Instant Pot Pork Tenderloin

Instant Pot Pork Tenderloin | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

Discover the Secrets to cooking Mega Juicy Tender Instant Pot Pork Tenderloin! Satisfying pork medallion bites bursting with unbelievably juicy flavors & aromatic herbs, plus a bonus hearty gravy. Super easy healthy dinner for busy nights!

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5 from 1 vote

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 | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

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Instant Pot Pork Tenderloin Experiment

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

Instant Pot Pork Tenderloin Experiment: How to cook pork tenderloin | Amy + Jacky Test Kitchen

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).

Instant Pot Pork Tenderloin Experiment: thickness of pork tenderloin

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

Instant Pot Pork Tenderloin Experiment: Best cooking time and method on how to cook pork tenderloin in Instant Pot Pressure Cooker

Of course, we didn’t stop here!

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


Instant Pot Pork Tenderloin | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

Instant Pot Pork Tenderloin

Secrets to cooking Mega Juicy Tender Instant Pot Pork Tenderloin! Satisfying pork medallion bites bursting with unbelievably juicy flavors & aromatic herbs, plus a bonus hearty gravy. Super easy healthy dinner for busy nights!
5 from 1 vote
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Total: 40 minutes
Servings: 4
Calories: 202kcal
Author: Amy + Jacky

Ingredients

Dry Rub:

Thickener:

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Instructions

  • Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of 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. Season the other side with more salt + black pepper. 
    *Pro Tip: Brown 2 sides of pork tenderloin for 2 mins per side.
  • Pressure Cook Pork Tenderloin: Set aside the pork. 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 Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 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. We tested various pork tenderloin in Instant Pot to find this best cooking time & method. Read the details here
    *Pro Tip: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 - 6 minutes per 0.5" of thickness).
  • Check Pork Internal Temperature: Check pork tenderloin internal temperature at its’ thickest part - it needs to be above 142°F (61°C). 

    *Pro TipIf 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 for a few more minutes. 
    Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions.

    *Pro Tip: Pork tenderloin should be slightly pink on the inside.
  • Bonus - Make Pork Gravy: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste & adjust seasoning with more salt or soy sauce.
  • Serve Pork Tenderloin: You did it!! Your family & guests will enjoy this Mega Juicy, Tender, Flavorful Instant Pot Pork Tenderloin!! Serve immediately & enjoy~ 🙂
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Recipe Notes:

Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 202kcal | Carbohydrates: 6g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 78mg | Potassium: 511mg | Vitamin C: 1.4% | Calcium: 2.1% | Iron: 8.2%
Course: Dinner, Main
Cuisine: American
Keyword: how to cook pork tenderloin, instant pot pork recipes, instant pot pork tenderloin, instant pot recipes, instapot pork tenderloin, pork tenderloin recipes, pressure cooker pork tenderloin, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Pork Tenderloin Cooking Guide

Instant Pot Pork Tenderloin | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

So, let’s get cooking!

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

Instant Pot Pork Tenderloin Recipe Ingredients

1

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.

Instant Pot Saute More Function

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.

Instant Pot Pork Tenderloin: generously season pork tenderloin with salt and 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.

Instant Pot Pork Tenderloin: saute pork tenderloin in Instant Pot Pressure Cooker

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

Instant Pot Pork Tenderloin: saute pork tenderloin in Instant Pot Pressure Cooker

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

2

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.

Instant Pot Pork Tenderloin: deglaze Instant Pot Pressure Cooker inner pot with wooden spoon

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.

Instant Pot Pork Tenderloin: make easy dry rub, then apply on browned pork tenderloin

Place the pork tenderloin in Instant Pot.

Instant Pot Pork Tenderloin: pressure cook pork tenderloin in Instant Pot Pressure Cooker

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.

Instant Pot Pressure Cooker High Pressure 0 Minute

*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.

3

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).

Instant Pot Pork Tenderloin: measure pork tenderloin internal temperature in Instant Pot Pressure Cooker

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.

Instant Pot Pork Tenderloin: pork tenderloin internal temperature measurement changes after resting

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

Instant Pot Pork Tenderloin: pork tenderloin internal temperature measurement changes after resting

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).

Instant Pot Pork Tenderloin: slice pork tenderloin in bite size medallions

*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! 🙂

4

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.

Instant Pot Pork Tenderloin: thicken pork gravy with cornstarch mixture

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.

5

Serve Instant Pot Pork Tenderloin


Ta da! You did it!! Easy peasy.

