Are you craving quick, delicious dinners that practically cook themselves? Look no further than your Instant Pot and a versatile pork tenderloin! From comforting classics like creamy mushroom pork to zesty citrus-glazed creations, we’ve gathered 34 savory recipes to inspire your weeknight meals. Get ready to transform simple ingredients into mouthwatering dishes with minimal effort—your next family favorite is just a click away!
Honey Garlic Instant Pot Pork Tenderloin
Let’s master a foolproof method for creating exceptionally tender pork with minimal effort. This honey garlic pork tenderloin transforms simple ingredients into an elegant weeknight meal that will impress even the most discerning palates. Learning this technique will give you a restaurant-quality dish in under an hour.
Ingredients
– 1.5 pounds pasture-raised pork tenderloin, trimmed of silver skin
– 3 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 8 garlic cloves, minced using a microplane
– ⅓ cup raw wildflower honey
– ¼ cup tamari soy sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon unsalted butter
– 1 tablespoon cornstarch
– 2 tablespoons cold filtered water
– 2 tablespoons fresh Italian parsley, finely chopped
Instructions
1. Pat the pork tenderloin completely dry using paper towels to ensure proper browning.
2. Season all sides of the pork evenly with fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of extra virgin olive oil until shimmering, about 2 minutes.
4. Carefully place the pork tenderloin in the hot oil and sear for 2 minutes per side until golden brown crust forms.
5. Remove the pork from the Instant Pot and set aside on a clean plate.
6. Add the remaining 1 tablespoon of extra virgin olive oil to the pot and sauté the minced garlic for 45 seconds until fragrant but not browned.
7. Whisk together raw wildflower honey, tamari soy sauce, and apple cider vinegar in a small bowl until fully combined.
8. Pour the honey garlic mixture into the Instant Pot, using a wooden spatula to scrape any browned bits from the bottom.
9. Return the seared pork tenderloin to the pot, nestling it into the sauce.
10. Secure the lid and set the valve to “Sealing” position.
11. Pressure cook on high for 3 minutes, then allow natural pressure release for 10 minutes before quick releasing remaining pressure.
12. Transfer the pork to a cutting board and tent loosely with aluminum foil to rest for 8 minutes.
13. Meanwhile, select “Sauté” function again and bring the sauce to a gentle simmer.
14. Create a slurry by whisking cornstarch with cold filtered water until smooth and lump-free.
15. Slowly drizzle the cornstarch slurry into the simmering sauce while continuously whisking.
16. Cook the sauce for 2 minutes until thickened to a glossy, coating consistency.
17. Remove from heat and swirl in unsalted butter until melted and incorporated.
18. Slice the rested pork against the grain into ½-inch thick medallions.
19. Arrange the pork slices on a serving platter and ladle the thickened honey garlic sauce over the top.
20. Garnish with freshly chopped Italian parsley for color and freshness.
Glazed with that glossy honey garlic sauce, the pork emerges incredibly moist with a perfect caramelized exterior. The tenderloin slices beautifully, revealing a juicy interior that pairs wonderfully with the sweet-savory sauce. Consider serving over creamy polenta or alongside roasted root vegetables to soak up every drop of the delicious glaze.
Instant Pot Balsamic Glazed Pork Tenderloin
Now, let’s master a restaurant-quality pork tenderloin that transforms ordinary weeknights into something special with minimal effort. This Instant Pot method ensures perfectly cooked, juicy pork every time, while the balsamic glaze creates a beautiful caramelized coating that will impress even the most discerning palates.
Ingredients
- 1.5 pounds pork tenderloin, trimmed of silver skin
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried rosemary, crushed
- ½ cup aged balsamic vinegar
- ¼ cup pure maple syrup
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup low-sodium chicken stock
- 1 tablespoon cold unsalted butter, cubed
Instructions
- Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
- Rub the pork tenderloin evenly with extra virgin olive oil, coating all surfaces.
- Season the pork tenderloin thoroughly with fine sea salt, freshly cracked black pepper, and crushed dried rosemary.
- Set your Instant Pot to “Sauté” function and heat until the display reads “Hot.”
- Sear the pork tenderloin for 2 minutes per side, until a golden-brown crust forms on all surfaces.
- Remove the pork tenderloin from the Instant Pot and set aside on a clean plate.
- Deglaze the pot with low-sodium chicken stock, scraping all browned bits from the bottom with a wooden spoon.
