One Pot Recipes

Instant Pot Pork Tenderloin

This post may contain affiliate links. Please read my disclosure policy.

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.

Slices of Easy Instant Pot Pork Tenderloin Served on Wooden Cutting Board

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:

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

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

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.

Closeup Shot of a Slice of Tender Pork Loin on Wood Background

Pork Rub

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

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

Pork Marinade

Combine the following ingredients in a Ziploc bag:

  • 1/2 cup Olive oil
  • 1/2 cup Apple cider vinegar
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Italian seasoning

Pork Gravy

Make gravy with broth and pork drippings. Simply mix in a cornstarch slurry (1-2 tbsp cornstarch dissolved in 1-2 tbsp 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 tbsp cornstarch dissolved in 1-2 tbsp 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.

Pressure Cooker Boneless Pork on Brown Board- Closeup Shot of One Slice

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

Instant Pot Pork Tenderloin

Prep Time: 10 mins
Cook Time: 1 min
Marinating time: 20 mins
Total Time: 31 mins
Easy marinated instant pot pork tenderloin recipe, homemade with simple ingredients in 30 minutes. Tender, juicy, full of garlic, herbs, butter.
Yield: 4 People

Ingredients

Pork Marinade

  • 1/2 cup Olive oil
  • 1/2 cup Apple cider vinegar
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Italian seasoning
  • 2 pounds Pork tenderloin

Pressure cooking liquid, spices and gravy

  • 1 tbsp Oil
  • Salt, To taste
  • Pepper, To taste
  • 1/2-1 tsp Italian seasoning, Adjust according to your preference
  • 2 cloves Garlic, Finely minced
  • 1 cup Chicken broth, Low sodium
  • 1/4 cup Butter, Unsalted, Cut into thin slices

Instructions 

  • In a large Ziploc Bag, add olive oil, apple cider vinegar, garlic powder, onion powder, salt, pepper, Italian seasoning and mix until combined.
  • Add the pork loin.
  • Seal the bag and shake it around until meat is coated.
  • Marinate for 20-30 minutes at room temperature.
  • Add oil in an Instant pot.
  • Turn on the "Saute" mode.
  • Remove pork from the Ziploc bag and transfer to the pressure cooker. Discard the remaining marinade.
  • Sprinkle salt, pepper, Italian seasoning and garlic over the meat.
  • Cook each side of the meat until browned but it should not be cooked through. Be careful not to burn the garlic. It can be added near the end of the browning phase.
  • Remove from pressure cooker and transfer to a plate.
  • Add broth to deglaze the pot and use a wooden spoon to scrape up any brown bits.
  • Place a trivet in the pot.
  • Place the browned tenderloin on top of trivet.
  • Top with slices of butter.
  • Put the lid on and turn the valve to “Sealing.”
  • Select “Manual” mode and set the timer for 1 minute.
  • When the cook time is over, allow pressure to release completely naturally. This takes about 15 minutes. Do not do a quick pressure release. This slow release allows the pork to continue cooking.
  • Test the pork for doneness with a meat thermometer. Pork is considered cooked at 145 degrees F. 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.
  • Remove pork loin from the instant pot to a cutting board.
  • Cover and let it rest for 10 minutes.
  • Then, slice and enjoy.
  • Optional: Make gravy with the remaining broth and pork drippings. Simply mix in a cornstarch slurry (1-2 tbsp cornstarch dissolved in 1-2 tbsp 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.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 448kcal, Carbohydrates: 3g, Protein: 48g, Fat: 26g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 178mg, Sodium: 1281mg, Potassium: 1003mg, Fiber: 1g, Sugar: 1g, Vitamin A: 441IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 3mg
Course: Main Course
Cuisine: American
Calories: 448
Author: Abeer Rizvi

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating