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I am going to let you in on a little secret I wish someone had told me before I threw one of the more disastrous dinner parties of my short but colorful mid-20s entertaining career: Instant Pot Pork Tenderloin is the absolute EASIEST, most foolproof way to cook juicy, succulent pork.

Healthy Instant Pot pork tenderloin with sauce

Follow-up advice: do not skip the gravy.

If by some act of the universe you mess up the Instant Pot pork tenderloin (which you will not if you follow this pressure cooker recipe), the easy gravy (which you cook in the Instant Pot while the pork rests) will cover your tracks.

Rich and intensely savory with a touch of tangy sweetness from maple syrup, Dijon mustard, and the pork’s own juices, you’ll want to eat it by the spoonful.

Sliced pork tenderloin with green beans

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 —

About this Pork Tenderloin

Despite a rocky start, pork tenderloin is one of my favorite cuts of meat to cook both for dinner parties and for easy weeknight dinners.

  • Pork tenderloin is lean, healthy, and a refreshing change of pace from Instant Pot Chicken and Baked Chicken Breast.
  • It’s relatively inexpensive, yet it still feels festive. This Stuffed Pork Tenderloin, for example, is fit for special occasions and holidays.
  • It is super versatile! Because pork tenderloin is mild, you can flavor it with a wide range of spices, sauces, and rubs. (This Pork Tenderloin Marinade gives the pork fabulous flavor!)

The biggest hazard to pork tenderloin is overcooking, one of the many reasons I love making pork tenderloin in the Instant Pot. (Or if you’re a grilling aficionado, Grilled Pork Tenderloin is fabulous too!)

why cook pork tenderloin in the instant pot

  • Multicookers like the Instant Pot (this is the Instant Pot model I own) lock in moisture, which helps the pork stay juicy. (Similarly, Air Fryer Pork Tenderloin uses a high temperature for a short time to keep it juicy.)
  • It’s a one-pot wonder. Thanks to the sauté function, you can brown the pork, pressure cook it, and even make the gravy all in the same pot.
  • All of the cooking juices stay in the pot, so not one drop of flavor is wasted.
  • The Instant Pot is hands free! Forget opening and closing the oven door to check the pork’s temperature. You can set it and walk away. (One of the reasons I love cooking Instant Pot Ribs.)

How Long to Cook Pork Tenderloin in the Instant Pot

Pork tenderloins vary in size. While they are usually between 1 ½ and 2 pounds, they can be as small as 1 pound.

  • 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.
Instant Pot pork tenderloin with sauce

How to Cook Pork Tenderloin in an Instant Pot

As with much of cooking, the secret to this recipe’s success (in addition to NOT overcooking the pork—hopefully you are seeing the emphasis here) is in building layers of flavor.

For Instant Pot pork tenderloin, that means an easy garlic herb rub, pan-searing the outside of the tenderloin in the Instant Pot prior to pressure cooking, and finishing off the recipe with an easy honey Dijon gravy.

The 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 and sauces (like the smoky rub on this Baked Pork Tenderloin). Plus, it’s rich in protein and vitamins.


You can use this recipe to cook 1 or 2 tenderloins at the same time. If making two tenderloins, sear them one at a time and double the olive oil and rub.

  • Spice Mixture. A mixture of garlic powder, dried rosemary, dried thyme, salt, and pepper gives the pork an exceptional flavor.
  • Chicken Broth. Helps deglaze the pot and builds the foundation for our gravy sauce.
  • Soy Sauce. For rich umami flavor. Use low sodium soy sauce so the sauce doesn’t become too salty.
  • Honey or Maple Syrup. Either honey or maple syrup will add the perfect amount of natural sweetness and pair nicely with the herbs and spices in the pork rub.
  • Dijon Mustard. A tangy and delicious complement to the pork.
  • Cornstarch Slurry. The cornstarch slurry helps thicken the gravy sauce to luscious, flavorful perfection.

The Directions

  1. Let the pork come to room temperature. Stir the seasoning ingredients together in a bowl.
Gravy in a bowl
  1. Whisk the gravy ingredients together in a separate bowl (minus the cornstarch). Trim and dry the pork. Rub it with olive oil.
A seasoned pork tenderloin on a cutting board
  1. Add the seasoning to the pork.
A piece of meat in a pressure cooker
  1. Sear the pork in the Instant Pot. Transfer it to a plate.
Seasoned liquid in a pressure cooker
  1. Add the broth to the Instant Pot, scraping along the bottom of the pot to remove any stuck-on bits.
Pork tenderloin in a sauce in a pressure cooker
  1. Place the pork in the pot and pressure cook on HIGH for 3 minutes. Let naturally release for 12 minutes.
  2. Check the pork for doneness. Cook for additional time if needed, then set the pork aside to rest.
  3. Turn the Instant Pot to sauté, add the slurry, then make the gravy. Cut the pork into slices, serve with the gravy, and DIG IN!

What to Serve with Instant Pot Pork Tenderloin

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.
Instant Pot pork tenderloin on a plate with green beans

Leftover Ideas

Add thinly sliced leftover pork tenderloin to a sandwich. Or, dice up the pork and add it to your favorite stir fry (like this Vegetable Lo Mein).

Frequently Asked Questions

Can I Cook Frozen Pork Tenderloin in the Instant Pot?

While you can cook meat from frozen in the Instant Pot, I don’t recommend making this Instant Pot pork tenderloin frozen, as it would hinder your ability to sear the pork and add the spice rub.