- Add aged balsamic vinegar, pure maple syrup, minced garlic, and Dijon mustard to the pot, whisking to combine.
- Return the pork tenderloin to the pot, nestling it into the liquid mixture.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil to rest for 8 minutes.
- Set the Instant Pot to “Sauté” function and reduce the sauce for 5-7 minutes until it thickens to a syrupy consistency.
- Whisk in cold cubed unsalted butter until the sauce becomes glossy and emulsified.
- Slice the rested pork tenderloin against the grain into ½-inch thick medallions.
- Arrange the pork slices on a serving platter and drizzle generously with the reduced balsamic glaze.
Always slice pork tenderloin against the grain for maximum tenderness, as this cuts through the muscle fibers. The pork emerges incredibly moist with a perfectly pink center, while the balsamic reduction creates a sweet-tart glaze that balances the savory pork beautifully. Consider serving these elegant medallions over creamy polenta or alongside roasted root vegetables to soak up every drop of the rich sauce.
Herb-Crusted Instant Pot Pork Tenderloin
Let’s master a perfectly cooked pork tenderloin with minimal effort using your Instant Pot. This herb-crusted version delivers restaurant-quality results with a hands-off approach that guarantees juicy, flavorful meat every single time. Learning this technique will give you an impressive main course that’s surprisingly simple to execute.
Ingredients
– 1 (1.5-pound) pork tenderloin, silver skin removed
– 1 tablespoon extra virgin olive oil
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 teaspoons fresh rosemary, finely minced
– 1 teaspoon fresh thyme leaves
– 2 garlic cloves, microplaned
– ½ cup unsalted chicken stock
– 1 tablespoon unsalted butter, chilled and cubed
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Rub the entire surface with extra virgin olive oil until evenly coated.
3. Combine Diamond Crystal kosher salt, freshly cracked black pepper, minced rosemary, thyme leaves, and microplaned garlic in a small bowl.
4. Press the herb mixture firmly onto all sides of the pork tenderloin to create an even crust.
5. Select the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (approximately 3 minutes).
6. Place the herb-crusted tenderloin in the pot and sear for 2 minutes per side until golden brown crust forms.
7. Pour unsalted chicken stock into the pot, being careful to avoid washing off the herb crust.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 3 minutes.
9. Allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
10. Transfer the pork tenderloin to a cutting board and tent loosely with foil for 8 minutes.
11. While resting, whisk the chilled, cubed unsalted butter into the pot juices until emulsified into a glossy sauce.
12. Slice the rested pork against the grain into ½-inch medallions.
13. Arrange the sliced pork on a platter and drizzle with the butter-enriched pan sauce.
Finishing with that butter-enriched sauce creates a luxurious gloss that complements the aromatic herb crust beautifully. The pork emerges incredibly tender with a firm-yet-yielding texture that slices cleanly. For an elegant presentation, serve over creamy polenta or alongside roasted root vegetables to soak up every bit of the flavorful jus.
Instant Pot Teriyaki Pork Tenderloin
Haven’t we all dreamed of creating restaurant-quality teriyaki pork with minimal effort? This Instant Pot method transforms humble pork tenderloin into a glazed masterpiece in under an hour, perfect for busy weeknights when you crave something special but lack extensive cooking time. Here’s how to achieve that perfect balance of sweet and savory with foolproof precision.
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 2 tablespoons toasted sesame oil