Instant Pot Pork Tenderloin | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

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

Instant Pot Pork Tenderloin | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

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

Instant Pot Pork Tenderloin | Pressure Cooker Pork Tenderloin | Instant Pot Pork | Pressure Cooker Pork | How to cook Pork Tenderloin | Pork Tenderloin Recipes

Enjoy your Instant Pot Pork Tenderloin!~ 🙂


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  1. This short cook time sure did the trick! So tender & juicy, last time I made a tenderloin it was tough & dry. So glad I hooked up with your recipe. Thanx so much.

  2. I made this last night and my husband said this was the juiciest pork he has ever had. It was really wonderful. My pork loin was almost 2″ across and 1 1/2″ high and it cooked up perfectly. Because it was a little thicker across I wrapped it in foil for the 3 minutes while my vegetables finished cooking. It was great. I do have a question though. If I cooked 2 pork tenderloins would I increase the time?

    1. Hi Jan,

      So happy to hear your husband enjoyed it!

      To cook 2 pork tenderloins, you will want to decrease the natural release time by 1 – 2 minutes as the get up to pressure time will be longer.

      Please take care & have fun cooking
      Jacky

  3. I have been hesitant to try pork tenderloin in the IP for fear that it would turn out dry but this recipe was fantastic! The whole family loved it, definitely a keeper!

  4. I would like to try this recipe but don’t care for rosemary and sage. Any suggestions on spice substitutions for the rub? Do you have a teriyaki pork tenderloin recipe?

    1. Hi Kristin,

      Thank you for your question 🙂

      Cumin, cinnamon, and cloves are popular choices as well.

      We don’t have a Teriyaki pork tenderloin recipe yet, but I have added it to our to make list.

      Please take care & have fun cooking
      Jacky

  5. Made this pork tenderloin and it was just as you said, very tender and with good flavor. The gravy was delicious. Timing on cooking was very good.

  6. Started with a .75 lb tenderloin about 1.25″ thick at an altitude of 7100 ft. I compensated the small size with the increased cooking time required. Using your altitude compensation guide, I opted for a NR time of 16 min. All other instructions followed. It turned out GREAT!! 14 min may have been perfect but it wasn’t over cooked and it was really juicy! The gravy made a huge difference and perfectly completed the dish. Made in the mini 3 qt pot which was perfect. Thank you for the recipe!!

    1. Hi Al,

      Thank you so much for your kind words 🙂

      Happy to hear how it turned out at a higher altitude! This will be so useful to our readers.

      Please take care & have a great week
      Jacky

  7. I was gifted a nice piece of tenderloin that needed to be cooked, and was not sure what to do with it, as I had previously only slowcooked this cut of meat with mango.
    This recipe was fantastic, and the meat came out succulent and pink – done to perfection.
    I am not the biggest meat fan, but this was amazing!
    Thank you guys so much, I have already used several of your recipes, but this is the first time I am commenting. So far, all your recipes have been successes.

    1. Hi Swa,

      thank you so much for such a kind first comment and being so supportive!!

      Happy to hear your thoughts on this recipe 🙂

      Please take care and have a great week
      Jacky

  8. I just made this for the first time and, like all of your recipes, it was delicious. I had 2 tenderloins, totalling 1.8 lbs, so I doubled the spices but left everything else the same. Thank you!

  9. Just made this again probably for the 5th or 6th time. Perfection following the recipe precisely. Get out that measuring tape and do a quick check in thickness and adjust as recommended. It’s delightful and a huge family fave.

  10. Omg so delicious! Came out exactly as they said. Mine was 2” so I just adjusted it per their suggestion and it came out perfectly. Family devoured it. 5 stars!!!

  11. Made this last night and it was by far the best pork tenderloin I ever tasted. My husband and I ate the entire thing last night it was so good ?

    I bought a turkey breast tenderloin today, do you think I could use the same technique?

    1. Hi Paige,

      Thank you so much for your kind words on the recipe 🙂

      It will work fine, but the cooking time will not be the same.

      Have fun cooking & please take care
      Jacky

  12. I have an Instant pot Ultra. I can set it to 0 minutes but once it reaches pressure it automatically goes to 5 minutes. So I turned it off and then the warm function goes off too. I didn’t open until 15 minutes, but it was only 130 degrees internally. So I did it again and let it sit for 5 minutes after reaching pressure. It was good but a little less tender than I would like. Any suggestions?

    Marilyn

    1. Hi Marilyn,

      Thank you so much for your kind words on the recipe 🙂

      Try using the pressure cook setting and you should be able to set to 0 minutes. The keep warm function should kick in after unless it was turned off.

