This Instant Pot pork tenderloin is the answer to busy weeknight dinners when you want something impressive without hovering over the stove. The pressure cooker locks in moisture, delivering a tender, juicy roast with a savory garlic-herb crust in about 30 minutes. It’s a foolproof method that works every time, whether you serve it sliced over rice or with a side of roasted vegetables.
Ingredients
- 1 (1–1.5 lb / 450–680 g) pork tenderloin, silver skin removed
- 1 tbsp (15 ml) olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 cup (240 ml) low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 g) butter (optional, for finishing)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for slurry, optional)
Instructions
- Pat the pork tenderloin dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and thyme. Rub the spice mixture all over the pork.
- Turn the Instant Pot to Sauté (high). Add olive oil and heat until shimmering. Sear the pork for 2–3 minutes per side, until well browned. Remove and set aside on a plate.
- Pour chicken broth into the pot, scraping up any browned bits with a wooden spoon. Stir in soy sauce and Dijon mustard. Turn off Sauté.
- Place the trivet in the pot, then set the pork on the trivet. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes (for 1 lb) or 10 minutes (for 1.5 lb).
- When the timer ends, allow a 10-minute natural pressure release, then carefully turn the valve to Venting to release any remaining steam.
- Check the internal temperature with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If it’s below that, return the lid and cook on High for 2 more minutes, then release pressure immediately.
- Transfer the pork to a cutting board and tent loosely with foil. Rest for 5–10 minutes (this also completes the 3-minute rest).
- Meanwhile, if you want a thicker sauce, set the Instant Pot to Sauté, bring the liquid to a simmer, and whisk in the cornstarch slurry. Cook for 1–2 minutes until thickened. Stir in butter if using.
- Slice the pork against the grain and serve with the sauce drizzled over.
Tips
- Don’t skip the sear: Browning adds deep flavor and helps create a crust. It also gives you those tasty browned bits that make the sauce better.
- Use a meat thermometer: Pork tenderloin is lean and can dry out quickly. Always check the temperature rather than relying on time alone.
- Natural release is key: Letting the pressure come down naturally for 10 minutes keeps the juices in the meat. Quick release can make it tough.
- Substitutions: No soy sauce? Use coconut aminos or just add 1/2 tsp salt. No Dijon? Yellow mustard works, or skip it and add a splash of apple cider vinegar.
Serving Suggestions
Slice the pork and serve it over mashed potatoes, rice, or egg noodles. It also pairs well with roasted green beans, a crisp salad, or sautéed spinach. The sauce is fantastic spooned over the meat and sides.
Variations
- Maple Dijon: Replace the soy sauce with 2 tbsp maple syrup and increase Dijon to 2 tbsp.
- Garlic Herb: Add 2 minced garlic cloves and 1 tsp fresh rosemary to the broth.
- Spicy: Add 1 tsp chili powder or a pinch of cayenne to the spice rub.
- Asian-inspired: Swap soy sauce for 2 tbsp hoisin and add 1 tsp sesame oil.
Storage and Reheating
Store leftover pork in an airtight container in the refrigerator for up to 4 days. To reheat, slice and warm gently in a skillet with a splash of broth or sauce, or microwave in 30-second bursts until heated through (to 165°F / 74°C for leftovers). You can also freeze cooked pork for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Why is my pork tenderloin tough? Overcooking is the usual culprit. Pork tenderloin is very lean and becomes dry and tough if cooked past 145°F (63°C). Use a thermometer and don’t skip the rest.
Can I use pork loin instead of tenderloin? Yes, but pork loin is larger and leaner. Increase cooking time to 12–15 minutes and adjust for thickness. The result will be slightly less tender but still good.
Do I need to add liquid? Yes, the Instant Pot needs liquid to create steam and build pressure. Chicken broth adds flavor, but water works in a pinch.
Can I cook from frozen? It’s not recommended because the outside will overcook before the inside thaws. Thaw in the refrigerator overnight first.
How do I make the sauce thicker? Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer until thickened. Alternatively, you can reduce the sauce by boiling it on Sauté for a few minutes.
What if my pork is still pink inside? Pink is okay if the thermometer reads 145°F (63°C) and it’s rested. The USDA safe minimum is 145°F (63°C) with a 3-minute rest. If it’s below that, cook longer.
Related
- Funeral Potatoes with Dehydrated Hash Browns
- Best Beef Brisket Crock Pot Recipe Ever
- Top Rated Vanilla Wafer Recipe (Crisp & Light)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).