– 3 cloves garlic, microplaned
– 1 tablespoon fresh ginger, finely grated
– 1/2 cup tamari
– 1/4 cup mirin
– 2 tablespoons rice vinegar
– 2 tablespoons light brown sugar, packed
– 1 tablespoon cornstarch
– 2 tablespoons cold filtered water
– 2 scallions, thinly sliced on the bias
– 1 teaspoon toasted white sesame seeds
Instructions
1. Pat the pork tenderloin completely dry with paper towels and season all sides with kosher salt.
2. Select “Sauté” function on your Instant Pot and heat the toasted sesame oil until shimmering, about 2 minutes.
3. Sear the pork tenderloin on all sides until deeply browned, approximately 3 minutes per side.
4. Add the microplaned garlic and finely grated ginger to the pot, stirring constantly for 45 seconds until fragrant.
5. Pour in the tamari, mirin, rice vinegar, and packed light brown sugar, scraping any browned bits from the bottom.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. Allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
8. Transfer the pork to a cutting board and tent loosely with aluminum foil to rest.
9. Whisk together the cornstarch and cold filtered water in a small bowl until completely smooth.
10. Select “Sauté” function again and slowly whisk the cornstarch slurry into the cooking liquid.
11. Simmer the sauce, stirring constantly, until thickened to a glossy glaze consistency, about 3-4 minutes.
12. Slice the rested pork against the grain into 1/2-inch medallions and arrange on a serving platter.
13. Ladle the thickened teriyaki glaze over the sliced pork, ensuring complete coverage.
14. Garnish with thinly sliced scallions and toasted white sesame seeds before serving.
When you slice into this pork, you’ll discover an incredibly tender, juicy interior with a caramelized exterior that glistens with the glossy teriyaki glaze. The sauce clings beautifully to each slice, offering that perfect balance of salty-sweet complexity with subtle aromatic notes from the ginger and garlic. For a stunning presentation, serve over jasmine rice with quick-pickled vegetables, or slice thinly for next-level pork banh mi sandwiches the following day.
Instant Pot Apple Cider Pork Tenderloin
Keeping weeknight dinners both elegant and effortless is every home cook’s goal, which is why this Instant Pot apple cider pork tenderloin delivers such impressive results with minimal hands-on time. The combination of sweet-tart apple cider and savory pork creates a sophisticated flavor profile that belies its simple preparation.
Ingredients
– 1.5 pounds pork tenderloin, silver skin removed
– 2 tablespoons clarified butter
– 1 cup high-quality apple cider
– 1/2 cup chicken stock, preferably homemade
– 2 tablespoons Dijon mustard
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 medium Granny Smith apples, cored and sliced into 1/4-inch wedges
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
1. Pat the pork tenderloin completely dry with paper towels and season all sides evenly with kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and add clarified butter, heating until shimmering but not smoking, about 2 minutes.
3. Carefully place the seasoned pork tenderloin in the hot butter and sear for 3 minutes per side until a deep golden-brown crust forms, using tongs to rotate.
4. Remove the seared pork to a clean plate and add the sliced onions to the pot, sautéing for 4 minutes until translucent and slightly caramelized.
5. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the apple cider to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom for maximum flavor.
7. Add the chicken stock, Dijon mustard, and fresh thyme leaves, stirring to combine completely.
8. Return the seared pork tenderloin to the pot along with any accumulated juices, then arrange the apple wedges around the pork.
9. Secure the lid, ensuring the valve is set to “Sealing,” and pressure cook on High for 8 minutes.
10. When the cooking cycle completes, allow for a 10-minute natural pressure release before carefully turning the valve to “Venting” for quick release of remaining pressure.
11. Transfer the pork tenderloin and apples to a cutting board, tent loosely with foil, and let rest for 8 minutes to allow juices to redistribute.
12. While the pork rests, select “Sauté” function again and bring the cooking liquid to a simmer, then whisk in the cornstarch slurry and cook for 3 minutes until the sauce thickens to a gravy consistency.
13. Slice the rested pork tenderloin against the grain into 1/2-inch thick medallions. Getting perfectly tender pork requires slicing against the grain to shorten the muscle fibers.
14. Arrange the sliced pork and apples on a serving platter and spoon the thickened apple cider sauce over the top. Generously spooning sauce over the sliced pork ensures every bite remains moist and flavorful.
15. Serve immediately while hot. Garnishing with additional fresh thyme sprigs just before serving adds both visual appeal and aromatic complexity. Glazed with the rich apple cider reduction, the pork emerges incredibly moist with a perfect balance of sweet and savory notes. The apples maintain a slight firmness that contrasts beautifully with the tender meat, while the sauce brings everything together with its glossy, restaurant-quality finish. For an elegant presentation, serve over creamy polenta or alongside roasted Brussels sprouts to complement the autumnal flavors.
Instant Pot Dijon Mustard Pork Tenderloin
Many home cooks find pork tenderloin intimidating, but this Instant Pot method transforms it into an effortlessly elegant meal. Mastering this Dijon mustard-glazed version requires just a few quality ingredients and yields perfectly juicy results every single time. Let’s walk through each step together to create a dish that will become your new weeknight staple.
