This sweet and savory Instant Pot Pork Tenderloin Recipe is made with budget-friendly pork tenderloin, fresh herbs, sliced onions, apples, and sweet apple jam. Ready in just 30 minutes, enjoy this delicious family-favorite Instant Pot Pork Recipe with simple sides like buttery Mashed Potatoes and Roasted Asparagus.
Apple Balsamic Pork Tenderloin
I realized the other week that I don’t use my Instant Pot nearly enough. I have made a handful of recipes like these Buffalo Chicken Quinoa Bowls, Chicken Enchilada Soup and Shredded Salsa Chicken Tacos, but really, I needed to branch out a bit. Cooking shredded chicken will likely remain one of my favorite uses for this much-loved cooking appliance, but it was time to try something new.
Moving away from chicken, it was time to cook with pork.
I love pork tenderloin because it is a lean source of boneless protein (kinda like chicken breasts!), and, in many situations, very budget-friendly. When cooked properly (ahem, in the Instant Pot), pork tenderloin is juicy, delicious and full of flavor.
Reasons why you’ll love this recipe
- The ingredients are simple. The only ingredient that may prove challenging is the apple jelly. If you can’t find it in your local market, you can find it online or substitute it with apple butter.
- It’s great for both kids and adults. Everyone in my family gobbled this recipe right up- even the little guy who rejects most things I cook.
- It takes just 30 minutes to cook. I mean, that is the genius of the Instant Pot, right?
- This delicious recipe isn’t just for busy weeknights (although that is perfectly fine, too!) Impress guests with delicious, juicy pork medallions over the holidays. It’s the perfect meal for entertaining.
- The sauce is seriously ridiculous…ridiculously good! No really, though. So many wonderful, complex flavors, with just a hint of sweetness.
- It is easy. Ok, that kinda goes along with the short cooking time, but it deserves its own section because a sandwich is also easy, but has the ability to create a huge mess. This recipe? just EASY.
Ok, now that we know why and what makes this recipe so great, let’s start cooking!
Difference between Pork Tenderloin and Pork Loin
No, pork tenderloin and pork loin are not the same things. How is this possible? Well, they are not cut from the same part of the animal and actually, look quite different.
- Pork Tenderloin (used in this recipe) – This is actually the muscle that runs along the backbone. It is boneless, thin, tube-shape, and long. Best cooked quickly and over fairly high heat (hence, the pressure cooker), but should not be overcooked due to it’s lean and somewhat delicate nature.
- Pork Loin – From the animal’s back, pork loin may be sold bone-in or boneless. Wider, much thicker in diameter, and comes with a thick cap of fat on the top. You could easily cut it into smaller steaks. Unlike the above, pork loin is best when slow-roasted or even grilled.
Ingredients
Gather your Instant Pot and the following ingredients,
- Olive oil – In this recipe, olive oil is the best choice.
- Pork tenderloin (not pork loin) – I cooked two pork tenderloins (a little over 1.1 pounds each) when making this recipe. Enjoy leftovers for lunch or dinner or even on sandwiches!
- Onion – I love onions. Naturally, I added them to this recipe. If you hate onions, leave them out. If you like them, but don’t love them, cut the total amount in half. In any case, make sure to slice your onions nice and thin and sauté them until starting to soften before pressure cooking the tenderloin.
- Garlic – Because what is better than fresh garlic cooking in onions and fresh herbs? Nothing.
- Low-sodium chicken broth – Substitute with vegetable broth or bone broth, if desired.
- Balsamic vinegar – Balsamic vinegar is available in all supermarkets and adds a nice, deep flavor to your glaze.
- Apple jelly – If you can find apple jelly or jam, use it. Otherwise, apple butter will also work.
- Italian seasoning – Easy peasy flavor. Check out my homemade Italian seasoning recipe! It’s pretty delicious.
- Fresh rosemary – Fresh rosemary is the star herb of this dish. For best results mince your rosemary nice and small.
- Fresh apples – Apples add amazing sweetness and actually taste really good when cooked. If you prefer not to add fresh apples to your pot (or you happen to be out), simply serve your pork medallions with a side of applesauce.
- Honey – Just for a little added sweetness. Add more or less, to taste.
- Cornstarch – To thicken up that glaze.
I wanted the flavors of this dish to be a mix of sweet and savory with a hint of autumn. After all, it is that time of year. The result was a perfect combination of all three.
Tips and Tricks
- Be sure to slice the onion nice and thin.
- Speaking of onion be sure to sauté them until they actually start to soften and turn translucent. The last thing you want is undercooked onions. If you’re not a big fan of onions, reduce the onion amount to just one (I just really really love onion).
- Can you cook pork tenderloin from frozen or partially frozen? YES, however, if you plan to do so, SKIP browning the meat and jump immediately to sautéeing the onions. For partially frozen pork tenderloin, cook on high for 10 minutes, and for fully frozen pork tenderloin cook on high for 13 minutes.