Why is My Instant Pot Pork Tenderloin Tough?

If your pork tenderloin is tough, it’s likely been overcooked. To make sure you don’t overcook your pork, follow the tips listed in the question box below.

How Can I Avoid Overcooking My Pork Tenderloin?

The biggest mistake when making pork tenderloin is overcooking. Here are my best tips for avoiding this mistake:
1. Use an instant read thermometer to gauge when your pork is done.
2. Err on the side of less versus more cooking time. You can always cook the pork longer if needed, but once it is overdone, there is no going back.
3. Let carryover cooking be your friend. Pork is considered safe to eat at 145 degrees F. I like to remove mine when the pork reaches 135 to 140 degrees F, then let the carryover cooking finish the rest.
4. Speaking of rest—meat needs to rest after cooking to allow the juices to reincorporate into the meat. If you cut it early, you’ll lose that beautiful moisture.

Can I Add Onions?

If you’d like to make Instant Pot pork tenderloin with onions, you can incorporate them in a few different ways. Serve the pork alongside caramelized onions, stir cooked onions into the gravy just before serving, or you could even pair this pork with a side of Air Fryer Onion Rings.

Whether it’s your first time cooking pork tenderloin or you’re an old pro, this honey garlic pork tenderloin in the Instant Pot is a mini triumph. Successful dinners (with or without boxed wine) are ahead!

Instant Pot Pork Tenderloin

4.79 from 142 votes
This juicy Instant Pot pork tenderloin recipe with gravy, and honey and garlic flavors, is easy, extra moist and cooks in one pot hands free!

Prep: 15 minutes
Cook: 20 minutes
Total: 45 minutes

Servings: 4 servings




  • 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


  • 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 are close, the resting time will carry it over). If needed, lock the lid back in place and continue to cook in the residual heat for 2 to 3 minutes more.
  • 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 ½-inch slices. Top generously with the gravy and enjoy!



  • *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. 


Serving: 1(of 4)Calories: 299kcalCarbohydrates: 15gProtein: 37gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 111mgPotassium: 745mgFiber: 1gSugar: 9gVitamin A: 18IUVitamin C: 1mgCalcium: 23mgIron: 2mg

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More Tasty Pork Recipes

While I don’t recommend using pork tenderloin for pulled pork in the Instant Pot, I do have a recipe for Instant Pot pulled pork.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Really tasty and only pantry staples required! A good option for pork tenderloin/easy weeknight meal. I made it with steamed sweet potatoes that cooked at the same time in a cake pan on top of the pork tenderloin in the instant pot.5 stars

  2. I wish I’d taken a photo, because this tenderloin and sauce looked great with smashed potatoes and green beans! When the recipe stated 3 minutes cooking time in the pressure cooker, I’m so glad I shrugged and said, “Okay; I’ll try it.” The pork was tender, juicy and perfectly done. I added a few tablespoons of chunky peach preserves to the sauce and it was delicious. Next time (because there WILL be a next time) I’ll skip the preserves and serve it with sauteed apples with raisins. So glad I found this easy recipe because I didn’t want to heat the oven on a warm night. Now I’ll be looking for more of Erin’s dishes to try.5 stars

  3. The tenderloin paired with the sauce was amazing! I thought since I had a little over 2 pounds of pork to add a minute to the insta pot but I should have followed directions and only did 3 minutes!5 stars

  4. I made this recipe for dinner yesterday. The pork was cooked perfectly in 3 minutes and it was tender, juicy and so flavorable and the gravy was perfect also. I will definitely pass this recipe on to my children.5 stars

  5. Yum! Made it exactly as written and it was a great easy meal. Going to make this next week for when my mother in law is in town too.5 stars

  6. Made this tonight for dinner. Turned out delicious paired with oven roasted asparagus. The pin on my IP was down before the 12 minutes were up. Maybe because there wasn’t much liquid? Turned out fantastic. Thank you!5 stars

  7. That was REALLY good–and I’m a lousy cook. Hubby and I decided it was even ‘company worthy’! Served with mashed potatoes. Green beans cooked in that sauce would have been fab as well.

    Meat thermometer: Somehow I missed that you cook it with the meat thermometer in, so I was a step behind on that. Has 2 loins that totalled 1.83 lbs and I did pop it back in the pot for 3 more min with just the residual heat of the pot. Perfect! Very tender. Thanks!

    1. I’m sorry to hear that you had trouble with this recipe, Sara. I know it’s frustrating to try a new recipe and not have them turn out, so I really wish you would’ve enjoyed them!

  8. Outstanding!!! So flavorful!!! My husband said it was the BEST meal he’d had in a long time. I served it with mashed potatoes and broccoli. I will DEFINITELY make this recipe again! It did take longer than staed in recipe, but that’s OK. It was worth the wait!5 stars

  9. This recipe is the BEST! I made this for friends and it was the most delicious, most tender, and most beautiful to look at. I thought I had lost this recipe so I had tried other recipes but they didn’t come close to this one. Then I found I had printed this one out! Hallelujah! I have now saved it and look forward to making this again and again.5 stars

  10. I would like to make this…what (if any) changes would I need to make for 4 boneless pork chops (1.5#) instead of the tenderloin?

    1. Hi Alex! I’ve only tested this recipe as written so I wouldn’t be able to advise on what to do if using pork chops. If you decide to experiment, let me know how it goes!

