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
Gwen Campbell says
I’m always searching for a flavorful pork tenderloin recipe- especially for my instant pot. This one is really good! I did add a bit of extra ground pepper. The gravy was really unexpected. Never thought to use brown sugar in the rub. The next day it was even more flavorful.
katy says
Hi, can I cook two 1.5 pound pork loins at the same time in the instant pot?
I will be making this tonight – 🙂 Thanks for the recipe and lesson !
RecipeTeacher says
Just to be sure… they’re pork tenderloins and not pork loins, correct? You can indeed cook 2 pork tenderloins if they fit ok.
Mary Weber says
Can I give it 10 stars??? Oh my goodness, the pork was the BEST pork loin I’ve ever had, and the gravy? The best gravy I’ve ever had. Awesome recipe that will be in regular rotation!
RecipeTeacher says
Thanks Mary!! I’ll see if I can get a 10-star super rating put in as an option. 😉
Phedra says
I’ve made this dish several times for family dinner, its a hit. Always its the BEST DAMN dinner. This time I would like to do it for my friends and wondering how much time should I cook it if trying to fit 5 tenderloins
Beth says
This recipe is awesome and so easy. The tenderloin is so moist.
This will definitely be my ‘go to’ tenderloin recipe.
Gwen Camp ell says
Just an FYI, I cooked both of the pork tenderloins at the same time with no adjustment to the time, and the pork was perfectly cooked.
Mimi says
I’m glad I found your post! I was trying to figure if I need to adjust the time for a bigger piece. So you answered my question!!! THanks!!!
Veronica says
I have to agree, this is the best damn pork tenderloin I have ever had! Came across this recipe a couple months ago, and have probably already made a half a dozen times. And I share it with everybody I talk to you. Great recipe.
April says
Delicious! I got a good deal on a large pork tenderloin a couple of weeks ago. It was double the size of the recipe so I used half.
Thawing the other half and using this recipe again for round two!!
Thank you!!
Lisa Shaughnessy says
Wow!!! Just made and tasted!
Hot damn is right! This is the best recipe I’ve picked up in over 6 months. Definitely making again!!!
Pamela says
I have been using this recipe for over 6 mos now and it’s a go to staple in our house. Quick and easy to use. We also like adding in some potatoes and carrots to make it one less thing to cook separate.
Tiffany says
Great recipe! I didn’t have corn starch and used instant potato flakes it was so good! Also added cayenne to the dry rub!
Kyle says
Turned out excellent!! As soon as the tenderloin hit the pot on sauté, that aroma was already delicious and I was drooling! You were not kidding about your love of pepper; I reduced it some, but will reduce to half next time. DEFINITELY a next time! My 13-year-old son said it was cooked “perfectly”. Thank you so much for the spot-on instructions and the lovely flavor palate!
RecipeTeacher says
Thanks so much, Kyle! Yeah, I love what pepper brings to these recipes.????
Kyle says
Hey, another bonus for this recipe… my son just got his lower braces. He’s irritable and not happy, but you can only do so many smoothies! The tenderness of the pork tenderloin was perfect for him to chew without discomfort and without being “mushy” and gross. Couldn’t have asked for a better substantial, transition meal! Thank you!