Tasty Instant Pot Pork Tenderloin

Here is my go-to instant pot pork tenderloin recipe, with a simple seasoning blend, tender juicy meat that cooks in just minutes, and a rich pan sauce made right in the same pot.

This pork tenderloin has become our weeknight dinner hero when I need something quick but still want to feel like I made a real meal. The kids always ask for seconds, and cleanup is a breeze since everything happens in one pot.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, you’ll want to look for a piece that’s around 1.25 to 1.5 pounds, which is the perfect size for most Instant Pot models. Fresh pork tenderloin is ideal, but frozen will work too – just make sure to thaw it completely before cooking. Look for tenderloin that has a nice pink color and minimal visible fat, though a little marbling is fine. If your tenderloin comes with the silver skin still attached (that thin, shiny membrane), you’ll want to trim most of it off before seasoning since it can get tough during cooking.

Options for Substitutions

This pork tenderloin recipe is pretty forgiving when it comes to swaps:

• Pork tenderloin: If you can’t find tenderloin, pork loin works too, but you’ll need to increase the cooking time by about 5-10 minutes since it’s a thicker cut. Chicken breast is another option – just reduce the cooking time to about 8 minutes.
• Brown sugar: White sugar, honey, or maple syrup work as substitutes. If using liquid sweeteners like honey, reduce the chicken broth by 1-2 tablespoons to balance the moisture.
• Chicken broth: Vegetable broth, beef broth, or even water with a bouillon cube will do the job. The key is having enough liquid for the Instant Pot to build pressure.
• Liquid smoke: This adds that smoky flavor, but if you don’t have it, try adding a teaspoon of smoked paprika to the spice rub instead. You could also skip it entirely – the pork will still taste great.
• Spice blend: Feel free to adjust the spices to your taste. Don’t have onion or garlic powder? Use fresh minced garlic and onion sautéed in the pot before adding the pork. No paprika? Try chili powder or cumin for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot pork tenderloin is overcooking it, which turns this naturally lean cut dry and tough – stick to just 3-4 minutes of high pressure cooking time for a 1.25-1.5 lb tenderloin to keep it juicy and tender.

Another common error is skipping the natural pressure release, so let your Instant Pot release pressure naturally for at least 10 minutes before doing a quick release to prevent the meat from seizing up.

Don’t forget to sear the seasoned tenderloin in the Instant Pot using the sauté function before pressure cooking – this step locks in flavor and gives you that appetizing golden-brown color.

Finally, always check that your internal temperature reaches 145°F with a meat thermometer, and let the pork rest for 5 minutes before slicing to allow the juices to redistribute throughout the meat.

What to Serve With Pork Tenderloin?

This tender, smoky pork pairs beautifully with classic comfort sides like creamy mashed potatoes or roasted sweet potatoes that soak up all those delicious pan juices. I love serving it alongside roasted vegetables like Brussels sprouts, carrots, or green beans for a well-rounded meal. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the meat. For something a bit different, try serving sliced pork tenderloin over rice pilaf or with buttery egg noodles to make it feel like a complete dinner.

Storage Instructions

Refrigerate: Leftover pork tenderloin keeps really well in the fridge for up to 4 days when stored in an airtight container. I like to slice it up before storing so it’s ready to grab for sandwiches or salads throughout the week. Don’t forget to save any leftover cooking juices – they make a great base for gravy!

Freeze: This pork freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag. You can freeze it whole or pre-sliced, whatever works better for your meal planning. I often make two tenderloins at once and freeze one for later.