  11. I think the timing for cooking this is pretty well honed in for an instant pot. Love the dijon/maple combo with a leaner meat like this. Only thing I felt inclined to change was to hold on all season but salt and pepper while searing the meat. Some of those other seasonings will burn if you want to try and get a semi decent brown on the loin. Other than that, great job!4 stars

  12. I did make this recipe, and I had to adjust it just a bit because I’m on a special no sugar diet right now, so I substituted liquid stevia and maple extract to replace the maple syrup. It came out delicious! Thank you for the easy delicious recipe.5 stars

  13. Loved it as did my guests! Served it with roasted root veggies using Lipton onion soup mix. Question…What’s the trick for not getting lumps when adding the corn starch slurry to the juices?5 stars

    1. Hi Paula! So glad you enjoyed it! Thank you for this kind review! If you are getting lumps, try using a whisk to whisk in the slurry. Hope this helps!

  14. This was the best pork loin we’ve ever had. My husband isn’t a gravy person, but he ate extra gravy with 3 pieces of bread after the pork loin was gone! So tender and perfect meat. This will be my go to pork recipe. Yum5 stars

  15. Thank you so much. I used apple cider as my liquid and added fresh cranberries. It was so unbelievably flavorfull. Will be my go to recipe for pork tenderloin. I cant believe how fast it is !5 stars

  16. This was an all-out winner. I made this exactly to recipe, and the entire family was crazy about it.
    Oh, I did make one substitution. Let’s just say I will never go without low-sodium soy sauce in my refrigerator again!5 stars

  17. Do you cook it with the gravy ingredients in the pot (minus the cornstarch) or do you make the gravy separately after the pork is finished cooking.

    1. Hi Angela! You could it with the pork. Steps 3, 7, and 11 in the recipe card give you all of the details about the gravy and when to add the cornstarch. Hope this helps!

  18. I am a pretty good cook and found this to be gorgeous. I cut back on the sweets a bit but otherwise this is a definite keeper. You can serve this to your family or to guests. Served with mashed potatoes and any seasonal greens will work. Merci. Superbe recette. Louise, Ottawa Canada5 stars

  19. First time making this tonight. For some reason my IP refuses to saute (hint, hint Santa), so I did that part on the stove. As to the gravy, I just put it on the soup setting in my IP for a few minutes and it was perfect!!!

    Husband AND the 5 yo twins begged for seconds!! Everything smelled phenomenal! Unfortunately I cannot taste anything thanks to COVID, but this is a definite keeper recipe so I can make it again when my taste comes back :) only change I will make based on hubby’s comments, is cut the salt in half.5 stars

  20. Very good, ty I was pleased & my very picky grandmother liked it :)

    I was really sweating the only 3 minutes (I went w/ 4 b/c I do not like pink pork tenderloin – even a little) – but yeah was perfect. cooked w/ onion, apple & Sweetpotato – cooked w/ the tenderloin – all of it was spot on.5 stars

  21. This dish was AAAAwesome!! Looking at the ingredients I didnt think it would work, but WOW it did and How! Flavor was very delectable! Only thing is, I cooked (4) pieces of tenderloin, about 1.25 lbs and the cooking time was too much. Next time I will reduce the Pressure cook time to 2 minutes and drop the manual release time to 6 minutes because the meat was a tad overcooked. Other then that, I added some fresh cut green beans to the pot right before pressure cook time and the beans soaked up some of the gravy juice flavor.Yummy!
    Thanks for the great recipe….5 stars

  22. I read the reviews and went the safe route, I pressure cooked for 2 minutes, npr after 9 minutes, rested for 15 minutes and it was perfect. I had twin tenderloins but only used 1. Next time I’ll only use 1 tbsp of syrup since we don’t like sweet foods very much. The family ate every bite after I weakened the gravy with water and finished off with a tab of butter.5 stars

  23. My wife and I made this for our Christmas dinner, it is absolutely amazing.

    Just 2 twists, we used coconut aminos in place of soy and added 2 tablespoons of cherry jam. This is plate licking good, thank you so much for the recipe and Happy Holidays/Happy New Year!5 stars

  24. I will be making this tonight for my new year’s day tradition of pork and sauerkraut. My pork tenderloin is 2.75 pounds. What cooking time would you recommend? I’m new to the instant pot!

    1. Hi Megan! I’ve only tested the recipe as is so it’s really hard to say for sure.. With that size I would probably just cook it according to the directions and if it didn’t hit the correct temperature, cook for an additional minute. Hope you enjoyed it!

  25. Such an amazing recipe!! My husband is obsessed with it. Super easy and takes little time to make. Definitely a staple in our household now!5 stars

  26. Does this recipe use a pre-roasted pork tenderloin or a raw pork tenderloin? Based on the cooking time in the recipe, I’m assuming it uses pre-roasted, because the instant pot cooking tables call for 20 minutes cook time per pound of pork loin. I’m thinking for the people who had to add extra cook time they may have been using raw pork tenderloin. Might be good to specify in the recipe.

    1. Hi Peter! This is made with raw pork tenderloin. Also pork loin and pork tenderloin are two different types of cuts of meat, which is why you might be seeing a difference. Hope this helps!

