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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.
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.
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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