      Have fun cooking & please take care
      Jacky

  13. I love the ease and speediness of this recipe and followed it to the letter. The tenderloin was exactly 1.5” and 1 lb. However, after the 15 minute npr, the meat temp was at 186. It was dry and no longer pink. Next time should I reduce the sauté time, the npr time or both? Mahalo…

    1. Hi Sue,

      Thank you so much for your kind words and honest feedback on the recipe 🙂

      I recommend reducing the npr time.

      Have fun cooking & please take care
      Jacky

  14. This is one of my family’s favorite recipes! It’s easy, fast, and delicious. What could be better than that?

    1. Hi Linda,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  15. 2-27-19 Cooked 2 preseasoned (in the plastic package) 18 oz tenderloins. Since they were slightly thicker than 1.5″, I did NPR for 18 minutes. At that time, one of them was up to 142 degrees so I pulled it to rest while leaving the other in the liner and closed the lid. It took the other one about 4 minutes to come up to 142. I retested each of them after a few minutes and neither one of them rose in temperature in the middle but I sliced them up and they were perfect! I did not have near the success with the gravy, even after doubling the cornstarch mix. It was still liquidy.

    1. Hi Corky,

      Late reply! Thank you so much for your kind words on the recipe 🙂
      Not sure if this is the case, but make sure to poke into another spot for a more accurate reading.

      Have fun cooking & please take care
      Jacky

  16. Is it possible to cook 3 pieces of pork tenderloin at once? Would I need to increase the liquid content, change cooking time, etc? Thanks for your help!

    1. Hi Amanda,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂
      The cooking time will stay the same. You will probably want to reduce the natural release time as the get up to pressure time will be longer with 3 pieces.

      Have fun cooking & please take care
      Jacky

  17. I have the Instant Pot Mini. This was nice & easy to make. I have to lower the natural release time because it got to a temp 160. It was still very tender but not medium rare in the center. When I try it again I will try NR of 12 minutes.
    Thank you, I never thought it was that easy!

  18. Amy and Jackie,
    Would you be able to help please?
    I have a regular pressure cooker with no adjustments other than set the time, close the lid.
    I wonder how to ‘convert’ the timing of your Instant Pot recipes to that of a pressure cooker.
    Thank you in advance for any hints or advice.

    1. Hi Terri,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      If your stovetop pressure cooker operates at 15PSI, you will want to reduce the cooking time by 15% when the pressure cooking time is 35 minutes or longer.

      Please take care & have fun cooking
      Jacky

  19. My husband said it is the best tenderloin pork he tasted
    Very juicy and great flavor!
    Thanks for this awesome recipe, so easy to do….

    Have a nice day,!

    1. Hi Joanne,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Happy to hear your husband enjoyed it as well!!!

      Have fun cooking & please take care
      Jacky

    1. Hi Lori,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  20. This was an absolutely really awesome dish!!. The family enjoyed it and I followed the instructions just as written and was not disappointed at all. The loin was slightly over the 1.5 inches so I did add an extra 5min on the natural release. For the sear portion of the recipe I ended up using sea salt and freshly cracked peppercorn versus the standard table salt and the fine dusty old black pepper. Could be my imagination and may not make a difference at all. Not sure? However, I can say that there was no need to add salt or soy when making the gravy. It was right where it needed to be and wasn’t over salty. Thank you!! so much for sharing this wonderful homey recipe.

  21. Works wonderfully cooking just with the build up pressure heat. My pkg of tenderloin had two pieces so I had to repeat the process twice. Maybe increasing the pressure to 2min. instead of zero would do the trick? Decreasing the natural release time a minute or two doesn’t cook the two pieces as Jacky previously answered to this 2 piece inquiry in a review. Delicious! Thank you.

    1. Hi Yvonne,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      It really depends on the thickness of the pork tenderloin. If the pork tenderloins are thicker, you will want to increase the natural release time by a few minutes.

      It will take a bit of testing to get it right 🙂

      Happy New Year & please take care
      Jacky

  22. Great recipe and the gravey was absolutely amazing. We used the preseasoned pork loin. The zero timer did throw me for a loop but it came out great. This goes great with some baked beans and asparagus

  23. I know it wouldn’t be as good, but If i wanted this to be super quick and skip the saute how much would I increase the cooking time?

    1. Hi Eric,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. I will say adding 1 – 2 minutes to the natural release time.

