Juicy Instant Pot Pork Tenderloin Recipe for Quick Dinners

Instant Pot Pork Tenderloin with a savory onion gravy is an easy, flavorful weeknight dinner. Pork tenderloins are rubbed with a simple dry rub, seared in the Instant Pot, then pressure cooked in a seasoned liquid that becomes a rich gravy.

If you enjoy pork tenderloin, try other variations like pork Wellington or pork Marsala for more dinner ideas.

Why this recipe is so great:

• Perfectly tender: Pork tenderloin is very lean and can dry out easily. Pressure cooking it in liquid keeps the meat moist and flavorful.
• Super flavorful: The dry rub on the meat and the onion-based gravy add layers of savory taste.
• Easy cleanup: This recipe is made entirely in the Instant Pot, so you only have one pot to clean.
• Quick enough for weeknights: The pork cooks at high pressure for just 3 minutes; additional time is needed for searing, pressure build and release, and making the gravy, but overall it’s a fast, approachable dinner.

Ingredients needed to make this recipe:

• Pork tenderloin: Trim any silver skin or excess fat for best results.
• Dry rub: Use a favorite homemade or store-bought rub to season the meat.
• Olive oil: For searing the tenderloins.
• Gravy ingredients: Yellow onion, garlic, chicken broth, Dijon mustard, apple cider vinegar, butter and all-purpose flour to thicken.

How to make Instant Pot Pork Tenderloin:

Summary: Full ingredient amounts and step-by-step instructions are in the recipe card below. In brief: coat the tenderloins with dry rub, sear them on sauté mode, then pressure cook with aromatic liquid. After cooking, remove the pork and thicken the remaining liquid into a gravy.

Start by seasoning the pork and searing it in olive oil using the Instant Pot’s sauté setting.

1. Sauté the onions: After searing, remove the pork and brown the sliced onion in the pot.
2. Add the tenderloin and liquid: Stir in chicken broth, Dijon mustard and apple cider vinegar, return the seared tenderloins and any juices to the pot.
3. Pressure cook: Cook on high pressure for 3 minutes, then allow a 15-minute natural pressure release.
4. Remove meat and reserve liquid: Transfer the tenderloins to a cutting board and set aside; pour the cooking liquid and onions into a bowl.
5. Make the roux: Use sauté mode to melt butter, whisk in flour and cook briefly to form a roux.
6. Finish the gravy: Add the reserved liquids and onions to the roux and stir until the gravy thickens. Slice the pork and serve with the warm onion gravy.

Cooking tips for perfect results:

• Internal temperature: Pork is safe and juicy when it reaches 145°F on an instant-read thermometer. Cooking time can vary with tenderloin size and starting temperature.
• Searing: If both tenderloins don’t fit comfortably, sear them one at a time to avoid crowding and ensure a good brown crust.
• Reheating: Reheat leftovers gently to preserve moisture: microwave at 50% power in short increments or warm in a 300°F oven wrapped tightly in foil.

What to serve with pork tenderloin:

• Mashed potatoes are a natural match for gravy. Cauliflower mashed potatoes, classic mashed potatoes or colcannon are all excellent choices.
• For vegetables, consider roasted asparagus, roasted broccoli, or a simple sauteed green vegetable to balance the meal.