Instant Pot Pork Tenderloin

What is Pork Tenderloin?

Pork Tenderloin (aka Pork Tender, Pork Fillet) is the most tender cut of pork! It’s also lean & boneless.

Don’t be mistaken! Though Pork Tenderloin sounds similar to Pork Loin, they are not the same cut! They are actually different cuts of pork, with different shapes & sizes. So, they can’t be easily substituted in recipes.

Pork Tenderloin:

• From Which Part of Pork? the muscle underneath the backbone (begins from below the ribs to hip area)
• Texture & Flavor: lean, tender, mild pork flavors
• Size & Shape: a relatively small, thin, long, round cut of pork

The challenge is that since pork tenderloin is lean & boneless, they’re easy to overcook. But this also means it’s a quick-cooking meat – extremely easy to make a quick meal.

The key is to find the right cooking time & method to not overcook it.

So, time for another Instant Pot Experiment in the Amy + Jacky Test Kitchen!! 🙂

Instant Pot Pork Tenderloin Experiment

Check out some of the pork tenderloins we bought for the experiments.

We needed to find the best cooking time & method for making pork tenderloin in Instant Pot Pressure Cooker.

In 2011, the USDA lowered Pork’s safe cooking temperature to 145°F (63°C) from the longtime standard of 160°F (71°C).

Our Goal: Pork tenderloin at 160°F (71°C) will be very dry and tough, so our goal is to get the Pork tenderloin as close to 145°F (63°C) or “medium cooked” as possible with the Instant Pot.

Our experimental pork tenderloins are ~1.5 inches thick (as shown below).

The first experiment we did was way undercooked with an internal temperature of 116°F (47°C). oops… 😛

Of course, we didn’t stop here!

Check out our findings, results, & cooking tips in our cooking guide below. 🙂

Step-by-Step Instant Pot Pork Tenderloin Cooking Guide

So, let’s get cooking!

Here are the ingredients for cooking Pork Tenderloin in Instant Pot:

Brown Pork Tenderloin

Heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Wait until it says HOT (takes roughly 8 minutes).

*Pro Tip: You really want the Instant Pot to be as hot as it can be for the maillard reaction.

Pat dry, then generously season one side of the pork tenderloin with salt + black pepper.

Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin in Instant Pot.

Season the other side of pork tenderloin with more salt + black pepper.

*Pro Tip: Brown the two sides of pork tenderloin in Instant Pot for 2 minutes per side.

Pressure Cook Pork Tenderloin

Set aside the pork tenderloin.

Add 1 cup (250ml) unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly.

In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together.

Apply the Dry Rub to all sides of the browned pork tenderloin.

Place the pork tenderloin in Instant Pot.

Close lid and turn Venting Knob to Sealing position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 0 minute (zero minute), then 15 minutes Natural Release

*Note: 0 minute (zero minute) is not a typo! We’re using the heat from “Pressurize” Stage & “Depressurize” Stage to cook the pork tenderloin.

*Pro Tip: If your pork tenderloin is thicker than 1.5″, increase the natural release time. I would say ~5 – 6 minutes per 0.5″ of thickness.

After 15 minutes, turn the Venting Knob to Venting position.

Open the lid carefully.

Check Pork Tenderloin Internal Temperature

Check pork tenderloin internal temperature at its’ thickest part with an accurate thermometer.

*Pro Tip: The USDA recommends 145°F (63°C), but in my opinion, it is okay if it is above 142°F (61°C) because some restaurants take the pork tenderloin out at roughly 140°F (60°C).

If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork tenderloin for a few more minutes.

For reference, one of our thicker pork tenderloin record at 128°F (53°C), then it went up to 145°F (63°C) in roughly 5 minutes.

Our first pork tenderloin (below photo) recorded at 143°F (62°C), then jumped to 150°F (66°C) after resting for 3 minutes.

Our second pork tenderloin (below photo) recorded at 146°F (63°C), then jumped to 154°F (68°C) after resting for 3 minutes.

Remove and place pork tenderloin on a chopping board.

After resting for 3 minutes, slice Instant Pot Pork Tenderloin with a sharp knife into bite-size medallions (as shown in below photo).

*Pro Tip: The pork tenderloin should be slightly pink on the inside (as shown in above photo).

Don’t worry! It is fine in this modern world! 🙂

Bonus: Make Pork Gravy

You can use cornstarch to thicken the pork yumminess cooking liquid and serve it as gravy. It has some amazing flavors from the pork tenderloin and herbs.

Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl.

Add the cornstarch mixture one third at a time to thicken the pork & herb mixture until desired thickness.

Taste and adjust seasoning with more salt or soy sauce.

Serve Instant Pot Pork Tenderloin

Ta da! You did it!! Easy peasy.

Your family & guests will enjoy this Mega Juicy, Tender, & Flavorful Instant Pot Pork Tenderloin!!

Pork tenderloin should be served immediately. Don’t forget the yummy gravy. 🙂

Enjoy your Instant Pot Pork Tenderloin!~ 🙂

Tools for Instant Pot Pork Tenderloin

• Instant Pot Electric Pressure Cooker
• Food Thermometer
• Stainless Steel Mixing Bowl Set

Other Instant Pot Pork Recipes

Instant Pot Pork Roast

Instant Pot Pork Chops