Instant Pot Pork Tenderloin
User Reviews
4.9
-
Total Time
40 mins
-
Servings
4
-
Calories
202 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pork Tenderloin
Description
The Instant Pot Pork Tenderloin recipe starts by browning a well-seasoned pork tenderloin in butter or olive oil using the sauté function to create a flavorful crust. The pork is seasoned with a dry rub of oregano, sage, rosemary, and minced garlic for aromatic depth. After browning, chicken stock is added and used to deglaze the pot by scraping any browned bits off the bottom.
The pork is then pressure cooked for a very short time, depending on thickness, with careful control over the natural release to avoid overcooking. This method maintains juiciness and tenderness in the meat. Once cooked, a mixture of cornstarch and cold water can thicken the residual cooking liquid into a sauce.
This method is practical for quick yet flavorful pork tenderloin preparation. It balances searing for texture with gentle pressure cooking. Adjustments for thicker pork and different Instant Pot models help ensure optimal results. The finished tenderloin suits main dishes served with the sauce.
The notes advise on timing adjustments according to thickness, salt control when using salted or unsalted ingredients, seasoning modifications, handling multiple tenderloins, and high-altitude cooking considerations, providing detailed guidance to achieve ideal doneness and flavor.
Ingredients
- 1 pound (~454g) pork tenderloin 1.5” thick
- 1 tablespoon (14.5g) unsalted butter or olive oil
- 1 cup (250ml) chicken stock unsalted
- salt to taste
- black pepper to taste
Dry Rub:
- 1 teaspoon (0.5g) oregano dried
- 1 teaspoon (2g) sage dried
- 1 teaspoon (1g) rosemary dried
- 3 (14.6g) garlic finely minced, cloves
Thickener:
- 2½ tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
Instructions
- Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry pork tenderloin with a paper towel. Generously season one side of pork with salt and ground black pepper. Add 1 tbsp unsalted butter or olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Place seasoned side of pork in Instant Pot. Then, season the other side of pork with more salt and ground black pepper. Brown the two sides of pork for 2 minutes per side. No need to constantly flip the pork.
- Pressure Cook Pork Tenderloin: Remove and set aside the browned pork tenderloin.Add 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Turn off the heat briefly.In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and finely minced garlic together. Apply Dry Rub to all sides of the browned pork tenderloin. Place pork tenderloin in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 0 minutes (zero minutes), then Natural Release for 15 minutes. "Zero-Minutes" Method: Zero minutes is not a typo! We're using the time it takes to "get up to pressure", and "release pressure" to perfectly cook pork tenderloin in Instant Pot.Thicker Pork Tenderloin: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 to 6 minutes per 0.5" of thickness).
- Check Pork Internal Temperature: Check pork tenderloin's internal temperature at its’ thickest part with an accurate thermometer. It needs to be above 142°F (61°C). Amy + Jacky's Notes: If the temperature is off by more than 6°F, quickly close the lid. Then let the residual heat in Instant Pot to cook the pork for a few more minutes. Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.Amy + Jacky's Notes: Pork tenderloin should be slightly pink on the inside. It's fine!
- Bonus - Make Gravy: Use “Saute More” function to bring the mixture back to a simmer. Mix 2½ tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the gravy until desired thickness. Taste and adjust seasoning with more salt or soy sauce.
- Serve: Enjoy the juiciest tender, and flavorful Pork Tenderloin! Serve immediately.
Notes
- Increase natural release time by 5-6 minutes per extra 0.5" thickness beyond 1.5" for proper doneness.
- Use unsalted butter and stock to better control salt; adjust added salt accordingly if using salted ingredients.
- Feel free to alter dry rub spices to suit your tastes, such as adding paprika or chili powder.
- When cooking two tenderloins together, allow space between them, set pressure cook to zero minutes, and reduce natural release by 1-2 minutes.
- Adjust natural release times if using higher wattage Instant Pot models to avoid overcooking.
- If your Instant Pot won’t allow zero minutes, set to 1 minute then cancel once pressure is reached and allow natural release.
- Keep Warm mode settings do not affect natural release timing significantly.
- At high altitude, increase cooking times appropriately for tenderness.
- Using a meat thermometer is recommended to confirm doneness accurately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 78mg | 3% |
| Potassium | 511mg | 11% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
