Savor the sizzle! If you’re craving tender, juicy pork tenderloin but short on time, you’ve come to the right place. These 20 Instant Pot recipes transform this lean cut into mouthwatering meals in a flash—from zesty weeknight dinners to cozy comfort classics. Get ready to fall in love with your pressure cooker all over again. Let’s dive into these flavor-packed dishes!
Instant Pot Honey Garlic Pork Tenderloin
Kindly imagine a dish where succulent pork tenderloin meets a glossy, aromatic glaze, all achieved with modern convenience. This Instant Pot Honey Garlic Pork Tenderloin transforms a humble cut into an elegant centerpiece, its sweet-savory notes promising to elevate any weeknight dinner or intimate gathering. The pressure cooker ensures the meat remains incredibly juicy while infusing it deeply with flavor, a testament to how effortless sophistication can be.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 4 large garlic cloves, finely minced
– ⅓ cup raw, unfiltered honey
– ¼ cup low-sodium tamari or soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon unsalted butter
– 1 teaspoon cornstarch
– 1 tablespoon cold water
– 2 tablespoons thinly sliced scallions, for garnish
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then season it evenly on all sides with the kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
4. Tip: A proper sear is crucial for flavor development; avoid moving the meat too soon to allow the Maillard reaction to occur.
5. Remove the seared pork to a plate and press “Cancel” to turn off the sauté function.
6. To the pot, add the finely minced garlic and sauté in the residual fat for 30 seconds until fragrant, being careful not to let it burn.
7. Pour in the raw, unfiltered honey, low-sodium tamari, and rice vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared pork tenderloin and any accumulated juices to the pot, turning it once to coat in the sauce.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes, followed by a 10-minute natural pressure release.
10. Tip: The natural release is essential for keeping the pork tender and preventing it from seizing up.
11. Carefully transfer the cooked pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
12. While the pork rests, select “Sauté” again and bring the sauce in the pot to a simmer.
13. In a small bowl, create a slurry by whisking the cornstarch into the cold water until completely smooth.
14. Whisk the slurry into the simmering sauce and cook for 1-2 minutes, until the sauce thickens to a glossy, nappé consistency that coats the back of a spoon.
15. Remove the pot from heat and whisk in the unsalted butter until fully incorporated and the sauce is silky.
16. Tip: Adding butter off the heat, a technique called *monter au beurre*, enriches the sauce and gives it a beautiful sheen.
17. Slice the rested pork into ½-inch medallions and arrange them on a platter.
18. Spoon the thickened honey garlic sauce generously over the sliced pork and garnish with the thinly sliced scallions.
Succulent and impossibly tender, each slice reveals a perfectly cooked interior glistening with that rich, balanced sauce. The flavor profile is a masterful blend of sweet honey, pungent garlic, and umami depth, finished with a bright note from the vinegar. For a stunning presentation, serve it over a bed of creamy polenta or alongside roasted rainbow carrots to complement its elegant sweetness.
Instant Pot Balsamic Glazed Pork Tenderloin
Yielded from the gentle pressure of modern cooking, this Instant Pot Balsamic Glazed Pork Tenderloin transforms a humble cut into a centerpiece-worthy dish, where sweet-tart balsamic reduction caramelizes into a glossy lacquer over succulent, perfectly cooked meat. The method delivers restaurant-quality results with remarkable ease, making it ideal for both weeknight dinners and elegant gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup low-sodium chicken stock
– ⅓ cup aged balsamic vinegar
– 2 tablespoons pure maple syrup
– 2 sprigs fresh rosemary
– 2 cloves garlic, thinly sliced
– 1 tablespoon unsalted butter, chilled and cubed
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then season all sides evenly with the fine sea salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
3. Sear the pork tenderloin on all sides until a deep golden-brown crust forms, approximately 2-3 minutes per side, then transfer to a plate.
4. Deglaze the pot by pouring in the low-sodium chicken stock, using a wooden spoon to scrape up any browned bits from the bottom—this builds foundational flavor.
5. Add the aged balsamic vinegar, pure maple syrup, fresh rosemary sprigs, and thinly sliced garlic cloves to the pot, stirring to combine.
6. Place the trivet inside the Instant Pot and carefully set the seared pork tenderloin on top.
7. Secure the lid, ensure the valve is set to “Sealing,” and pressure cook on high for 5 minutes, followed by a 10-minute natural pressure release.
8. Carefully transfer the pork to a cutting board, tent loosely with foil, and allow it to rest for 10 minutes—this ensures juices redistribute for maximum tenderness.