  27. This was the most flavorful Pork Loin Recipe I have ever made! And you are so right about making the Gravy! Soo Good!
    I decided to cook the loin in my slow cooker since I have not tried the Instant Pot yet.
    Absolutely Delicious! 5 plus stars goes out to you.5 stars

      1. I usually make a different recipe and tried this for a change. It was the driest pork tenderloin I’ve ever made! You will need the sauce. Going back to my regular recipe that does 0 minutes high 15 release. Too highly spiced for us, but that’s a personal preference.3 stars

        1. I’m sorry to hear the recipe wasn’t to your taste, Diane. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  28. Made exactly as recipe read. Absolutely delicious. Served with mashed potatoes and peas and a Pinot noir. Oh my goodness, what a meal, very satisfying and so easy.5 stars

  29. I loved this, fairly easy and that is saying a lot because I am not a good cook. It came out perfect, made the honey not maple syrup. Have a question though. Son does not like rosemary. Wanted to make it for him and his wife. What could I sub for the rosemary and still get such a wonderful taste in the gravy?5 stars

    1. Hi Marti! I haven’t tried it myself, but maybe you can use dried basil instead. If you decide to test it out, let me know how it goes!

  30. Absolutely delicious! The dish was tender, juicy, and so flavorful! Erin’s meticulous directions were easy and produced a wonderful outcome. Thanks!!5 stars

  31. My pork tenderloin came in two pieces, should i keep them together or separate them? Should I adjust the cooking time?

    1. Hi Kristine! It’s going to depend on the weight of them. I have a few notes in the post on how to adjust for different weights.

    1. I’m sorry to hear that these didn’t turn out as you hoped, Nikki. It’s so hard to say what might’ve happened without being in the kitchen with you. I (and many readers) have enjoyed this recipe, so I really wish they would’ve been a hit for you too!

  32. This is excellent. The pork tenderloin was tender and juicy and the gravy is delicious! Will definitely make again.5 stars

  33. This is our go to pork tenderloin recipe. Easy enough for a weeknight dinner, and fancy enough for a dinner party! Tonight will be my 5th time making this recipe!5 stars

  34. Make this tonight and it was perfect!!
    So easy,, while I haven’t used my Insta Pot much, this is one recipe to start with!
    Delicious!!5 stars

  35. I followed the recipe as written.
    This was Easy and Delicious!!! My husband agreed. I will definitely be making this again. Thanks!5 stars

  36. Excellent recipe. I followed the directions and doubled the gravy, because… Well gravy. It was so good! I had two tenderloins and each was under the 1.25lbs. With one minute they cooked perfectly. I’m very happy how well it turned out and will make again.5 stars

    1. Hi Deborah! I’m sorry this happened! I’ve made this recipe a few times and never had that issue. I would check to make sure that when your instant pot is coming to pressure it should not be steaming. If so, that is releasing the liquid and could end up leaving you with no liquid. The recipe has worked great for me and other readers as written, but I know it’s disappointing to run into problems, so I hope it goes better next time!

  37. So so good and so easy! Didn’t have the exact spices so kinda winged it but it was delicious. Also had to up the cook time by one min bc it wasn’t done after the direction’s time. The gravy is the winner for sure. Wow.5 stars

  38. I have made this twice now within two weeks. It is very delicious and very easy. My husband and 16month old toddler love it as well. We cannot get enough of the gravy! It has become a staple in our home now. Also wanted to mention that both times I have made it I have used our maple syrup for the sauce.5 stars

  39. Great recipe! Tasty, easy to make, and wonderfully clear instructions. To make it low FODMAP, I omitted garlic and soy sauce. Any suggestions for substitutions?5 stars

    1. Hi Mark, I’m not familiar with FODMAP so I am not able to advise on appropriate substitutions.

  40. This was so tender and delicious and we especially loved the gravy. We would love to make just the gravy for a roasted chicken and would appreciate your recipe for it.

    Thanks and have a great day.

    1. Hi Donna, I’ve not made the gravy separately before but you could likely take the ingredients listed under Liquid & Gravy and combined them in a pot over medium heat on the stove (minus the cornstarch). Let it boil for a little while then add the cornstarch to thicken it. Again I’ve not tested this out, so you would be experimenting. If you decide to try it out, let me know how it goes!

  41. What a wonderful recipe! The gravy was absolutely devine. We used maple syrup and honey mustard as I didn’t have any Dijon. I also use a coconut amino sauce instead of soy sauce. We will definitely make this again.5 stars

  42. Erin does it again!! I screwed up one crucial step (added the cornstarch slurry too early) and it was still fantastic. The pork tenderloin I made was on the small side so I’m already thinking of making it again later this week. Easy enough for a weeknight!! Thank you, Erin!!5 stars

  43. Hi! My friend shared this recipe with me and said it is one of her favorites for pork tenderloin! The only thing is…I don’t have an Instant Pot. Is there a way to cook this recipe a different way?

    1. Hi Kristy, I have a baked pork tenderloin that you might enjoy. Here you go:

  44. Amazing — true, we overcook our pork. This was a winner. Printing it, putting in my special little recipe box. Only feedback for others – she says low sodium soy sauce for a reason. I didn’t have any so it was salty. I don’t mind it but my part of my family did.5 stars

  45. Many tenderloins now are sold as one, but in reality, are in pieces to make it look like one large tenderloin. I had what I thought was a 2lb tenderloin, but upon opening the package it came apart into 4 pieces. So, in effect I had 2, 1lb, tenderloins. I browned and cooked according to directions and had the toughest piece of pork I have ever had. Should these have been cooked at the 1lb, vs 2lb time? Because this was very overcooked, came out at 185 degrees!. 12 minutes after the 3 minutes cook time was too much?? This is the second time I have cooked a tenderloin in the insta pot that is un-edible. :-(

    1. Hi Susan, you’ve hit the nail on the head. If you are using a tenderloin that is smaller, you will have to decrease the time. I actually have a few notes about this in the recipe card. The cook time here is based off a tenderloin that is 1 ½ to 2 pounds (not the total weight of all of your tenderloins but the weight of each individual one). Hope this helps!

