Transform your dinner routine with this incredibly easy Instant Pot pork tenderloin recipe! Whether you prefer a simple sprinkle of salt and pepper or a rich, savory French onion gravy, this dish promises tender, juicy results in a fraction of the time. Say goodbye to dry, overcooked pork and hello to a delicious, moist meal that’s perfect for any weeknight. Get ready to put your Smithfield Pork Tenderloin to good use and enjoy a fantastic meal tonight.
Are you searching for the secret to cooking a pork tenderloin that’s consistently tender and flavorful in your Instant Pot? The key lies in understanding the right timing and techniques. This recipe offers incredible versatility, allowing you to prepare it with just a few aromatic herbs and seasonings for a classic taste, or elevate it with an irresistible French onion gravy that will have everyone asking for seconds. We encourage you to try our easy Instant Pot pork tenderloin recipe this week and share your thoughts! For even more culinary inspiration, explore over 100 Instant Pot recipes available on our site. (Affiliate links may be present to help you find the best kitchen tools and ingredients).
The Magic of Pressure Cooker Pork Tenderloin
For many home cooks, the electric pressure cooker has become an indispensable kitchen appliance, revolutionizing how quickly and efficiently family meals are prepared. If you’re like us, you might find yourself using your multi-cooker almost daily! This countertop marvel truly is a game-changer, making it possible to prep and cook a complete, flavorful meal in less than 30 minutes – often yielding results superior to traditional oven methods. Pressure cooking meat, especially pork, transformed our cooking approach years ago, ensuring a level of tenderness and juiciness that was previously hard to achieve.
Our goal for pork tenderloin is always a super moist interior with a beautiful, slight sear on the outside. In the past, accurately gauging the doneness of the center was a challenge, often leading to overcooked and dry meat. But with the Instant Pot, those days are long gone! This recipe works seamlessly across various brands, so whether you own a Crockpot Express, Mealthy Pot, or a Ninja Foodi, you can adapt these instructions to create a fantastic easy Ninja Foodi recipe too.
If you’re new to the world of pressure cooking, welcome! We offer a wealth of easy one-pot meal recipes. To help you get started on the right foot, here are a few fundamental tips for maximizing your pressure cooker experience:
- Make sure to bookmark our dedicated Instant Pot recipes page. We regularly add exciting new recipes each week!
- For quick reference, we highly recommend you print this essential Instant Pot cooking times cheat sheet. It’s an invaluable tool that will guide you in understanding the ideal cooking durations for various meats, vegetables, and beans in your pressure cooker.
- To enhance your cooking and cleaning experience, we enthusiastically suggest you invest in a non-stick inner pot. It makes a significant difference.
- While it’s always good to understand how to properly deglaze your pressure cooker after sautéing, a non-stick liner minimizes food sticking, greatly reducing the chances of a “burn” notice.
For context, the model we use for all our recipe creations, including this delicious pork tenderloin, is a versatile 6-quart Instant Pot.
The journey to a perfect pork tenderloin begins with selecting the right cut of meat. You’ll typically find them pre-packaged in most grocery stores, though you might occasionally source one from your local butcher. When choosing, opt for a tenderloin that isn’t already marinated, allowing you full control over its flavor profile. This lean and versatile cut is ideal for absorbing the delicious seasonings and broths we’ll be using.
Pork Loin vs. Pork Tenderloin: Knowing Your Cuts
Understanding the distinction between pork loin and pork tenderloin is crucial for culinary success, as they are very different cuts and require different cooking approaches. While both come from the loin muscle, which runs along the back of the pig from the shoulder to the rear, their characteristics and ideal cooking methods vary significantly.
Pork Loin is typically a wider, thicker, and flatter cut of meat. It can be sold as a boneless roast or bone-in. Due to its size, it often requires longer cooking times and is excellent for roasting whole in the oven or in a slow cooker, producing a more robust and substantial dish. You can find fantastic Pork Tenderloin in Slow Cooker recipes, but remember that a loin is a different cut.
