The delicious fun of making pork recipes in the Instant Pot continues as we make the Best Damn Instant Pot Pork Tenderloin. Tender, juicy and bursting with awesome flavor, then topped with a gravy made from the very juices the pork cooks in. It’s super easy to make and the whole thing is complete and on your plate in about 25 minutes.
Pork tenderloin is an extraordinary meat that is very lean, very tender, and always makes an excellent meal. Making pork tenderloin in the Instant Pot is not only super easy, the pressure cooking makes it so succulent and delicious, it’s my preferred way to make it.
The Best Damn Pork Seasonings
One of the most popular recipes on RecipeTeacher.com is The Best Damn Instant Pot Boneless Pork Chops. In that recipe we use a very simple rub and some chicken stock with a couple of added ingredients to make terrific pork chops. For this recipe, we’ll borrow the same basic ingredients with just a couple of modifications.
Make Sure It’s Pork Tenderloin and not Pork Loin Roast
Both cuts of meat can be right next to each other at the grocery store, but be aware that they are very different cuts of meat. Make sure the package clearly says “pork tenderloin”. It will be long and narrow, usually about 1.5 to 2.5 inches in diameter. I like to use the vacuum sealed packages that will say if the tenderloin contains a solution. This solution is the brine and is a big step saver and helps to keep the meat tender and juicy. So always keep an eye out for it – it’s the best buy.
Start with a Simple Rub
We start by cutting our pork tenderloin in half lengthwise to have two equal lengths of meat. This will help the pressure cooking process. Then we add a rub of brown sugar, salt, pepper, paprika, onion powder and garlic powder. Fresh, course ground pepper is my choice to use and I like to go heavy on it. I personally love to use a peppercorn medley which consists of black peppercorns, pink peppercorns, green peppercorns, white peppercorns and coriander. The combination of peppercorns, especially when fresh ground creates such a wonderful flavor profile when combined with the other seasonings for this recipe. You can find peppercorn medley grinders in just about any supermarket spice section, usually very affordably too.
Prepare the meat
One of the keys to success is to let the meat sit out of the fridge for a bit. When meat goes right from the cold fridge to the hot pot, it is not going to be as good. Let the meat stay in its packaging on the kitchen counter for 15-20 minutes first. Then after unpackaging, rinse it under water and cut it in half. Coat it with some oil and apply the rub liberally. Set the Instant Pot to saute mode, and when hot, add the meat carefully and brown on all sides. This will take a total of about 5-7 minutes. Remove the meat, and press cancel. Then add the chicken stock and use a wooden spoon to deglaze the bottom of the pot. Make sure to scrape up all the little bits that have stuck to the bottom. This is important. If they’re not all scraped up, the pot can issue a burn notice when pressure cooking during the next step.
Pressure Cook Only 3 Minutes
After we’ve deglazed the bottom of the pot, we add some Worcestershire sauce and liquid smoke to the chicken broth. Then we place the pork tenderloin right into the liquid, secure the lid, make sure vent is set to “sealing”, and pressure cook on high pressure (manual on some cookers) for only 3 minutes. Yes, just 3 minutes. Then let the pressure naturally release. The NPR will take about 12-15 minutes.
When cooking in complete and pressure has naturally released, remove the pork and set on a plate for 5 minutes before slicing.
Make Some Gravy!
Once the meat is removed. Press cancel, then press saute. Scoop out about 3 tablespoons of the juices into a cup and add 2 tablespoons of corn starch. Mix it well and slowly pour it back into the pot. Everything will thicken nicely in about a minute. Press cancel and you’ve got an amazing gravy from the very juices from which we cooked our meat.
Print
Best Damn Instant Pot Pork Tenderloin
- Prep Time: 10 min
- Cook Time: 3 min
- Total Time: 13 minutes
- Yield: 2-3 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Ingredients
- 1 pork tenderloin, 1.25lb – 1.5lb
- 2 tablespoons brown sugar
- 2 teaspoons course ground pepper (peppercorn medley is best)
- 1 1/4 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup chicken broth
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Liquid Smoke
Instructions
- Let pork tenderloin stay in package out of fridge for 15-20 minutes. Remove tenderloin from package and rinse and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.
- Coat each piece with about 1 teaspoon each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat.
- Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each. When all sides are browned, press Cancel and remove meat to a plate. Add the chicken stock to the pot and use a wooden spoon to scrape all the bits from the bottom of the pot. Add the Worcestershire sauce and liquid smoke to the chicken broth.
- Place meat directly into the liquid, secure lid, set the vent to “sealing”. Pressure cook (manual) on high pressure for 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove meat to a plate and let sit for 5 minutes before slicing into pieces about 1/4 inch thick.
- To make gravy: After removing meat, press Cancel, then press Saute. Scoop out 3 tablespoons of the liquid to a separate cup and add 2 tablespoons of corn starch. Mix well until corn starch is dissolved. Slowly pour mixture back into the liquid in the pot. Once it starts to boil, press cancel. Mix well and sauce will thicken into a delicious gravy.
Oh my goodness what a recipe! Had everything but the liquid smoke and it STILL turned out delicious! My husband said, “This is one of the best meals you’ve cooked in a long time”… I think that’s a compliment? LOL
It’s been in the 90’s here lately and it was a real treat not to heat up the kitchen… great Instant pot recipe… Thanks so much!
★★★★★
That’s awesome, Jeannine! And I’m sure he meant it as a compliment. 🙂 Thank you for the feedback!
Most delishious pork dish we have ever had!!
★★★★★
Thank you, Scott!!
Success!!! Thank you -I’m terrible at making gravy and this came out perfect-the whole family loved it-my pork filet was almost 3 pounds so I doubled the seasoning, the liquid and cornstarch mixture. I cooked it for 4 minutes and it was juicy and tender-great recipe!!
★★★★★
Awesome!! Thanks for the feedback, Tracy!
Turned out Perfect!
Amazing flavors!!
Thank you so much for your help!!
– Ray.
★★★★★
Awesome! Thanks for the feedback, Ray!
Hi Recipe Teacher,
Hope you have a moment to help me out. Got a 6Q Instant Pot and…
I’m about to use your recipe for 2.30lbs of Pork Loin Filet with red potatoes, onion, garlic, and mushrooms.
I read your answer to cook time should go to 25-30mins for filets.
With all the other ingredients, how long should I NR?
THANK YOU!!
A very amateur cook,
– Ray J.
Hi Ray. Let the pressure release for 15 minutes. If it’s not already released at that point, go ahead and quick release the rest. Let me know how it turns out!
Should I wait until it’s thawed, or can I put it in frozen and adjust the time and do this tonight?
Hi Ashleigh. Doing it thawed allows you to do as the recipe intends with the browning stage. Which, is pretty essential to the overall flavor of the dish.
I have the tenderloins that are already seasoned.The vacuum pack..It’s the teriyaki flavor. How would I do that one and with what kind of liquid
Hi Donna. So In that case, still brown it. Then place it on the trivet with 1 cup of water or broth in the pot for 3 minutes.
