I am going to let you in on a secret: Instant Pot Pork Tenderloin is the absolute easiest, most foolproof way to cook pork that stays juicy. It’s fast, it’s hands-off, and because the Instant Pot traps all of those flavorful cooking juices right in the pot, you get a bonus: a rich, savory gravy you can make while the pork rests. Here’s how to make it step-by-step!
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For the Juiciest Pork, Use Your Instant Pot!
The next time you’re looking for a lean protein, take a break from the Baked Chicken Breast and cook pork tenderloin instead!
Like chicken, pork tenderloin is a healthy cut of meat, but it’s relatively inexpensive and feels special enough to serve for a dinner party.
The biggest danger to pork tenderloin is that it turns out dry, which is one of the reasons I love making it in my pressure cooker. The Instant Pot locks in moisture, keeping the pork juicy.
Plus, there’s gravy! Thanks to the saute function of the Instant Pot, you can easily turn the pork drippings into a tasty gravy to spoon over the meat. Don’t skip it.
5 Star Review
“Outstanding!!! So flavorful!!! My husband said it was the BEST meal he’d had in a long time. I will DEFINITELY make this recipe again!”
— Angie —
Instant Pot Pork Tenderloin Cooking Times
First thing’s first: PORK LOIN AND PORK TENDERLOIN ARE NOT THE SAME CUT! You cannot use them interchangeably.
- Pork tenderloin is smaller and thinner, about 2 inches wide and weighing 1 to 2 pounds. It’s often sold in packs of two.
- Pork loin (used to make Pork Roast) is thicker, about 4 inches across and weighing 4 to 6 pounds.
The cooking time for your pork tenderloin will vary based on its weight.
- If your tenderloin weighs between 1.5 and 2 pounds. Set your Instant Pot for 3 minutes (the pressure will take about 10 minutes to build, then the timer will start). When the timer is up, allow the pressure to naturally release for 12 minutes.
- If your tenderloin weighs 1.25 pounds or less. Reduce the pressure cook time to 1 minute, followed by the same 12 minutes of natural release.
- Cooking two tenderloins? You can cook two at once with the same pressure time. Sear them one at a time for the best browning.
- Between sizes? Use the lower cook time and rely on a thermometer. You can always add a minute. You can’t undo overcooked pork.
Key Ingredients
- Pork Tenderloin. A lean, boneless cut of meat, pork tenderloin is delicious and tender. It has a very mild flavor, so it’s perfectly suited for spice rubs (like the smoky rub on this Baked Pork Tenderloin) and marinades like this Pork Tenderloin Marinade. You can use this recipe to cook 1 or 2 tenderloins in the Instant Pot at the same time.
- Spice Mixture. A mixture of pantry spices like garlic powder, dried rosemary, dried thyme, salt, and pepper gives this pork a classic herby flavor. I especially leaned into the garlic, because it’s super nice with the pork.
- Honey. Honey garlic is one of my favorite flavor combos! It adds the perfect amount of natural sweetness and pairs nicely with the herbs and spices in the pork rub.
- Dijon Mustard. A tangy and delicious complement to the pork, it gives the gravy an additional dimension of flavor.
- Soy Sauce. An underlying ingredient that gives rich umami flavor. Use low-sodium soy sauce so the sauce doesn’t become too salty.
- Cornstarch Slurry. The cornstarch slurry helps thicken the gravy sauce to luscious, flavorful perfection.
How to Cook Instant Pot Pork Tenderloin
Season the Pork (photo 1). Add the rub in this recipe (or your rub of choice), then let the pork come to room temperature for 15 minutes, so that it cooks more evenly.
Sear the Outside (photo 2). This builds up browning on the outside of the pork, making it more delicious, AND leaves you with yummy brown bits (a.k.a. fond) to use as a flavorful gravy base.
Deglaze the Pot (photo 3). Whisk in the broth and scrape up any brown bits. It’s important nothing is stuck to the pan so you don’t cause the Instant Pot to register a “burn” warning.
Pressure Cook the Pork (photo 4). Place the pork in the pot and pressure cook on HIGH for 3 minutes. Let naturally release for 12 minutes.
Check for Doneness. It should register 145°F on an instant-read thermometer inserted at the thickest part. Remove the pork to a plate. (I pull the pork a few degrees early, since its temperature will continue to rise as it rests).
Add the Cornstarch Slurry. This thickens the cooking juices into a gravy.
Rest for 10 Minutes, then Slice into Medallions. Resting the pork gives the juices time to reincorporate into the meat. Cut it into 1-inch slices, then serve with the gravy.
