Instant Pot Pork Tenderloin
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Instant Pot Pork Tenderloin
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This juicy Instant Pot pork tenderloin recipe with gravy, and honey and garlic flavors, is easy, extra moist and cooks in one pot hands free!
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Ingredients
PORK & SEASONING:
- 1 pork tenderloin 1 ½ to 2 pounds*
- 1 teaspoon garlic powder
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil divided
PRESSURE COOKING LIQUID & GRAVY:
- ¾ cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey or pure maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons cornstarch combined with 2 tablespoons water to create a slurry
Instructions
- Remove the pork from the refrigerator and let rest at room temperature for 15 minutes.
- While the pork rests, in a small bowl stir together the garlic powder, rosemary, thyme, salt, and pepper.
- In a separate bowl, whisk together all of the sauce ingredients but the cornstarch slurry: chicken broth, soy sauce, honey, and Dijon.
- Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil.
- Sprinkle the seasoning mixture all over the outside of the pork.
- Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil. Add the pork and sear on all sides until lightly browned. Remove to a plate.
- Pour in the chicken broth mixture. With a wooden spoon, scrape along the bottom of the Instant Pot to deglaze. Keep scraping and make sure there are no stuck-on bits of food to avoid the "burn" warning.
- Return the pork to the Instant Pot, coiling it to fit as needed. Close and seal. Cook on HIGH (manual) pressure for 3 minutes.** (Do not be tempted to add more time or the pork may be dry.) Let naturally release for 12 minutes.
- Test the pork for doneness with an instant read thermometer. Pork is considered cooked at 145° F (if you are close, the resting time will carry it over). If needed, lock the lid back in place and continue to cook in the residual heat for 2 to 3 minutes more.
- Remove the pork to a cutting board or serving platter, cover, and let rest for 10 minutes while you prepare the gravy.
- Press “Cancel” on the Instant Pot, then press “Sauté.” Stir in the cornstarch slurry. Let come to a simmer, stirring very often, then press “Cancel.” The gravy will continue to thicken with the residual heat. Stir it periodically.
- To serve, cut the pork crosswise into ½-inch slices. Top generously with the gravy and enjoy!
Notes
- *You can also use this recipe to cook 2 tenderloins at the same time. Double the seasoning mixture and olive oil, then brown and cook the pork as directed (no need to add to the cooking time).
- *If your tenderloin weighs less than 1.25 pounds, reduce the pressure cook time to 1 minute.
- TO STORE: Refrigerate pork in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350° F. In a pinch, the pork can also be reheated in the microwave.
- TO FREEZE: Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
299kcal
(15%)
Carbohydrates
15g
(5%)
Protein
37g
(74%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
111mg
(37%)
Potassium
745mg
(21%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
18IU
(0%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 299kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Potassium | 745mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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