Pork Tenderloin, on the other hand, is a long, narrow, and cylindrical cut, known for being incredibly lean and exceptionally tender. It’s one of the most prized cuts of pork due to its delicate texture and quick-cooking nature. Because it’s so lean, it cooks very quickly and can easily dry out if overcooked, making the Instant Pot an ideal method for preserving its moisture and tenderness. Both cuts are delicious in their own right, but choosing the correct one for your recipe is key.
Essential Pressure Cooking Tips for the Best Pork Tenderloin
To achieve the best Instant Pot pork tenderloin, we’ll leverage a few critical pressure cooking techniques. First, we’re going to use the sauté function on your pressure cooker. While this step could technically be skipped, we strongly advise against it. Skipping the sauté means you’ll miss out on that crucial golden-brown sear on the exterior of the pork. This Maillard reaction not only locks in juices but also develops rich, complex flavors and a more appealing texture that you simply won’t get otherwise. A lightly browned exterior truly elevates the dish.
Secondly, and perhaps most importantly, **DO NOT forget to deglaze your Instant Pot** after sautéing. This step is non-negotiable! Deglazing involves pouring a bit of liquid (like broth) into the hot pot and scraping up any browned bits of meat stuck to the bottom with a wooden spoon or spatula. If you neglect this, those little stuck-on bits can easily trigger the dreaded “burn notice,” halting your cooking process and potentially scorching your meal. A properly deglazed pot ensures smooth, uninterrupted pressure cooking and a clean-up that’s much easier.
For pork tenderloin, the best method involves a very short, precise high-pressure cook time followed by a longer natural pressure release. This combination allows the meat to cook through gently while retaining all its moisture, and the natural release helps keep it incredibly tender. It’s a similar principle to cooking pork chops in a pressure cooker. For pork tenderloin, this usually translates to just a few minutes of active cooking with a 15-minute natural release cycle. For comparison, tougher cuts like beef roasts require a much longer cook time to break down connective tissues and achieve a fall-off-the-bone tenderness, often paired with a 10-minute natural release.
Now that we’ve covered the crucial techniques, let’s look at what you’ll need to get started. You’ll be pleased to know that this recipe calls for a minimal number of ingredients, yet each one is packed with incredible flavor. The beauty of this dish is that upon completion, you’ll have a rich, savory gravy at the bottom of the pot. This luscious gravy can be generously poured over each slice of tenderloin, or if you prefer a shredded pork texture, you can toss the meat directly with the gravy for maximum flavor infusion.
Simple Ingredients, Big Flavor
- Pork tenderloin – A single piece, typically weighing between 1 to 2 lbs., is ideal for this recipe.
- French onion soup mix – This optional but highly recommended ingredient is the secret to an unbelievably rich and savory gravy.
- Salt and pepper – To taste, for essential seasoning that enhances all the other flavors.
- Olive oil or butter – Used for sautéing the meat to achieve a beautiful golden-brown sear.
- Onion – Sliced, adds a sweet and aromatic depth to the gravy. Optional, but highly recommended.
- Broth – Beef broth is typically preferred for its robust flavor, but vegetable or chicken broth can also be used.
- Minced garlic – Essential for infusing the pork and gravy with an aromatic punch.
Essential Equipment for Success
To make this recipe, you’ll need your trusty electric pressure cooker (Instant Pot, Crockpot Express, Ninja Foodi, etc.). A wooden spatula is indispensable for deglazing the pot effectively after sautéing the meat. Most importantly, always have a reliable meat thermometer handy. This allows you to ensure the thickest part of the internal meat temperature reaches at least 142 degrees F (about 61 degrees C) before serving, guaranteeing a safe and perfectly cooked result.
Step-by-Step: How to Cook Pork Tenderloin in a Pressure Cooker
- Begin by setting your pressure cooker to the “Sauté” function and adding 2 tablespoons of olive oil or butter. While the pot heats, pat your pork tenderloin dry with paper towels (this helps with searing) and rub the minced garlic all over its surface. Season generously with salt and pepper, then carefully lower the tenderloin into the hot pot. Brown all sides of the pork until nicely seared, then turn off the pot and remove the pork, placing it on a clean plate.
- Pour ½ cup of your chosen broth (beef, vegetable, or chicken) into the hot pot. Immediately use a wooden spatula to scrape the bottom, dislodging all the flavorful browned bits. This crucial deglazing step prevents the “burn” notice. Once deglazed, return the seared pork to the pot.
