This Instant Pot Pork Tenderloin is juicy, tender, and ready in minutes. Seasoning the tenderloin and then searing it in the Instant Pot amplifies the flavor with a nice crust. Follow that with short pressure cooking time and you will have perfectly cooked pork.
Top off the tenderloin with an amazing maple Dijon sauce that is made right in the Instant Pot with the drippings. Or, serve the pork tenderloin without the sauce. Either way, this recipe is destined to become on your favorite Instant Pot recipes.
If you have ever cooked delicate pork tenderloin and ended up with a tough 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 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! The sauce adds mouthwatering flavor to milder tasting pork tenderloin.
- Pork tenderloin. Make sure you buy tenderloin and not pork loin. The two are different and the cooking time and method for pork loin roast are very different. Pork tenderloin is lean and very delicate. Also, make sure the tenderloin hasn't been "enhanced" with added ingredients.
- Pantry staples of kosher salt, freshly ground black pepper, vegetable or olive oil, and apple cider vinegar.
- Low-sodium chicken stock or store-bought low-sodium chicken broth. Either one works just be sure it is low sodium.
- Pure maple syrup, Dijon mustard, and butter are the keys to the delicious sauce.
The exact measurements are in the printable recipe card at the bottom of the post.
🔪 How to Cook Perfect Pork Tenderloin in the Instant Pot
- Season the pork with salt and pepper.
- Sear the tenderloin. You can do this right in your Instant Pot using the Sauté function. 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.
- Transfer the tenderloin to a plate using tongs.
- Deglaze the pot with apple cider vinegar by scraping up any browned bits from the bottom of the pot. Use a wooden spoon when scraping the bottom of the Instant Pot.
- Add the chicken broth, pure maple syrup, and the Dijon mustard. Return the tenderloin and any accumulated juices to the pot. Then, cancel the sauté setting.
- Pressure cook on low for two minutes, making sure the valve is set to the sealing position. When the cook time is up, let stand the pressure cooker stand for 5 minutes before turning the steam release handle to the venting position. This natural release step helps the tenderloin retain its juices and cooks it just a little longer and slower.
- Make the sauce. Press cancel and transfer the Instant Pot pork tenderloin to a cutting board and tent with foil. While the pork rests, select the sauté mode again and stir the butter into the juices in the pot. Simmer the sauce until combined and slightly reduced. Then that glorious sauce is going to be drizzled over the sliced pork tenderloin.
Purchase pork tenderloin without any "enhancements". Make sure to select tenderloin and not pork loin.
Use long tongs to turn the pork tenderloin to prevent burns from the spattering oil.
Test the internal temperature of the Instant Pot Pork Tenderloin. The most reliable way to know if your meat is done is to use a meat thermometer.
Not only does a thermometer let you know when the pork is safe to eat, but it also lets you know when your Instant Pot Pork Tenderloin is done to perfection.
Fresh pork tenderloin can be stored in an airtight container in the refrigerator for 3 to 5 days or frozen for 3 to 4 months
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for 3 to 4 days. Cooked pork can safely be frozen for 2 to 3 months. I do not recommend freezing cooked pork tenderloin as it is difficult to reheat the tenderloin without over cooking it.
Thaw frozen pork tenderloin
"There are three safe ways to thaw pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never thaw at room temperature on the counter or in other locations.
It's best to plan ahead for slow, safe thawing in the refrigerator. After thawing raw pork by this method, it will remain safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first." Source: USDA Food Safety
🥗 What To Serve With Pork Tenderloin
Every great main dish needs a great side dish. Mashed potatoes are a wonderful complement and of course go great with the gravy. I suggest making side dishes that won't overpower the mild taste of the pork. These side dishes work very well for this dish:
Roasted Carrots and Potatoes are one of our reader favorites and go well with just about everything including pork tenderloin. When you think about it, carrots and potatoes are great with just about anything.
For a quick and easy side dish that will be done in no time, this Sautéed Broccoli with Garlic is a winner. Same goes for my Sautéed Green Beans with Brown Butter. They are quick, easy, family-friendly and also great for a dinner party.
Quite often, I love to serve a crispy green side salad with my main course. It is another side dish that can be assembled in no time. During tomato season, I love to make this Cucumber With Tomato Salad. I can eat cucumbers just about anytime, but cucumbers with tomatoes in a tarragon vinaigrette are out of this world and perfect with pork.
Instant Pot Pork Tenderloin With Sauce
- 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
- ⅔ cup low-sodium chicken stock or store-bought low-sodium chicken broth
- ¼ cup pure maple syrup
- 2 teaspoon Dijon mustard
- 1 tablespoon butter
- 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.
- Be sure to purchase pork tenderloin and not pork loin, which would need a very different cooking time.
- Use long tongs to turn the pork tenderloin in step 1, to prevent burns from spattering oil.