Ingredients
– 1.5 pounds pasture-raised pork tenderloin
– 2 tablespoons extra virgin olive oil
– 3 tablespoons Dijon mustard
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter, cubed
– 1 tablespoon fresh thyme leaves
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 cloves garlic, minced
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Season all sides evenly with fine sea salt and freshly cracked black pepper.
3. Set your Instant Pot to Sauté mode and heat extra virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork tenderloin for 2 minutes per side until golden brown crust forms, rotating to brown all surfaces.
5. Remove the pork from the Instant Pot and brush all sides generously with Dijon mustard.
6. Sprinkle smoked paprika evenly over the mustard-coated pork.
7. Pour low-sodium chicken stock into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
8. Add minced garlic and fresh thyme leaves to the stock.
9. Place the trivet in the Instant Pot and carefully position the pork tenderloin on top.
10. Secure the lid, set the valve to Sealing position, and pressure cook on High for 8 minutes.
11. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
12. Transfer the pork to a cutting board and tent loosely with foil to rest for 5 minutes.
13. Set the Instant Pot to Sauté mode and reduce the cooking liquid by half, about 4-5 minutes.
14. Whisk in cubed unsalted butter until the sauce becomes glossy and slightly thickened.
15. Slice the pork tenderloin against the grain into 1/2-inch thick medallions.
Here’s why this method works so beautifully: the pressure cooking locks in incredible moisture while the Dijon mustard creates a tangy, caramelized crust. Serve these succulent medallions over creamy polenta or alongside roasted root vegetables to let the sophisticated flavors truly shine.
Instant Pot Garlic and Herb Pork Tenderloin
A perfectly cooked pork tenderloin can transform any weeknight dinner into something special, and this Instant Pot version delivers juicy, flavorful results with minimal effort. By using pressure cooking, we achieve fork-tender meat infused with aromatic herbs and garlic in record time. Follow these precise steps to master this technique and impress your family with restaurant-quality pork at home.
Ingredients
- 1.5 pounds pork tenderloin, trimmed of silver skin
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ cup chicken stock, preferably homemade
- 2 tablespoons unsalted butter, chilled and cubed
Instructions
- Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
- Combine kosher salt and freshly cracked black pepper, then rub evenly over all surfaces of the pork.
- Set your Instant Pot to Sauté mode and heat extra virgin olive oil until shimmering, about 2 minutes.
- Sear the pork tenderloin on all sides until deeply browned, approximately 2-3 minutes per surface.
- Remove the pork to a plate and add minced garlic to the pot, cooking until fragrant, about 30 seconds.
- Deglaze the pot with chicken stock, scraping all browned bits from the bottom with a wooden spoon.
- Return the pork to the pot and sprinkle with fresh rosemary and thyme leaves.
- Secure the lid, set the valve to Sealing, and pressure cook on High for 3 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Transfer the pork to a cutting board and tent loosely with foil to rest for 8 minutes.
- Set the Instant Pot to Sauté mode and whisk chilled butter cubes into the cooking liquid until emulsified.
- Slice the pork against the grain into ½-inch thick medallions and arrange on a serving platter.
- Drizzle the herb-butter sauce over the sliced pork before serving.
Zesty garlic and aromatic herbs permeate every bite of this exceptionally moist pork, creating a sophisticated flavor profile that belies the simple preparation. The tenderloin maintains a perfect pink interior while developing a savory crust from the initial sear. Consider serving these elegant medallions over creamy polenta or alongside roasted root vegetables to complement the rich herb butter sauce.
Instant Pot Maple Bourbon Pork Tenderloin
Keeping weeknight dinners exciting yet approachable is my culinary mission, and this Instant Pot Maple Bourbon Pork Tenderloin delivers exactly that—tender, flavorful pork ready in under an hour with minimal hands-on effort. Let’s walk through this methodical process together, ensuring perfect results every time.
Ingredients
- 1 (1.5-pound) heritage-breed pork tenderloin
- 2 tablespoons cold-pressed avocado oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup small-dice yellow onion
- 2 minced garlic cloves
- ½ cup small-batch bourbon
- ⅓ cup grade A dark amber maple syrup
- 2 tablespoons tamari
- 1 tablespoon Dijon mustard
- ½ cup rich chicken bone broth
- 1 tablespoon arrowroot powder
- 2 tablespoons filtered water
- 2 tablespoons unsalted European-style butter
Instructions
- Pat the heritage-breed pork tenderloin completely dry using paper towels.
