by Holly
Instant Pot Pork Tenderloin is a great way to make a delicious meal in just half an hour! In this recipe pork tenderloin is seasoned, sautéed, and pressure cooked until tender and juicy.
Once you have figured out how to use an Instant Pot, the sky is limit on quick and delicious weeknight meals! From creamy mac and cheese to deliciously tender ribs, yummy weeknight meals couldn’t be easier.
Cooking Pork Tenderloin
Pork tenderloin is a very lean piece of meat. It’s long and thin (not to be mistaken for a pork loin) and each loin will weigh about 1lb.
For the most part, I cook pork tenderloin in the oven at a high temperature just until it reaches 140°F (pork should be cooked to medium with a little bit of pink in the middle). In this recipe it cooks quickly in the pressure cooker for a great weeknight meal.
How to Cook Pork Tenderloin in the Instant Pot
This juicy pork tenderloin is easy to put together and will definitely be one of the recipes you keep in rotation in your kitchen! With just a little prep and some seasonings, you’ll be an Instant Pot pro in no time!
- Season the pork tenderloin and turn the IP to saute. Brown the tenderloin on each side.
- Remove the tenderloin, add the stock, white wine and scrape down the bits from the bottom (so you don’t get a burn notice).
- Return the pork to the pressure cooker and cook on high (per recipe below).
How Long to Cook Pork Tenderloin
Times may vary slightly but I always cook 1lb tenderloins (two at a time) for 5 minutes on high pressure and then naturally release the heat for another 10. Before serving make sure the internal temperature of the pork loin is at 145°F at its thickest point then allow it to rest for 5 minutes before slicing and serving.
From Frozen
You can cook pork from frozen in the Instant Pot. You’ll need to add about 11-12 minutes for a frozen pork tenderloin and then you will still allow for the 10 minute natural release.
What to Serve with Pork Tenderloin?
Pork tenderloin goes great with mashed potatoes, cauliflower, broccoli, and even zucchini! Cook separately or make a ‘raft’ of veggies for the bottom of the instant pot for the pork tenderloin to lay upon and cook everything in one pot! A fresh salad of mixed greens and a few slices of garlic bread out this hearty family dinner!
More Instant Pot Favorites
- Instant Pot Pork Chops – full of flavor
- Instant Pot Chicken and Rice – ultimate comfort food!
- Instant Pot Salisbury Steak – ready in 35 mins
- Instant Pot Chili – thick and hearty meal!
- Instant Pot Beef Stew – so easy & delicious!
Instant Pot Pork Tenderloin
Prep Time 10 minutes
Servings 4
Equipment
Ingredients
- 2 pounds pork tenderloin
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup chicken stock
- ½ cup dry white wine
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Instructions
- In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper.
- Place your pork tenderloin on a plate and season with the spice mixture.
- Set the Instant Pot to the saute setting and add the olive oil.
- When the oil is hot add the pork tenderloin and brown on all sides. When done, remove from the Instant Pot and place on a plate.
- Pour chicken stock and white wine into the Instant Pot and scrape up any brown bits on the bottom of the pot.
- Turn the heat off, add trivet and add in the browned pork tenderloin. Add the lid to the Instant Pot and set the pressure to high and cook for 5 minutes.
- After the timer has beeped let the pork natural release for 10 minutes and then manually release the remaining pressure.
- Check the internal temperature of the pork tenderloin to make sure it’s fully cooked - 140°F to 145°F degrees. Let rest for 5 minutes before slicing.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This was very good! Made a gravy with the juices and served over jasmine rice… yum!! Thanks for the recipe!
I am wanting to make this, but i don’t have a trivet. My “instant pot” is a generic and didnt come with one. Is it absolutely needed for this recipe?
I use it to keep the pork out of the liquid. You can also set it on balls of foil or even a few slices of celery/carrot or onion.
My husband raved and talks about it for 2days. This recipe is amazing!
This looks a great recipe, but DANGER! Pork should NEVER be served pink.( Of course, not over-done either.) Underdone pork is a carrier of tape worms, which nobody wants. . Anything containing pork, including sausages!
Now a nice bit of rare beef, or pink lamb, is a different matter…..
This is incorrect information Helen. Pork tenderloin absolutely can be served a little bit pink to keep it tender and juicy.
I have worked very closely with the National Pork Board and spent days travelling with them and educating myself regarding the farming, preparation, and cooking of pork cuts. Pork chops, pork loin, and tenderloin can be cooked to medium-rare (145°F).
You can find information on cooking pork here at Pork.org. You can also find current information directly from the FDA here with the same information.
I agree…serve it rare and hot.
This is 100% incorrect. Even the USDA revised their statement on pink pork in 2011. Cook to 140 and let rest for 5 minutes, the meat will rise to 145 and then you are good to go. The color doesn’t matter but the temperature does.
A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.
Actually, that is untrue. If does need to be cooked to an internal temperature of 160 degree. Married to a trained hog expert,
Helen… that was true years ago due to people being too sensitive on pork products, no longer true. But I understand why you say that, that is exactly what people said back then.
Hi there
I’m wondering if the cook time changes if you’re only using a 1 lb tenderloin? thanks!
Hi Julia, this recipe has only been tested with a 2lb tenderloin but the cooking time should stay the same. But check the internal temperature to ensure it reaches 140°F to 145°F before serving.
I was impressed on how good it was. And some juicy. One of my favourite pork dishes.
That is great Judy! So happy you enjoyed it.
Made this the other day! Delicious and easy. Came out perfect, cooked in 8 quart, and followed the recipe. The meat was tender and juicy. Thanks for the recipe will definitely make again!
So happy to hear that Tracey!
Glad to have another InstaPot recipe. My tenderloins were well done, would definitely cut back on the slow release time. Still flavorful and juicy and the sauce made an excellent gravy. Will make again.
So glad you enjoyed them Regina!