Instant Pot Pork Tenderloin
Juicy Instant Pot pork tenderloin seared on all sides and pressure cooked to 145°F in under 30 minutes. A simple garlic-herb rub and a pan sauce made from the drippings turn a lean cut into a weeknight centerpiece.
A whole pork tenderloin, seared hard on every side and then pressure cooked just long enough to hit 145°F at the center — sliced into juicy rounds with a quick pan sauce spooned over the top. From start to plate in under 30 minutes, most of that hands-off.
Pork tenderloin is one of the leanest cuts in the case, and lean means it dries out fast with almost any traditional cooking method. The Instant Pot solves that problem by cooking it in a sealed, steam-filled environment where moisture cannot escape. Three minutes under pressure sounds short, but the natural release adds another 10 minutes of gentle carry-over cooking that brings the center up to temperature without pushing the edges past done.
Why This Recipe Works
- A hard sear on all sides builds flavor the pressure cooker cannot. Browning happens above 300°F (149°C), and the Instant Pot pressure environment tops out around 244°F (118°C). Without the sear, the tenderloin comes out pale and flat-tasting no matter how well you season it.
- Cooking on a trivet keeps the pork above the liquid. Submerging a tenderloin in broth washes away the seasoning and sear. Elevating it lets the steam cook the meat while the rub and crust stay intact. The broth below becomes the base for the pan sauce.
- Three minutes of pressure plus natural release prevents overcooking. Tenderloin is narrow and cooks fast. Longer times push the internal temperature past 155°F, where the muscle fibers squeeze out moisture and the meat turns chalky. A short cook with carry-over brings the center to exactly 145°F (63°C), which is the USDA safe temperature for whole cuts of pork.
Ingredient Notes
A short ingredient list — the sear and the sauce do most of the work.
- Pork tenderloin, about 1.25 lb: Not the same cut as a pork loin roast, which is wider and thicker and needs a completely different cook time. Tenderloin is the narrow, cylindrical muscle that runs along the spine. If yours is closer to 1.5 lb, add 1 minute of pressure time. For a thicker pork cut in the Instant Pot, see our Instant Pot pork chops.
- Silver skin: The thin, silvery membrane on the surface does not break down under pressure and turns chewy. Slide a sharp knife under one end and pull it off in strips. Most grocery store tenderloins come partially trimmed, but check both sides.
- Dijon mustard: Adds sharpness and body to the pan sauce without making it taste like mustard. One tablespoon blends into the broth and butter. Whole grain mustard works and adds a slightly different texture. Do not substitute yellow mustard — the flavor is too sharp and vinegary.
- Low-sodium chicken broth: You need enough thin liquid for the pot to reach pressure. Three-quarters of a cup is the minimum for this recipe. Full-sodium broth combined with the seasoning rub makes the sauce too salty.
How to Make Instant Pot Pork Tenderloin
The short version — full amounts and times are in the recipe card below.
Step 1: Season and sear the tenderloin. Rub the spices over the entire surface, then sear on all sides in the Instant Pot on Saute mode until a deep brown crust forms. This takes about 6 to 8 minutes total. Transfer to a plate.
Step 2: Build the sauce base and pressure cook. Cook the garlic, deglaze with broth and mustard, set the tenderloin on a trivet above the liquid. Pressure cook on High for 3 minutes, then natural release for 10 minutes.
Step 3: Rest, slice, and finish the sauce. Rest the tenderloin for 5 minutes while you reduce the cooking liquid with butter and lemon juice. Slice into rounds and spoon the sauce over the top.
Pro Tips
- Do not skip the rest. Five minutes on the cutting board lets the muscle fibers relax and reabsorb juices. Cut into the tenderloin immediately and the juices run out onto the board instead of staying in the meat. This matters even more with lean cuts because there is no fat to compensate.
- Use an instant-read thermometer. Pull the tenderloin when the center reads between 140°F and 145°F (60°C to 63°C). Carry-over during the rest will bring it up a few more degrees. Pork is safe at 145°F with a 3-minute rest (USDA). Going past 155°F dries out tenderloin noticeably.
- Sear the ends too. Most people only sear the two flat sides, but browning the rounded ends adds more flavor surface. Hold the tenderloin upright with tongs for 30 seconds on each end.
- Slice against the grain. The grain in tenderloin runs lengthwise. Cut crosswise into half-inch rounds for the most tender bite. Thicker slices look impressive but are harder to eat; thinner slices dry out on the plate.
Variations
Same base technique, different directions.
