Pressure cooking changed how I cook pork at home, and this Instant Pot pork tenderloin has earned its spot as a regular in my weeknight rotation. It’s tender, juicy, and brings so much comfort without much fuss. Best of all, it’s ready in about 25 minutes, which is right up my alley after a long workday.
Why I Keep Coming Back to This Pork Tenderloin
There’s something about pork tenderloin done right that feels like a little celebration, even on an average Tuesday. I first made this on a whim when friends dropped in unexpectedly. One tenderloin in the fridge, a handful of pantry spices, and the pressure cooker did the rest. Dinner was on the table in no time, and it tasted like I’d put in hours. Now, it’s my trick for last-minute hosting or anytime I’m craving something special but don’t want to work too hard.
What You’ll Need (And Why Each Bit Matters)
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Pork Tenderloin: Look for the vacuum-sealed packs in the meat section. I always double-check that it says “pork tenderloin” — not pork loin, which is thicker and cooks differently. The tenderloin’s lean and cooks fast, which makes this recipe possible on a busy night.
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Brown Sugar: A little sweetness adds depth and helps the crust caramelize as you brown the meat.
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Spices: Salt, coarsely ground pepper (I love to use a grinder with a blend of peppercorns for extra flavor), paprika, onion powder, and garlic powder. Fresh is best, if you have them.
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Oil: Any neutral oil works well for browning. Sometimes, I’ll splash in a bit of olive oil for richness.
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Chicken Stock: Adds moisture and forms the base of your gravy.
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Worcestershire Sauce & Liquid Smoke: Not mandatory, but they really round out the flavor and give the final dish that “cooked low-and-slow” vibe.
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Cornstarch: For thickening that sauce into the gravy you’ll want to slather on everything.
My Step-By-Step Method (With Tips Learned From Repeated Weeknight Trials)
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Let Your Pork Rest First
When meat is less cold, it cooks more evenly and stays moist. I usually set it out while I’m getting the rest of the ingredients ready and prepping sides. -
Pat Dry & Season Well
Rinse and pat the pork dry, then cut in half for even cooking. Rub it with oil and sprinkle the spice mix generously—don’t be shy with the seasonings! That’s what builds up the golden crust. -
Brown It on All Sides
Searing in the Instant Pot’s sauté mode not only improves flavor but gives you those delicious browned bits at the bottom. I once skipped the searing step in a hurry, and it just wasn’t the same. -
Don’t Forget to Deglaze
After browning, pour in the chicken stock and scrape the bottom with a wooden spoon. Every caramelized piece of seasoning stuck there turns your gravy into something special. Skipping this can trigger the Instant Pot’s burn warning or leave your final sauce lacking. -
Pressure Cook, Then Rest
Three minutes under pressure might not sound like enough—but trust the process. The real magic happens during the natural release (about 12-15 minutes). Letting the pork sit for 5 minutes before slicing ensures every piece is juicy. -
Make Every Drop Into Gravy
Whisk a splash of the hot cooking juices with cornstarch until smooth (I do this in a mug), then stir it back into the pot on sauté mode. Watch it thicken—this step transforms the meal.
How I Serve It at Home
I love slicing the pork on a diagonal and drizzling the freshly made gravy right on top. For a quick dinner, it pairs wonderfully with mashed potatoes or buttered noodles and a crisp green salad. When I’m looking to impress guests, I’ll put out some roasted veggies and maybe even a herby rice pilaf.
And if I’m thinking ahead, I’ll make a double batch. Leftover pork, sliced cold, is incredible in sandwiches or wraps with a smear of that leftover gravy.
Make-Ahead and Storage Tips
This pork tenderloin is just as delicious the next day—sometimes more so. Pop leftovers in a glass container and use within three days. The gravy thickens up in the fridge, making it perfect for a quick sandwich or to spoon onto rice for lunch.
If I know I’ll be pressed for time, I often make the rub and prep the pork the night before, so it’s ready to hit the pot after work.
Instant Pot Pork Tenderloin
This Instant Pot pork tenderloin is the kind of weeknight dinner that feels like a Sunday supper. Juicy, tender, and packed with flavor, it’s done in under 30 minutes with very little fuss.
Ingredients
- 1 pork tenderloin (1.25–1.5 lbs)
- 1 cup chicken broth
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Liquid Smoke
- 2 tablespoons brown sugar
- 2 teaspoons coarsely ground black pepper (adjust to taste)
- 1 ¼ teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Olive oil for rubbing (about 2 teaspoons)
Instructions
- Prep the PorkStart by letting your pork tenderloin rest at room temperature, still in its packaging, for about 15–20 minutes. Once rested, remove from the package, rinse under cold water, and pat dry with paper towels. Trim off any excess fat or silver skin, and slice the tenderloin in half to make two even pieces.
- Season It RightRub each piece of pork with a light coating of olive oil. In a small bowl, combine the brown sugar, black pepper, salt, paprika, onion powder, and garlic powder—this will be your dry rub. Generously coat each piece of pork with the spice blend, pressing it in so it sticks well.
- Sear to Seal the FlavorSet your Instant Pot to the “Sauté” function. Once it’s hot, add the seasoned pork and sear until all sides are nicely browned—about 2 minutes per side. Remove the pork to a plate and hit “Cancel” on your Instant Pot.
- Deglaze Your PotPour in the chicken broth and use a wooden spoon to scrape up all the brown bits from the bottom of the pot—that’s where the flavor lives! Stir in the Worcestershire sauce and Liquid Smoke.
- Pressure Cook for PerfectionReturn the pork pieces to the pot, placing them directly into the liquid. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes. Once the cycle ends, let the pressure release naturally for 15 minutes. Carefully remove the pork and let it rest on a cutting board for 5 minutes before slicing.
- Whip Up the Gravy (Optional but Delicious!)If you’d like to make a quick gravy, keep the Instant Pot on “Sauté.” In a small cup, combine 3 tablespoons of the cooking liquid with 2 tablespoons of cornstarch, stirring until smooth. Slowly pour the slurry back into the pot, stirring continuously until the sauce simmers and thickens. Cancel the sauté function once the gravy has reached your desired consistency.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 1239mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 8g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
The Questions I Get All The Time
Can you freeze cooked pork tenderloin?
Definitely! Slice, let cool, then pack in freezer bags. I’ve found the gravy freezes well, too—defrost overnight in the fridge and warm gently on the stove.
What can I use instead of pork tenderloin?
This particular timing is for tenderloin. If you swap in thicker pork, you’ll need to adjust the timing and liquids (a pork loin is much larger and needs longer). Stick to tenderloin for best results.
Is the spice blend kid-friendly?
Absolutely. It’s savory with just a touch of warmth from the pepper. For extra sweet-loving kids, increase the brown sugar by a half tablespoon. If you like a kick, sprinkle in a pinch of cayenne.
What should I do with leftovers?
Leftovers make weeknight lunches a breeze. I shred them into fried rice, add to quesadillas, or tuck slices into warm buns with a quick slaw.
My Thoughts After Making This Recipe Countless Times
This Instant Pot pork tenderloin is that reliable dinner you can dress up or keep simple. The pressure cooker makes it nearly impossible to dry out, and the gravy alone has made fans in my family. I hope, after you try it once, it’ll make your regular dinner line-up too. It’s the little wins—like dinner in under half an hour—that make everyday cooking feel a lot more joyful.
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