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.
Print
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
Jenn says
No leftovers! Easy and quick for a week night dinner – Thank you!
Renee Viens says
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!
Dan says
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!
RecipeTeacher says
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.
Rob says
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.
RecipeTeacher says
I LOVE smoked paprika. We have a couple of spice shops we go to just to get it. Adds a terrific flavor.
Rosemary carrera says
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?
RecipeTeacher says
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.
Dale says
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.
RecipeTeacher says
Glad this worked out well for you, Dale! Thank you for the feedback and kind words.
Debbie says
Absolutely delicious. I’ll definitely make this again! Couldn’t be easier.
Jen says
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.
RecipeTeacher says
Thanks, Jen!
Branes51 says
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.
Cher says
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?
Evan Panagiotopoulos says
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
Cheryl says
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!
RecipeTeacher says
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.
James says
Can I make 4-6 pork loins at once?
RecipeTeacher says
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.
Deborah Morris says
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!
Heather says
So easy and everyone loves it! Thank you.