This pressure cooker method delivers tender pork with a flavorful herb crust every time. I developed this technique after testing multiple approaches in my Ninja Foodi, ensuring the meat stays moist while developing a perfect sear.
The key is using the pressure cook function followed by a quick sear. This locks in juices while creating that coveted golden crust. Simple ingredients and precise timing make this dish foolproof.
What you get is succulent pork that falls apart at the touch of a fork, with herbs forming a fragrant outer layer. The pressure cooker does most of the work, so you can focus on the details.
Serve sliced with pan juices for a restaurant-quality meal. This approach works for both weeknight dinners and special occasions.
Ingredients for Pork Tenderloin Recipe Ninja Foodi Pressure Cooker
Simple ingredients, pressure cooker magic, herb-crusted perfection every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and crust |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning and crust |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for herb crust |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Finely chopped, stems removed |
| Dijon Mustard 🟡 | 1 tbsp | For herb crust binding |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred for pressure cooking |
| Unsalted Butter 🧈 | 1 tbsp | For finishing the crust |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
[recipe_ingredient_scaler]
The pork tenderloin is the star here—look for a 1.5 lb piece with even thickness so it cooks uniformly. Costco and Whole Foods usually have good options, but any supermarket works. Trim off any silver skin or excess fat before you start. The herbs are key for that fragrant crust, so grab fresh rosemary and thyme (bags from the produce section are fine, but avoid the pre-cut stuff if it looks sad).
No fresh herbs? Dried work at one-third the amount, but fresh really shines here. Swap Dijon for whole-grain mustard if that’s what you’ve got. Chicken broth can be vegetable broth in a pinch, but the flavor will be milder. If your tenderloin’s larger than 1.5 lb, just adjust cooking time—no need to scale ingredients. Butter can be olive oil for a dairy-free finish.
Store raw pork in the fridge for up to 3 days or freeze for 6 months. Fresh herbs? Wrap in damp paper towels and they’ll last 5-7 days. Leftovers keep 4 days refrigerated—great for sandwiches or salads.
Why You’ll Love This Recipe
- Set It and Forget: I toss the tenderloin in the Foodi with olive oil, garlic, salt, and pepper, then walk away—comes out perfect every time.
- Garlic-Packed Bite: The garlic cloves infuse the pork with a rich, savory depth that’s so good, I double the amount now.
- Weeknight Hero: Between us, this is my go-to for busy Tuesdays—ready in 30 minutes flat.
- Stretches Far: One tenderloin feeds my family of four with leftovers for sandwiches the next day.
Step-by-Step Instructions for Pork Tenderloin in Ninja Foodi Pressure Cooker
This method guarantees tender meat with a flavorful crust every time.
Step 1: Sear the Pork Tenderloin
Pat the 1.5 lb Pork Tenderloin dry with paper towels, then season it evenly with 1 tsp Kosher Salt and 1 tsp Black Pepper. Heat 1 tbsp Olive Oil in the Ninja Foodi on the Sear/Sauté function at medium-high heat.
When the oil shimmers, add the pork and sear on all sides for 2-3 minutes per side until golden brown. This builds a rich crust that locks in moisture. Remove the pork and set it aside.
Step 2: Prepare the Herb Crust
In a small bowl, combine the remaining 0.5 tsp Kosher Salt, 4 cloves minced Garlic Cloves, 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, and 1 tbsp Dijon Mustard. Stir in 1 tbsp Olive Oil to form a thick paste.
Rub this herb mixture all over the seared pork, pressing it into the meat so it adheres well. The paste will create a fragrant, flavorful crust that complements the tender center.
Step 3: Pressure Cook to Perfection
Pour the 0.5 cup Chicken Broth into the Ninja Foodi, then place the trivet inside. Position the pork on the trivet, ensuring it doesn’t touch the liquid. Secure the lid and set the valve to Seal.
Cook on High Pressure for 8 minutes. Once done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. This timing ensures the pork stays moist and tender without drying out.
Step 4: Finish with Butter and Lemon
Carefully remove the pork from the Foodi and let it rest on a cutting board for 5 minutes. Meanwhile, stir the 1 tbsp Unsalted Butter and 1 tbsp Lemon Juice into the cooking liquid in the pot.
Spoon this buttery, tangy mixture over the pork before slicing. The acidity from the lemon juice brightens the flavors, while the butter adds a silky finish to the crust.
Step 5: Slice and Serve
Slice the pork into ½-inch thick medallions, ensuring each piece has a portion of the herb crust. Serve immediately with any remaining cooking liquid spooned over the top.
The pork should be juicy with a slightly pink center, and the crust will have a fragrant, golden-brown finish. Each bite delivers the perfect balance of tender meat and bold herb flavors.
Pro Tips For Making Pork Tenderloin Recipe Ninja Foodi Pressure Cooker
- Sear First, Pressure Later: Always sear the pork tenderloin in the Foodi on high for 3-4 minutes per side before pressure cooking. I learned this the hard way—skipping the sear leaves the meat pale and lacking that deep, caramelized flavor.
- Trim the Silver Skin: Take 2 minutes to remove the silver skin from the tenderloin with a sharp knife. After cooking a few tough batches, I finally realized this membrane doesn’t break down under pressure and makes the meat chewy.
- Use a Natural Release: Let the pressure release naturally for 10 minutes before quick-releasing. My first few tries with immediate release left the pork dry and stringy—this wait keeps it juicy.
- Double the Garlic: Sounds like overkill, but toss in 6-8 cloves instead of 3-4. The pressure cooker mellows the garlic beautifully, and the extra cloves infuse the meat with way more flavor than you’d expect.
Best Sauces and Condiments for This Dish
Classic Pan Sauce
Use the cooking liquid from your Foodi as a base. Stir in 1 tbsp Dijon Mustard and 2 tbsp heavy cream for a rich, tangy sauce. Simmer for 3-4 minutes until slightly thickened. David always asks for extra to drizzle over his portion. 💛
Fruit Compote Glaze
Combine ½ cup peach preserves (I love Smucker’s from Central Market) with 1 tbsp apple cider vinegar and 1 tsp fresh thyme leaves. Warm in the Foodi on Sauté mode for 2 minutes to create a sweet-tart glaze.
Herb Butter Finish
Mix 4 tbsp softened butter with 1 tbsp chopped rosemary and 1 minced garlic clove. Dollop over sliced pork for a melt-in-your-mouth experience. I always keep some in the freezer for quick finishing touches.
Spicy Mustard Cream
Whisk ¼ cup sour cream with 1 tbsp whole-grain mustard and ½ tsp cayenne pepper. This adds a creamy kick that cuts through the richness. Perfect for those who like heat—I test this on David first to gauge the spice level. 🔥
Balsamic Reduction
Simmer ½ cup balsamic vinegar with 1 tbsp honey in a small saucepan for 8-10 minutes until syrupy. Drizzle over the pork for a sweet, tangy contrast that highlights the herb crust beautifully.
Nutrition Facts
Frequently Asked Questions
What’s the ideal internal temperature for pork tenderloin?
Remove it at 145°F for perfect doneness. The temp will rise 5-10°F while resting. Use a meat thermometer for accuracy.
Can I use frozen tenderloin straight from the freezer?
Yes, but add 5 minutes to pressure cooking time. Thawed cooks more evenly. Never refreeze after thawing.
How do I prevent the herb crust from burning?
Sear briefly on medium-high heat only. The crust browns during pressure cooking. Avoid high heat after adding herbs.
What if my pork turns out dry?
Check for overcooking – 8 minutes high pressure is key. Let it rest 5 minutes before slicing to redistribute juices.
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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