- Be sure to check the internal temperature of your pork tenderloin with a digital meat thermometer. The temperature should read between 145 degrees F.
- Allow tenderloin to rest at least 5 minutes before slicing into medallions.
- Make sure to remove the cooked pork tenderloin from the Instant Pot before whisking the cornstarch into the juices to make the glaze.
What to Serve with Pork Tenderloin
Although there are a lot of awesome things going on in this Instant Pot pork tenderloin recipe, a couple of sides would never hurt. Especially if you plan on entertaining a tableful of guests. After all, people like variety. Assuming carbs are not an issue, my top pick is always creamy mashed potatoes or Baked Sweet Potato. If you’re looking for something a little less carb-centered, simply substitute half the potatoes for cauliflower or even Butternut Squash.
Still creamy. Still delicious.
Other recommended sides include Sautéed Brussels Sprouts, Honey Glazed Carrots, Roasted Asparagus, or Oven Roasted Green Beans with Almonds.
More delicious pork recipes,
- Chili Verde Pork Burrito Bowls (Slow Cooker)
- Pork Green Chili Verde Meal Prep Bowls
- Cambodian Pork and Cucumber Soup
- Easy Pork Chops with Blueberry Apple Compote
- Apple Cinnamon Pork Chops with Butternut Squash
- Slow Cooker Chili Verde Recipe
If you make this Instant Pot Pork Tenderloin Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Instant Pot Pork Tenderloin
Equipment
Ingredients
- 2 teaspoon olive oil
- 2.25 pounds pork tenderloin - see notes
- 2 medium onion - thinly sliced
- splash of dry white wine - if needed
- 6 cloves garlic - minced
- ½ cup low-sodium chicken broth
- 2 tablespoon balsamic vinegar
- ¼ cup apple jelly - or jam
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh rosemary - minced
- 1 teaspoon salt
- 2 small apple - diced
For the Glaze
- 2 tablespoon honey
- 1 tablespoon water
- 1 tablespoon cornstarch
- salt and pepper - to taste
Instructions
- Set Instant Pot to Sauté (normal/medium heat). Add the olive oil to the pot and swirl to coat.
- Place the pork tenderloin directly into the bottom of the pot and cook, undisturbed, for 2-3 minutes. Cook all sides, repeating the process. With all sides browned, remove the pork to a plate and set aside.
- Add the sliced onion to the pot and mix well. If necessary, deglaze the pan with a splash of dry white wine (or chicken broth) and continue to cook, stirring frequently, until onions start to soften.
- Meanwhile, in a small bowl whisk together the garlic, chicken broth, balsamic vinegar, apple jelly, Italian seasoning, fresh minced rosemary, and salt. Add the garlic mixture and the apples to the onions and mix well to combine.
- Transfer the pork back into the pot and securely lock the lid in place. Cancel the sauté function and set the steam release knob to the sealing position.
- Select the Manual (Pressure Cooker) function and adjust the pressure to HIGH pressure (default). Set the timer to 5 minutes.
- When the cooking time is complete, turn the Instant Pot off and allow the pressure to release naturally for 8-10 minutes before carefully releasing the pressure manually. Once the pressure is released, remove the lid. Transfer the pork tenderloin to a clean plate to rest while you prepare the sauce.
For the Glaze
- Turn the Instant Pot to sauté. In a small bowl whisk together the honey, water, and cornstarch. Whisk into the Instant Pot with the remaining broth and bring to a simmer. Simmer for 2-3 minutes, or until thickened. Season with salt and pepper, to taste.
- Slice pork tenderloin into medallions and drizzle with the prepared glaze. Enjoy!
Jessica's Notes
- I used two pork tenderloins in this recipe, each approximately 1.10 pounds. An exact measurement isn't imperative.
- Be sure to slice the onion nice and thin and sauté them until they actually start to soften and turn translucent. The last thing you want is undercooked onions. If you're not a big fan of onions, reduce the onion amount to just one (I just really really love onion).
- Can you cook pork tenderloin from frozen or partially frozen? YES, however, if you plan to do so, SKIP browning the meat and jump immediately to sautéeing the onions. For partially frozen pork tenderloin, cook on high for 8 minutes, and for fully frozen pork tenderloin cook on high for 11 minutes.
- Be sure to check the internal temperature of your pork tenderloin with a digital meat thermometer. The temperature should read between 145 degrees F.
- Allow tenderloin to rest at least 5 minutes before slicing into medallions.
- Make sure to remove your cooked pork from the Instant Pot before whisking the cornstarch into the juices to make the glaze.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Excellent recipe! I adjusted the recipe for one tenderloin since there are two of us. I cut the resting time to 5 minutes, and it was cooked perfectly. I substituted grape jelly for the apple, and it was delicious.