Instant Pot Pork Tenderloin is a sweet and savory, quick and easy family dinner ready in just 30 minutes. Loved by all ages, this easy pressure cooker pork is perfect as a busy weeknight meal or fancy weekend dinner.
I realized the other week that I don’t use my Instant Pot nearly enough. I have made a handful of recipes like these Instant Pot Buffalo Chicken Quinoa Bowls and Instant Pot 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, a recipe for Instant Pot pork tenderloin was just what I would make.
I love pork tenderloin because it is a boneless, lean source of protein, and, at least in most situations, very budget-friendly. When cooked properly (ahem, in the Instant Pot), pork tenderloin is juicy and delicious and full of flavor.
Ingredients in this Instant Pot Pork Tenderloin
- Olive oil
- Pork tenderloin
- Low-sodium chicken broth
- Balsamic vinegar
- Apple jelly
- Italian seasoning
- Fresh rosemary
- Fresh apples
I wanted the flavors of this dish to be a mix of sweet and savory with a hint of autumn. After all, it is almost that time of year. The result was a perfect combination of all three.
Why you’ll love this Instant Pot Pork Tenderloin
- 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 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 pork tenderloin 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 Instant Pot Pork Tenderloin? EASY.
Tips and Tricks for making the best Pressure Cooker Pork Tenderloin
- Be sure to slice the onion nice and thin.
- Speaking of the onion, just to be on the safe side, make sure to sauté them until 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 onion amount to just one (I just really really love onion).
- You can cook the pork tenderloin from partially frozen or frozen. However, if you plan to do so, SKIP the 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 145-150 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.
Don’t forget to check out these other 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
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Instant Pot Pork Tenderloin
- 2 tsp 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
- 1/2 cup low-sodium chicken broth
- 2 tbsp balsamic vinegar
- 1/4 cup apple jelly - or jam
- 1 tsp Italian seasoning
- 1 tbsp fresh rosemary - minced
- 1 tsp salt
- 2 small apple - diced
- 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. Remove the pork tenderloin to a plate and set aside.
- Add the onion to the pot and mix well. If necessary, deglaze the pan with a splash of dry white wine 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 tenderloin(s) back into the pot and securely lock the lid in place. Set the steam release knob to the sealing position and cancel the sauté function.
- Select the Manual (Pressure Cooker) function and adjust the pressure to HIGH pressure (default). Set the timer to 7 minutes.
- When the cook time is complete, turn the Instant Pot off and allow the pressure to release naturally for 8-10 minutes. Carefully 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!
- I used two pork tenderloins in this recipe, each approximately 1.10 pounds. An exact measurement isn't imperative.
- Recipe inspired by Simply Happy Foodie