Cooking Frozen Pork Tenderloin
If your pork tenderloin is frozen, you can safely cook it in the Instant Pot (set for 12 minutes of cooktime followed by 10 minutes of natural release). If you have a two-pack, make sure to separate them first.
Because you can’t brown the pork when it’s frozen, you won’t have as developed of a flavor, so I’d only cook frozen pork tenderloin in a total emergency.
After cooking, always check the thickest part for 145°F. If it’s under, pop the pork back in for 1 minute on HIGH, then quick release, rest again, and recheck.
What to Serve with Instant Pot Pork Tenderloin
- Potatoes. Instant Pot pork tenderloin and potatoes would be delicious! Try Instant Pot pork tenderloin with these Roasted Sweet Potatoes or Sweet Potatoes in Oven. Crock Pot Baked Potatoes or Oven Baked Potatoes would also be tasty.
- Salad. Apple Walnut Salad and pork tenderloin would be a perfect match.
- Vegetables. Pair Instant Pot pork tenderloin with veggies like Roasted Asparagus, Roasted Broccoli and Carrots, or Baked Carrots (Instant Pot pork tenderloin with potatoes and carrots would be delish).
Storage Tips
- To Store. Refrigerate pork in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. In a pinch, the pork can also be reheated in the microwave.
- To Freeze. Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Ways to Cook Juicy Pork Tenderloin
Instant Pot Pork Tenderloin
Video
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Ingredients
PORK & SEASONING:
- 1 pork tenderloin 1 ½ to 2 pounds*
- 1 teaspoon garlic powder
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil divided
PRESSURE COOKING LIQUID & GRAVY:
- ¾ cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey or pure maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons cornstarch combined with 2 tablespoons water to create a slurry
Instructions
- Remove the pork from the refrigerator and let rest at room temperature for 15 minutes.
- While the pork rests, in a small bowl stir together the garlic powder, rosemary, thyme, salt, and pepper.
- In a separate bowl, whisk together all of the sauce ingredients but the cornstarch slurry: chicken broth, soy sauce, honey, and Dijon.
- Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil.
- Sprinkle the seasoning mixture all over the outside of the pork.
- Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil. Add the pork and sear on all sides until lightly browned. Remove to a plate.
- Pour in the chicken broth mixture. With a wooden spoon, scrape along the bottom of the Instant Pot to deglaze. Keep scraping and make sure there are no stuck-on bits of food to avoid the "burn" warning.
- Return the pork to the Instant Pot, coiling it to fit as needed. Close and seal. Cook on HIGH (manual) pressure for 3 minutes.** (Do not be tempted to add more time or the pork may be dry.) Let naturally release for 12 minutes.
- Test the pork for doneness with an instant read thermometer. Pork is considered cooked at 145°F (if you’re within 5 degrees or so, the resting time will carry it over). If it’s close but you need the temperature a bit higher, set the lid back on and let it sit 2–3 minutes more with the machine off (the residual heat will finish it). If it’s 10°F+ under, lock the lid back on and pressure cook on HIGH for 1 minute, then quick release and recheck.
- Remove the pork to a cutting board or serving platter, cover, and let rest for 10 minutes while you prepare the gravy.
- Press “Cancel” on the Instant Pot, then press “Sauté.” Stir in the cornstarch slurry. Let come to a simmer, stirring very often, then press “Cancel.” The gravy will continue to thicken with the residual heat. Stir it periodically.
- To serve, cut the pork crosswise into 1-inch slices. Top generously with the gravy and enjoy!
Notes
- *You can also use this recipe to cook 2 tenderloins at the same time. Double the seasoning mixture and olive oil, then brown and cook the pork as directed (no need to add to the cooking time).
- *If your tenderloin weighs less than 1.25 pounds, reduce the pressure cook time to 1 minute.
- TO STORE: Refrigerate pork in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350° F. In a pinch, the pork can also be reheated in the microwave.
- TO FREEZE: Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
We absolutely loved it! I will make this recipe again!
Thank you!
hank you Diane!
So delicious!! Savory, tender pork slices in the most delicious savory sauce – this is my third time making it. My husband and I will make it many more times again 👏
So glad to hear you enjoyed the recipe, Debbie! Thank you!
The pork was tender but the gravy was way too sweet. I used the 2 TBSP of maple syrup but I would omit it all together.
Thanks for the feedback, Joanne. You can definitely adjust it to your own taste.
This worked exactly as written, thanks! Would make it again!
Great to hear, thank you Ann!
We absolutely loved it!
Great to hear! Thank you, Chad!
I’ve made it twice now, and it’s wonderful!
Great to hear! Thank you Joann!
