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
Bob Caie says
Amazing recipe, thanks for posting it! This was one of the best pork tenderloin meals I have ever made, and I’ve done a lot. My family was raving over the gravy!
Dwayne says
How do you modify this recipe if I want to fill the pot with carrots, potatoes, celery and the tenderloin. Thank you.
Kathy says
With the exception of being a little too peppery for me, my tenderloin came out PERFECT! It’s so tender I can cut it with my fork. I paired it with steamed broccoli w/ lemon and some roasted sweet potatoes and it was a wonderful meal for company! This one’s a keeper for certain!
Joan Cameron says
I wanted butternut squash as a side with this pork tenderloin, so just added 2 big chunks to the pot when adding the meat back into the broth, before the pressure cook. Left cooking time as stated. Worked like a charm!
RecipeTeacher says
Oh that sounds awesome, Joan! I love butternut squash!
Tracy says
I have had my insta pot for over a year now and have just started cooking with it the last few weeks. I bought the tenderloins on sale and looked up a recipe with ingredients I had. I am so glad I stumbled on to yours! I did not have liquid smoke but I used smoked paprika in hopes it would add what I was missing. I cooked 2 1.6lb tenderloins and doubled the rub and added 1/4c broth. I also cooked it for 4 mins. It was amazing. I will be cooking this again. I will use less pepper next time but it was fantastic either way. Thank you for a great easy dinner that give what it promises. Made mashed potatoes and buttered corn for sides. Perfact.
RecipeTeacher says
Outstanding!! I’m glad you found the recipe and it worked so well for you. Thanks for the feedback, Tracy!
Lori S. Chofnas says
Is a pork loin filet the same as a tenderloin? I’m so confused!
RecipeTeacher says
Hi Lori. No they are actually quite different. If it’s a pork loin filet, do 25-30 minutes.
Miriam says
If I only use half of the tenderloin would I follow the same instructions. My husband and I find half of a tenderloin enough for us.
Miriam
RecipeTeacher says
Hi Miriam. Yes follow same instructions.
Ryan says
If I double the pork tenderloins to two (3lbs) how much will it change the cooking time?
RecipeTeacher says
Hi Ryan. Same cooking time. Just make sure you’ve got a little space between them.
Kathleen A Harrington says
Holy Cow!!! I’m just so used to pork being tough that this blew my mind. Might just give up steak for this. I think the only thing that I would do is.
1. cook it an extra minute. Just a little too pink for me
2. add some kind of “tang” to it. I needed something…. any ideas on that?
Side of sauteed yellow squash and a leftover baked potato… gone!!!
RecipeTeacher says
Hi Kathleen, you could always add a little apple cider vinegar to the broth. Or white wine vinegar. I’m glad you liked it!
Rhonda says
Made this tonight, love the rub, although after reading the comments, I did cut back on the pepper. My meat had been inbthe freezer, I had let it thaw in the frig overnight. The tenderloin was on the small size, I let it naturally release till the pin is dropped. It was good, just not as tender as I would have hoped. Next time, I think I will only do 2 mins. Gravy hit the spot.