YUM! I read a bunch of the comments before making this to see any tips/tricks and I’m glad I did because I actually had a 2.5lb pork loin, not a tenderloin. I followed the recommendation to increase the cooking time to 20 minutes, with 10 minutes natural release and it was almost perfect! Next time I would go 18 & 10 I think, but otherwise it was amazing. I still halved my pork like the recipe said to help it cook evenly, and because my roast was roughly double the size, I doubled all the ingredients and it was PERFECTION. A few reviews said it had too much pepper, but I disagree and think it was spot on. The one ingredient addition I did make was adding about 1/4 teaspoon to the gravy for some kick, and I strained the gravy to have it nice and smooth. My husband said we should add it to our recipe speed dial, lol! We loved this recipe so much we didn’t even make it to the table, we just stood in kitchen and devoured it. Definitely will be making this again, many times! Thank you for an amazing recipe!
★★★★★
That’s awesome, Alex!! Thanks so much for the feedback!
I made the pork tenderloin for guests the other night. Two of them went out and bought an Instant Pot. Everyone thought they were amazing and best they ever had. Thank you!
★★★★★
NOTE: This is not a review of the exact recipe above, which seems to be by all accounts an excellent recipe. But I see a lot of people asking about using a ‘pork loin filet’ for this recipe and I hope this comment is allowed in order to clarify why everything about the phrase ‘pork loin filet’ is terrible.
I impulse-bought a 1.5 pound “pork loin filet” package because it looked like something I could dump into my instantpot with some vegetables for a socially distanced July 4th party of one. (For clarity, this was the package: https://www.hormel.com/AlwaysTender/MesquiteBarbecuePorkLoinFilet). Before cooking it, I googled “is pork loin filet pork loin or pork tenderloin” – foolishly thinking this was a simple question – and one of the first results (“How to cook pork tenderloin in the instant pot – Make Your Meals”) states that pork tenderloin “is sometimes called a pork loin filet, pork tender, or pork filet”. Satisfied that this was verified fact (Spoiler: “It’s on the internet, it must be true!” is not a great basis for making safe cooking decisions), I looked up ‘pork tenderloin’ instant pot recipes and found this one, which I proceeded to follow.
After seasoning, browning, deglazing, and setting my instant pot for 3 minutes, I sat down and scrolled through the comments and saw the recipe author responding to fools like me who tried to use this recipe with a ‘pork loin filet’ that a ‘pork loin filet’ should actually require 20-25 minutes, not 3 minutes. Alarmed, I went back to my google search and texting people frantically to figure out if ‘pork loin filet’ really was ‘pork loin’ rather than ‘pork tenderloin’. Here’s the summary of what I found:
1. Pork loin filet is just pork loin cut in the shape of pork tenderloin (source: reddit)
2. Pork tenderloin, pork loin, and pork loin filet are NOT the same thing and each require different cooking times based on size (source: Southern Bite)
3. Pork loin filet is NOT pork tenderloin. Pork tenderloin and pork loin are cuts from two different parts of the hog. (Renee’s Kitchen Adventures)
4. A filet is its own type of cut – it means ‘small’ and ‘should take less time’ and I should’ve taken meat judging in 4H when I had the chance, duh. (source: my mother)
5. If it’s a pound then it is a tenderloin and if it’s 5-6 pounds it is a loin (source: friend who cooks)
6. Okay fine, maybe a filet isn’t a specific kind of cut and you hated 4H but the cooking time is based only on the weight of the meat, not the type of meat, so if whatever you have is the same size as a pork tenderloin you can cook it for the same 3 minutes as a tenderloin (source: my mother, again).
Anyway, the 1.5 lb pork loin filet came out of the instant pot after 3 minutes looking… fine? Good, even? I don’t know how pork loin filet is supposed to look. (This is the part where a smart person would check it with a meat thermometer. When I decided to start cooking meat last month, I bought a digital meat thermometer and realized after using it once that I probably couldn’t sanitize it in a dishwasher because, you know, it’s digital. I felt similarly weird about running it under water – the battery compartment wasn’t water-tight – so I sort of rubbed hand sanitizer on it and then was never again satisfied that it wasn’t harbouring e coli and ended up tossing it. So I have no thermometer. Dear reader, I hope you make better choices than me.)
I cut off 1 inch of the pork loin filet at the end and it looked normal and fully cooked and was hot. No one I had texted had any firm answers for me so, to be safe and scientific, I put the rest of the pork back in the instant pot for another 10 minutes (figuring the full natural pressure release at the end of 2 cook times, rather than just 1, would probably bring it to a total cook time of 20 minutes?) and then took it out and this 13 minute version was… probably better? But in the meantime, after hearing from my mother that all that mattered was the size of the meat and that 3 minutes was probably correct for a 1.5 lb cut, I ate the 1 inch of the 3 minute pork loin filet because it tasted fine as well. Jury’s out on whether I die of trichinosis by Monday.
I hope that this helps anyone else who foolishly bought a ‘pork loin filet’ thinking that the internet would tell you exactly what a ‘pork loin filet’ is. Nobody knows what a ‘pork loin filet’ is. All we know is that it’s almost certainly not the same as a ‘pork tenderloin’. Maybe you can cook ‘pork loin filet’ for 3 minutes if it’s only 1.5 lbs and maybe you need another 20 minutes because it’s only a ‘loin’ cut despite the tenderloin size – who knows? Not science! Not google! Certainly not my mother. The only thing we know for sure is that I should own a meat thermometer.
This is all great information. Yes the wording on the cuts can sometimes be tricky. Pork tenderloin will always say “pork tenderloin”. Everything else, simply put, is not. Some may look similar – such as “pork loin filet”, but it’s a different piece of meat.
Asked hubby what he wanted for his Father’s Day dinner and he said ‘that tenderloin’. This is the second time I made it and it came out better than the first. The meat was super moist and tender and the gravy was delicious. Told my sister about and she agreed this is ‘The Best Dam Tenderloin’.
★★★★★
Thank you for the feedback, Barbara. And happy Father’s Day to your husband!!
Was a little sceptical re “Best darned..”, but having compared this recipe with several others, decided I liked the mix and gave it a go.
Apart from the fact that my meat was a little overdone (my tenderloin was on the small side so should have adjusted for that) I really enjoyed it; ‘the best darn..’ indeed!
I actually used beef marrow bone as a swap for ol/oil and I used beef bone marrow broth instead of chicken broth. Delicious.
One tiny comment though – the olive oil is missing from the Ingredient listing.
A great recipe! Thank you.
★★★★★
Great recipe, easy to follow, terrific results. I put in a couple of onion quarters and they really added to the meal!
★★★★★
Delicious! My meat was a tiny bit overcooked, but that’s because I halved it vertically 😩. I’ll do it right next time! The gravy was so easy!!! I appreciate that because my husband always wants gravy and I hate making it!! I’m always giving him the stuff in the jar, and it can’t compare to this!! Thank you!
★★★★★
This was easy, delicious, and took well to minor adjustments. I loved it. New staple recipe.