Looking forward to making this. How would you adjust the seasonings and cook time for 5 (16oz) tenderloins? I have the 8qt instapot
Hi Caroline, so that would be 5 pounds of tenderloin? I’d probably do 3/4 of the quantity for each of the seasonings on each tenderloin. (example if it is 1 tsp, I’d do 3/4 tsp. Hope that makes sense!) For timing, I’m not sure I’d start with the timing I’ve indicated here and go from there. It’s a larger pot and fuller so it will take more time for it to reach pressure, which will add time to the total time. If you decide to experiment, let us know how it goes!
What is the cooking time if I have an almost 4lbs piece of meat?
Hi R.C.S.! I haven’t tested it with a larger piece of meat but I’m guessing if it is 4 pounds then it will likely be doubled in size. I would have 3 more minutes and then go from there. You may have to put it back under pressure longer if it is not cooked. It would be an experiment, so let me know how it goes if you decide to give it a try!
We absolutely loved it!
Great to hear! Thank you Melanie!
Fry’s (Kroger) has 1.5 lb pork tenderloins that are already marinated for $9 that I pick up when they go on sale 2-for-1, so I’ve picked up a few. I put a couple into some chili and I decided to put one into my Instant Pot that I got recently.
All of the recipes say to cook meats for 15 mins per lb in a pressure cooker, and 2-3 lbs would take around 45 mins. I read and re-read your instructions, and had a really hard time trying to wrap my head around a 3-min cook time for a 1.5 lb loin. Other recipes were WAY LONGER… so … WTF???
I finally convinced myself to “take the coaching”, only I bumped it up to 4 mins. The only difference is that these things are already marinated, so I skipped that part. And I didn’t have any stock on-hand, so I just used water.
Well, I’ve gotta say, first it only took about 12 mins to cool down. I’m thinking, “This thing is gonna be R-A-W! When I took the top off, I pulled the meat out and put it on a plate and sliced into the middle to take a peek. Well, it was a little pink and very juicy, so I just let it sit while I prepped the side dishes. When I came back to it, I tasted a piece off the end and … it was GREAT! Then I started slicing it into 1/4” slices and when I got to half-way, there was NO PINK LEFT. This thing was COOKED PERFECTLY! So tender, just a tad dry, but very tasty. I don’t understand how or why, but dayum … if I had cooked this for 45 minutes, it could probably have been used by the local football team for a scrimmage.
So for anybody reading this recipe who’s as unsure as I was, 3-4 mins for a 1.5 lb (24 oz) pork loin will get you a very juicy, tender cook.
Hi David, yep, trust the process. We have tested and retested this with great results so glad you gave it a go! Thank you!
The pork was moist and gravy was full of flavor! The recipe worked exactly as written. The tips and extra info really help create a successful dish!
So glad you enjoyed it, Carol! Thank you!
I came across this recipe as I was trying to find the correct Instant Pot cooking time for pork tenderloin. I didn’t want or need the sauce/gravy, so I just used the chicken broth alone.
I had my doubts about the cook time. The recipe says for 1.25 lbs. or less, use only 1 minute cook time but keep the 12 minute rest time.
Nope; not good. You should also adjust the rest time if you’re using less than a pound.
I only wanted to cook about 300g (just over 10 oz.). It turned out … well, just okay. It was still reasonably tender but drier than it should have been.
Next time I’ll cut the rest time down to about 5 or 6 mins, max. I think that would get the proper result.
I’m sorry to hear you had problems with the recipe, James. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Is it possible to double the gravy? It was absolutely amazing.
Hi Jenna, I think you could easily double it but it might affect the cooking time some as it may take longer to come to pressure, so I’d keep an eye on that. Enjoy!
Had a few substitutions, but I just had a few pieces left over for lunch tomorrow. This recipe was duper easy and very delicious. Paired it with sauerkraut and cranberry and it was amazing. Thanks.
So glad to hear, Nancy! Thank you!
Should I be using the insert for this?
No need to use the trivet, Aidan! Enjoy!
I was intrigued by the fast cook time here and followed the timing of this recipe, but was disappointed in the result. The meat tasted like it had been steamed more than roasted, which I prefer. I’ll give your air fryer recipe a try…that might be more comparable to an oven roast.
I’m sorry to hear the recipe wasn’t to your taste, Suzanne, . I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Fyi, I let mine naturally release for 10 minutes and the piece of pork registered 170 degrees F which is overcooked. It wasn’t super dry. It was still edible. But I need to work on that timing.
The author’s note of “*If your tenderloin weighs less than 1.25 pounds, reduce the pressure cook time to 1 minute.” is important especially if your piece of pork is on the smaller side.
Thanks for the feedback, Gal!
This was super easy and delicious. Going into my weeknight quick dinner rotation.
So glad to hear, Marie! Thank you!