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A mouth watering Instant Pot Pork Tenderloin recipe made easy! Your trusty Instant Pot will develop so much flavor in a fraction of the time. This is a simple, yet impressive meal!
A delicious and simple recipe for incredibly juicy Instant Pot Pork Tenderloin! Made with just a short list of simple ingredients this easy recipe will become a staple in your house!
Pork tenderloin covered in a simple spice rub and cooked to mouthwatering perfection in the instant pot. This easy recipe is perfect for a weeknight meal (30 minutes is all it takes to make this juicy tenderloin) but also elegant enough to serve as an impressive meal.
Pork tenderloin in the instant pot!
This recipe is fantastic, you get the most delicious and mouth watering pork tenderloin in a fraction of the time! Your trusty Instant Pot will develop so much flavor, just make sure to follow the manufacturer instructions on your instant pot for best results.
Pork tenderloin vs Pork loin
Although they may sound like the exact same thing – pork loin and pork tenderloin, they are NOT! Pork tenderloin is thin and small and comes from the muscle that runs alongside the backbone, whereas pork loin comes from the back side of the pig and is wide enough that you can cut steak-like pieces from it.
Pork tenderloin and pork loin are not easily interchangeable in recipes. The timing and heat indications will be inaccurate for a pork loin, and vice-versa. If you’re looking for a pork loin recipe, you can try this one!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Italian Seasoning – You can use my recipe for Italian seasoning or use what you have!
- Pork Tenderloin
- Spices – I used a mix of Garlic Powder, Onion Powder and Smoked Paprika.
- Salt & Pepper – To taste.
- Olive Oil – Substitute canola, vegetable, sunflower, safflower or avocado oil.
- Soy Sauce – I opt for low sodium.
- Lemon Juice – Freshly squeezed.
- Chicken Broth – You can use my recipe for chicken stock or store bought chicken/veggie broth work as well!
- Cornstarch – To make the gravy!
How to make instant pot pork tenderloin
- Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.
- Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside.
- Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot. Let it come to a simmer, scraping the bits off the bottom of the pot with a spoon or whisk. Add the trivet (rack) to the pot and place the pork loin on top.
- Cook: Secure the lid and set the valve from VENT to SEAL. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.
- Remove: Carefully remove the pork loin from the Instant Pot and set it aside to rest on a cutting board. Remove the trivet.
- Make Gravy: Turn the sauté setting on and let the cooking liquid come to a simmer. Whisk the cornstarch with 2 tbsp water to create a slurry and add it to the pot, while whisking, until thickened. You can mix more slurry if you’d like a thicker consistency.
- Taste & Finish: Taste the gravy and season with salt and pepper if needed. Pour the gravy into a boat and cut the tenderloin into 1/2″-1″ slices.
Tip: Transfer the pork to a cutting board, cover it with aluminum foil and let it rest for at least 15 before cutting into it.
What to serve with pork tenderloin
There are a plethora of great options to serve alongside your pork tenderloin. My top picks would be:
- Potatoes Au Gratin
- Cauliflower Rice
- White Beans with Bacon And Herbs
- Mashed potatoes
- Roasted Brussels Sprouts
- Brandy Glazed Carrots
- Easy Oven Roasted Potatoes
- Old Fashioned Green Beans
Leftovers
Refrigerate the leftover pork tenderloin in a shallow airtight container or wrap tightly with heavy-duty aluminum foil/plastic wrap. Your cooked leftovers will last for 3 to 4 days in the refrigerator.
Freezing
Freeze in a covered airtight container, heavy-duty freezer bag, or wrap tightly with heavy-duty aluminum foil and/or freezer wrap. It will keep in the freezer for 2 – 3 months.
Looking for more instant pot recipes? Try these!
- Coconut Chicken Curry
- BBQ Pork Ribs
- Mac and Cheese
- Cashew Chicken
- Pulled Pork
- Hummus
- Chicken Fajita Pasta
- Butter Chicken
- Baked Ziti
- Orange Chicken
- Chicken Noodle Soup
- Corned Beef
Instant Pot Pork Tenderloin
Equipment
Ingredients
- 1 tablespoon Italian seasoning
- 2 pound pork tenderloin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon olive oil
- 2 tablespoon soy sauce
- 2 tablespoon lemon juice
- 1 cup chicken broth or veggie broth, low sodium
- 2 tablespoon cornstarch
Instructions
- Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.
- Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside.
- Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot. Let it come to a simmer, scraping the bits off the bottom of the pot with a spoon or whisk. Add the trivet (rack) to the pot and place the pork loin on top.
- Cook: Secure the lid and set the valve from VENT to SEAL. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.
- Remove: Carefully remove the pork loin from the Instant Pot and set it aside to rest on a cutting board. Remove the trivet.
- Make Gravy: Turn the sauté setting on and let the cooking liquid come to a simmer. Whisk the cornstarch with 2 tbsp water to create a slurry and add it to the pot, while whisking, until thickened. You can mix more slurry if you'd like a thicker consistency.
- Taste & Finish: Taste the gravy and season with salt and pepper if needed. Pour the gravy into a boat and cut the tenderloin into 1/2"-1" slices.
Tips & Notes:
- Transfer the pork to a cutting board, cover it with aluminum foil and let it rest for at least 15 before cutting into it.
- Refrigerate the leftover pork tenderloin in a shallow airtight container or wrap tightly with heavy-duty aluminum foil/plastic wrap. Your cooked leftovers will last for 3 to 4 days in the refrigerator.
- Freeze in a covered airtight container, heavy-duty freezer bag, or wrap tightly with heavy-duty aluminum foil and/or freezer wrap. It will keep in the freezer for 2 – 3 months.