★★★★★
Dude! Five stars for the instructions, the dish, and the description. Literally the best damn instant pot pork tenderloin recipe! Clean plates all around, so tender…. I’ve NEVER left a review for a recipe, but had to for this one! And I followed the instructions as written – wouldn’t change one thing! Slow clap.
★★★★★
Lol I love it!! Thanks man!
Delicious! Easy! Fast! Thank you for a wonderful recipe to add to my arsenal.
One quick question: do you have the Nutrition facts for the recipe? Thank you!
★★★★★
I see on here that people have also used to this recipe for a pork loin instead of a tenderloin I have a 4 lb pork boneless loin and I was wondering if I cut it horizontally or leave it whole for the 23 minute cooking suggestion.
Leave it whole and do 30 minutes.
Tried this last night with a 2.5# tenderloin. Followed timing per the recipe, but found the pork too overcooked. The saving grace was the gravy. That save the dinner. Don’t think I’ll try this again.
★★★
Made this today with the Costco pack & cooked all 4 tenderloins at once, halved, in my 8qt Instant Pot. (That was 4.91lbs of meat!) Doubled the rub & liquid ingredients, except pepper-kept that at 2tsp. Added 2tsp balsamic vinegar reduction, half a large onion, chopped, & 1/2 Tbs garlic paste with the Worcestershire sauce & liquid smoke. Increased cook time to 4min, accidentally let it NR 29mins. (Distracted by another cooking show) Meat was overcooked (read around 160-165) but still moist and delicious. My family loved it, esp the gravy. So maybe next time I’ll keep to the 3min pressure and 15min NR, but definitely don’t be afraid of cooking more meat at a time! Was still delicious 🙂
★★★★★
This is why I love your recipes, and your page! Food always comes out great and you are awesome at replying to people!
★★★★★
Right on, man!! Let me know how the recipe turns out for you!
About to try to make this recipe, because all of the recipes I’ve made that you, have shared have been so delicious! But theres something that I realized. I don’t have any chicken broth or any type of broth. Is there something I can do to substitute that? I do have some chicken flavor bouillon?
★★★★★
Hi Moises, use the bouillon. Mix it with 1 cup of water and you should be fine.
Thanks for making everyone think I’m an awesome chef!
★★★★★
Hey you ARE an awesome chef if you made it and everyone liked it! 🙂
I have a Pack of tenderloin (2 pieces in it) that’s about 2.7lb in total. If I want to cook the whole thing following your recipe should I double everything including the cook time etc? After reading all your wonderful comments I am very interested in making it for dinner tonight!!
Hi Sabrina. Double the dry ingredients and do a cook time of 4 minutes. I actually have a couple of those double packs right now in my fridge. You’ll be all good! Let me know how it goes!
I have never written a review….until now! Wow…this was delicious! I am so glad I stumbled upon your site. This will be written down on a fancy recipe card, saved on the computer, passed down through the family….the whole nine yards! Thank you! I look forward to looking for other recipes on your site!
★★★★★
Wow! Susan, thank you for the very kind words!!
I can’t believe for the first time in forever I had all the ingredients in my pantry! Great recipe and will be making it again.
★★★★★
This was the most delicious, easy meal! I cut up a large sweet potato into small chunks and placed on top, and it cooked perfectly. Thanks so much for sharing this recipe!
★★★★★
Just wonderful! Glad I’d read some of the comments, I tried the cola instead of chic broth, since I was out, and added a sweet potato on top to cook with the tenderloin. Everything came out great–the sweet potato needed a bit more time, but the meat was tender, the gravy turned it and my husband was impressed! Thank you, I’ll be bookmarking your site for more recipes.
★★★★★
Thanks so much, Kathryn! And I really appreciate the note. Thank you!! 🙂
I have lost track of how many times I have made this recipe. It is soooooo good.
★★★★★
Thank you so much, Maygen! It’s one of our favorites too.
During COVID, my company gave it’s employees a different meet each week. This week was a pork tenderloin. “The Best Damn” caught my eye but I didn’t have liquid smoke. Thank goodness Walmart was open on Easter Sunday. I did make a little boo-boo and switched the measurements for the liquid smoke and worchester sauce. My family LOVED this dish. The pork was like butter, the gravy was so tasty! Definitely will be making this again! Happy Easter!
Hey! I’m making this tonight. My tenderloin is only 1.1 pound. Should I adjust the cook time?
Hi Josie. I’d keep it at 3 minutes.
So good ! Any tips on how to reheat leftovers? Thanks !
★★★★★
Thanks Erica! Just add a little of the juice and microwave for under a minute.
I’m going to try this soon. I have a question about the cutting in half. In the narrative you say “start by…cutting in half lengthwise” but then in the recipe the directions say “cut into two pieces of equal length”. Which is it? If you cut something in half lengthwise it should already be two equal lengths. And, the pictures accompanying this show a round shape where cut in half lengthwise I’d expect to be flat on one end. Don’t want to ruin this!
Thanks for pointing that out. I’ll make the wording more clear. Cut it in half just like in the pictures.
So delicious! The gravy is so good. Perfectly tender. And it’s really quick and easy.
★★★★★
Awesome!! Thanks for the feedback, Karena!
Should I change the cook time if I’m using an 8 quart instant pot instead of 6?
Thanks!
Nope. Leave the same.
Made this tonite . Came out great Only to much pepper for me next one I will cut in half Best recpe so far for pork tenderloin
★★★★★
Great recipe! Meat was perfectly tender. I substituted corn starch with arrowroot. Use a little less arrowroot than the 2 tablespoons of cornstarch it calls for.
★★★★★
This was amazing!!! Checking out all of your other recipes now……so excited!!
★★★★★
Thanks Brooklyn! Hope you find some other good ones too!
Great recipe but I made some modifications. Used cola instead of broth, threw in a handful of garlic cloves and a sliced onion before pressure cooking. Came out great. Garlic was soft and sweet. I pulled them out of the liquid before thickening the gravy so they wouldn’t mush it up, tossed them back in right before dishing out the gravy. Family loved it.
My family loves this pork tenderloin, even my super picky son. I was wondering if this recipe could be adapted for a boneless pork lion filet that I accidentally picked up instead of the tenderloin. Thanks
★★★★★
I’m just looking at this recipe as I have an almost 2 lb tenderloin (in 2 pieces). Most all the tenderloins in the store come this way. Does this mean they have already been cut in half lengthwise, or do it still have to split them and have 4 separate pieces? Please let me know. Peggy
Hi Peggy, yes I recommend cutting them in half. Each of those prepackaged pieces are one tenderloin each.
This was the bomb. Gravy was delicious. Definitely a keeper.
★★★★★
Thanks Jon!
I made this last night for dinner. It was delicious! I have a Crock-Pot Express Crock Multi-Cooker instead of an Instant Pot. One disadvantage is I do not have the option to pressure cook (manual). I have tried to learn to adapt recipes to somewhat match. I used the Poultry setting and it only allows minimum of 15 minutes. I was worried it would overcook, but it did not. Also, with stores being a bit crazy at this time, I improvised on some of the seasonings and did not have the liquid smoke. Still great recipe! Thank you for sharing it.
★★★★★
That was so good. My picky family of 4 really enjoyed it. Last night we had breakfast due to no food in the house and the cancellation of our plans for spring break. I love my instant pot and the wonderful meals it has created. Restaurant quality without the cost.
Thank you
Great recipe! My very picky six year old ate more than I did! Will definitely make again. He even asked for leftovers the next day! (Made with homemade Mac and cheese, corn on the cob and biscuits)
★★★★★
I love when picky eaters like it! And this coming from a picky eater myself. Thanks for the feedback, Wanda!
Made this last night and it WAS the best damn tenderloin! I used one of the Hormel preseasoned tenderloins in Peppercorn flavor. I reduced the pepper by half and next time I will reduce the salt by half too. I did still rinse it and pat it dry. Served it with mashed potatoes and corn. The gravy made plenty for the pork and taters with extra leftover.
Thank you so much for sharing this recipe. I was so impressed at how moist it stayed and the flavor was amazing!!!
★★★★★
Awesome! Thank you so much Christie!!
I have a pressure cooker, not an insta pot. Would I do 3 min then turn off once the pressure is built up? or just turn heat up to high for 3 min and then shut off? Thank you for info!
Hi Brenda… let it come to pressure, then the 3 minutes begins. Let me know how it goes for you.
I made this last night. Best gravy!! Never know what to do with a pork tenderloin. Thanks so much! I did cut it in half vertically. It still came out amazing! Next time,I will cut it horizontally,as you directed!
★★★★★
I did not have any liquid smoke, so eliminated it. I also cut the sugar in half.
I threw a couple of small sweet potato’s in on top of the pork.
It was the Best Damn pork tenderloin, ever!! Thanks
★★★★★
Amazing recipe, thanks for posting it! This was one of the best pork tenderloin meals I have ever made, and I’ve done a lot. My family was raving over the gravy!
How do you modify this recipe if I want to fill the pot with carrots, potatoes, celery and the tenderloin. Thank you.
With the exception of being a little too peppery for me, my tenderloin came out PERFECT! It’s so tender I can cut it with my fork. I paired it with steamed broccoli w/ lemon and some roasted sweet potatoes and it was a wonderful meal for company! This one’s a keeper for certain!
★★★★★
I wanted butternut squash as a side with this pork tenderloin, so just added 2 big chunks to the pot when adding the meat back into the broth, before the pressure cook. Left cooking time as stated. Worked like a charm!
★★★★★
Oh that sounds awesome, Joan! I love butternut squash!
I have had my insta pot for over a year now and have just started cooking with it the last few weeks. I bought the tenderloins on sale and looked up a recipe with ingredients I had. I am so glad I stumbled on to yours! I did not have liquid smoke but I used smoked paprika in hopes it would add what I was missing. I cooked 2 1.6lb tenderloins and doubled the rub and added 1/4c broth. I also cooked it for 4 mins. It was amazing. I will be cooking this again. I will use less pepper next time but it was fantastic either way. Thank you for a great easy dinner that give what it promises. Made mashed potatoes and buttered corn for sides. Perfact.
★★★★★
Outstanding!! I’m glad you found the recipe and it worked so well for you. Thanks for the feedback, Tracy!
Is a pork loin filet the same as a tenderloin? I’m so confused!
Hi Lori. No they are actually quite different. If it’s a pork loin filet, do 25-30 minutes.
If I only use half of the tenderloin would I follow the same instructions. My husband and I find half of a tenderloin enough for us.
Miriam
Hi Miriam. Yes follow same instructions.
If I double the pork tenderloins to two (3lbs) how much will it change the cooking time?
★★★★★
Hi Ryan. Same cooking time. Just make sure you’ve got a little space between them.
Holy Cow!!! I’m just so used to pork being tough that this blew my mind. Might just give up steak for this. I think the only thing that I would do is.
1. cook it an extra minute. Just a little too pink for me
2. add some kind of “tang” to it. I needed something…. any ideas on that?
Side of sauteed yellow squash and a leftover baked potato… gone!!!
★★★★★
Hi Kathleen, you could always add a little apple cider vinegar to the broth. Or white wine vinegar. I’m glad you liked it!
Made this tonight, love the rub, although after reading the comments, I did cut back on the pepper. My meat had been inbthe freezer, I had let it thaw in the frig overnight. The tenderloin was on the small size, I let it naturally release till the pin is dropped. It was good, just not as tender as I would have hoped. Next time, I think I will only do 2 mins. Gravy hit the spot.
Thank you so much for sharing this recipe. I bought an instant pot two months ago, and I am loving it oodles. I am an impatient cook and do not enjoy the process of cooking, preparing, and cleanup at all. Instant pot is a huge blessing on time, and so is this recipe! I was shopping this weekend and bought a pork tenderloin because the last one worked out so well (not roast, but tenderloin, though I see someone posted that your recipe does really well with a roast as well!).! I brined this one for 12 hours. I followed the instructions on the rub, and put the pork tenderloin in the instant pot for 10 minutes — oops, the recipe only calls for 3 minutes. I figured if the meat turns out overcooked and mealy, I can shred it and turn it into a sandwich, it’ll taste great just the same, but the tenderloin turned out perfect, just like the first one! Thank you again for sharing this recipe…you just can’t go wrong with it!!
★★★★★
That’s awesome, Amy! I’m glad the extra time worked out ok. I’m sure the brining made a big difference in that regard. Thank you so much for the feedback and welcome to the world of Instant Pot cooking!
EXCELLENT! Will it freeze well after cooking? This is my third time with this recipe! DELICIOUS!
Thanks, Susan!! Yes indeed you can freeze leftovers.
My entire family LOVED this dish so much that they want me to make it every week. I was skeptical about the cooking time but it was phenomenal. This time I’m going to try it with a 2lb Pork Loin that my husband cut into chunks. How would the recipe change for this? Thanks in advance!!!
★★★★★
Excellent! Every week sounds good to me! As for the 2lb pork loin, is it a pork tenderloin or pork loin/loin roast? If it’s a tenderloin do everything the same. If it’s a loin, it’s actually a different cut of meat and will require longer cooking time.
It is a pork loin, not tenderloin. That’s why I figured it would need to cook longer.
Ok, I’ve had good luck with those doing 20-25 minutes, then do a 10 min natural release.
What about a pork loin filet? Is that the same as a tenderloin?
Hi Mary. They are actually quite different. Closer to 25 min for a pork loin filet.
Thank you for this simple to follow recipe!
I made it a couple of weeks ago and now making it again!
I have to say, I was skeptical about the 3 minute time, but it came out so good! and the gravy…YUM!
I’m looking forward to trying more of your recipes!
★★★★★
Hi Della. Yep, the pork tenderloin comes out SO good at 3 minutes. I’m happy you liked it!! Thank you for the feedback!
SO good! So easy! I do recommend less pepper, a bit much but very tasty! So worth doing the gravy too!! Paired with some mashed potatoes, so good!
