Instant Pot Pork Tenderloin Recipe
With the help of an Instant Pot, you can make pretty much any meat, veggie, or plenty other items way faster than the oven or other cooking methods. This Instant Pot pork tenderloin features enough meat to serve a crowd, and the recipe also provides instructions on how to make the perfect sauce to accompany the tenderloin. The prep time takes all of two minutes, and you will only need to cook the meat for about 25 minutes. How easy is that?
Recipe developer Kit Hondrum came up with this easy and efficient recipe that would be great for almost any occasion. "This recipe also makes great lunches, so it's perfect for meal prepping," Hondrum raves. "This pork tenderloin is easy enough for a quick weeknight dinner but special enough to serve at a dinner party as well! And I love the one-pot clean-up!" Not only is this tenderloin delicious when it's fresh, but leftovers hold up really well too. "The flavors are delicious, yet not too strong, so the leftover meat is versatile in a variety of recipes," Hondrum notes. Get ready for a delicious dinner and some hearty leftovers with this recipe!
Gather the ingredients for Instant Pot pork tenderloin
Let's start by making a list of ingredients and heading to the grocery store! You will need to grab two pork tenderloins, fine sea salt, black pepper, butter, beef broth, balsamic vinegar, garlic, rosemary, thyme, and cornstarch.
Season the tenderloin
Grab your two pieces of tenderloin from the fridge and let them rest for about 30 minutes before you do anything else. "Let it rest outside the fridge for 30 minutes to take the chill off," Hondrum shares. "It's best not to cook super cold meats, especially larger cuts like this." Once the 30 minutes have passed, pat the tenderloin dry and season with salt and pepper.
Turn on the Instant Pot and sear the meat
Here's where your Instant Pot comes into play. Take the device out and set it to the sauté setting. Once the display reads "HOT," add the butter and wait for it to melt. Add the first tenderloin into the Instant Pot and sear it for about five minutes. Be sure to turn the meat every minute, allowing it to brown on all sides. Remove the tenderloin from the Instant Pot and set it on the plate.
Then, repeat the same process with the second tenderloin. "The Instant Pot helps you keep the meat moist during the cooking process," Hondrum says. "Pork tenderloin is notorious for turning out dry and dull and this ensures that you get perfectly succulent meat every time!"
Add broth, vinegar, and seasoning
Pour the broth and vinegar into the Instant Pot and scrape down the bottom. Add the tenderloins back in, in addition to the garlic, rosemary, and thyme. Place the lid back on the Instant Pot and turn it to the "sealing" position. At this time, you can also set to manual high pressure for about two minutes.
Allow the Instant Pot to naturally release to let off the rest of the pressure. You can test the internal temperature of the tenderloin with a meat thermometer. "I like my pork tenderloin cooked to 145 F, giving you a warm, slightly pink center. Some like it cooked to 140 F instead with more pink," Hondrum says. "I don't recommend cooking above 145 F though since pork tenderloin can easily get overcooked and dry out."
Continue cooking the meat, if necessary
If you check the meat's temperature and see that it's not quite at 145 F, press the sauté button and cook in the liquid with the top off until it reaches 145 F. Be sure to turn the tenderloins in the liquid occasionally. "For pork tenderloin, it is essential to use a meat thermometer to ensure you have it perfectly cooked. If you don't have one, you'll be playing a guessing game, and you could have a tenderloin that's over-or under-cooked," Hondrum shares.
Once it hits the right temperature, remove the tenderloin from the Instant Pot and place it onto a cutting board. Allow it to rest for about five to 10 minutes before slicing.
Make the sauce
While you let the meat rest, remove the herbs and garlic from the Instant Pot. Change the setting to "sauté," and make a slurry using cornstarch and 1 tablespoon of cold water. Once the liquid begins to simmer, pour in the cornstarch and whisk well. Allow the sauce to boil for about a minute, and then turn the heat off. Make sure the liquid simmers for at least one minute after you add the slurry in order to activate the cornstarch and allow it to thicken the sauce.
Cut and serve the tenderloin
Use a cutting board and sharp knife to slice the tenderloin into ¼-inch slices. Serve with the sauce and enjoy! This tenderloin is spectacular on its own, but Hondrum also provides a few great serving suggestions. "I love this pork tenderloin recipe with brown rice and green beans. The sauce is great over all three," she shares.
And, as for those leftovers, Hondrum says that they "are good for about 5 days in the fridge or 3 months in the freezer." Use leftovers on sandwiches or on their own — get creative with it!
- 2 (1 pound) pork tenderloins
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- ¼ cup butter
- 1 cup beef broth
- 1 tablespoon balsamic vinegar
- 6 large cloves garlic
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 tablespoon cornstarch
- Remove the tenderloins from the refrigerator about 30 minutes before beginning the recipe.
- Pat them dry and season with salt and pepper.
- Set the Instant Pot to sauté. When the display says "HOT", add the butter and allow to melt. When it reads "HOT" again, add the first tenderloin and sear for 5 minutes total, turning every minute or so to brown all sides. Remove the tenderloin and place it on a plate. Repeat with the other tenderloin for 5 more minutes.
- Pour in the broth and vinegar and scrape down the bottom. Add the tenderloins back in, and add garlic, rosemary, and thyme. Place the lid on top, set to "sealing" position and set to manual high pressure for 2 minutes. Allow to naturally release for 12 minutes and then do a quick release to let off the rest of the pressure. Now test the internal temperature to make sure it has reached 145 F in the center. If it has not reached this temperature, press the sauté button and cook in the liquid with the top off until you get to 145 F, turning in the liquid occasionally.
- Remove the meat to a cutting board and allow it to rest for 5 to 10 minutes before slicing.
- While it's resting, remove the herbs and garlic from the liquid and set Instant Pot to "sauté." Make a slurry with cornstarch and 1 tablespoon of cold water. When the liquid begins to simmer, pour the cornstarch slurry in and whisk well. Allow it to boil for 1 minute, then turn off the heat. Make sure the liquid is simmering for at least 1 minute after the slurry is added in order to activate the cornstarch and allow it to thicken the sauce.
- Slice the tenderloin into ¼-inch slices and serve with sauce.
| Calories per Serving | 199 |
| Total Fat | 9.7 g |
| Saturated Fat | 5.0 g |
| Trans Fat | 0.3 g |
| Cholesterol | 85.3 mg |
| Total Carbohydrates | 3.7 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 0.5 g |
| Sodium | 372.9 mg |
| Protein | 23.3 g |