  46. Absolutely loved the way it turned out. The meat was very tender and the gravy was awesome.5 stars

  47. The Instant Pot saved our Easter dinner! The kitchen stove blue a fuse in the oven and flamed up! This most amazing IP pork tenderloin recipe literally came to the rescue! I admit I was a little skeptical as a first attempt making pork tenderloin in the Instant Pot. Please be assured have no worries about the outcome. Confidently follow the concise instructions. The dry rub ingredients are a perfect and flavorful combination. The aroma wafting throughout the house was a teaser to the deliciousness to come! Curious family members could hardly wait! The maple flavor gravy is a lovely final touch drizzle over the pork tenderloin slices. This definitely is a special recipe for any occasion. Enjoy!5 stars

  48. This did NOT cook in 3 minutes. I needed 20 for a 1.6lb loin. What a disaster. I don’t know…must have done something wrong.

  49. Gravy was so yummy I wish I had doubled it. Hard to find a pork gravy that doesn’t just taste like chicken or beef gravy, but this is excellent!5 stars

  50. The pork was cooked perfectly and was absolutely delicious. However, the gravy wasn’t something I’d cook again. Too sweet and too much mustard flavor. But probably just our taste buds though.3 stars

    1. Thank you for trying the recipe and sharing your feedback, Kathleen. I’m happy you enjoyed the pork!

  51. Delicious!!! And I even screwed up! My “power cooker” doesn’t seem to allow for lowering the time. So it was in a bit long. Still tender and juicy and lovely flavors! Next time I will double or triple the gravy. Thanks for the recipe!!!!5 stars

      1. So delicious. I added sauted mushrooms to the sauce and will definately do it this way again. Pork was tender and juicy.5 stars

  52. Wow! Was this ever good! It really has an umami flavor that my family loved. Next time, I think I’ll double or even triple the gravy ingredients because everyone wanted more of it. I wouldn’t have thought to use the rosemary and thyme but I’m sure glad I followed the instructions and did because they somehow magically combined for a wonderful taste. Only mistake I made was that I used regular soy sauce and chicken broth instead of the low-sodium variety (as instructed) so mine was a bit too salty. So you’ll definitely want to follow the instructions there. Thanks so much, Erin! I’m a believer. 🙏5 stars


    1. Hi Coco, I’m so confused because I see it on my end. It’s in the recipe card right above where you commented. You can even hit the “jump to recipe” button at the top of the page to get there faster. Could you please check again?

  54. Best pork recipe I have had in years! I love the flavor of the gravy and I love how tender the pork turned out.5 stars

  55. I just adore this easy, delicious recipe! After preparing it exactly as directed several times, I added sautéed wild mushrooms and shallots to add a more complexity to the dish.5 stars

  56. I just adore this easy, delicious recipe! After preparing it exactly as directed several times, I added sautéed wild mushrooms and shallots to add a more complexity to the dish. Also, used flour instead of cornstarch (just my preference!).5 stars

  57. Hello Erin. Hands down, this is a FANTASTIC recipe with deep, rich flavors. And the cornstarch provides an instant gravy. Kudos to the chef! I’m making it again tonight. Thank you so much!
    -Carrie from Oregon5 stars

  58. This was the BEST pork I have ever made! My husband declared it restaurant quality. Served with baked sweet potato and steamed green beans. Absolutely making this again!!5 stars

  59. Legit! I followed this recipe to the T and it came out delicious. I did not need to cook the pork tenderloin for longer than extracted. It was 1.6 pounds. The gravy is mouthwatering!5 stars

  60. Absolutely delicious! I may never make it any other way. I added potatoes and carrots and it all cooked beautifully.5 stars

    1. Hi Peggy! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the potatoes and carrots!

  61. Simple recipe and the pork tenderloin turned out tender and juicy (hard to accomplish in the oven). Unfortunately the gravy was so salty that we could hardly eat it even after watering it down. If I make it again I will try cutting the salt in half.3 stars

  62. I don’t usually leave reviews of recipes but this was so overwhelmingly good….I just had to. Made the recipe exactly as detailed. The pork was flavorful and juicy but that gravy…oh my! So good. And so simple. This is destined to be a family favorite.5 stars

  63. This recipe was AMAZING!! I followed the directions, but used clover honey instead of maple syrup. 1 min cook time with 12 min NR for a pork tenderloin that was 1.05lbs. I made the gravy, too. I served the pork with Cracker Barrel Cheesy Potatoes and steamed broccoli. This was a WINNER!!5 stars

  64. Loved the gravy! I had not tried a pork tenderloin before. I used a pre-seasoned 1.15lb pork. I rinsed it but maybe not enough? With the rub that I added, it was too salty and too garlicky. Next time I will skip the rub. It was very tender however, at just 1min pressure and 12 min release.4 stars

      1. Yes, kosher salt, but the pork came seasoned in a package and salt was one of the ingredients listed. Also garlic, and some other spices. Just wanted to mention that a pre-seasoned pork tenderloin might come out too salty. I plan to use the leftover cooked pork in a soup or stew and not add any salt. Might work.

