Instant Pot Pork Tenderloin with Maple Dijon Sauce

This Instant Pot Pork Tenderloin is juicy, tender, and ready in minutes. The amazing maple dijon sauce adds a mouthwatering flavor to milder tasting pork tenderloin. This Instant Pot pork tenderloin recipe will be a recipe you will want to add to your weekly meal plans.

If you have ever cooked a delicate pork tenderloin and ended up with a chewy dried out piece of meat, you are going to love the results you get when cooking pork tenderloin in the Instant Pot. When you pay more for this pricier cut of pork, you want to know you are going to be eating the most tender, juicy slices of pork tenderloin ever.

While it only takes minutes to cook, the process of pressure cooking the pork tenderloin makes the meat very tender and helps to retain the juices. The outrageously good Maple Dijon Sauce is made right in the Instant Pot – no extra pans needed!

How to Cook Perfect Pork Tenderloin in the Instant Pot

• Sear the tenderloin. You can do this right in your Instant Pot. Searing is so important to enhancing both the flavor and the texture of meats. Called the Maillard reaction, searing causes the chemical reaction that makes your meat brown, but most importantly this reaction gives you the wonderful aroma and flavor of browned meats.
• Deglaze the pot with apple cider vinegar.
• Stir into the pot the chicken broth, pure maple syrup, and the Dijon mustard. Return the tenderloin and any accumulated juices to the pot.
• Pressure cook on low and let stand 5 minutes before releasing the pressure. Waiting to release pressure cooks it just a little longer and slower and helps the tenderloin retain it’s juices.
• Make the sauce.  Transfer the pork tenderloin to a cutting board and tent with foil. While it is resting, you are going to stir butter into the juices in the pot and simmer the sauce. Then that glorious sauce is going to be drizzled over the sliced pork tenderloin.

Test the Internal Temperature of the Pork Tenderloin The most reliable way to know if your meat is done is to use a meat thermometer. This instant read thermometer is really easy to use and very highly rated.

Not only does a thermometer let you know when the pork is safe to eat, it also lets you know when your meat is done for the perfect taste. This quick video, Courtesy of the National Pork Board, Des Moines, Iowa, shows you some simple ways to use your meat thermometer.

Serving Suggestions for Pork Tenderloin:

• Creamy Mashed Potatoes
• Sautéed Broccoli with Garlic
• Sautéed Green Beans with Brown Butter
• Cucumber with Tomato Salad

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Instant Pot Pork Tenderloin with Maple Dijon Sauce

This Instant Pot Pork Tenderloin recipe gives you juicy, tender pork tenderloin in minutes, and the maple mustard sauce adds just the right touch.

Prep Time :5 minutes

Cook Time :15 minutes

Servings 4

Ingredients

• 1 lb pork tenderloin, trimmed and cut in half crosswise
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 tablespoons apple cider vinegar
• 2/3 cup low-sodium chicken stock or store-bought low-sodium chicken broth
• 1/4 cup pure maple syrup
• 2 teaspoon Dijon mustard
• 1 tablespoon butter

Instructions

• Season pork with salt and pepper. Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add pork and cook, turning often, for 5 minutes or until browned on all sides. Using tongs, transfer pork to a plate.
• Carefully add vinegar to the pot and cook, scraping up any browned bits from the bottom of the pot, for 1 minute. Press Cancel. Add broth, maple syrup and mustard, stirring well. Return pork and any accumulated juices to the pot.
• Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 2 minutes.
• When the cooking time is done, press Cancel and let stand, covered, for 5 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted in the thickest part of a tenderloin piece should register at least 145°F (63°C) for medium-rare to medium. (If more cooking time is needed, continue pressure cooking on Low for 2 minutes, then quickly release the pressure.) Using tongs, transfer pork to a cutting board, tent with foil and let rest until sauce is finished.
• Set your Instant Pot to sauté on Less. Add butter and cook, stirring often, for 2 minutes or until butter is melted and combined.
• Slice pork across the grain into medallions. Serve drizzled with maple mustard sauce.

Notes

1. Be sure to purchase pork tenderloin and not pork loin, which would need a very different cooking time.
2. Use long tongs to turn the pork tenderloin in step 1, to prevent burns from spattering oil.

Serving Suggestions:

• Creamy Mashed Potatoes 
• Sautéed Broccoli with Garlic
• Sautéed Green Beans with Brown Butter 
• Cucumber with Tomato Salad

Nutrition

Calories: 274kcal | Carbohydrates: 14g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 128mg | Potassium: 532mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Calcium: 28mg | Iron: 1mg