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 crosswise 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.
PrintRecipe
Best Damn Instant Pot Pork Tenderloin
- Total Time: 13 minutes
- Yield: 2-3 servings
Ingredients
- 1 pork tenderloin, 1.25lb – 1.5lb
- 2 tablespoons brown sugar
- 2 teaspoons course ground black pepper (use less to taste preference – see note at bottom)
- 1 ¼ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup chicken broth
- ½ 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 ¼ 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.
Notes
If you’re normally sensitive to pepper, please feel free to use less to your personal taste.
- Prep Time: 10 min
- Cook Time: 3 min
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Peggy says
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
RecipeTeacher says
Hi Peggy, yes I recommend cutting them in half. Each of those prepackaged pieces are one tenderloin each.
Bernie says
Word! Made the mistake of not separating once. Ended up pink inside. Under cooked is easier to adjust for than over cook but yeah you want keep this to ~3″ diameter pieces to cook correctly. How do I know? You learn from your mistakes.
Jon says
This was the bomb. Gravy was delicious. Definitely a keeper.
RecipeTeacher says
Thanks Jon!
Katie says
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.
Cheryl says
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
Grace says
So, so delicious and fool proof.
Wanda says
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)
RecipeTeacher says
I love when picky eaters like it! And this coming from a picky eater myself. Thanks for the feedback, Wanda!
Christie says
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!!!
RecipeTeacher says
Awesome! Thank you so much Christie!!
Brenda S says
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!
RecipeTeacher says
Hi Brenda… let it come to pressure, then the 3 minutes begins. Let me know how it goes for you.
Kelly Armstrong says
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!
Valerie Thal-Slocum says
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