        1. Hi Kathy! Oh I see. This recipe wasn’t tested with a pre-seasoned tenderloin, so I can’t guarantee the results if using one.

  65. This was very yummy! Made last min trip to grocery store to get the pork after realizing my Thanksgiving turkey was still frozen. Was quick and easy to use instapot and family loved it. Probably more than they would have liked the turkey meat.5 stars

  66. 5 Star!!! We just got finished with the pork loin dinner and it was so delicious – I printed it out so I can make it again (& again) and pass it onto friends and family. Just love it that I can have a fine dining experience at home 🎶😋.5 stars

  67. Hello!

    Thanks so much for this recipe. I would also super appreciate a note about what to do for cook time with larger cuts as well! Mine are 3 and 4 pounds each. Thank you Costco!

    1. Hi Christine, I’m sorry I haven’t had the opportunity to test different weights of the tenderloin. If you decide to experiment with something bigger, I’d love to know how it goes!

      1. Well this was fantastic! I haven’t purchased pork tenderloin in years bc I preferred the larger pork loins which are more forgiving to cook. This tenderloin was a huge hit with the whole family and I look forward to making it frequently. I followed the recipe as written. After 3 minutes at pressure and 12 at release, my 1.5lb tenderloin was exactly at 145F. The gravy was awesome as well. I served it with sheet pan baby potatoes and green beans. Erin nailed this recipe!5 stars

    1. Hi Kathy! Sure! Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

    1. Hi Mike! Pork loin or pork tenderloin? This recipe is for a tenderloin, which is much thinner than pork loin.

      1. Then I misunderstood I will change my review because the gravy was very good. Next time if I’m using a tenderloin I will cook it a little longer.5 stars

  68. I made a mistake on my previous review. We really enjoyed it. I used a pork tenderloin which is why it wasn’t completed cooked5 stars

    1. Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review! Did you happen to use kosher or table salt? That will definitely make a difference for this recipe.

  69. My boyfriend is the worse food critic in our circle. Everyone at the table could love a meal and he always finds something to criticize. He eats pork maybe 2 or 3 times a year. I made this for my friend and I and he ate the whole thing. He left us two tiny pieces. I am in shock! That’s why I had to come back here and leave a 5 star review! I guess I’ll have to double up on this recipe next time. The gravy is good for any type of meat. We had ours with mashed potatoes and green beans. Thank you for sharing.5 stars

  70. Thank you for the recipe. I’m fairly new to instant pot cooking. This was very good, but I think an adjustment needs to be made for doubling the recipe. I used two tenderloins and doubled the seasoning mixture and olive oil as the recipe suggests. So far, so good. But if you add the amount of liquid in the recipe for one tenderloin, but double the seasoning, the sauce is way way too salty and strong. I salvaged it by adding more broth and corn starch slurry, but it was still over salty. When you click on 2X , everything is doubled, including the liquid. Should I have added twice the liquid for two tenderloins?4 stars

      1. Hi Erin,
        Thank you for your reply. I used Diamond Crystal Kosher salt. I think the problem is that you can’t double the salt and seasoning and keep the amount of liquid the same and get the same result. So I’m wondering if the seasoning mixture, or at least the salt, has to be reduced or the amount of liquid increased if doubling the recipe with two tenderloins. I’m too new at using the Instant pot to know how increasing the liquid will affect the cooking time and the final result. All that said, it was a lovely combination of flavors overall and I would like to try making it again.

  71. Hello, I just made this recipe an it came out awesome. One thing I did though was I used 6 thick pork chops an cut them up into bite size pieces. Spooned the pork over jasmine rice an oh my goodness it was delicious. Thank you for sharing this recipe, Hutch5 stars

  72. Great recipe! My family loved this juicy, tender pork tenderloin. I substituted Ken’s Honey Mustard dressing for the djorn mustard and Hungry Jack maple syrup for pure maple flavoring. Thank you for sharing!!5 stars

  73. great flavor, easy to make. However, my 1.44 lb tenderloin at 3min, was totally overcooked. Will try again at 2 minutes.4 stars

  74. We had this for dinner tonight. It was great! I am just learning to use my Instapot. I will definitely be using this recipe again!5 stars

  75. Cooked exactly as directions stated and it was really good. My husband said the gravy was the best he’s ever had.5 stars

  76. I had trouble with this one. For some reason my instant pot seemed to malfunction, so I had to keep putting the lid back on. The meat turned out good eventually, but I didn’t care for the seasoning which is unusual for me as use similar recipe for a beef roast. Too strong? But the consistency of the gravy came out perfect! I will try again with less seasoning next time.3 stars

    1. Hi Paige! I don’t recommend doing this from frozen so I would’t be able to advise on changing the cook time. If you decide to experiment, I’d love to know how it goes!