      Happy New Year & please take care
      Jacky

  24. Moist tender, moist, pork tenderloin I think I have ever eaten. Easy and delicious. Another home run. Keep up the good work

  25. I’ve used this recipe twice. The second time I had to adjust NR due to the thickness of my pork loin. It worked like a charm. It is slightly pink according to new guidelines for pork. It worked like a charm. This will be my go-to recipe for tenderloin.

  26. This dish is delicious!! The gravy makes the dish perfect, so don’t pass on making it. I was out of sage so I had to use marjoram, but I think I’ll stick with it because it was so good. Thank you!!

  27. Good Morning!

    If I wanted to add an additional ~1 lb pork tenderloin (total of 2 lbs) in my 8qt pressure cooker, I see your answer above is to shorten the NP time a minute or so, but also my pressure cooker doesn’t give me the option of zero, so I usually use “1 minute”. Do I need to make any other adjustments, when using the 1 minute cook time?

    Thank you!!

    1. Hi Cindra!

      So happy to hear from you again. Hope you had a wonderful New Year 🙂

      I recommend shortening the NP time by 2 minutes and see how it goes.

      Happy New Year & please take care
      Jacky

  28. Thanks for sharing your recipe, I’m a lover of Pork Tenderloin and this is one the best tenderloin in the Instant Pot Duo and a lot faster than cooking in the over x 23 minutes!! Yum!!!???

  29. This recipe was outstanding! I’m new to IP cooking and I found this recipe easy and quick to make with instructions that described every step. The pork tenderloin was moist, tender, and flavorful and the gray was amazing. Will definitely make again.

  30. What an excellent post! The pork tenderloin turned out perfect. Thanks for such awesome detail with the “how to” recipe using the Instant Pot. We just bought our Ultra Instant Pot the other day. Still learning how to use it. Again, thx.

    1. Hi jenjenjasp,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  31. I know this is a fairly dumb question, but when the 0 minutes time expires, you hit the off button and manually time the natural release? You do not use the timer on the keep warm setting( i.e L15). Does this question make sense?

    Thanks in advance!

    1. Hi Dennise,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question.
      For the IP, turning on or off the heat doesn’t matter as the keep warm mode will not kick in well after pressure is released.

      Happy New Year & please take care
      Jacky

  32. I have a package of 2 tenderloins totaling 4.93 pounds I bought from Costco. Having a hard time finding and/or adjusting a recipe to cook these things. Everyone is talking about 1 lb tenderloins… Is 2.5 lbs unheard of For 1? Please help! I’d love to make your instant pot recipe tonight.

    1. Hi Donna,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You will want to increase the natural release time.

      Happy New Year & please take care
      Jacky

  33. I made this last night in my CrockpotExpress. It was THE BEST Pork Roast I’ve ever eaten. It was cooked to perfection, very easy to make, it was tender and Extremely tasty. The gravy was also super delicious – which went nicely with the mashed potatoes I made in the same pressure cooker while the meat rested. The Crockpot Express does not go to Zero minutrs, so I did cook for 1 minute on high pressure and then natural pressure release for 15 minutes, internal temp was 147! I will be making this again and again!

    1. Hi Jeannie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!
      Happy to hear the result from the Crockpot Express!!

      Happy New Year & please take care
      Jacky

  34. Tried the recipe tonight. Delish!! Followed the recipe as advised and it turned out great! Thank you for taking the trouble to try the different time and temperature combos to get it just right. Our loin was a bit thicker, 18 minutes of rest time was just perfect! Just like you recommended! 🙂

    1. Hi Grubby’s mom,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  35. Thanks for this recipe! It turned out great. The pork was super tender, and it was easy to saute them and also make the gravy in the single pot.

    I have a couple of notes on the time it took that might be helpful.

    I had two large tenderloins, 2.8 lbs total, and at the center a good 2.5″ thick at minimum. If I followed the instructions I would have gone 15″ NPR, subtracted 2″ for having two pieces instead of one, and added 10 – 12″ for the extra 1″ of thickness over the standard 1.5″. So, about 23 – 25″.

    I checked them at 14″ and they were already at 145 and 150. I pulled them out and, after a couple of minutes, they were already at 150 and 155, so I sliced them immediately. They were great, but ideally I’d have pulled them at 140 and rested them to 145.

    Unless the timing formula is off, the only other reason I can think of for them cooking faster would be if I sauteed them too long. It seemed to take longer than 2″ per side to get them brown, and I seared them on 4 sides, not two. So, perhaps that cooked them too much.

    Anyway, if you DO sauteed them more, keep an eye on the release time and consider checking them earlier.

