Instant Pot Pork Tenderloin
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
25 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
209 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Instant Pot Pork Tenderloin
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This easy Instant Pot Pork tenderloin recipe makes incredibly juicy and perfectly seasoned pork tenderloin with a flavor-packed gravy. A delicious meal ready in under an hour!
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Ingredients
Spice Rub
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 - 2.5 pounds pork tenderloin trimmed (2 tenderloins)
- 2 tablespoons olive oil
Thickener
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Place the pork tenderloins in a large tray or baking sheet. Most likely your package included two pork tenderloins (sometimes weighting up to 3 pounds and that is OK).
- Pat the pork tenderloins dry with paper towels to get a nice sear (optional but recommended).
- In a small mixing bowl, combine the garlic, chili powder, salt, paprika, Italian seasoning and black pepper.
- Season each tenderloin generously with the spice mixture. using your hands, rub the seasoning on all sides.
- Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the pork and sear on both sides for about 3 minutes per side or until lightly browned. When done, transfer the pork back to the large tray or baking sheet.
- Turn off the sauté setting, and deglaze the Instant pot by pouring in the chicken broth. With a wooden spoon, scrape up any brown bits stuck at the bottom of the pot.
- Place the trivet (pressure cooker rack) inside the pot and place the tenderloins on top of the rack coiling them to fit as needed. If you don't have a trivet/rack, it's fine. Simply place the meat at the bottom of the pot.
- Close the pot, lock the lid and make sure the valve is in the sealing position.. Cook on HIGH (manual) pressure for 5 minutes. When the cooking time is done, allow the pot to naturally release the pressure for 10 minutes.
- Release the remaining pressure and open the lid. With an instant-read thermometer test the pork for doneness. The internal temperature should be between 140º - 145º F. At 140ºF the carryover cooking while the meat rests, will bring up the temperature between 5-8 degrees. If lower than 140ºF close and lock the lid and allow the pork to continue to cook in the residual heat for 3-4 additional minutes.
- Transfer the pork from to a serving platter or a cutting board. Tent the pork with aluminum foil and allow it to rest for 10 minutes before slicing. Make the sauce.
- If used, carefully remove the trivet from the instant pot. In a small make a slurry by mixing the cornstarch and water in a small mixing bowl.
- Set the Instant Pot to the sauté feature and stir in the cornstarch slurry. Allow the sauce to thickened, stirring often (about 2 minutes). Turn the sauté function off and keep the pot off/warm. The sauce will continue to thicken a bit with the residual heat.
- Slice the pork crosswise into medallions (about 1/2-inch thick) and then, add the medallions back to the Instant Pot to quickly warm up allowing the meat get coated with the sauce or serve the pork medallions pouring the sauce on top.Note: If you feel the pork is a bit too pink for your taste, transfer the sliced pork medallions to the pot, close the lid and allow the meat to warm up with the sauce for about 3 minutes.
Notes
- One size doesn't fit all: If the tenderloins are too long to fit into the pressure cooker, cut them in half so they fit into the instant pot comfortably.
- Browning the pork: When sautéing the pork, if your Instant Pot gets too hot and starts browning things too fast, turn the sauté function off for 1-2 minutes. Then turn it back on.
- The internal temperature should be between 140º - 145º F. If the internal temperature is 140ºF, the carryover cooking while the meat rests, will bring up the temperature about 5-8 degrees. If the internal temperature is lower than 140ºF, close and lock the lid and allow the pork to continue to cook in the residual heat for 3-4 additional minutes.
- f you feel the pork is a bit too pink for your taste, transfer the sliced medallions to the pot, close the lid and allow the meat to warm up with the sauce for about 3 minutes.
- Spice Rub: You can add 2 tablespoons of brown sugar to the spice mix for extra flavor. Add 2 tablespoons of brown sugar and replace the Italian herbs with 1 teaspoon of ground cumin to give the recipe a bit of a Tex-Mex mix.
- One size doesn't fit all: If the tenderloins are too long to fit into the pressure cooker, cut them in half so they fit into the instant pot comfortably.
- Browning the pork: When sautéing the pork, if your Instant Pot gets too hot and starts browning things too fast, turn the sauté function off for 1-2 minutes. Then turn it back on.
- Pork Doneness: Check the temperature with an instant-read thermometer. The internal temperature should be between 140º - 145º F. If the internal temperature is 140ºF, the carryover cooking while the meat rests, will bring up the temperature about 5-8 degrees. If the internal temperature is lower than 140ºF, close and lock the lid and allow the pork to continue to cook in the residual heat for 3-4 additional minutes.
- Sliced Pork Medallions: After slicing the meat, if you feel the pork is a bit too pink for your taste, transfer the sliced medallions to the pot, close the lid and allow the meat to warm up with the sauce for about 3 minutes.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
74mg
(25%)
Sodium
468mg
(20%)
Potassium
479mg
(14%)
Fiber
0.5g
(2%)
Sugar
0.2g
(0%)
Vitamin A
279IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 74mg | 25% |
| Sodium | 468mg | 20% |
| Potassium | 479mg | 10% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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