Craving more Instant Pot recipes? You’ve got to try my Instant Pot whole chicken, Instant Pot brisket, Instant Pot chuck roast, and Instant Pot chicken thighs! I need zero excuses to break out the pork tenderloin. It’s one of my favorite proteins to cook, and when made with the convenience of a pressure cooker, it’s a no-brainer! The pork is lightly seasoned and cooked in a sweet, tangy maple-Dijon sauce. The Instant Pot does most of the work for you, so you can relax and reap the fruits of your labor–or lack thereof.
Why I love this recipe
The perfect texture. The pork is succulent and tender, and the tangy sauce breaks down the fibers and infuses every bite with flavor. Virtually hands-off. If there’s one thing the Instant Pot is good for, it’s being the most low-effort cooking tool you’ll ever own. Fast. I’m talking under 25 minutes from prep to plate. The magic’s in the sauce. It’s a spin on my pork tenderloin marinade, and I’m not kidding when I say this is one of the BEST gravies I’ve ever come up with.
Ingredients needed
Pork tenderloin. AKA the long, narrow, boneless cut of pork that runs along the backbone, not to be confused with pork loin. I like to get my tenderloin from the butcher but more and more grocery stores stock this cut of pork. Seasonings. I used garlic powder, dried thyme, and paprika. Kosher salt and black pepper. To taste. Olive oil. To sear the pork so it gets a caramelized crust. Chicken broth or beef broth. To build the sauce. Soy sauce. For a savory flavor. Use gluten-free soy sauce if needed. Maple syrup. For subtle sweetness. I haven’t tried honey, but I imagine it would also work. Dijon mustard. For a tangy, acidic flavor. Cornstarch. To thicken the gravy.
How to cook pork tenderloin in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Use an instant read thermometer. Pork is safe to eat at 145F, and since it’ll continue to cook as it cools, I like to remove it from the heat when the internal temperature reaches 140F-145F. Rest before slicing. This is my #1 tip for any large cut of meat. Resting is essential to help the juices redistribute so the meat stays tender when you slice it. Add vegetables. When time allows, I like to add potatoes and onions to the pork before cooking it. That way, it’s an all-in-one meal, and I didn’t have to do any extra work!
Storage instructions
To store: Leftovers should be stored in an airtight container in the refrigerator for 3-4 days. The size of the tenderloin will affect the cooking time. Generally, if your tenderloin weighs 1.5-2 pounds, it should spend 4 minutes on High Pressure. If it weighs less than 1.5 pounds, reduce the High Pressure cook time to 2 minutes. The beauty of this recipe is how versatile it is. For hearty sides, I like making grilled sweet potatoes, basmati rice, or cauliflower mashed potatoes. For a lighter side, stick to a wedge salad or air fryer broccoli. To freeze: Place cooled leftovers in freezer-safe containers and freeze for up to three months. Let it thaw overnight before reheating. To reheat: Reheat leftover meat and sauce on the stovetop, adding a splash of water or broth if needed, or microwave in 30-second intervals until warm.
Frequently asked questions
More pork dinners to try
Instant pot pork chops Lechon asado Pork katsu Pork steak Stuffed pork chops Or any of these pork recipes