    1. Hi Randy,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  36. Hi Amy & Jacky. I just wanted to say thanks for this recipe. We tried pork tenderloin for the first time ever today and followed the IP steps. At first, we were both a bit worried about the pink (we usually are cautious with pork especially). But when we bit into it…Oh my goodness! Heavenly. Thank you two for what you do 🙂

  37. I followed your instructions and the tenderloin came out absolutely perfect. My husband raved and my father-in-law (who has advanced Alzheimer’s) cleared every scrap from his plate. I also read your lovely and inspiring story. Beautiful and enlightened and your love shows in that lovely wedding photo. Thank you for sharing your trials and triumphs along with your recipes from the heart. A perfect start to a New Year.

    1. Hi Sunflower,

      Hope you and family had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Your kind comment is the perfect start to our New Year indeed!!

      Happy New Year & please take care
      Jacky

  38. I tried the pork tenderloin tonight and was surprised when the Instant Pot depressurized after seven minutes. I wasn’t certain what to do and so let it sit for another 8 minutes before I opened it, at which point the temperature was above 150 degrees. The flavor was wonderful, but it was a bit dry. Should I have opened the Instant Pot as soon as it depressurized?

    Thank you for sharing your wonderful recipes!

    1. Hi Barbara,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The Instant Pot should be opened after the full 15 minutes.

      I am thinking the pork tenderloin you used were not as thick so it will need a shorter natural release time.

      Happy New Year & please take care
      Jacky

  39. This came out so incredibly perfect. It was amazing and so easy. I will be making it again for sure. We absolutely loved it. I didn’t thicken the sauce and just used “sauté” as the pork rested to reduce the pan juices to spoon over the pieces.

    1. Hi Joe,

      thank you for your question 🙂

      If you are using the Instant pot, you can click on the pressure cook/manual button and use the – button to change the time to 0 minute.

      Please take care & have fun cooking
      Jacky

  40. I have a recipe that calls for the 1 cup broth, but also 3/4 cup red wine. Will the extra liquid affect the cook time?
    Thanks for your help!

    1. Hi Katie,

      thank you for your question 🙂

      Yes, the get up to pressure time will be longer so you will want to shorten the natural release time.

      Please take care & have fun cooking
      Jacky

  41. Thanks for the great information on how to avoid overcooking tenderloin. I made this last night, and it was delicious. Even though the pork temperature was 150 degrees, the meat was pink, tender, and juicy. I had originally planned to use a recipe from another site (which had a similar spice mix), but when I saw all the comments saying how dry the end product was, I kept looking and stumbled across this site. Thanks! I’m looking forward to using some different tenderloin recipes, but using your cooking method so it stays moist.

  42. I tried this recipe tonight and it was a hit with my family! I didn’t have rosemary and sage on hand, but I used the seasonings that I normally use for pork. My pork tenderloin was a bit bigger so I cooked it under high pressure for 10 minutes and then did a full manual release. It was perfect! Thanks for a great recipe!

  43. Pretty good! We did 1 minute of cook time because we couldn’t tell if it was really going to come to pressure at 0, and it came out at 147 degrees and then cooked more as it rested. We will try 0 next time!

  44. Nice tip about using 0 minutes, temperature wise the 2 loins i cooked came out as expected. Like most every pork loin i have had, i found it dry. I didn’t make the sauce, but should have to help moisten this dry cut of meat.

  45. This was great! I had 2 pork loins for a total of 2.5lbs. I took the advice from a previous comment and did 18 minutes for natural release. Perfect timing. Thank you!

  46. I have a 2-2 1/2″ 2.78lb pork loin. So would I add a couple of minutes of natural release time because of the thickness, but then deduct it for the mass? Looking forward to trying this.

    1. Hi Trish,

      thank you for your question 🙂

      It may takes a few tries to get this perfect, but I think 18 minutes natural release will be a good starting point.

      Please take care & have fun cooking
      Jacky

    1. Hi Rachel,

      thank you for your question 🙂

      For this recipe, it will not work. Adding more ingredients will increase the get up to pressure time and can overcook the pork tenderloin.

      Please take care & have fun cooking
      Jacky

  47. I just used your cooking method tonight and it was spot on. My pork loin was a half an inch thicker, so I let it natural release for 20 min. and the temp was around 150. The gravy was great too. Can’t wait to try your other recipes.

  48. The pork came out perfect! Just as promised. But I found the herbs to be kind raw tasting and not really infused with the meat. Could the pork be browned with the rub already on?

