You know those nights when you just want dinner to basically cook itself while you do… literally anything else? This Instant Pot Pork Tenderloin is exactly what you need. You’re talking juicy, fall-apart pork bathed in a sweet and tangy maple-Dijon gravy—and the best part? The Instant Pot does all the heavy lifting, so you barely have to lift a finger.
If you have ever wondered how a quirky combination of dry ranch seasoning, an au jus gravy packet, and tangy pepperoncini peppers became an absolute internet sensation, letting your pressure cooker work its magic on this famous Instant Pot Mississippi pot roast proves exactly why this rich, buttery dish is completely worthy of the hype.
Why You’ll Love This Instant Pot Pork Tenderloin
- Dinner in under 30 minutes. The clock barely starts before you’re slicing into tender, juicy pork.
- That sauce. The maple-Dijon gravy is tangy, savory, and totally plate-licking worthy.
- Super hands-off. Just a quick sear, set the timer, and the pressure cooker does the rest.
- Foolproof. Even if you’re new to Instant Pot cooking, you’ll nail it every time.
If you love the rich, smoky depth of traditional pitmaster cooking but don’t own an expensive backyard smoker, leaning on a foolproof slow cooker method to break down a budget-friendly pork shoulder into succulent, melt-in-your-mouth BBQ pulled pork proves you can achieve incredible comfort-food results right on your kitchen counter.
Ingredients You’ll Need
- Pork tenderloin: About 1½ pounds, trimmed of silver skin. Not to be confused with pork loin!
- Garlic powder, dried thyme, paprika: The holy trinity for bold flavor.
- Salt & black pepper: Season to taste.
- Olive oil: For searing and locking in that golden crust.
- Chicken or beef broth: Builds a savory base for the gravy.
- Soy sauce: Adds umami and depth.
- Maple syrup: For subtle sweetness (or swap with honey).
- Dijon mustard: Brings zing and tang.
- Cornstarch: Thickens that dreamy sauce.
Ingredient Swaps & Add-Ins
- Honey for maple syrup: A one-to-one swap if that’s what you’ve got.
- Arrowroot or potato starch: For a paleo or grain-free thickener.
- Extra veggies: Toss in some diced potatoes, carrots, or onions to make it a one-pot meal.
- Gluten-free soy sauce: To make this recipe fully gluten-free.
If your weekly grocery store receipt is giving you a total headache and you need an economical dinner strategy that easily stretches a single, inexpensive package of smoked kielbasa into a massive, nutrient-dense feast, leaning on a high-yield formula like this sheet pan sausage and veggies keeps both your wallet and your appetite incredibly happy.
How to Make Instant Pot Pork Tenderloin
This is a low-effort, high-reward situation—promise.
Step 1: Prep the Pork
Mix garlic powder, thyme, paprika, salt, and black pepper in a small bowl. Trim the silver skin off your pork tenderloin and pat dry. Rub the seasoning all over the meat. If your tenderloin is long, cut it in half to fit in your Instant Pot.
Step 2: Sear for Flavor
Set your Instant Pot to Sauté. Add olive oil and let it get hot. Sear the pork on all sides until lightly browned—just a few minutes.
Step 3: Add Sauce Ingredients
Pour in the broth, soy sauce, maple syrup, and Dijon mustard. Use a wooden spoon to scrape up any brown bits from the bottom—those bits mean big flavor.
Step 4: Pressure Cook
Lock the lid and set the Instant Pot to High Pressure for 4 minutes (for a 1.5–2 lb tenderloin). Let it naturally release for 10 minutes—don’t skip this step! The pork will finish cooking gently and stay super juicy.
Step 5: Rest & Make Gravy
Remove the pork and let it rest on a cutting board (10 minutes is perfect for juicy slices). Stir cornstarch into the Instant Pot and set to Sauté. Whisk until the sauce thickens to gravy status.
Step 6: Slice & Serve
Slice the pork and spoon that golden gravy over the top. Grab a fork and bask in your dinnertime glory.
Tips for Juicy Pork Tenderloin
- Don’t overcook. Pork is perfect at 145°F. Use a meat thermometer if you have one.
- Let it rest. Give it at least 10 minutes before slicing to lock in juices.
- Make it a meal. Add potatoes, carrots, or even apple slices to the pot for a full dinner.
- Leftovers win. The pork is even better the next day—try it in sandwiches or wraps.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently in a skillet with a splash of broth, or microwave in 30-second bursts until heated through.
You don’t have to get bored eating the exact same plate of meat and potatoes two nights in a row; transforming the extra shredded beef from a batch of this hearty Instant Pot pot roast into savory open-faced sliders, a loaded breakfast hash, or rich beef quesadillas is the ultimate way to stretch your grocery budget across multiple creative dinners.
Serving Ideas
- Pile slices over creamy mashed potatoes, cauliflower mash, or fluffy basmati rice.
- Serve with a wedge salad or roasted veggies for a lighter touch.
- Tuck leftovers into sandwiches or breakfast burritos for an easy win.
While saucy, fried dishes are notoriously tricky to save for the next day without losing their signature crunch, packing the components separately or using a quick air-fryer blast to reheat this savory-sweet sweet and sour pork ensures that your day-two lunch tastes just as shatteringly crisp as it did right out of the frying oil.
FAQs
Pork loin is a different cut and will need a longer cook time. For this recipe, stick with pork tenderloin.
Most likely, it cooked too long. Use a quick release and check internal temp. Tenderloin should be just cooked through (145°F).
Absolutely! The flavors deepen overnight. Just reheat with a bit of broth.
You can, but searing adds so much flavor and texture. Totally worth the extra five minutes.
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Instant Pot Pork Tenderloin
If you want a dinner that’s both hands-off and restaurant-worthy, Instant Pot Pork Tenderloin is your ticket to a juicy, flavor-packed meal with minimal effort. Tender pork, a savory-sweet maple Dijon gravy, and leftovers that somehow taste even better the next day.
Ingredients
- 1½ lbs pork tenderloin
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken or beef broth
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup
- 2 teaspoon Dijon mustard
- 2 tablespoon cornstarch
Instructions
- Mix garlic powder, thyme, paprika, salt, and pepper. Rub all over pork tenderloin. Trim and cut to fit in Instant Pot if needed.
- Set Instant Pot to Sauté. Add oil and sear pork on all sides.
- Pour in broth, soy sauce, maple syrup, and Dijon mustard. Scrape up any brown bits.
- Seal lid. Cook on High Pressure for 4 minutes. Natural release for 10 minutes.
- Remove pork and let rest 10 minutes before slicing.
- Whisk cornstarch into sauce. Set Instant Pot to Sauté; cook until thickened.
- Slice pork and serve with gravy.
Notes
For smaller tenderloins (under 1.5 lbs), cook for 2 minutes at pressure. Swap honey for maple syrup, or arrowroot for cornstarch if you prefer. Add root veggies to the pot for a one-and-done meal.
Nutrition Information
Serving Size 1 portionAmount Per Serving Calories 290Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 95mgSodium 780mgCarbohydrates 8gFiber 0gSugar 5gProtein 38g
Stacy says
Can I double the recipe? Or just make multiple batches?
Meat&Melt says
Yes, you can double it as long as the pork fits without overcrowding. Keep the same cook time. If it is too tight, make two batches instead.