  77. Just doubled the recipe with 2 tenderloins and, flavor-wise, all came out great. The pork was definitely overcooked though at 3 minutes on high and 12 minute natural release. I think I would air closer to 2 minutes pressure cook on the next run. Aside from that was great!!4 stars

  78. This is easily the most flavorful pork tenderloin I have made. Easy and savory. My husband loved it. I want to double the recipe. But I read in the reviews that the gravy came out to salty, maybe because when you use the instant pot, you need to keep the fluids to a minimum.5 stars

  79. This turned out delicious! I am learning to love pork more and this was a great recipe to try. My pork turned out a higher temperature, but it wasn’t tough. I am looking forward to making this again. I got the “Pork Tenderloin” from my King Soopers (Kroger) which had 2 loins. Each loin was less than 2 lbs each (the whole thing was almost 2.5 lbs), so next time I will probably lessen the time in the instant pot to 1 or 2 minutes.5 stars

  80. This recipe is FANTASTIC!!! It was easy and delicious. I prepared the dry ingredients and wet ones before sauteing the meat so everything timed perfectly. The gravy was perfect with my mashed potatoes and all I had to do then was add a vegetable. This is my first time using an Instapot so I was a bit nervous but it came out perfectly! I highly recommend this recipe and will definitely use it again. I also loved that I could use my home-grown rosemary and thyme too!5 stars

  81. the meat was nice and tender and easy to prepare; it was a big hit with the whole family. The only thing we didn’t love was the gravy; a little too herby for us. I’d make it again for sure, but cut down on the herbs at the beginning. We didn’t get any flavor from the gravy except rosemary.4 stars

  82. Omg this was amazing! I made two tenderloins and resisted increasing cooking time. I doubled the rub and oil but did not double the sauce ingredients but there was plenty of sauce. I did not have Dijon mustard so I used some other fancy mustard I had on hand.
    It’s so quick and the sauce is amazing.5 stars

  83. We don’t eat a lot of pork but my husband bought tenderloin while I was away. I came across this recipe & thought I’d give it a shot. I admit, I was skeptical about the 3 min cook time but it’s pretty accurate. If I made it again, I would cook for 2 mins & natural release for 10 because the temp was around 170 when I took it out. Even with the higher temp, it wasn’t dried out.

    I cooked 2 tenderloins, doubled the liquid but kept spices the same. Really enjoyed the flavours & it was a perfect amount for gravy.

    Overall really happy with how it turned out. Will definitely use it again!4 stars

  84. Very tasty recipe, easy to make. Will definitely be doing it again. Made it with honey this time, but will try it with maple syrup next time, I think. My pork loin was still partially frozen, so I gave it 4 minutes, just to be safe.5 stars

  85. Made this with a loin instead of tenderloin- so cook time was different, but other than that, same recipe. So delicious! My family kept oohing and ahhing over how good it was. And it’s really pretty simple too. Absolutely loved the gravy, which I doubled for 6 people and had a nice amount leftover.5 stars

  86. I made this for company tonight, and we all thought it was delish. I appreciate the fact that I had most of the ingredients (I only subbed tarragon for thyme…), it came together easily and there’s enough for leftovers for us. Not to mention that it didn’t cost me an arm/leg at today’s prices.

    I was a bit alarmed to set the countdown to just three minutes, but it worked thanks to your comment: “Do not be tempted to add more time or the pork may be dry.” It was slightly pink inside so maybe four minutes next time, but I took your comment to heart and was not disappointed.

    Erin, thanks for adding tips like “scrape the bits so you won’t get a “burn” notice. I didn’t know that and was glad to head off just one more distraction with company on the way! Thanks for sharing your recipe; I’ll definitely make it again. ~K5 stars

  87. I had a pork tenderloin that weighed just a little over 1 pound. Cooked on high pressure for almost 2 minutes with 12 min NPR, but it needed more time to fully cook. The directions for the heavier loin at 3 minutes would have been perfect. The rub was good, but far more flavor intensive than I would have liked. The gravy was good, although overly herb flavored from the rub. Next time I will cut the rub ingredients in half which should be just about perfect.4 stars

  88. I made this and the timing in my insta pot was way off. I added another 3 minutes, still wasn’t done so just put the pork on the stovetop. Then with the slurry, on saute it was too hot. Not sure if timing differs from different insta pots.3 stars

    1. Hi Michelle! Timing can differ based on size and model of instant pot. Also how well the instant pot seals and the size of your tenderloin. We just retested this over the weekend and the pork came out perfectly cooked and moist. Hope this helps!

  89. These times are not to be ignored. Follow them exactly and this will be the BEST pork you have ever eaten. It tastes like heaven and has a soft texture like filet mignon. We loved this recipe!5 stars

  90. I followed the recipe exactly as the directions were written. It came out perfectly and was absolutely delicious. I really could not believe it would be ready in 3 minutes of cooking but it was. This recipe is a keeper.5 stars

  91. fantastic recipe! this is the juiciest my pork tenderloin has ever been! i followed the time instructions exactly and my thermometer read 144 and then creeped up to 145 as i pulled the meat out of the pot. i am not a fan of rosemary so i used dried oregano instead. i didn’t have cornstarch so i made the gravy with flour. it was great!5 stars

  92. Hi there! Were you ever able to fit 3 1.5 lb tenderloins in an 8qt instant pot? I have company of 10 ppl approaching and this recipe looks delicious. Thanks!

    1. Hi Dani! I haven’t actually tried it this way before but if you decide to experiment, I’d love to know how it turns out!

