For a 1¼- to 1½-pound (565–680 g) pork tenderloin, cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before checking the temperature. The Instant Pot also needs time to come to pressure, so plan on about 55 minutes from seasoning to serving; a thermometer, rather than the clock alone, tells you when the pork is ready.
This recipe sears the tenderloin first, then pressure-cooks it with broth and turns the cooking liquid into a quick mustard pan sauce. Pork tenderloin is lean and cooks quickly, so the short pressure time and temperature check help keep it juicy.
Ingredients
- 1 pork tenderloin, 1¼–1½ lb (565–680 g), silver skin trimmed
- 1 tsp fine salt (6 g)
- ½ tsp black pepper (about 1 g)
- 1 tsp garlic powder (3 g)
- 1 tsp smoked paprika (2 g)
- ½ tsp dried thyme (about 0.5 g)
- 1 tsp packed brown sugar (4 g), optional
- 1 tbsp olive oil (15 ml)
- 1 cup low-sodium chicken broth (240 ml), or water
- 1 tbsp Dijon mustard (15 g)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp cornstarch (8 g)
- 1 tbsp cold water (15 ml), for the slurry
- 1 tbsp chopped parsley (about 4 g), optional, for serving
Instructions
- Prepare the pork. Pat the tenderloin dry with paper towels. If a thin, shiny strip of connective tissue remains, slide a small knife just under it and trim it away without cutting off much meat. Mix the salt, pepper, garlic powder, smoked paprika, thyme, and optional brown sugar in a small bowl. Rub the seasoning over the pork. If the tenderloin is longer than the Instant Pot’s inner pot, cut it crosswise into two pieces so they can lie comfortably inside; do not coil or tightly stack them.
- Sear the tenderloin. Select Sauté and let the inner pot heat. Add the olive oil, then sear the pork for about 1½ minutes on each broad side, turning it with tongs to brown the remaining sides as well. This should take roughly 5–7 minutes in total. The goal is a browned surface, not to cook the center through. Transfer the pork to a plate and press Cancel.
- Deglaze and add the liquid. Pour in the broth and scrape the base of the pot thoroughly with a wooden spoon or silicone spatula to loosen any browned bits. This helps prevent a burn warning. Stir in the Dijon mustard and apple cider vinegar. Place the trivet in the pot and set the tenderloin on it. If you do not have a trivet, the pork can sit in the liquid, though the underside will be less browned.
- Pressure-cook. Lock the lid and set the steam valve to Sealing. Choose Pressure Cook or Manual on High Pressure for 5 minutes. Allow roughly 8–12 minutes for the pot to come to pressure, depending on the cooker and the temperature of the ingredients. The 5-minute setting begins only after the cooker reaches pressure; it is not the total time in the pot.
- Release pressure naturally, then check. When the cooking cycle ends, leave the cooker undisturbed for 10 minutes of natural pressure release. Carefully move the valve to Venting to release any remaining pressure, keeping your hands and face away from the steam. Open the lid away from you. Check the thickest part of the tenderloin with an instant-read food thermometer. USDA FSIS says whole cuts of pork should reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If the center is below 145°F (63°C), return the pork to the pot, pressure-cook for 1 additional minute, release pressure for 2 minutes, and check again.
- Rest the meat and make the sauce. Move the pork to a clean cutting board and let it rest for at least 3 minutes after it reaches 145°F (63°C). Meanwhile, select Sauté and bring the liquid in the pot to a gentle simmer. Stir the cornstarch and cold water together in a small cup until smooth, then whisk the slurry into the simmering liquid. Cook for about 1–2 minutes, stirring, until the sauce thickens lightly. Press Cancel. If it becomes thicker than you like, whisk in a tablespoon of broth or water.
- Slice and serve. Cut the rested tenderloin across the grain into slices about ½ inch (1.3 cm) thick. Spoon some sauce over the meat and pass the rest at the table. Add the optional parsley just before serving.
Tips
- Use thickness as a guide. Tenderloins can vary in diameter even when their weights are similar. The stated 5-minute high-pressure time is a useful starting point for one tenderloin in the listed size range, but always check the thickest center with a thermometer. A particularly thick piece may need the brief extra pressure cycle described above.
- Do not confuse tenderloin with pork loin. Pork tenderloin is a small, narrow, boneless cut; a larger pork loin roast is much thicker and needs a different cooking method and timing. If a package contains two separate tenderloins, they may cook together when arranged side by side, but avoid crowding them or bundling them together.
- Prevent a burn warning. Scrape all browned bits off the bottom after searing and use the full cup of thin liquid. Thick sauce or a heavy layer of stuck seasoning can interfere with pressure cooking. Add the cornstarch only after pressure cooking, when making the pan sauce.
