Do you want to shock everyone with your cooking skills? This Instant Pot juicy pork tenderloin recipe is a perfect choice. It is fast, delicious, super moist, and will be the one pork recipe that everyone says is the best they’ve ever had. Using the Instant Pot to pressure cook the meat keeps it from drying out while also cutting back on your time in the kitchen.
Instant Pot Juicy Pork Tenderloin
If you are new to using an Instant Pot, this is one of the best first recipes to make. There is very little involvement on your part, and the Instant Pot manages all of the hard work involved. Pork can be daunting, but this definitely takes the fear out of preparing it for dinner.
I grew up with pork chops on the menu on a regular basis, but pork tenderloin wasn’t often on our menu. Most likely it was because they were a little pricier than regular pork chops. So, my first experience with tenderloin wasn’t so great. After many attempts, I found that the best choice was making it using my Instant Pot. Ever since this has been a regular choice in our meal plan.
What Is The Difference Between Pork Loin and Pork Tenderloin?
Pork tenderloin is a long narrow boneless cut of meat that is lean with little to no fat. This cut comes from the muscle on the backbone of the pig. It may also be cut into pieces and cooked individually rather than together as the whole loin.
A pork loin, however, is wide and flat and can be boneless or bone-in depending upon the cut. It typically also has a thick layer of fat on the outside that helps keep the meat juicy while cooking as well as adding extra flavor. Rather than cooking and slicing into pieces that are more like a boneless pork chop, the pork loin is typically pulled or shredded.
What is the Safe Temperature to Eat Pork?
Pork is safe to eat once it has reached 145ºF internally. This recipe is designed to allow for the pork to rest after it is removed from the Instant Pot. So, the pork tenderloin may not reach that temperature in the Instant Pot, but the heat in the pork will continue the cooking process while it rests.
You may cook pork to a higher internal temperature, but when doing so, you will find it tends to be dryer than if cooked at a lower temperature. Using a meat thermometer to check internally is the easiest way to make sure it is safe to consume.
How do You Keep Pork Tenderloin From Drying Out?
The best way to keep a pork tenderloin from drying out is to not overcook it. Using this recipe and a meat thermometer to check the internal temperature is ideal for keeping it moist when cooking. You may also add a sauce to the recipe for added moister after cooking. The sauce below is ideal for added flavor and moisture.
- Pork tenderloin
- Broth (vegetable or chicken)
- Worcestershire sauce
- Liquid smoke
- Brown sugar
- Black pepper
- Mustard powder
- Ground cinnamon
- Cajun seasoning
- Smoked paprika
- Dried rosemary
- Onion powder
- Garlic powder
- Corn starch
- Rosemary sprigs
How to Make Instant Pot Pork Tenderloin
Remove the pork tenderloin from the refrigerator and bring it to room temperature then rinse it well and pat it dry. Trim off any extra fat and then cut the tenderloin into two pieces.
In a small bowl, combine the brown sugar, pepper, salt, mustard powder, cinnamon, Cajun seasoning, paprika, rosemary, garlic powder, and onion powder together.
Rub olive oil over all sides of the pork tenderloin pieces, then apply the spice rub liberally over all sides of the pork.
Turn the Instant Pot on to Saute mode and when it gets hot, sear all sides of the pork tenderloin pieces for 1-2 minutes each until nicely browned.
Remove the meat from the Instant Pot and place on a plate then hit cancel on the Instant Pot.
To the Instant Pot, add the broth and use a spoon to scrape all of the bits of food from the bottom. You don’t want to leave any bits of food on the bottom of the Instant Pot will give a burn notice.
Once the bottom has all food bits scraped off, add in the Worcestershire sauce and liquid smoke then stir well.
Put the pork tenderloin pieces back into the pot.
Top with the rosemary and then place and set the lid to seal.
Turn the Instant Pot to manual high pressure and set for 3 minutes.
When the cooking time has completed, allow the pressure to naturally release for 15 minutes.
Remove the pork tenderloin from the Instant Pot and allow it to rest for 5 minutes before slicing into 1/4″ thick pieces to serve.
Take the rosemary sprigs out of the liquid and throw away.
Turn the Instant Pot back to the Saute feature and remove 3-4 tablespoons of the liquid and stir together with the cornstarch in a cup or bowl.
Pour the cornstarch slurry back into the Instant Pot and whisk into the cooking liquid.
Bring this mixture to a boil, then press the cancel button and stir again.
Serve the pork slices with this gravy drizzled over the top.
More Delicious Pork Recipes
Pork is a great lean protein that is easy to add to your meal plan. My favorites are these skillet pork chops with pan gravy, but you might prefer these garlic baked pork chops with sage butter. For more flavor, make the delicious pork adobo or the cider braised pulled pork sandwiches.
This barbecue pork sandwich is another easy option that my family loves. Of course, you can’t go wrong with this recipe for Instant Pot pork chops. They are another juicy and delicious choice with a rich sauce. If you want something even more unique, go with these savory stuffed pork chops or the tender oven baked ribs.
If you are new to using the Instant Pot, grab one of these Instant Pot cook time chart decals for your pot. It’s a great resource to help you know how long to cook various meats and vegetables.
Dry Rub Ingredients
- 2 tbsp brown sugar
- 2 tsp cracked black pepper
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp ground cinnamon
- 1/4 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp dried rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
Pork Tenderloin Ingredients
- 1 1/2 lb pork tenderloin
- 1 1/2 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Liquid Smoke
- 2 sprigs rosemary
- Bring the pork tenderloin to room temperature then rinse and pat dry;
- Trim off any extra fat then cut the tenderloin into two pieces that will fit easily into the Instant Pot;
- Mix together the brown sugar, pepper, salt, mustard powder, cinnamon, Cajun seasoning, paprika, rosemary, garlic powder, and onion powder in a small bowl;
- Rub olive oil over all sides of the tenderloin then rub the spice mix into the pork until it is coated on all sides;
- Turn the Instant Pot to saute mode and sear the pork on all sides for 1-2 minutes then remove and place on a plate;
- Press cancel on the Instant Pot and then pour in the broth and use a spoon to scrape up any cooked on bits of food on the bottom of the pot;
- Pour in the Worcestershire sauce and Liquid smoke and stir;
- Put the pork back into the Instant Pot, add the sprigs of rosemary, and set the lid to seal;
- Turn to manual high pressure and set to cook for 3 minutes;
- When the cooking cycle is complete, let the pressure naturally release for 15 minutes;
- Remove the pork and from the pot and set aside to rest for 5 minutes;
- Take the rosemary from the liquid and throw away;
- Turn the Instant Pot back to the saute feature and remove 3 tabelspoons liquid to combine with the cornstarch in a cup and whisk together;
- Pour the cornstarch slurry back into the Instant Pot and whisk into the rest of the liqud then bring to a boil;
- Once the liquid is boiling, press cancel and stir;
- Slice the pork into 1/4" thick slices and serve with a drizzle of gravy and your favorite sides.
Refrigerate leftovers in an air tight container for up to 3 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instant Pot Duo Nova 7-in-1 Electric Pressure Cooker
18 Pieces Pressure Cooker Accessories Set
The Ultimate Instant Pot Cookbook
Instant Vortex Plus 7-in-1 Air Fryer, Toaster Oven, and Rotisserie Oven, 10 Quart, 7 Programs, Air Fry, Rotisserie, Roast, Broil, Bake, Reheat, and Dehydrate
Instant Pot Decal
Blue and White Droid Instant Pot Wrap
Amount Per Serving: Calories: 292Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 126mgSodium: 1139mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 45g