  93. Excellent directions and tips to avoid burn notice. Made exactly as instructed but didn’t have Dijon so used regular mustard. This meal really turned out well!5 stars

    1. I’m sorry to hear that you had trouble with the recipe, Chris. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  94. Followed the instructions and it came out perfect. The rosemary was a bit strong, so unless you just love it, I would recommend cutting it in half.4 stars

  95. Super easy recipe and it was yummy! My tenderloin was 1.25 lbs and I cooked it for 1 min but I flipped it and did another min and it came out perfect. Not sure why it needed 2 min but I think my pot doesn’t seal as well as some others do. Anyways it was perfect and the gravy was delish! No complaints!5 stars

  96. Made this recipe tonight for my husband and bff. Very delicious!! Came out wonderfully in a short time frame. Added sides of vegetables and mashed potatoes. Thank you!5 stars

  97. Yes, I made this recipe. The sauce is so good I made more the next day. It is an easy sauce with sweetness and tang. I had green peppers on hand which I added to the sauce. I think they were a good match.

    I used maple syrup and Tamari sauce. I am gluten free so can’t use soy sauce.

    I used the cook times recommended and the pork was fully cooked. I am not a good judge of the quality. I do know it was not tough.5 stars

  98. We’ve made this three times and it’s delicious. It’s very easy as well. Daughter added sliced mushrooms and onions which made a great gravy over noodles.5 stars

  99. This recipe was great. If I wanted to cook 3 pork tenderloins (all around 2 lbs), can I stack them? Is the time the same since they’re all about the same size, or would I need to increase the time? I’ve also seen other reviews that instruct you to put the meat on top of the rack – what are the pros/cons of that?4 stars

    1. Glad you enjoyed it! I’m not sure I’d recommend stacking them but if you did squeeze them into your pot you wouldn’t need to add any more time. The trivet keeps the meat out of the liquid. In this case you would want to cook it in the liquid. It helps keep it nice and tender.

    1. Michelle, I don’t recommend doing tenderloin in the crockpot because it tastes dry (tenderloin is too lean for long cooktimes). You can try this crockpot pork roast:

      1. I made this in my InstaPot pressure cooker – it was wonderful! Pork tenderloin did NOT get dry for me – 3 minutes made me nervous at first but I checked and my meat thermometer was at 360, so all was well. I used beef broth as someone else mentioned, and it was great. I sliced the tenderloin in about 15 pieces so I can use it or a snack or a meal.
        Thank you!5 stars

  100. This was great. I was a little unsure about the 3 min.(probably because I always cook meat too long 😂) it was perfect and the gravy was soo good. My only change was to use beef broth because I didn’t have chicken. We loved it.5 stars

    1. I’m sorry to hear you had trouble with the recipe, Jessixa. Are you saying it wasn’t cooked? What was the internal temperature of your tenderloin?

  101. What did I do wrong?!? Followed directions but ended up with “food burn” msg. Sure enough, after waiting to be able to open it, pork was stuck, turned them over & put the lid back on until everything else finished cooking.3 stars

    1. Hi Janine, I’m sorry to hear you had trouble. Did you “with a wooden spoon, scrape along the bottom of the Instant Pot to deglaze and made sure there are no stuck-on bits of food?” This is the method we have found best to keep the Instant Pot from triggering a warning. Hope this helps!

  102. The pork was so delicious and tender, we loved it! None of us were fond of the gravy, I think it was the Dijon that turned us off. 5 stars for the pork. Might leave it off next time and see how that works! Other than that it was a fast and easy recipe that was delicious. Thanks!4 stars

  103. I tried to. Ok this in an instant pot duo. It does not allow changing of the temperature in the pressure cooker mode. I let me put it at 3 minute cook time. I chose natural release, but it doesn’t allow me to choose how long to release it. When it stopped the pork was cooked but the whole bottom had burned black. Any ideas on how to fix this? I am a brand new at cooking with n instant pot.

    1. Hi Elizabeth, sorry to hear you had trouble with the recipe. I am not familiar with that particular model but if it doesn’t show you how long it is naturally releasing a kitchen timer would work. If you are getting the issue with the bottom being burned make sure you are scraping the bits of food off before cooking. Or you might need to take it off of natural release earlier. Hope this helps!

  104. I LOVE this recipe. Why? Because it’s so open to “interpretation”!
    I added whole carrots, string beans and used organic beef both, went for a “southwestern” approach and used my high desert combination of spices and knocked it out of the park with a little organic agave drizzled into the meat as it “rested” that 8 minutes or so. Couldn’t hold off the full 10 minutes, sorry, folks- we are hungry!
    Thanks for the times and the process, especially. Really appreciate it.
    Best from UWS!5 stars

  105. Added a jar of mushrooms, onions and minced garlic (because, why not?) with the pork on saute. Threw about a third of a package of ranch dressing in with the rub – no real impact – and then followed directions. LOT more chicken broth in my gravy but who doesn’t like extra gravy? DH LOVES it! Really a first rate dish with little time or effort. Started to cut the dijon in half but liked the flavor so much I put the rest in. I did add a tiny bit of sweet sherry to my gravy (because I ALWAYS do). Yum, yum, yum. Only regret I have is we finished off the mashed potatoes last night and I don’t want to make more. Noodles will have to do! Great little recipe for a change up on busy weeknights!5 stars

  106. This is delicious! Easy to prepare, I followed recipe exactly and it came out great.
    Definitely will make again.
    Thanks for sharing!5 stars

  107. Excellent recipe. Very easy to make, makes a very favorable gravy. Thanks for a wonderful derful recipe. Will be making it again.5 stars