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
Peg says
Made this except didn’t have the liquid smoke. I had 2 small tenderloins that came in a package, cut them in half and let them sit with the rub in the fridge for about 6 hours. Very moist and flavorful meat and the gravy was delicious. I will make this again!
Liane says
This disappeared so fast there was nothing left for lunch the next day. Next time I’ll cook two of them. I’ve made it twice now and my husband did not care for the liquid smoke so the second time around I left it out. It was wonderful and the gravy the bomb!
Keshia says
The title does not mislead. This is the best pork loin recipe I have ever tasted. Well done. I served it with cauliflower rice and sauted spinach. The gravy was perect. I couldn’t find liquid smoke (Feb in NJ) but substitued 1 tablespoon of smoked paprika. I use my instant pot as much as possible but I’m looking forward to trying the airfryer recipe next.
Lisa says
Such great flavor and so tender. My boyfriend asked right away if I saved the recipe. We heard liquid smoke was great to cook with and this sure proved it. Definitely will be making this for other family members.
Beverly Rakowski says
I made this tonight and I really loved it. I’ve never used liquid smoke and it just made it! Thanks for sharing!
easy says
Really nice, pork was still a touch over, not too bad. simple recipe. thank you
Dot Sanning says
Wonderful flavor, and easy to make. Was worried that I would have pink pork but it was cooked perfectly. Although next time I will use less pepper.
Steven says
How long should it cook if I quadruple the recipe? Thanks!
RecipeTeacher says
That’s a lot of pork tenderloin to fit in the Instant Pot for 1 batch. Just make sure it fits ok. Other than that, the cook time should be the same.
CINDY JOHNSON says
I made this tonight. Meat was cooked perfectly, tender & flavorful. Paired it with Cole Slaw, baked potatoes & green beans. Family of 4, ages 19 to 75 & all enjoyed it!!
Rich Hurley says
This is the third thing I’ve cooked in my new InstantPot and my nine year-old twins and I absolutely loved it. I cooked two loins, a total of 2.5 lbs, doubling the rub ingredients, and using 1.5 cups of chicken broth in my 8 qt pot. A dash more worcestershire and liquid smoke than trh recipe called for and it turned out wonderfully. I added 1 more minute to the cooking time with the recommended 15 minutes of venting time. Served with Jasmine rice and frozen corn had the kids asking for seconds. They even loved the sauce served on their rice!
Judith Linden says
I followed recipe exactly using all ingredients in same amounts. The meat was tender. I liked the flavor, but the sauce way to hot, even for my spouse who loves pepper. I had to rinse it off for the spouse. Next time I will try a honey garlic sauce with no pepper!