- In a separate small bowl, combine the remaining ½ cup of broth with the packet of French onion soup mix and whisk thoroughly until smooth. Pour this mixture evenly over the pork tenderloin in the pot. Then, sprinkle your sliced onions on top, along with any additional salt and pepper if you desire a more seasoned finish.
- Close the lid of your pressure cooker and ensure the steam release valve is sealed. Set the cooker to “Manual” or “Pressure Cook” on high pressure for 4 minutes. This timing is ideal for a 1.5 lb. piece of tenderloin. If your tenderloin is closer to 1 lb., reduce the cooking time to 2-3 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, perform a quick release of any remaining pressure by carefully opening the steam valve. Remove the tenderloin from the pot and let it rest on a cutting board for at least 5-10 minutes before slicing. This resting period is essential for the juices to redistribute, ensuring maximum tenderness and moisture.
- If you wish to thicken the delicious sauce into a gravy, turn the Instant Pot back to the “Sauté” function. In a small bowl, whisk together a few tablespoons of the hot liquid from the pot with 2 tablespoons of cornstarch until a smooth slurry forms.
- Pour the cornstarch slurry back into the Instant Pot with the remaining liquid and whisk continuously. Allow the mixture to come to a gentle simmer and bubble, thickening to your desired consistency.
- If you prefer an even thicker gravy, repeat step 6 with 1 additional tablespoon of cornstarch. Remember, the gravy will also continue to thicken slightly as it cools.
- Finally, slice your perfectly cooked pork tenderloin. Serve it generously over fluffy Ninja Foodi white rice or creamy pressure cooker mashed potatoes, spooning the rich French onion sauce over each serving. Enjoy this incredibly flavorful and tender meal!
Absolutely! Pork tenderloin is an excellent choice if you’re looking to incorporate lean protein into your diet. This cut of meat is naturally low in fat, remarkably high in protein, and serves as a rich source of essential nutrients such as B vitamins (especially B1, B2, B3, B6, B12) and selenium. In fact, it’s often considered just as lean as skinless chicken breasts, yet it offers a broader spectrum of vitamins and minerals. Plus, it’s naturally gluten-free, making it suitable for various dietary needs.
Contrary to popular belief for some cuts of meat, the answer for pork tenderloin is a resounding NO! It actually does the opposite. While pork tenderloin is inherently one of the most tender cuts of pork, its leanness means it can become tough, dry, and unpleasant if overcooked. Unlike cuts with more connective tissue that benefit from long, slow cooking (like roasts or stews), tenderloin thrives on quick, precise cooking. This cut is definitely one you do NOT want to cook over low heat all day long in a slow cooker or Dutch oven, as it will lose its desirable texture.
For food safety and quality, cooked red meat and pork can be safely stored in the refrigerator for up to three to four days. If you plan to store it longer, it freezes beautifully. Cooked pork can remain frozen for two to six months while maintaining good quality. To ensure the best results and prevent freezer burn, always store leftovers in airtight containers or freezer bags, making sure to press out as much air as possible before sealing.
Reheating lean pork tenderloin without it becoming dry can be tricky, but it’s certainly achievable with the right method. The key is low heat, minimal time, and added moisture. You can quickly reheat sliced tenderloin on the stovetop over low heat in a simple frying pan. Place the slices in a single layer with a bit of liquid (like broth or water) or a small pat of butter, and immediately cover the pan with a lid. Heat gently until just warmed through, being careful not to overcook it. In our opinion, it’s best when topped with a bit of extra gravy from the original meal.
Can You Cook Frozen Pork Tenderloin in the Instant Pot?
Yes, you can cook frozen pork tenderloin in your Instant Pot, but it requires a few adjustments and considerations. While it’s generally preferable to thaw meat before cooking for optimal results and consistent texture, we all have those forgetful moments! Cooking from frozen will naturally take a bit more time for the pressure cooker to come to pressure, as the frozen meat needs to defrost slightly within the pot before it can begin cooking. For detailed steps and precise timing for frozen Instant Pot pork tenderloin, please refer to our dedicated guide linked here. It provides helpful tips to ensure your frozen tenderloin turns out just as delicious.