This is a keeper!
★★★★★
This was AWESOME. I don’t care for liquid smoke and used balsamic vinegar instead. Turned out fantastic! Thank you!
★★★★★
That’s awesome, Amy! I love balsamic vinegar too. Glad liked it!
I understand the “mins”, but when cooking manually, you do not seem to indicate..(?) If you turn ‘off’ the keep warm option. Thank you for your recipe
I would live toreceive your feedback. I purchased the ‘top’ Instant Pot, at the time, a couple years ago, so mine might be..(?)..perhaps a little..’outdated ‘?..
Hi Cherrie. No I actually do not turn off the keep warm function. I also purchased “top” Instant Pot a few years ago and it’s still going strong. 🙂
So many reviews but what the heck, I’ll add mine too!
Outstanding!
Bought a 3 pack and can’t wait to make this again. Don’t know that I like liquid smoke but I may just have to buy some to find out! Company worthy and so fast and simple. Thank you!
(now going to look for more of your recipes) 🙂
★★★★★
The only thing I would change on this recipe is less pepper – it was a bit overwhelming. The meat was perfection though and the gravy was great too. It’s a keeper for sure!
★★★★★
I had twice the amount of pork – two TLs. So I doubled everything. it was good but: too much pepper, too much smoke….I would half each of those.. I used mesquite smoke instead of my normal hickory (not sure that had much to with it but it did change the flavor profile.) I also added a mirpioux (onions, carrots and celery) which made a big upgrade to the sauce. Otherwise I like my pork a little on the pinkish side….I did NOT change to cook time and found it was way overdone. Moist but overdone.
Just my experience……have fun.
Next time will be better, bit that won’t be for awhile as I have a boat load of pork to eat for the next few weeks.
cheers
So I followed the recipe exactly but used a 2.5 pound pork loin instead of tenderloin. Cooked it as you suggested for 23 minutes and it was AMAZING!! I’m not as afraid of the instant pot now and look forward to using it again. Thanks!
★★★★★
Ok I kid you not, I was just at the store and looking at pork loin roast and thinking about your post/question and wondering if you had made it. I’m SO glad to hear it worked out! I’ve got a pork loin recipe in the works so stay tuned for that too. Thanks for letting me know how it went, Elaine! I appreciate all the feedback. 🙂
Very YUMMY! Very Tender! Very easy to follow instructions! I will for sure continue to make this recipe and I’m excited to try other recipes that you have. Thanks for sharing. It’s a keeper!! 🙂
★★★★★
Thanks, Kristy!
I have a package of 3 pork tenderloins, I will be cooking 6 pcs. How much time would suggest?
As long as you have room for everything and they’re not stacked up, time will be the same.
I’d like to try this however are you SURE only 3 minutes?! I’m new to the instant pot and must say that I haven’t had good luck with the darn thing (pardon my language). I also have a pork loin not tenderloin so should I cook it longer? Sorry for the questions. This is a make it or break it fir this pot. If it doesn’t turn out I’m giving it to my daughter.
Hi Elaine. So to answer the question about the pork “tenderloin” recipe, absolutely yes on the 3 minutes time. You see, cooking is actually happening during the time it comes to pressure, as well as during the release time. Also, many other Instant Pot pork tenderloin recipes recommend 0 or 1 minute for the “cooking” time. But I suggest the 3 minutes as I like them to be more well done. Now here’s the thing, a pork “loin” is a different piece of meat than a pork tenderloin. They may look similar, but they do require different times. I am currently in the processing of working on a recipe for pork loin roast, but I don’t have and real specifics just yet. With that said, i’ve done them for 25 minutes and have had success with that. The Instant Pot and pressure cooking may seem daunting at first, but I promise, once you have a good recipe or two under your belt, you’ll fall in love with it as so many others have.
TRIED IT AND IT CAME OUT PERFECT , I WAS AFRAID OF THE INSTA POT FOR TWO MONTHS IT SAT ON THE SHELF AND THEN GOT BRAVE AND DID IT , I FELL IN LOVE WITH IT , I USE IT ALL THE TIME IN FACT I BOUGHT ANOTHER ONE A 8 QT AND HAD TO HAVE MY HUSBAND FIGURE OUT HOW TO USE IT COMPLETELY DIFFERENT THAN THE 6 QT BUT SUCCESS , MY HUSBAND LOVES THE FOOD FROM THE INST POT AND I HAVE HAD 3 OTHER WOMEN FRIENDS USE THEM NOW . ITS 21ST CENTURY COOKING FOR SURE AND I AM VERY VERY PARTICULAR BECAUSE IM AN EXCELLENT COOK . LOVE THIS RECIPE AND LOVE MY INSTA POTS 🙂
★★★★★
If you have 2 tenderloins do you double the liquid and time or will it GE the same
Can this recipe be done in the crockpot? It sounds amazing but I don’t have an instant pot. If so should I go ahead and add the broth at the beginning?
HI Elaine – I was skeptical myself and cooked for 5 minutes. I think 4 minutes would have been the sweet spot although this recipe was AWESOME! Not sure if you tried it yet but I got rave reviews. I used a little more brown sugar and could have used slightly less pepper but it was definitely a hit.
Hi Karen I did try it and it turnout out awesome! Except I had a pork loin not tenderloin (2.5 pounds). I followed the recipe exactly and the recipe teacher suggested I cook my loin for 23 minutes which I did. Was fantastic ! Glad to hear yours was a hit too!
I am going to make with potatoes and carrots, still using 3 min and adding 1/2 cup more liquid. Hope for the best. Also will be using less pepper. Made it before and was too spicy for my picky eater.
Can you use this recipe with a frozen tenderloin?
Hi Zach, though technically you can, you wouldn’t be able to do the seating with the rub, which is a big part of the recipe.
I purchased a Smithfield 2.5 lb. two pack at the grocery store. I followed your suggestions and doubled the dry ingredients and kept the liquids the same. I PC it for 3 minutes. Perfection! We follow a Keto lifestyle and it was so easy to adapt for us. I subbed Sukrin Gold, a brown sugar substitute, and 1/4 tsp. xanthan gum for the cornstarch, That worked beautifully. Thank you so much for the new pork tenderloin recipe. Quick and easy for a weeknight and would be perfect for company too.
★★★★★
That’s awesome, Patti! Very cool that you made it keto as well. Thank you for the feedback!
Usually there are 2 tenderloins in the package and I normally make both. Would you suggest doubling everything and just extend the time?
★★★★★
Hi Mike. Is it the Costco twin pack? I’d double the dry rub for sure and if all fits in the Instant Pot comfortably no time adjustment should be necessary.
No its just the normal package that I get from Kroger. There are always 2 pork tenderloins in it. so just double the rub and leave the same amount of liquid?
Oh ok. You should have plenty of liquid but you can always add another 1/2 cup just to be sure.
I’d love to know directions for Costco twin pack!(5.63lbs) making enough for a lot of guests. Would love to do it in 1 batch but don’t want to ruin it. Appreciate your suggestion!!
