This pressure-cooked method delivers tender pork tenderloin with minimal effort and maximum flavor. The Instant Pot locks in juices while infusing the meat with herbs and spices.
Perfect for busy weeknights, this recipe transforms a simple cut into a restaurant-worthy main course. Serve with roasted vegetables or mashed potatoes for a complete meal.
Ingredients for Instant Pot Pork Tenderloin
These quality ingredients transform pork tenderloin into a restaurant-worthy dish with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and finishing |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Fresh Thyme 🍃 | 2 tbsp | Leaves stripped from stems |
| Dijon Mustard 🟡 | 1 tbsp | Whole grain preferred |
| Chicken Broth 🍲 | 1 cup | Low-sodium for better control |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Unsalted Butter 🧈 | 2 tbsp | For finishing sauce |
| Shallot 🧅 | 1 whole | Finely diced for depth |
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The pork tenderloin is the star—look for 1.5 lb pieces with even thickness for consistent cooking. Whole Foods and Costco typically carry high-quality options. Avoid pieces with excessive fat or uneven shapes, as they can lead to dry spots. Fresh herbs are essential here; vibrant green sprigs of rosemary and thyme indicate peak freshness (skip any with woody stems or yellowing leaves).
No dry white wine? Substitute with additional chicken broth plus 1 tbsp apple cider vinegar for acidity. For a non-alcoholic option, white grape juice with a splash of lemon works in a pinch. Shallots can be replaced with half a small onion, though the flavor will be slightly more pungent. If you can’t find fresh herbs, use dried at one-third the amount.
Pork tenderloin keeps in the fridge 2-3 days before cooking. Once cooked, store leftovers in an airtight container for up to 4 days or freeze for 3 months. The finished sauce can be reheated gently—add a splash of broth if it thickens too much.
Why You’ll Love This Recipe
- Set It and Forget: Honestly, I just toss the pork tenderloin in with olive oil, garlic, salt, and pepper, then let the Instant Pot do the work.
- Garlicky Perfection: That deep, roasted garlic flavor seeps into every bite—simple ingredients, ridiculously good result.
- Meal Prep Hero: I make a big batch on Sunday and it’s my lunch all week, shredded in tacos or sliced over salads.
- Budget Friendly: A whole pork tenderloin costs less than takeout and feeds my family twice, with zero waste.
Step-by-Step Instructions for Instant Pot Pork Tenderloin
Master the technique for perfectly tender pork with minimal hands-on time.
Step 1: Sear the Pork Tenderloin
Set your Instant Pot to the sauté function on normal heat. Add 1 tbsp olive oil and let it heat until it shimmers. Pat the 1.5 lb pork tenderloin dry with paper towels, then season generously with the 1.5 tsp kosher salt and 1 tsp black pepper.
Sear the pork on all sides for 2-3 minutes per side until deeply browned. This creates a flavorful crust and enhances the overall depth of the dish. Transfer the seared pork to a plate and set aside.
Step 2: Sauté the Aromatics
In the same Instant Pot, add the remaining 1 tbsp olive oil. Add the finely diced shallot and sauté for 2-3 minutes until softened and translucent. Stir in the minced 4 cloves garlic cloves, 2 tbsp fresh rosemary, and 2 tbsp fresh thyme, cooking for an additional 30 seconds until fragrant.
Add the 1 tbsp Dijon mustard and stir to combine, coating the aromatics evenly. This builds a rich flavor base for the sauce.
Step 3: Deglaze and Pressure Cook
Pour in the 0.5 cup dry white wine and scrape the bottom of the pot to release any browned bits. This step is crucial for both flavor and preventing the “burn” notice on your Instant Pot. Let the wine simmer for 1-2 minutes to reduce slightly.
Return the seared pork to the Instant Pot and pour in the 1 cup chicken broth. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. The pork will emerge fork-tender every time.
Step 4: Finish with Butter and Rest
Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure. Remove the pork to a cutting board and tent with foil.
For the sauce, stir the 2 tbsp unsalted butter into the cooking liquid until melted and fully incorporated. Slice the pork into medallions and serve with the sauce spooned over the top. Let it rest for 5 minutes before serving to retain juices.
Pro Tips For Making Instant Pot Pork Tenderloin
- Sear First, Always: I learned this the hard way—browning the pork tenderloin in the Instant Pot before pressure cooking locks in flavor and gives it that golden crust. Use 1 tablespoon of olive oil and sear all sides for 2-3 minutes each on high sauté.
- Trim the Silver Skin: That tough, shiny membrane on the pork tenderloin won’t break down, even under pressure. Grab a sharp knife and trim it off before seasoning—your final dish will be tender, not chewy.
- Don’t Overcrowd: Resist the urge to stuff the Instant Pot with extra veggies or more than one tenderloin. The pork needs space for even cooking, or you’ll end up with dry edges and undercooked centers.
- Natural Release Only: After pressure cooking, let the Instant Pot release naturally for 10 minutes—no quick release. This keeps the juices inside the meat, not all over your counter. I skip this when I’m in a rush, but the pork is always better when I wait.
Essential Equipment for This Dish
Instant Pot Essentials
You’ll need a 6-quart or 8-quart Instant Pot—I prefer the Duo Crisp model for its air fryer lid, but any multi-cooker will work. The sauté function is non-negotiable for searing, so avoid basic pressure cookers without this feature. 💡
Quality Knives
A sharp 8-inch chef’s knife (I use Wüsthof) makes quick work of trimming the tenderloin. A boning knife helps remove any silver skin. Dull knives slip and ruin the meat—keep them honed.
Cutting Board
Use a large wooden cutting board for prepping the pork and herbs. Wood is gentler on knife edges than plastic. I keep a 12×18-inch board dedicated to meat to prevent cross-contamination.
Measuring Tools
Precision matters with pressure cooking. I swear by my OXO stainless steel measuring cups and spoons. A kitchen scale (like Escali Primo) ensures your 1.5 lb pork is exactly right.
Tongs and Spatula
Long 12-inch locking tongs (I love OXO Good Grips) safely flip the pork during searing. A wooden spoon scrapes the fond perfectly when deglazing. These small tools make a big difference.
Thermometer
While the Instant Pot handles timing, I always verify doneness with my ThermoWorks ThermoPop. The pork should hit 145°F internally. It’s my insurance policy against overcooking. ✨
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Stick with tenderloin for best results. Other cuts like loin may work but require adjusted cooking times. Tenderloin cooks quickly and stays juicy under pressure.
What if my Instant Pot shows a burn notice?
This usually means not enough liquid or food stuck to the bottom. Add 1/2 cup broth, scrape the pot, and restart. Always deglaze thoroughly after searing.
Can I make this without wine?
Yes! Substitute with 1/2 cup broth + 1 tbsp vinegar. The acidity mimics wine’s role in tenderizing and flavor development.
How do I know when it’s done?
Use a meat thermometer—it should read 145°F internally. The pork will continue cooking during the 5-minute rest.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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