Will a Pork Tenderloin Shred?
- While pork tenderloin is wonderfully tender, it is a very lean cut of meat, making it less than ideal for shredding. Cuts that shred beautifully typically have more fat and connective tissue, which break down during longer cooking times to create that desirable fall-apart texture.
- If your goal is to make shredded pork for dishes like pulled pork sandwiches or tacos, we recommend choosing a different cut. For an excellent Instant Pot pork shoulder recipe that yields perfectly shreddable meat, explore our guide.
- Instead, for truly shreddable pork, consider one of these cuts:
- Pork Shoulder: This is unequivocally the best roast for shredding.
- High in both fat and connective tissue, the shoulder is also considered the most flavorful part of the hog, ideal for slow-cooked or pressure-cooked shredded applications.
- When butchered, the pork shoulder is typically divided into two main parts: the Boston butt and the picnic roast. Both are fantastic for shredding.
- The Boston butt (despite its name, it’s from the shoulder) is often preferred for pulled pork due to its marbling and bone structure.
- The picnic roast is the other portion, also excellent for yielding tender, shreddable meat.
- If you’re aiming for delicious shredded pork for sliders, we highly recommend following our Instant Pot Hawaiian pulled pork recipe. We’ve even had great success with a center-cut pork loin for that particular recipe, proving that with the right approach, even leaner cuts can sometimes deliver a satisfying shred.
- Pork Shoulder: This is unequivocally the best roast for shredding.
Instant Pot Pork Tenderloin with French Onion Gravy
Justine
10 minutes
20 minutes
30 minutes
5
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Equipment
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1 Pressure Cooker
Ingredients
- 1 pork tenderloin, approximately 1.5 lbs.
- 1 packet French onion soup mix
- 1 onion, sliced
- 2 tbsp cornstarch, optional, for thickening gravy at the end
- 2 tbsp olive oil
- 1 cup broth, beef, vegetable, or chicken
- 3 tbsp garlic, minced
- salt and pepper, to taste
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Instructions
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Set your pressure cooker to “Sauté” mode and add 2 tablespoons of olive oil. Pat your tenderloin dry, rub with minced garlic, and sprinkle with salt and pepper. Carefully place it into the hot pot and brown all sides. Turn off the pot and remove the pork to a plate.
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Pour ½ cup of broth into the pot to deglaze it. Scrape the bottom thoroughly with a wooden spatula to loosen any stuck-on bits, which helps prevent a “burn” notice. Return the pork to the pot with the broth.
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In a separate bowl, whisk the remaining ½ cup of broth with the packet of onion soup mix. Pour this mixture over the meat in the pot. Sprinkle the sliced onions on top, along with any additional salt and pepper you desire.
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Secure the lid and steam valve on your pressure cooker. Set it to “Manual” or “Pressure Cook” on high for 4 minutes (for a 1.5 lb. tenderloin; adjust time for different sizes, e.g., 2-3 minutes for 1 lb.).
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Allow a natural pressure release for 15 minutes once cooking is done. Then, perform a quick release of any remaining pressure. Remove the tenderloin and let it rest for at least 5-10 minutes before slicing to ensure maximum juiciness.
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If you desire a thicker sauce, turn the Instant Pot to “Sauté” mode again. In a small bowl, combine some of the hot liquid from the pot with 2 tablespoons of cornstarch and whisk until smooth.
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Pour the cornstarch mixture back into the Instant Pot and whisk it into the sauce. Allow it to bubble gently and thicken to your preferred consistency.
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Repeat the thickening process with 1 more tablespoon of cornstarch if you want it even thicker. The sauce will also continue to thicken slightly as it cools.
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Slice the pork tenderloin, serve it over rice or mashed potatoes, and generously spoon the savory French onion sauce over each serving.
Video
Video instructions coming soon!
Nutrition
Calories: 518kcal,
Carbohydrates: 8g,
Protein: 75g,
Fat: 18g,
Saturated Fat: 5g,
Cholesterol: 236mg,
Sodium: 552mg,
Potassium: 1477mg,
Fiber: 1g,
Sugar: 2g,
Vitamin A: 192IU,
Vitamin C: 3mg,
Calcium: 36mg,
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
American, French
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