Hi Lois. Those Costco twin packs sure seem popular! But, I’ve yet to do a batch of that amount. I’m going to soon though because others have asked. But, it’s such a short cooking time you could do a couple of batches in a short period of time. Just adjust the ingredients accordingly.
At first I was skeptical. A lot of recipes online promise a tender juicy dish while using the InstaPot but don’t deliver. My god did this recipe delivered. Tender, juicy and above all, delicious. And the gravy? Phenomenal. If I could give this recipe more stars I would. Saving this recipe, it’s amazing.
★★★★★
That’s so awesome of you Hec! Thank you!!
This turned out amazing. Very tender and great flavor. The gravy was a great touch. Kids devoured it with no complaints which means a lot.
★★★★★
Yes!! I love when a recipe gets kid approved. Thanks, Sara!
Quick question, if I use 2.5 lbs of pork tenderloin what ratio of the liquid and cooking time would I adjust? TIA.
Liquid will be the same. That large of a tenderloin may need an additional minute.
Thank you so much for your reply.
Hi. I was so excited to try this when I saw the recipe.I had a 1.67lb tenderloin and I thought I had followed the recipe to the T but for some reason it did not come out tender. It was very tough. I cant figure out whereI went wrong. Everyone’s comments say how great theirs came out. Any thoughts? I use my instant pot all the time and this is the first time this has happened. I want to make this again but am hesitant. Thank you!
Hi Jody. I’m really sorry the recipe didn’t work out for you. It’s been so successful, it’s hard to say if you did anything wrong at all. I’m wondering if the particular tenderloin you got may have been the culprit? Was it indeed a pork tenderloin and not a pork loin roast?
well done Sir. this is a definite top 5 on my instant pot list
★★★★★
And I thank you for the feedback Dale.
Probably one of the best and easiest Instant Pot recipes for pork tenderloin. This will now be on our menu rotation for the future. Thank you.
★★★★★
Awesome to hear!! Thanks Jackie!
The recipe as is, is perfect! I did gild the lily a bit by deglazing the pan with white wine. I did omit the sugar for my wife. Tender. Tasty. Will be a repeat offender in this house! One more note, it’s an inexpensive, tasty dinner. Nicely done.
Thanks for the feedback, Bob. And you get the Reviewer of the Day award for using “gild the lily”. I love it!!
In addition, I also added a teaspoon of fish sauce to the gravy.
This was a fabulous recipe. I used a little extra smoked paprika in my rub and added dehydrated onions and chives to the chicken stock before making gravy. I actually forgot and started an IR instead of NR but quickly turned it back and reset pot for 1 more minute because tenderloin wasn’t quite done. It worked perfectly!
★★★★★
Thanks so much, Lois! Sounds like you made some great adjustments and I’m glad it worked out perfectly in the end.
100% this is the best pork tenderloin recipe ever. I used smoked paprika as I didn’t have liquid smoke. Was soooo good. Thank you! 💕
★★★★★
Thanks so much, Jane! Yeah, smoked paprika is great on it too.
I don’t see my original comment, asking about cooking several tenderloins in one pot. I cooked 3 in each pot.l, following the recipe except for subbing Lakanto brown sugar substitute. They were perfect!
★★★★★
Yum yum yum. So tender so easy. I will make again and again.
★★★★★
Awesome! Thanks so much for the feedback, Teresa!!
Could you substitute maple syrup or honey for the brown sugar? Or just leave it out?
Hi Shajur, I’ve not done it with honey or maple syrup. Not sure how that would work during the searing process. Maybe just leave it out.
I fixed this last night and substituted the brown sugar with coconut sugar! It was really good and was diabetic friendly for my son.
I also added 1 clove of garlic and 3/4 of a smaller yellow onion. This was incredible! My only question would be, should this gravy be illegal?!?! Yum!!! Thank you!
★★★★★
Right?! Glad you dig it, Josh! Thank you for the feedback!
I need to cook 5 1 to 1.5-lb tenderloins for NYD. Should I increase the cook time? Thank you.
It depends, I wouldn’t do them all at once. Depending on the size of your instant pot I’d probably recommend at least 2 batches. You don’t want to stack the meat for sure. And pork tenderloin is ver lean and you don’t want to overcook. Stay with the 3 minutes and if, after cooking you think they need another minute or two, you can still do that.
Thank you. I have a 6 at and a 5 at, so can possibly do them all at once, in two pots.
Let me know how it goes
I’m so excited to try this tonight! I’m making some modifications as I don’t have onion or garlic powder so I’ll be using fresh garlic and red onion in the saute. Just curious, can I add the broccoli on top of the tenderloin and cook it with? Will my broccoli be mush by the end of the 15 min NPR?
Hi Mrs Prish. Yeah the broccoli may get a little mushy but, it’s worth a try. Let me know how it goes!
Welp, here I am back here again for this amazing recipe my husband ASKS for at least 2x a month. Just the most delicious pork recipe around, and I am not even a huge FAN of pork….this recipe changed that!
★★★★★
Ha!!! I love it!! Thanks, Holly! I’ve got a bunch more recipes right around the corner I hope you guys will like too. Thank you for the feedback!
Is the brown sugar in the dry rub very noticeable? I’m wondering how sweet it will taste or if it’s masked by the other flavors in the rub.
Thanks!
Hi Diana, the brown sugar, through prominent in this recipe, really accents the natural flavors of the pork and works great with the other ingredients in the rub mix. It’s not candy sweet, but it’s not “not sweet” either. 🙂
This was my very first Instant Pot meal and it turned out WONDERFUL! I have an 8qt Duo so I adjusted the liquid amount. I put the Worcestershire and liquid smoke in a 2 cup measuring cup and filled to 1 1/2 cup mark with Chicken Broth. I also sautéed some finely diced onion and minced garlic with the pork. We love our onions and garlic. Left them in the liquid when I made the gravy.
The ‘rub’ is very similar to one I already use on pork so I knew that we’d love this one. And we did. Hubby and dog went back for seconds and I’m sure the dog would have gone for thirds if she could reach the counter.
A definite KEEPER Instant Pot recipe.
Thanks very very much!
Awesome! I love hearing this, Barb! So glad your first Instant Pot recipe was a success. Love the addition of the onions and garlic too. 🙂
Im in a panic. I have a 3# pork tenderloin that I need to fix for 8 guests the day after thanksgiving and cannot find how long to cook that size in my instant pot. Please advise.
Hi Susanna. That’s awfully large for a pork tenderloin, but not entirely unheard of. Just to be sure, are you certain it’s a tenderloin and not a pork loin roast or pork loin filet? If it is indeed a tenderloin, cut it in half, double the dry ingredients in the recipe, and pressure cook on high for 4-5 minutes. If it needs more time, it would just be a minute or two and you can always put it back in. You can test it quickly with an instant read thermometer. You want it between 145 and 160 degrees F.
I’m in the same boat. I have a 2.75 lb. tenderloin. Yup – a tenderloin for sure. Must have been some pig! I’ll try the extra time and rub.