    1. Hi Maryann,

      thank you for your honest feedback, kind words and question 🙂

      The herbs can burn easily while browning. Another way is to use fresh herb as the rub.

      Take care & have fun cooking
      Jacky

    1. Hi Olga,

      thank you for your question 🙂

      Frozen pork tenderloin will need a longer release time as the center will be colder.

      Please use a meat thermometer to make sure the tenderloin is cooked properly.

      Take care & have fun cooking
      Jacky

    1. Hi Branwen,

      thank you for your question 🙂

      I would say roughly 1 – 2 minutes less as the get up to pressure time will be longer.

      Take care & have fun cooking
      Jacky

  49. Amy and Jacky once again you take all the guess work out of cooking. I can always count on one of your recipes being perfect.
    0 minutes and 15 Natural release and it was perfect just as you said it would be.
    Thank you for all your hard work and for your very detailed and easy to follow recipes.

  50. This recipe was so easy and turned out amazing!!! I tried another pork tenderloin recipe in the Instant Pot in the past and it didn’t turn out well. The zero time really cooked it perfectly!

    Thanks so much for this recipe and all the other wonderful ones you have shared. I haven’t found a recipe of yours that I didn’t like.

    You two are the BEST!

  51. Hi, I have less sodium chicken broth on hand — do I just reduce/eliminate the salt on the tenderloin itself? Or do I need the unsalted stock?

    1. Hi Anna,

      thank you for your question 🙂

      It will probably be fine. I would recommend tasting the gravy before adding more salt to it at the end.

      Take care & have fun cooking
      Jacky

  52. Thank you so much for this recipe, I tried it and it’s perfect. Have seen IP pork tenderloin recipes where they advocate 10 mins high pressure then NPR which is way too long for pork tenderloin so was delighted to find your recipe.

  53. Made this last night but with only steak seasoning and turned out well. Will play around with the NR times, as after 7 minutes it depressurised and the pork wasn’t pink as I like. Left the cooking liquid as is and had it as a broth which was very tasty!

    1. Thank you so much for the kind review Milo 🙂

      Not sure if this is what happened. If more than one pork tenderloin is used, the release time should be reduced.

      Take care & have fun cooking!
      Jacky

  54. Can’t wait to try this recipe. Looks wonderful.
    Question about the gravy. When I add the cornstarch mixture to the liquid in in what mode should the instant pot be? I quess sauté, as you want to cook the gravy with the cornstarch to stabilize. Pls. Let me know.
    Thank you,
    Roelfina

  55. Hello Amy & Jacky, I love all your recipes and admire the work you put into perfecting them.

    I’ve always wondered when doing a 15 minute natural release, do you cancel the Keep Warm function? Thanks

    1. Hi Karen,
      Thank you for your sweet & encouraging words! 🙂
      Either way would work because the “Keep Warm Function” will not kick in until after the IP has natural released.
      However, we like to let the Instant pot stay in the “Keep Warm” mode, so the display will show us exactly how long it has been in HR:MINS.
      Have fun cooking! 🙂
      Take care,
      Amy

  56. Hi. Just wanted to say that I cooked the zero minute pork tenderloin exactly as you directed and it was delicious. Loved the gravy. Iserved it with greek potatoes

    1. Hi Peggy,

      For this recipe, the natural release time will be longer for 5000ft altitudes.
      Please use a thermometer to make sure it is cooked properly.

      Please take care and see you around 🙂
      Jacky

  57. This looks like a really incredible recipe. You did it again with your careful scientific methods!! I have a question that’s not related to this recipe but is related to the instant pot. I often cook grits using the pot in pot method in my 8 qt. I love the way they come out. Now here’s the question… my grandchildren are coming soon and would love to cook grits for them in the instant pot but then it would be a meal for 10!! Obviously, I can’t cook the grits pot in pot and have enough for all those hungry mouths. Can you tell me how to cook them in the pot itself and give me an idea of how much I can cook in an 8 qt (they are good eaters and eat a lot!) Thanks!

    1. Hi Adele,

      thank you so much for your kind words and question 🙂

      We always do it pot in pot as grits tend to stick to the bottom of the pot if cooked directly.

      We will have to figure out a way to cook it directly!

      Take care & have fun cooking
      Jacky

    1. Hi Rowena,

      thank you for your question 🙂

      The pressure cooking time will be the same. The natural release time will need to be a minute or so shorter as 2 pieces will increase the get up to pressure time.

      Take care & have fun cooking
      Jacky

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