Make pork tenderloin in an Instant Pot for a failproof entree that’s sure to become a family favorite!
This Instant Pot Pork Tenderloin recipe may just be the only pork tenderloin recipe you’ll ever need! A delicious garlic soy sauce is cooked along with the tenderloin, sealing in a savory flavor that makes the pork so tender and juicy. Try it with low-carb side dishes, or serve it with hearty potatoes, rice, or pasta dishes. With an entree that is ready in no time, it’s easy to spend time on extras to make dinner time outstanding.
Perfect Pork Tenderloin!
- This recipe for cooking pork tenderloin, between 1 and 2 pounds, is practically foolproof. Just set it and forget it! (For every two pounds, set the Instant Pot for 5 minutes plus 10 minutes to naturally release.)
- This easy recipe yields a perfectly prepared tenderloin entrée for a quick dinner in just minutes.
- Meal prep slices for sandwiches, or use tenderloin for pulled or shredded pork for carnitas or tacos.
- Fresh or frozen pork tenderloin? Simply add extra minutes to the cooking time!
Ingredients and Variations
PORK: Choose pork loins between one and two pounds and don’t forget to remove the silver skin. If cooking from frozen, simply add extra minutes to the saute and cook time.
SAUCE: This savory and simple marinade is pressure-cooked into the pork tenderloin, infusing it with flavor. To mix up the flavors, try some red wine, bbq sauce, honey, Dijon mustard, or balsamic vinegar.
VARIATIONS: Sliced red or green apples, mushrooms, diced potatoes, sliced zucchini, and even halved Brussels sprouts can be added to the Instant Pot to make it a new recipe every time!
How to Cook Pork Tenderloin in an Instant Pot
It’s easy to make this simple and delicious supper!
- Prep raw tenderloin and saute on all sides. Remove the meat and set it aside.
- Scrape up any bits in the Instant Pot and stir in the remaining ingredients.
- Add tenderloin back to the Instant Pot (or any additional variations).
- Set the timer for 5 minutes on high and naturally release for 10. Manually release.
- If desired, thicken the sauce with a slurry made from a 1:1 ratio of cornstarch and cold water. Whisk thoroughly in a small bowl (or shake in a jar) and slowly pour into the sauce as it cooks. NOTE: Not all of the slurry may be used.
PRO TIP: Always check the internal temp with a meat thermometer before removing pork tenderloin from the Instant Pot. The internal temperature for pork tenderloin should reach 140° to 145°F. Remove the pork and let it rest for about 5 minutes before slicing.
Keep leftover Instant Pot Pork tenderloin covered in the refrigerator for 3-4 days. Reheat on the stovetop with a little water to loosen the sauce or add to a stir fry.
Why not make Crockpot pulled pork out of the leftovers, or pulled pork sundaes? Freeze leftovers in zippered bags (with sauce) for up to 6 weeks. Thaw in the refrigerator before reheating.
Other Easy Instant Pot Recipes
- Instant Pot Ribs – fall off the bone tender!
- Instant Pot Beef Pot Roast – a favorite.
- Recipe For Instant Pot Ham – so quick and easy.
- Instant Pot Bolognese – perfect for busy nights.
Instant Pot Pork Tenderloin
- 2 pound pork tenderloin (s)
- 1 Tablespoon olive oil
- 1 ¼ cups water
- 3 Tablespoons soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Clean pork tenderloin(s) by removing the silver skin.
- Add oil to the Instant Pot set on saute setting. Once oil is shimmering, brown tenderloin(s) on all sides, about 3 minutes per side. Remove to a plate. Press Cancel to stop the saute setting.
- Add water and scrape any brown bits off the bottom of the instant pot. Stir in soy sauce, garlic powder, oregano, salt, and pepper. Add the tenderloin.
- Seal the lid, select manual pressure high and set the timer for 5 minutes. Once cooked, allow the pressure to naturally release for 10 minutes, then manually release.
- Using a thermometer, check the internal temperature of the pork. It should be 140°-145°F.
- Allow the pork to rest for 5 minutes. Slice and serve with the sauce*.
- *To make a thicker sauce:
- Remove tenderloins and turn Instant Pot to sautee.
- In a small bowl, combine 3 Tablespoons cornstarch and 3 Tablespoons water.
- Once the sauce begins to bubble, whisk in about ½ of the cornstarch slurry.
- Add more slurry until the sauce reaches your desired consistency.
- For this recipe, the entire amount was used.
- Refrigerate leftovers in a covered container for 3-4 days. Add leftovers to other dishes or recipes.
- To freeze, place leftovers in a zippered bag for up to 6 weeks.
- Reheat in a skillet, adding water to loosen the sauce. Can be reheated from frozen, or thawed.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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