EXCELLENT…will make again!
This was amazing, my whole family loved it. Thank you so much!
Thanks so much, Catherine!
Made this for dinner tonight. It was delicious!
I had a pork loin verses a tenderloin, so I cut it into 4 pieces. Followed the directions as written, except I used Splenda Brown Sugar, and it was a big hit with my husband. Will make it again when the family comes to visit.
★★★★★
Awesome! I’m glad it worked out well with the Splenda brown sugar. I’ll have to give that a try. Thanks for the feedback, Veronica!
This was DELICIOUS! The gravy was a bit on the spicy side. Maybe it was the liquid smoke I used? Could one of the other ingredients make it really spicy? Could i cut down or cut out the liquid smoke, or will that ruin the flavor?
Hi Kelly. Maybe the pepper gave it a little kick. The liquid smoke doesn’t have any heat. I’m glad you liked it! Thank you for the feedback.
Thank you, I’m making it tonight. I’ll stick with the 3 minutes since pork doesn’t need to be well done.
Let me know how it goes!
I made this per the recipe (except a bigger piece of pork). It was fantastic, definitely will make it again.
★★★★★
Yes! Glad it worked out for you, Callie. Thanks for the feedback!
I am normally not a big pork fan, but I ate 4 pieces of this!!!! The flavor is awesome.
★★★★★
Made this tonight and OH. MY. GOD! I don’t have liquid smoke, don’t know where to buy it, and not sure what it adds to the recipe, but this was delicious without it. Will definitely be making this again! Thanks for sharing.
★★★★★
Love it! Thanks, Michele! If you liked it without the liquid smoke, it’s all good then. 🙂
Cooking it again tonight WITH the liquid smoke. Can’t wait to see what it brings.
I am new to instant pot cooking. Do you put the meat on the rack or straight into the pot without the rack?
Hi Kathy. For this recipe the pork tenderloin goes right into the liquid in the pot. No trivet or rack required.
I could only find a 2.35lb pork tenderloin, how much time would I need to add to the high pressure time?
So that’s a larger sized tenderloin, you’ll still be cutting in half and doing everything g else the same. You “may” want to add 1 more minute to the time but, I’m guessing 3 minutes will still give you an excellent result.
I’ve never needed to increase time in recipes even if I’ve increased amounts. One of the great joys of the instant pot.
This was delicious! Question: how did you get your gravy so dark? I followed your recipe to a tee and my gravy was brown.
★★★★★
Hi Diana, thanks for the kind words! The lighter color gravy could really be just about anything from the particular stock/broth you use, the amount of cornstarch, the amount of bits you scrape up from the bottom of the pot, etc. I usually really let the pork sear extra long and that creates quite a bit of char on the bottom of the pot that eventually gets scraped up and incorporated into the gravy. Either way, glad you enjoyed it!
Diana & Recipe Teacher,
Just a thought….. when I want a darker gravy (for anything), I always use KITCHEN BOUQUET & SEASONING SAUCE. It’s available in spice isle of most supermarkets. It’s a small brown bottle with yellow label & lid.
Even though it says seasoning sauce – it doesn’t (in my opinion) change the flavor in any way. Just adds a nice rich, darker color.
***only use a couple of drops till it’s the color you want. You can always add more, but can’t reverse how much you have added. A small amount goes a LONG way.
Good luck & let me know how it works for you. Happy cooking!
I’ll be making this dish tmr. Turkey is all gone, off to a different meat 🙂
That’s good stuff. Thanks for pointing that out, Allena!
This is FANTASTIC!!!!!!! I usually marinate my pork loins and grill them, I was very time consumed and decided to try this recipe. So glad I did, it is one of my favorites, especially that gravy!!!!!
★★★★★
Thanks so much, Julie! Yeah that gravy is something else!
You are so right. This is the best damn instant pot pork tenderloin ever! Thank you so much for sharing this recipe. I didn’t have any bottled Worchestershire sauce so, I made some from scratch.
★★★★★
Thanks so much for the kind words, Rose!
Can this meal be frozen after it cools for future use?Has anyone actually done this? Thank you in advance.
Hi Marianne… yes you can freeze it after cooking. Wrap it up good in freezer bags.
This was very good. Had everything in the cupboard I needed to make it, just had to buy the tenderloin and a side. Will make again but next time I will only let it NPR for 10 minutes rather than 15. Gravy was wonderful! Thanks for this recipe!
★★★★★
Simply outstanding. Ready in 30 minutes. Served over cauliflower rice with steamed broccoli. Will highly recommend and will make again.
★★★★★
Thanks so much David!
I’m wondering if you have ever tried this using several lb of regular pork loin? If so, how many minutes would you cook it for since it’s a bigger cut of meat?
Delicious!! I used a tenderloin that was already marinated in mushroom onion. I cut it into four pieces and followed the recipe without the spices since it was already marinated. I didn’t have chicken broth so I used beef. Delish and tender! Thank you!!
★★★★★
Thanks so much Angela! I’ve used those marinated tenderloins too and we like them a lot. I really appreciate the kind words and the feed back!
I get tired of the same food made the same way all the time. I’m always looking for new recipes for the same meats. I found your recipe in the tenderloin section. Well it turned out great. I will cut the pepper in half next time. It is the best darn tenderloin recipe.
★★★★★
Thank you so much Delores!! I really appreciate the kind words!
You weren’t lyin’ when you named this”best damn!” This turned out amazing! I will definitely cook this again and I will be following you for more recipes.
Thank you!
Thanks so much, Cynthia!!
Made it its lovely, We rarely find liquid smoke in stores here so i left that out. Teeny bit salty think I might have put in a little too much salt. Cant wait to see hubbys face 😁😁 will make again.
★★★★★
I’m planning to make this, but with a frozen tenderloin. Would you increase the cook time to say 6 min and naturally release? Any suggestions! Thanks in advance.
Hi Carley… it’s generally said that cooking time for most meats is about the same, and that is just takes longer for the pressure cooker to come to pressure. That said, you don’t want over cook pork tenderloin. I’d say check it after 4 minutes (adding just 1 minute). You can always thrown it back in for another couple of minutes.
I made this last night. I am always trying new recipes. I wanted something different and I did not want my pork to be dry. WOW. This was wonderful. I did cut the pepper in half, but followed the recipe other than that. I tripled the chicken broth, Worcestershire and liquid smoke because I had two tenderloins and mashed potatoes. I cooked it for 3 minutes in the pressure cooker, and it came out perfect.
★★★★★
Thanks so much, Sally!!
Thank you so much for your post. Love how u explained everything, just hard to wrap head around 3 minutes will cook pork but it did was just wonderful. Thanks for sharing😉
★★★★★
Awesome I’m glad you liked it Linda! Thanks for the feedback and kind words.
The title of this recipe is the most accurate title for a recipe. My husband literally drank the left over gravy. Lol I just wanted to thank-you for the recipe. This is probably my families favorite IP recipe.
★★★★★
Thank you SO much, Kim!