- Balsamic-glazed pork tenderloin: Replace the Dijon with 2 tablespoons of balsamic vinegar and 1 tablespoon of honey. After reducing the sauce, it becomes a thick, tangy glaze. Brush some over the slices before serving.
- Garlic butter pork tenderloin: Double the garlic in the rub and in the pot. Finish the sauce with 2 tablespoons of butter instead of one and skip the lemon juice. The sauce becomes rich and garlic-forward. If you like a garlic-heavy Instant Pot dish, our Instant Pot butter chicken leans into that same direction.
- Herb-crusted pork tenderloin: After searing, press a mixture of finely chopped fresh rosemary, thyme, and parsley onto the seared surface before placing on the trivet. The herbs toast lightly under pressure and add a fragrant crust.
Storage & Reheating
Store sliced pork tenderloin and sauce in an airtight container in the refrigerator for up to 4 days. Keep the sauce and meat together so the slices stay moist.
Reheat gently in a covered skillet over medium-low heat with a splash of broth. Heat until the pork reaches 165°F (74°C), turning the slices once. Avoid high heat — tenderloin dries out quickly when overheated. Microwave works in a pinch: cover with a damp paper towel, heat in 30-second intervals, and stop as soon as the center is hot.
Freeze for up to 3 months in freezer-safe containers with the sauce. Thaw overnight in the refrigerator before reheating on the stovetop.
FAQ
Common questions about making pork tenderloin in the Instant Pot.
Can I cook a frozen pork tenderloin in the Instant Pot?
You can, but the results are not as good. A frozen tenderloin cannot be seared, so you lose the browned crust entirely. It also needs about 15 to 20 minutes of pressure time from frozen, which increases the risk of overcooking the outer layers while the center catches up. Thaw overnight in the refrigerator for the version in this recipe.
How do I know when the pork tenderloin is done?
An instant-read thermometer inserted into the thickest part should read 145°F (63°C) after resting. The center will be slightly pink, which is safe and expected for pork cooked to the current USDA guideline. If the center looks completely white and dry, it went past 160°F and overcooked.
What is the difference between pork tenderloin and pork loin?
Pork tenderloin is a small, narrow cylinder that weighs about 1 to 1.5 lb. Pork loin is a larger, wider roast that can weigh 3 to 5 lb. They are different muscles from different parts of the animal and are not interchangeable in this recipe. Pork loin needs significantly longer pressure time and a different liquid ratio.
What to Serve With
Mashed potatoes are the natural pairing — the pan sauce works as a light gravy over both. Our Instant Pot mashed potatoes take about 10 minutes under pressure and can cook first while the tenderloin rests. Roasted asparagus or steamed green beans keep the plate simple. For a starch that cooks even faster, Instant Pot rice takes just 4 minutes. A simple arugula salad with lemon vinaigrette cuts the richness if you want something lighter.
Instant Pot Pork Tenderloin
Juicy Instant Pot pork tenderloin seared on all sides and pressure cooked to 145°F in under 30 minutes. A simple garlic-herb rub and a pan sauce made from the drippings turn a lean cut into a weeknight centerpiece.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Calories
- 290
Ingredients
Instructions
- Trim any remaining silver skin from the pork tenderloin with a sharp knife. Pat the meat completely dry with paper towels. Mix the garlic powder, smoked paprika, onion powder, Italian seasoning, black pepper, and salt in a small bowl. Rub the spice mixture evenly over the entire surface of the tenderloin, pressing it into the meat.
- Set the Instant Pot to Saute mode on high. Add the olive oil and let it heat until it shimmers, about 1 to 2 minutes. Place the tenderloin in the pot and sear without moving it for 2 to 3 minutes until a deep brown crust forms on the bottom. Turn and sear the remaining sides, about 1 to 2 minutes per side, until browned all around. Transfer to a plate.
- Add the minced garlic to the pot and cook for 30 seconds, stirring constantly. Pour in the chicken broth and stir, scraping up all the browned bits from the bottom of the pot. Stir in the Dijon mustard until dissolved. Place a trivet or steamer rack in the pot and set the tenderloin on top so it sits above the liquid.
- Lock the lid and set the valve to Sealing. Pressure cook on High for 3 minutes. When the timer ends, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release any remaining pressure. Transfer the tenderloin to a cutting board and tent loosely with foil. Let it rest for 5 minutes before slicing.
- Remove the trivet from the pot. Set the Instant Pot back to Saute. Simmer the cooking liquid for 3 to 4 minutes until it reduces by about half. Stir in the butter and lemon juice. Slice the tenderloin into half-inch rounds and arrange on a plate. Spoon the pan sauce over the slices and garnish with parsley.
Filed under: pork · american
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