Instant Pot Pork Tenderloin

Pressure cooked pork tenderloin cut into slices.

4.85 from 85 votes

Instant Pot Pork Tenderloin

This juicy Instant Pot pork tenderloin is seasoned with garlic and herbs, pressure-cooked in a sweet and savory maple-Dijon sauce, and finished with an easy homemade gravy.

Prep Time10

Cook Time25

Resting Time5

Total Time40

Course: Dinner

Cuisine: American

Keyword: instant pot pork tenderloin

Servings:

Author: Katerina Petrovska

Equipment

Instant Pot

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.

Video

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