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Instant Pot Pork Tenderloin

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 299 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Remove the pork from the refrigerator and let rest at room temperature for 15 minutes.
  2. While the pork rests, in a small bowl stir together the garlic powder, rosemary, thyme, salt, and pepper.
  3. In a separate bowl, whisk together all of the sauce ingredients but the cornstarch slurry: chicken broth, soy sauce, honey, and Dijon.
  4. 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.
  5. Sprinkle the seasoning mixture all over the outside of the pork.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Remove the pork to a cutting board or serving platter, cover, and let rest for 10 minutes while you prepare the gravy.
  11. 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.
  12. 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

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

% 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.