Instant Pot Pork Tenderloin

Easy marinated instant pot pork tenderloin recipe, homemade with simple ingredients in 30 minutes. Tender, juicy, full of garlic, herbs, butter.

Being able to attain tender, juicy, flavorful meat in 30 minutes is unbelievable and yet here we are! Living the impossible and loving it thanks to the Instant Pot. These Instant Pot BBQ Ribs are just as tender, juicy, and fall off the bone good as today's recipe.

How To Make Instant Pot Pork Tenderloin Recipe From Scratch?

1. Made marinade- By mixing together olive oil, apple cider vinegar, garlic powder, onion powder, salt, pepper, Italian seasoning.
2. Add pork loin- Add mix until fully coated.
3. Marinate- At room temperature.
4. Transfer marinated meat to instant- And sprinkle salt, pepper, Italian seasoning, garlic.
5. Brown meat- On each side.
6. Remove from pressure cooker- And transfer to a plate.
7. Deglaze- With broth.
8. Add browned tenderloin- And top with butter.
9. Cover- And cook.
10. Release pressure- Do this naturally.
11. Remove pork loin- To a cutting board.
12. Cover- And allow it to rest.
13. Slice- And enjoy!

What To Serve With Pork Main Course/Main Dish?

This pairs perfectly with a variety of potato sides such as:

• Parsley Potatoes (One Pot)
• Oven Roasted Baby Potatoes (One Pan)
• Scalloped Sweet Potatoes (One Pan)
• Creamy Mashed Potatoes Recipe (One Pot)
• Microwave Baked Potatoes (One Pot)

Crispy roasted vegetables are a delicious contrast to this juicy meat in taste and texture.

• Oven Roasted Vegetables (One Pan)
• Oven Roasted Carrots (One Pan)
• Oven Roasted Green Beans (One Pan)
• Oven Roasted Broccoli (One Pan)
• Oven Roasted Asparagus (One Pan)
• Roasted Cauliflower Steak (One Pan)

Salads make a great addition. You can even use the cooked pork as a topping:

• Apple Salad (One Pot)
• Green Salad (One Bowl)
• Easy Pear Salad (One Bowl)
• Easy Kale Salad (One Bowl)
• Thanksgiving Salad (One Pot)
• Pumpkin Salad (One Bowl)

How Long Does It Take To Cook Pork Tenderloin?

In the Instant Pot, it takes a total of about 40 minutes to cook, including the pressurizing time, cooking time, and pressure release time. It is important to note that the internal meat temperature is the most important factor in whether or not the pork is cooked fully. Be sure to use a meat thermometer.

Should Pork Tenderloin Be Cooked Fast Or Slow?

It can overcook very easily so cooking it fast is actually the best method to keep it tender and juicy.

How Do You Know Pork Is Cooked Through? What Is The Safe Internal Cooking Temperature For Pork?

Pork is considered cooked at 145 degrees F. The internal temperature is the determining factor of doneness when it comes to pork.

Why Is My Pork Pink? Is It Safe To Eat?

Sometimes when you buy it from the store, it is pink because it may contain myglobin, a water soluble red protein found, in the muscle of the pork. This can give the pork a pink hue even when cooked.

Pork Rub

Sprinkle this dry rub on the pork loin prior to cooking:

• Salt, To taste
• Pepper, To taste
• ½-1 tsp Italian seasoning
• 2 cloves Garlic, Finely minced

Pork Marinade

Combine the following ingredients in a Ziploc bag:

• ½ cup Olive oil
• ½ cup Apple cider vinegar
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• ½ tsp Pepper
• 1 tsp Italian seasoning

Pork Gravy

Make gravy with broth and pork drippings. Simply mix in a cornstarch slurry (1-2 tablespoon cornstarch dissolved in 1-2 tablespoon water) in the liquid left behind in the pressure cooker. Cook uncovered on the "Saute" mode while constantly mixing until gravy is thickened to your desired consistency. Serve this alongside or on top of your cooked loin.

Variations

Try other herbs and seasoning- Such as Cajun, Mexican, Curry, Jerk, or Asian herbs and seasonings.

Stuff it- With Thanksgiving Turkey Stuffing (One Pot) or a mixture of spinach and cream cheese.

Make it Asian- Marinate the pork in soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and pepper.

Add coffee- To the dry rub for a more intense flavor.

Add honey- For a sweet addition to the marinade.

Make it spicy- Add crushed red pepper, or cayenne pepper.

Tips And Techniques

Marination step can be omitted when short on time- However, the end result won't be as juicy.

Don't omit the browning step- Because this seals in the moisture and keeps the pork juicy.

Use low sodium ingredients- To prevent the pork tenderloin from becoming too salty.

Use leftover juices in pressure cooker to make gravy- Simply mix in a cornstarch slurry (1-2 tablespoon cornstarch dissolved in 1-2 tablespoon water) in the liquid left behind in the pressure cooker. Cook uncovered on the "Saute" mode while constantly mixing until gravy is thickened to your desired consistency.

Why is my pork dry? This typically means the pork was over-cooked.

Boneless loin vs. Bone-in loin- A boneless loin cooks faster and can dry out more easily because of it. A bone-in loin takes longer to cook, but retains a lot of moisture increasing the juiciness of the meat.

How to fix undercooked loin? If it's undercooked, put the lid back on but don't turn on the pressure cooker. The residual heat will cook it through to the correct temperature in about 3-5 minutes.

Use a meat thermometer! This is vert important because it is the only way to know if the pork is cooked properly. It must read 145 degrees F to be considered done and safe for eating.

Please note the low 1 minute cooking time- This is not a typo! It takes time for the pressure to build and the residual heat cooks the meat too.

Don't do a quick pressure release- The natural pressure release is key! This allows the meat to continue cooking for a few more minutes and become juicy.

Dry rub Vs. Marinade- I chose the marinade route for a more juicy flavorful meat. The flavors go deeper into the meat. However, a dry rub is a good choice is you are short on time.

What to do with remaining marinade? Discard the marinade. It can not be kept because it had raw meat in it.

Allow the meat to rest before cutting it- Resting the meat allows the juices to be re-absorbed into the meat and retained when sliced.

Do I have to use a trivet? Yes, this prevents the pork from burning on the bottom, and allows it to cook evenly.

Storage

Refrigerate- In a sealed container in the fridge for up to 3 days.

Freeze- In a sealed container for up to 1 month.

Reheat- In the microwave. It can become slightly drier when reheated.

More One Pot Holiday Main Course Recipes

• Perfect Roast Beef (One Pot)
• How To Make Easy Thanksgiving Turkey (One Pan)
• Roast Turkey Breast (One Pan)
• Slow Cooker Ham
• Instant Pot Whole Chicken {Rotisserie Chicken}
• Instant Pot Red Wine Pot Roast

Recipe