Reheat: To warm up your pork tenderloin, slice it and heat gently in a skillet with a splash of broth or water to keep it moist. You can also reheat slices in the microwave on medium power for 30-60 seconds. Just be careful not to overcook it or it’ll get tough and dry.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 90-110 g
• Fat: 10-15 g
• Carbohydrates: 15-22 g

Ingredients

For the pork and rub:

• 2 tsp coarsely ground black pepper (freshly ground preferred)
• 1 1/4 tsp salt
• 1 pork tenderloin, 1.25 to 1.5 lb (pat dry before seasoning)
• 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp olive oil (for coating, or any neutral oil)
• 2 tbsp brown sugar (packed)
• 1/4 tsp garlic powder

For cooking and sauce:

• 1 cup chicken broth (low-sodium works best)
• 2 tbsp cornstarch (for thickening gravy, mix with water before adding)
• 1/2 tbsp Worcestershire sauce
• 1 tsp liquid smoke

Step 1: Prepare the Pork and Create the Dry Rub

• 1 pork tenderloin, 1.25 to 1.5 lb
• 2 tbsp brown sugar
• 2 tsp coarsely ground black pepper
• 1 1/4 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder

Remove the pork tenderloin from the refrigerator and let it sit at room temperature for 15-20 minutes—this ensures more even cooking throughout.

While it warms, rinse the pork under cold water, then pat it completely dry with paper towels, as moisture prevents proper browning.

Trim away any excess surface fat, then cut the tenderloin into two equal pieces.

In a small bowl, combine the brown sugar, freshly ground black pepper, salt, paprika, onion powder, and garlic powder, stirring until well blended.

This creates your flavor foundation, and I find mixing the dry rub in advance helps the spices distribute evenly rather than having them clump together when applied.

Step 2: Season and Sear the Pork

• 2 tsp olive oil
• dry rub mixture from Step 1

Lightly coat the two pork pieces with olive oil, which helps the rub adhere and promotes browning.

Generously apply the dry rub mixture from Step 1 to all sides of each pork piece, pressing gently so the spices stick.

Set your Instant Pot to Sauté mode and let it preheat for 1-2 minutes until hot.

Place the pork pieces in the pot and sear for 2-3 minutes per side until a golden-brown crust forms—this develops deep, savory flavors through the Maillard reaction.

Once browned on all sides, press Cancel and transfer the pork to a clean plate.

Step 3: Build the Braising Liquid and Pressure Cook

• 1 cup chicken broth
• 1/2 tbsp Worcestershire sauce
• 1 tsp liquid smoke
• seared pork from Step 2

Pour the chicken broth into the empty Instant Pot and use a wooden spoon to scrape up all the browned bits stuck to the bottom—these flavorful bits are liquid gold and add incredible depth to your dish.

Stir in the Worcestershire sauce and liquid smoke, which add umami and a subtle smokiness.

Return the seared pork pieces to the pot, nestling them into the liquid.

Close the lid, set the vent to ‘sealing,’ and cook on high pressure for 3 minutes.

This short cook time is perfect for pork tenderloin because it stays tender and juicy without becoming dry.

Step 4: Release Pressure and Rest the Pork

• cooked pork from Step 3

Once the cook time ends, allow the pressure to release naturally for 15 minutes—this gradual pressure drop helps keep the pork moist and tender.

After 15 minutes, carefully move the pork pieces to a clean plate and let them rest for 5 minutes, which allows the juices to redistribute throughout the meat.

While the pork rests, leave the Instant Pot on with the braising liquid inside—you’ll use this to make the gravy next.

Step 5: Thicken the Gravy and Finish

• sliced pork from Step 4
• braising liquid from Step 3
• 2 tbsp cornstarch

Slice the rested pork into 1/4-inch pieces and arrange on a serving platter.

Set the Instant Pot to Sauté mode again.

Carefully scoop 3 tablespoons of the hot braising liquid into a small cup, then whisk the cornstarch into it until completely dissolved—mixing it this way prevents lumps in your gravy.

Pour the cornstarch mixture back into the pot while stirring constantly, and let it cook for 1-2 minutes until the sauce thickens and becomes glossy.

Press Cancel and give the gravy a final stir.

Pour the rich, savory gravy over the sliced pork and serve immediately.