I did 4 mins because I had 2 tenderloins for a total of a little more than 2.5 lbs and I am always worry about undercooking my meat — but 3 mins would have been perfect as the recipe instructs. Overall a good and easy recipe. My husband and I liked it, my kids not so much but they are picky.
★★★★
Kids are tough to please for sure. But glad you and your husband enjoyed it! Thanks for the feedback!
I made this last evening, yes it was fast and delish! My tenderloin was a tad lest the 1 1/2 pounds. I did the recipe as written. I just didn’t think it made much gravy at all,
★★★★
Has anyone added potatoes to the IP while cooking this? I’m thinking cubed potatoes so I don’t have to cook a starch separately. Otherwise I can cook rice first, since I use my IP for rice too!
Hey Katrina… I have indeed done potatoes at the same time and it’s worked out great! I haven’t added it to recipe yet though, only because I’ve wanted to make sure everyone has had success with the pork tenderloin itself – which, has been very positive.
For the potatoes I always use the very small Yukon gold and cut them in half or quarters depending on size. Keep in mind that the potatoes will take on the flavor of the liquid, and also affect the gravy because the potatoes will absorb some of the liquid, so it might take a little trial and error.
I have a 5 1/2 lb. Pork tenderloin. Was going to cut lengthwise and triple the rub ingredients so I will have enough for the meat. Sine my loin is shorter (fits in pot) and cut lengthwise, would you recommend additional cooking time. Thank you in advance for your recommendation.
Hi Nicole. The cook time should be the same. It’s such a short cook time anyways but if, when done you feel it should be done more, there’s no harm in cooking an additional minute but probably no more than that. Let me know how it comes out!
This was so good! It was little pepper heavy, so we will probably half it next tume, but the other flavors were spot on.
★★★★★
Thanks Amy! Yeah I’m a self confessed pepper fan. 🙂
This was awesome!! Was looking for an easy recipe for tonight, had no idea what I felt like eating and this was SO good. The gravy is delicious! The only thing I did different was I mixed the cornstarch with water first and then just poured it in!
★★★★★
I’m so glad you liked it, Cate! Thank you for the feedback!
No leftovers! Easy and quick for a week night dinner – Thank you!
★★★★★
This was awesome–I didn’t have the liquid smoke and yet it came out perfectly and still very tasty! I love this recipe and how easy it was and will make it again!
★★★★★
Hoping to make this tomorrow night for dinner! One question: is the liquid smoke absolutely required? Has anyone tried it without and how did it turn out? Thanks!
Hi Dan. While the liquid smoke certainly adds a “distinctiveness” to the overall flavor, you can certainly make it without it. It will still turn out great! looking forward to hearing how it goes for you.
Tonight we will be having this for the 1st time. I won’t use liquid smoke, I will use Smoked Paprika instead. I use Smoked Paprika in recipes that will benefit from a little smoky flavor.
I LOVE smoked paprika. We have a couple of spice shops we go to just to get it. Adds a terrific flavor.
This is amazing! I think my pork could come out a little more tender. I’m an Instapot rookie, so I’m not sure how to do that. Any ideas?
★★★★★
Hi Rosemary. Even for Instant Pot veterans, nailing the perfect recipe for a particular cut of meat can be trial and error. For pork tenderloin, many recipes are just 1,2 or 3 minutes. It’s such a lean cut of meat and cooking takes place while the pot is coming to pressure, and also while the pressure is releasing. I’ve always had the best results at right around the 3 minute cooking mark, but you could always try a minute less, or even a minute or two more of the tenderloin is on the larger size.
Fast easy and delicious. Due to medical conditions I cannot stand on my feet too long so, always looking for a recipe that is fast and can you go in an oven or the instant pot where I don’t have to stand over it. My only concern was the amount of liquid smoke. I thought it would be too smoky but, turned out perfect. And for those who thought it was too spicy, this was probably because of the grind of your pepper. A course grain which is what was in the recipe, does not have as many granules as, say table pepper. And I didn’t get my gravy dark brown but not as dark as yours.
Thank you for the recipe.
★★★★★
Glad this worked out well for you, Dale! Thank you for the feedback and kind words.
Wow, just made this tonight. I am not a pork fan, but this was finger licking good. My husband and I destroyed the pork. I made knoedel to go with it. The gravy didn’t thicken, but delish regardless! Pinned and will be my go to for pork tenderloin.
★★★★★
Thanks, Jen!
Next time pour the drippings into a saucepan and heat them up before adding the slurry. The instant pot doesn’t really get the sauce hot enough.
I have a pork loin in the fridge that I want to try and use and this seems like a great recipe. How can I adjust the recipe/cook time for it?
Just cook it the way it tell you here, for three minutes and then do the “natural” release.
I’ve tried this recipe and it’s a slam dunk.
Evan
★★★★★
I am making this right now. Hope it comes out well! One question though – the tenderloins I buy come 2 tenderloins per package. So I am going to just cook both. I doubled the dry rub ingredients, but for the liquid/gravy would that need to be doubled as well? Or is the one cup of broth enough for two tenderloins? I’d hate to have too much liquid!
Hi Cheryl! Sorry I couldn’t respond sooner. You should have enough liquid for 2 tenderloins. You can always increase by about 1/2 cup if need be and still have a good amount for the gravy.
Can I make 4-6 pork loins at once?
Hi James, for 4-6 pork tenderloins, you’d definitely be needing the room of a larger pressure cooker and would certainly need to adjust the amount of the dry rub accordingly. I usually make a whole jar of the dry rub and keep for other recipes as well. You also might be better off cooking that many in 2 batches.
I made it tonight for the first time. It turned out awesome. I have a sensitive mouth, so I think I will reduce the amount of pepper next time. That didn’t stop me from eating it, though!
★★★★★
So easy and everyone loves it! Thank you.
★★★★★
Delicious and so easy! Will definitely make this again…and again. Thank you!
★★★★★
If I am using approximately 3 pounds of pork tenderloin, should I double the pressure cooking time to 6 minutes. Or will the 3 minutes suffice? Thank you.
Hi Holly. Stay with the 3 minutes.
O.K. So, this is the 2nd time I’ve made this in the past 3 weeks & it is truly amazing. It’s actually better the 2nd time as I know what I’m doing now. I can’t begin to express how good this is. If you’ve got an Instapot or like, just follow the recipe & you’ll be hooked.
★★★★★
Thanks for the feedback, Brian! I’m so glad you love this as much as we do!
I made this for yvr first time tonight and it was so easy…ready & on the table in just under 30 minutes & far exceeded my expectations….truly lived up to the name…best damn instant pot pork tenderloin…I will definitely be making this again.
★★★★★
The dish lives up to its name – best damn pork tenderloin! Couldn’t be any easier or tastier!
★★★★★
Made this for dinner tonight – turned out delicious and was so easy! Definitely will make again!
Very good. Extremely tender. Family loved it. Thank you.
★★★★★
I made this recipe for dinner tonight. It was easy to make and very good. I will make again.
★★★★★
Good recipe. Pork was tender and gravy delicious. Will make again.