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
Amy says
Thank you so much for sharing this recipe. I bought an instant pot two months ago, and I am loving it oodles. I am an impatient cook and do not enjoy the process of cooking, preparing, and cleanup at all. Instant pot is a huge blessing on time, and so is this recipe! I was shopping this weekend and bought a pork tenderloin because the last one worked out so well (not roast, but tenderloin, though I see someone posted that your recipe does really well with a roast as well!).! I brined this one for 12 hours. I followed the instructions on the rub, and put the pork tenderloin in the instant pot for 10 minutes — oops, the recipe only calls for 3 minutes. I figured if the meat turns out overcooked and mealy, I can shred it and turn it into a sandwich, it’ll taste great just the same, but the tenderloin turned out perfect, just like the first one! Thank you again for sharing this recipe…you just can’t go wrong with it!!
RecipeTeacher says
That’s awesome, Amy! I’m glad the extra time worked out ok. I’m sure the brining made a big difference in that regard. Thank you so much for the feedback and welcome to the world of Instant Pot cooking!
Susan says
EXCELLENT! Will it freeze well after cooking? This is my third time with this recipe! DELICIOUS!
RecipeTeacher says
Thanks, Susan!! Yes indeed you can freeze leftovers.
Jennifer says
My entire family LOVED this dish so much that they want me to make it every week. I was skeptical about the cooking time but it was phenomenal. This time I’m going to try it with a 2lb Pork Loin that my husband cut into chunks. How would the recipe change for this? Thanks in advance!!!
RecipeTeacher says
Excellent! Every week sounds good to me! As for the 2lb pork loin, is it a pork tenderloin or pork loin/loin roast? If it’s a tenderloin do everything the same. If it’s a loin, it’s actually a different cut of meat and will require longer cooking time.
Jennifer says
It is a pork loin, not tenderloin. That’s why I figured it would need to cook longer.
RecipeTeacher says
Ok, I’ve had good luck with those doing 20-25 minutes, then do a 10 min natural release.
Mary says
What about a pork loin filet? Is that the same as a tenderloin?
RecipeTeacher says
Hi Mary. They are actually quite different. Closer to 25 min for a pork loin filet.
Della Nippert says
Thank you for this simple to follow recipe!
I made it a couple of weeks ago and now making it again!
I have to say, I was skeptical about the 3 minute time, but it came out so good! and the gravy…YUM!
I’m looking forward to trying more of your recipes!
RecipeTeacher says
Hi Della. Yep, the pork tenderloin comes out SO good at 3 minutes. I’m happy you liked it!! Thank you for the feedback!
Megan says
SO good! So easy! I do recommend less pepper, a bit much but very tasty! So worth doing the gravy too!! Paired with some mashed potatoes, so good!
This is a keeper!
Amy Johnson says
This was AWESOME. I don’t care for liquid smoke and used balsamic vinegar instead. Turned out fantastic! Thank you!
RecipeTeacher says
That’s awesome, Amy! I love balsamic vinegar too. Glad liked it!
Cherrie says
I understand the “mins”, but when cooking manually, you do not seem to indicate..(?) If you turn ‘off’ the keep warm option. Thank you for your recipe
I would live toreceive your feedback. I purchased the ‘top’ Instant Pot, at the time, a couple years ago, so mine might be..(?)..perhaps a little..’outdated ‘?..
RecipeTeacher says
Hi Cherrie. No I actually do not turn off the keep warm function. I also purchased “top” Instant Pot a few years ago and it’s still going strong. 🙂
Nolyhan says
So many reviews but what the heck, I’ll add mine too!
Outstanding!
Bought a 3 pack and can’t wait to make this again. Don’t know that I like liquid smoke but I may just have to buy some to find out! Company worthy and so fast and simple. Thank you!
(now going to look for more of your recipes) ????
Catherine Hammill says
The only thing I would change on this recipe is less pepper – it was a bit overwhelming. The meat was perfection though and the gravy was great too. It’s a keeper for sure!
Jeff says
I had twice the amount of pork – two TLs. So I doubled everything. it was good but: too much pepper, too much smoke….I would half each of those.. I used mesquite smoke instead of my normal hickory (not sure that had much to with it but it did change the flavor profile.) I also added a mirpioux (onions, carrots and celery) which made a big upgrade to the sauce. Otherwise I like my pork a little on the pinkish side….I did NOT change to cook time and found it was way overdone. Moist but overdone.
Just my experience……have fun.
Next time will be better, bit that won’t be for awhile as I have a boat load of pork to eat for the next few weeks.
cheers
Elaine says
So I followed the recipe exactly but used a 2.5 pound pork loin instead of tenderloin. Cooked it as you suggested for 23 minutes and it was AMAZING!! I’m not as afraid of the instant pot now and look forward to using it again. Thanks!
RecipeTeacher says
Ok I kid you not, I was just at the store and looking at pork loin roast and thinking about your post/question and wondering if you had made it. I’m SO glad to hear it worked out! I’ve got a pork loin recipe in the works so stay tuned for that too. Thanks for letting me know how it went, Elaine! I appreciate all the feedback. 🙂