- Rub all surfaces of the pork with fine sea salt and freshly cracked black pepper.
- Select the “Sauté” function on your Instant Pot and add 2 tablespoons cold-pressed avocado oil.
- Heat the oil until it shimmers, approximately 2 minutes.
- Place the pork tenderloin in the pot and sear for 2 minutes without moving it.
- Flip the pork and sear the opposite side for exactly 2 minutes until golden brown.
- Transfer the seared pork to a clean plate using tongs.
- Add ¾ cup small-dice yellow onion to the pot and sauté for 3 minutes until translucent.
- Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Pour ½ cup small-batch bourbon into the pot to deglaze, scraping all browned bits from the bottom.
- Simmer the bourbon for 2 minutes until reduced by half.
- Whisk in ⅓ cup grade A dark amber maple syrup, 2 tablespoons tamari, 1 tablespoon Dijon mustard, and ½ cup rich chicken bone broth.
- Return the pork tenderloin and any accumulated juices to the pot.
- Secure the lid and set the valve to “Sealing” position.
- Cook on High Pressure for 4 minutes, then allow 10 minutes Natural Pressure Release.
- Quick release any remaining pressure and carefully remove the lid.
- Transfer the pork to a cutting board and tent loosely with foil.
- Select “Sauté” function and bring the sauce to a vigorous boil.
- Create a slurry by whisking 1 tablespoon arrowroot powder with 2 tablespoons filtered water until smooth.
- Whisk the slurry into the boiling sauce and cook for 1 minute until thickened to nappé consistency.
- Turn off the Instant Pot and stir in 2 tablespoons unsalted European-style butter until emulsified.
- Slice the pork against the grain into ½-inch medallions.
Remarkably tender with a subtle sweetness from the maple and complex depth from the bourbon reduction, this pork tenderloin boasts a velvety texture that melts with each bite. The glossy sauce clings beautifully to the sliced medallions, making it exceptional served over creamy stone-ground grits or alongside roasted root vegetables for contrasting textures.
Instant Pot Smoky Barbecue Pork Tenderloin
Using your Instant Pot transforms this pork tenderloin into a remarkably tender, smoky masterpiece with minimal effort. Unlock deep barbecue flavors as pressure cooking infuses the meat with savory spices while keeping it incredibly moist. This method ensures perfect results every time, even for those new to pressure cooking.
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 2 tablespoons extra virgin olive oil
– 1/4 cup dark brown sugar, firmly packed
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon cayenne pepper
– 1 cup low-sodium chicken stock
– 1/4 cup apple cider vinegar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Combine dark brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper in a small bowl to create the dry rub.
3. Rub the spice mixture evenly over all surfaces of the pork tenderloin, pressing gently to adhere.
4. Select the “Sauté” function on your Instant Pot and heat extra virgin olive oil until shimmering, about 2 minutes.
5. Place the seasoned pork tenderloin in the hot oil and sear for 2 minutes per side until deeply browned.
6. Remove the pork from the Instant Pot and set aside on a clean plate.
7. Pour low-sodium chicken stock into the Instant Pot to deglaze, scraping all browned bits from the bottom.
8. Add apple cider vinegar, Worcestershire sauce, and Dijon mustard to the liquid, whisking to combine.
9. Return the seared pork tenderloin to the Instant Pot, positioning it evenly in the liquid.
10. Secure the lid and set the pressure valve to “Sealing” position.
11. Pressure cook on High pressure for 8 minutes, then allow natural pressure release for 10 minutes.
12. Carefully quick release any remaining pressure before opening the lid.
13. Transfer the pork to a cutting board and let rest for 5 minutes to redistribute juices.
14. Slice the pork against the grain into 1/2-inch thick medallions for optimal tenderness.
15. Serve immediately with the reduced cooking liquid spooned over the top.
This preparation yields exceptionally tender pork with a perfect pink interior and caramelized crust. The smoky barbecue flavor penetrates deeply while the pressure cooking method keeps the meat incredibly juicy. Try serving these slices over creamy polenta or shredding the pork for outstanding barbecue sandwiches that will become an instant family favorite.
Instant Pot Rosemary Garlic Pork Tenderloin
Sometimes the most impressive meals come together with surprising ease, especially when you harness the power of your Instant Pot. This rosemary garlic pork tenderloin delivers restaurant-quality flavor with a foolproof, step-by-step method that ensures perfectly cooked, juicy results every single time.
