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!
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.
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.
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!
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 Tip: 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 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~ 🙂
Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Course: Dinner, Main
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