Instant Pot Pork Tenderloin
I've made this twice recently and it turned out great both times. The first piece I had was right at about 1.5" so the time in this recipe worked great. The other piece was closer to 3" at the thickest so I set HP to 1 minute and added 5 minutes to the NR. Again, right at 142 deg. when I opened the pot. ~Lynne
Instant Pot Pork Tenderloin
Secrets to cooking Mega Juicy Tender Instant Pot Pork Tenderloin! Satisfying pork medallion bites bursting with unbelievably juicy flavors & aromatic herbs, plus a bonus hearty gravy. Super easy healthy dinner for busy nights!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
AuthorAmy + Jacky
1 pound (~454g) pork tenderloin , 1.5” thick
1 tablespoon (14.5g) unsalted butter or olive oil
1 cup (250ml) unsalted chicken stock
Salt & black pepper to taste
1 teaspoon (0.5g) dried oregano
1 teaspoon (2g) dried sage
1 teaspoon (1g) dried rosemary
3 (14.6g) garlic cloves , finely minced
2.5 tablespoons (22.5g) cornstarch
3 tablespoons (45ml) cold water
Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of pork tenderloin with salt + black pepper. Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt + black pepper.
*Pro Tip: Brown 2 sides of pork tenderloin for 2 mins per side.
Pressure Cook Pork Tenderloin: Set aside the pork. Add 1 cup (250ml) unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release.
*Note: 0 minute (zero minute) is not a typo! We're using the heat from "Pressurize" Stage & "Depressurize" Stage to cook the pork tenderloin. We tested various pork tenderloin in Instant Pot to find this best cooking time & method. Read the details here
*Pro Tip: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 - 6 minutes per 0.5" of thickness).
Check Pork Internal Temperature: Check pork tenderloin internal temperature at its’ thickest part - it needs to be above 142°F (61°C).
*Pro Tip: If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork for a few more minutes.
Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.
*Pro Tip: Pork tenderloin should be slightly pink on the inside.
Bonus - Make Pork Gravy: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste & adjust seasoning with more salt or soy sauce.
Serve Pork Tenderloin: You did it!! Your family & guests will enjoy this Mega Juicy, Tender, Flavorful Instant Pot Pork Tenderloin!! Serve immediately & enjoy~ 🙂
Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Calories: 202kcal | Carbohydrates: 6g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 78mg | Potassium: 511mg | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.5mg
Lock on the lid and make sure the pressure valve is set to seal. Program to cook for 1 minute under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.