Ingredients
- 1 (1.5-pound) pork tenderloin, silver skin removed
- 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves, finely minced
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ½ cup low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
- Rub the entire surface of the tenderloin with the extra-virgin olive oil.
- Combine the minced garlic, chopped rosemary, sea salt, and black pepper in a small bowl to create a uniform rub.
- Press the garlic-rosemary mixture firmly onto all sides of the pork tenderloin, ensuring even coverage.
- Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
- Sear the pork tenderloin for 2 minutes per side, rotating until all surfaces develop a deep golden-brown crust.
- Pour the chicken stock into the Instant Pot, using a wooden spoon to scrape any browned bits from the bottom.
- Cancel the “Sauté” function and secure the lid, ensuring the steam release valve is set to “Sealing.”
- Select “Manual” or “Pressure Cook” and set the timer for 1 minute at high pressure.
- When the cooking cycle completes, allow for a 10-minute natural pressure release before carefully turning the valve to “Venting” for quick release.
- Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil to rest for 10 minutes.
- While the pork rests, select “Sauté” function again and bring the remaining liquid in the pot to a simmer.
- Whisk the butter and flour together in a small bowl to create a smooth beurre manié.
- Whisk the beurre manié into the simmering liquid and cook for 2 minutes, stirring constantly, until the sauce thickens to a gravy consistency.
This cooking method yields pork that’s remarkably tender and juicy throughout, with the aromatic garlic and rosemary creating a savory crust. The pan sauce adds a rich, glossy finish that beautifully complements the meat. Try slicing it thinly and serving over creamy polenta or alongside roasted root vegetables for a complete, elegant meal.
Instant Pot Cranberry Orange Pork Tenderloin
Very few dishes deliver such sophisticated flavor with such minimal effort as this pressure-cooked masterpiece. Vibrant cranberry and bright citrus transform humble pork tenderloin into an elegant centerpiece perfect for busy weeknights or impromptu entertaining. Let’s walk through each precise step to ensure perfect results every time.
Ingredients
- 1.5 lbs pasture-raised pork tenderloin, trimmed of silver skin
- 2 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1 cup fresh cranberries
- 1/2 cup freshly squeezed orange juice
- 1/4 cup pure maple syrup
- 2 tbsp aged balsamic vinegar
- 3 garlic cloves, minced
- 1 tsp fresh orange zest
- 1/2 tsp dried thyme
- 1 tbsp cold unsalted butter, cubed
Instructions
- Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
- Season all sides of the pork evenly with sea salt and freshly cracked black pepper.
- Select the “Sauté” function on your Instant Pot and heat extra virgin olive oil until shimmering.
- Sear the pork tenderloin for exactly 2 minutes per side until a deep golden-brown crust forms.
- Remove the pork from the pot and temporarily set aside on a clean plate.
- Deglaze the pot with freshly squeezed orange juice, scraping all browned bits from the bottom.
- Add fresh cranberries, pure maple syrup, aged balsamic vinegar, minced garlic, and dried thyme to the pot.
- Return the seared pork tenderloin to the pot, nestling it into the cranberry-orange mixture.
- Secure the lid and set the pressure valve to “Sealing” position.
- Cook on High Pressure for 8 minutes, then allow natural pressure release for 5 minutes.
- Carefully quick-release any remaining pressure before removing the lid.
- Transfer the pork to a cutting board and tent loosely with foil to rest for 5 minutes.
- Select “Sauté” function again and simmer the sauce until reduced by half, about 4-5 minutes.
- Whisk in cold cubed butter until the sauce becomes glossy and slightly thickened.
- Stir in fresh orange zest just before serving to preserve its bright aromatic quality.
- Slice the rested pork against the grain into 1/2-inch thick medallions.
Delicate slices reveal a perfectly pink interior that remains exceptionally juicy thanks to the pressure cooking method. The tart cranberries mellow into a complex sauce that beautifully balances the pork’s natural sweetness, while the orange zest provides a fragrant finish that elevates the entire dish. Consider serving over creamy polenta or alongside roasted Brussels sprouts to complement the vibrant fruit notes.