- Make simple swaps thoughtfully. Water can replace broth, though the sauce will taste less savory; use a low-sodium broth if you want better control of salt. Whole-grain mustard can replace Dijon for a more textured sauce. If you do not have apple cider vinegar, use white wine vinegar or lemon juice in the same amount for a similarly bright finish.
Serving Suggestions
Serve the sliced pork with mashed potatoes, roasted potatoes, buttered noodles, or rice so there is something to catch the mustard pan sauce. For vegetables, pair it with steamed green beans, roasted carrots, broccoli, or a simple green salad. A crisp cabbage slaw or lightly dressed apple salad also works well beside the savory, slightly tangy sauce.
For a relaxed dinner, slice the tenderloin on a platter and spoon only a little sauce over it, keeping extra sauce in a small jug. That lets the browned edges stay visible and gives diners control over how much sauce they want. If the meal includes bread, warm rolls or crusty bread are useful for the remaining sauce. For a larger spread, serve the pork alongside two vegetables and one starch; the tenderloin is lean, so a flavorful side or sauce makes the plate feel complete without needing a heavy accompaniment.
Variations
Herb and lemon: Replace the smoked paprika and brown sugar with 1 teaspoon dried rosemary or Italian seasoning, and add 1 teaspoon finely grated lemon zest to the rub. Finish the sauce with 1–2 teaspoons lemon juice after thickening. This version is brighter and less smoky.
Maple-mustard: Leave out the brown sugar and whisk 1 tablespoon maple syrup into the finished sauce with the Dijon. Taste before adding more sweetener, since the pork seasoning already includes a little sugar if you used it. For a milder sauce, reduce the vinegar to 2 teaspoons.
Garlic and mushrooms: Before adding the broth, sauté 6 ounces (170 g) sliced mushrooms with the olive oil until browned, then remove them while searing the pork. Return them to the pot with the broth before pressure-cooking. They add a more earthy flavor and make the sauce heartier; make sure to scrape the pot well after sautéing.
Skip the sauce thickener: You can leave out the cornstarch slurry and serve the cooking liquid as a thin jus. For a gluten-free meal, check that the broth and mustard are labeled gluten-free; cornstarch is naturally gluten-free, but packaged products can vary.
Storage and Reheating
Refrigerate leftover pork and sauce within 2 hours of cooking. Store them in separate airtight containers, if possible, and keep them refrigerated for 3–4 days. Slicing only the amount you plan to eat helps the remaining tenderloin retain moisture. For longer storage, freeze the pork and sauce separately in freezer-safe containers for up to 2–3 months for best quality; thaw overnight in the refrigerator.
Reheat slices gently with a spoonful of sauce or broth in a covered skillet over low heat, turning once, or microwave them in a covered dish in short intervals. Heat leftovers to 165°F (74°C), checking with a food thermometer, as USDA guidance requires. Avoid prolonged high heat, which can dry out this lean cut. Reheat only the portion you intend to serve rather than repeatedly warming the entire batch.
Frequently Asked Questions
How long does pork tenderloin take in an Instant Pot?
For one 1¼- to 1½-pound (565–680 g) tenderloin, set the cooker to 5 minutes at high pressure, then allow 10 minutes of natural release. The cooker’s pressure build-up adds roughly 8–12 minutes, and searing, resting, and making the sauce add more time, so expect about 55 minutes from start to serving. The exact time varies by cooker and the meat’s thickness.
Can I cook pork tenderloin from frozen?
This recipe is written for thawed pork, which can be seared and seasoned evenly. A frozen tenderloin cannot be seared first and may cook unevenly, especially if it is folded or frozen in a thick block. For the most reliable result, thaw it in the refrigerator before cooking, then follow the recipe and verify the center temperature.
Should I use a quick release or natural release?
Use a 10-minute natural release, followed by venting any pressure that remains. Letting the pressure fall gradually gives the meat a short, gentle finishing period and avoids opening the cooker immediately after the cycle. Do not leave the pork on Keep Warm for an extended period, since continued heat can make it overcook.
Why is my pork tenderloin tough or dry?
The most common reason is cooking it past the target temperature. Tenderloin is lean, so check the thickest part with a thermometer and remove it once it reaches 145°F (63°C), then give it the required 3-minute rest. Also check that you cooked a tenderloin rather than a much larger pork loin roast, and avoid leaving the meat in the hot pot while you finish other tasks.
Can I double the recipe?
You can cook two tenderloins in the same pot if they fit loosely in a single layer or side by side and the cooker remains below its fill line. Keep the required thin liquid amount for your cooker, and use the same initial pressure time if the pieces are similar in thickness; pressure-cooking time depends more on thickness than total weight. Check each piece separately, since one may reach temperature before the other.
Can I make it without searing?
Yes. Skip the oil and searing step, season the pork, and continue with the broth and pressure-cooking instructions. The meat will still cook, but it will lack the browned, savory surface that searing adds, and the sauce may taste a little less rich.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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