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
Kristy G says
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!! 🙂
RecipeTeacher says
Thanks, Kristy!
W1769 says
I have a package of 3 pork tenderloins, I will be cooking 6 pcs. How much time would suggest?
RecipeTeacher says
As long as you have room for everything and they’re not stacked up, time will be the same.
Elaine says
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.
RecipeTeacher says
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.
RUTH says
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 🙂
Ann marie says
If you have 2 tenderloins do you double the liquid and time or will it GE the same
Tiffany says
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?
Karen says
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.
Elaine says
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!
Deb Ducker says
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.
Zach says
Can you use this recipe with a frozen tenderloin?
RecipeTeacher says
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.
Patti Baker says
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.
RecipeTeacher says
That’s awesome, Patti! Very cool that you made it keto as well. Thank you for the feedback!
Mike says
Usually there are 2 tenderloins in the package and I normally make both. Would you suggest doubling everything and just extend the time?
RecipeTeacher says
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.
Mike says
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?
RecipeTeacher says
Oh ok. You should have plenty of liquid but you can always add another 1/2 cup just to be sure.
Lois says
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!!
RecipeTeacher says
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.
Hec says
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.
RecipeTeacher says
That’s so awesome of you Hec! Thank you!!
Sara says
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.
RecipeTeacher says
Yes!! I love when a recipe gets kid approved. Thanks, Sara!
Angela says
Quick question, if I use 2.5 lbs of pork tenderloin what ratio of the liquid and cooking time would I adjust? TIA.
RecipeTeacher says
Liquid will be the same. That large of a tenderloin may need an additional minute.
Angela says
Thank you so much for your reply.
Jody says
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!
RecipeTeacher says
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?