Instant Pot Lemon Garlic Pork Tenderloin
Perfectly cooked pork tenderloin doesn’t require hours in the oven—this Instant Pot method delivers restaurant-quality results in under 30 minutes. Preparing this lemon garlic pork tenderloin requires just a few simple steps that yield incredibly tender, flavorful meat every time. Let’s walk through the process together to ensure your success.
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 2 tablespoons extra virgin olive oil
– 4 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup chicken stock
– ¼ cup fresh lemon juice
– 2 tablespoons unsalted butter, chilled and cubed
– 1 tablespoon chopped fresh parsley
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Season all sides of the pork with kosher salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the extra virgin olive oil until shimmering.
4. Sear the pork tenderloin for 2 minutes per side until golden brown crust forms.
5. Remove the pork from the pot and set aside on a clean plate.
6. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
7. Deglaze the pot with chicken stock, scraping all browned bits from the bottom.
8. Stir in the fresh lemon juice and fresh thyme leaves.
9. Return the pork tenderloin to the pot, nestling it into the liquid.
10. Secure the lid and set the valve to “Sealing” position.
11. Cook on High Pressure for 5 minutes, then allow natural pressure release for 10 minutes.
12. Carefully quick release any remaining pressure and remove the lid.
13. Transfer the pork to a cutting board and tent with foil to rest for 5 minutes.
14. Switch the Instant Pot to “Sauté” function and bring the sauce to a simmer.
15. Whisk in the chilled butter cubes until the sauce becomes glossy and slightly thickened.
16. Stir in the chopped fresh parsley just before serving.
17. Slice the rested pork against the grain into ½-inch thick medallions.
18. Arrange the sliced pork on a platter and spoon the lemon garlic sauce over the top. Marvel at how the pressure cooking method transforms the pork into exceptionally tender medallions that practically melt in your mouth. The bright acidity from fresh lemon juice perfectly balances the rich garlic butter sauce, creating a sophisticated flavor profile that belies the simple preparation. For an elegant presentation, serve over creamy polenta or alongside roasted asparagus to soak up every drop of the vibrant sauce.
Instant Pot Apricot Glazed Pork Tenderloin
Zesty and effortlessly elegant, this apricot-glazed pork tenderloin transforms simple ingredients into a spectacular weeknight meal. Using your Instant Pot ensures perfectly cooked, juicy pork every single time, while the sweet-savory glaze caramelizes beautifully under the broiler. Even novice cooks will achieve restaurant-quality results with this methodical approach.
Ingredients
- 1 (1.5-pound) pork tenderloin, trimmed of silver skin
- 1 tablespoon avocado oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- ½ cup low-sodium chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh thyme leaves
Instructions
- Pat the pork tenderloin completely dry with paper towels.
- Season all sides of the pork evenly with fine sea salt and freshly cracked black pepper.
- Select the “Sauté” function on your Instant Pot and add avocado oil.
- Heat the oil until shimmering, about 2 minutes.
- Sear the pork tenderloin on all sides until deeply browned, approximately 2-3 minutes per side.
- Transfer the seared pork to a clean plate and cancel the “Sauté” function.
- Whisk together apricot preserves, Dijon mustard, apple cider vinegar, and minced garlic in a small bowl.
- Pour low-sodium chicken stock into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
- Place the trivet inside the Instant Pot and position the seared pork tenderloin on top.
- Brush half of the apricot glaze mixture evenly over the pork.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 3 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Transfer the pork to a foil-lined baking sheet and brush with remaining glaze.
- Broil on high for 3-5 minutes until the glaze is bubbling and caramelized.
- Remove the pork from the oven and let rest for 5 minutes before slicing.
- Strain the cooking liquid from the Instant Pot into a small saucepan.
- Bring the liquid to a simmer over medium heat and whisk in unsalted butter and fresh thyme.
- Cook until the sauce thickens slightly, about 3-4 minutes.
Exquisitely tender and glistening with its sweet-savory crust, the pork slices reveal a perfectly pink interior that melts at the touch of a fork. Serve the sliced tenderloin over creamy polenta or roasted root vegetables, generously drizzled with the thyme-infused pan sauce. The contrasting textures of crisp-edged glaze and succulent meat make this dish equally impressive for casual dinners or holiday gatherings.
Conclusion
Whether you’re a busy weeknight cook or hosting weekend guests, these 34 Instant Pot pork tenderloin recipes offer endless delicious possibilities. We hope you find some new family favorites among these flavorful dishes! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy meal planning.
