to like?!

This Instant Pot pork tenderloin is a versatile recipe, perfect 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 delightful sauce made of sweet syrup, pungent Dijon mustard, and fresh garlic. You have to try it!

Why You’ll Love This Pork Tenderloin Recipe

  • Flavorful. This recipe’s mix of herbs, spices, maple syrup, Dijon mustard, and garlic perfectly complements the pork, enhancing its natural flavor.
  • Quick. The meat cooks rapidly, absorbing the rich flavors of the seasonings, resulting in a delicious, customized meal in no time.
  • Easy. This Instant Pot recipe strikes the perfect balance between sophistication and simplicity, making it ideal for both dinner parties and weeknight dinners.
Up close image of sliced pork in a bowl served with chickpeas and sweet potatoes.

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, tender pork tenderloin, and a few pantry staples to create this delicious dish. Here’s what you’ll need to get started:

  • Olive Oil: For sautéing the tenderloin in the Instant Pot; I recommend a lighter olive oil rather than Extra Virgin for sautéing.
  • Pork Tenderloin: This lean, tender cut of meat is known for its mild flavor and quick cooking time. You will need about 2 pounds of it.
  • Seasoning Mix: Dried 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: 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.

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 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 is resting, 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 test it for salt and pepper, adjusting as needed to suit your preference.

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.

Slices of pork tenderloin on a dark background with a rosemary branch next to it.

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 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.

Sliced pork tenderloin served in a bowl with vegetables.

How to Store and Reheat Leftovers

  • Refrigerate leftover tenderloin in a tightly covered container. This dish will keep for 3 to 4 days in the refrigerator or for 2 to 3 months in the freezer.
  • 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 slices are heated through.

More Pork Tenderloin Recipes to Try

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4.85 from 71 votes

Instant Pot Pork Tenderloin

Juicy and delicious, this Instant Pot pork tenderloin is seasoned with dried herbs and garlic and cooked in a sweet mustard and maple syrup sauce to create a flavorful gravy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

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
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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

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

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.

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126 Comments

  1. Julie Messerole says:

    Great recipe as described

    1. Katerina says:

      Thank YOU! I am very glad you enjoyed it! 🙂

  2. Carole says:

    Hi! Sounds great! Should I use the trivet when cooking the pork?

    1. Katerina says:

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

  3. BW says:

    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.

  4. Joan Rickle says:

    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 Petrovska says:

      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!

  5. Ali says:

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

  6. Isabel from Plantation, FL says:

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

    1. Katerina says:

      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! 🙂

  7. Illinois Girl says:

    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!

  8. Arlene Ripley says:

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

  9. Aline says:

    This is an outstanding recipe!!

  10. Krista says:

    This was super easy, moist and very flavorful. Will make again!