9. While the pork rests, select “Sauté” again and simmer the cooking liquid until it reduces by half and thickens to a syrup-like consistency, about 8-10 minutes.
10. Remove the pot from heat, discard the rosemary sprigs, and whisk in the chilled, cubed unsalted butter until the sauce is glossy and emulsified.
11. Slice the rested pork tenderloin into ½-inch medallions and arrange on a platter.
12. Spoon the warm balsamic glaze generously over the sliced pork.
Caramelized and aromatic, the glaze forms a delicate, crackly shell that gives way to exceptionally moist, pink-centered meat. For a stunning presentation, serve the medallions fanned over a bed of creamy polenta or alongside roasted root vegetables, which beautifully absorb the rich, tangy sauce.
Instant Pot BBQ Pork Tenderloin
Just as the holiday season reaches its crescendo, this Instant Pot BBQ Pork Tenderloin emerges as a sublime centerpiece, marrying the convenience of modern pressure cooking with the deep, caramelized flavors of classic barbecue. Its succulent texture and aromatic glaze promise to transform any December gathering into an occasion of effortless elegance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup high-quality barbecue sauce
– ½ cup low-sodium chicken stock
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon onion powder
– Fresh parsley, finely chopped (for garnish)
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
2. Season all sides of the tenderloin evenly with the fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
4. Carefully place the seasoned tenderloin in the pot and sear until a golden-brown crust forms on all sides, approximately 3-4 minutes per side.
5. In a medium bowl, whisk together the barbecue sauce, low-sodium chicken stock, apple cider vinegar, Worcestershire sauce, minced garlic, smoked paprika, and onion powder until fully incorporated.
6. Pour the sauce mixture over the seared tenderloin in the Instant Pot, ensuring it is mostly submerged.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 12 minutes.
8. Once cooking is complete, allow for a 10-minute natural pressure release before carefully performing a quick release for any remaining pressure.
9. Using tongs, transfer the pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 10 minutes to redistribute its juices.
10. While the pork rests, select the “Sauté” function again and simmer the remaining sauce in the pot until it thickens to a glaze-like consistency, about 5-7 minutes, stirring occasionally.
11. Slice the rested tenderloin into ½-inch medallions against the grain for maximum tenderness.
12. Arrange the slices on a platter, drizzle generously with the reduced barbecue glaze, and garnish with finely chopped fresh parsley.
Velvety and fork-tender, the pork yields to the slightest pressure, its interior infused with the smoky-sweet complexity of the glaze. Consider serving these glazed medallions over a bed of creamy stone-ground grits or alongside a crisp shaved fennel and apple slaw for a textural contrast that elevates the entire experience.
Instant Pot Teriyaki Pork Tenderloin
Wrapped in a glossy, caramelized glaze that glistens under the kitchen lights, this Instant Pot Teriyaki Pork Tenderloin transforms a humble cut into an elegant centerpiece, marrying the deep umami of soy with the subtle sweetness of mirin in a dish that feels both comforting and sophisticated. Perfect for a weeknight yet impressive enough for guests, it’s a testament to how modern pressure cooking can elevate everyday ingredients into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 2 tablespoons avocado oil
– ½ cup low-sodium soy sauce
– ¼ cup mirin
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 2 teaspoons freshly grated ginger root
– 2 garlic cloves, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 scallions, thinly sliced
– 1 teaspoon toasted sesame seeds
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
2. Select the “Sauté” function on the Instant Pot and heat the avocado oil until it shimmers, about 2 minutes.
3. Sear the pork tenderloin on all sides until deeply browned, approximately 3–4 minutes per side, then transfer to a plate.
4. Deglaze the pot by pouring in the soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic, scraping up any browned bits with a wooden spoon.
5. Return the seared pork tenderloin to the pot, nestling it into the liquid.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
7. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
8. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 5 minutes to redistribute juices.
9. While the pork rests, select “Sauté” again and bring the cooking liquid to a simmer.
10. In a small bowl, whisk the cornstarch and cold water into a smooth slurry, then gradually stir it into the simmering liquid until the sauce thickens to a glossy, coating consistency, about 2–3 minutes.
11. Slice the rested pork into ½-inch medallions against the grain for maximum tenderness.
12. Arrange the pork slices on a serving platter, spoon the thickened teriyaki sauce over the top, and garnish with sliced scallions and toasted sesame seeds.
A succulent, fork-tender texture gives way to layers of savory-sweet flavor, with the ginger and garlic providing a subtle aromatic warmth. For a creative presentation, serve alongside jasmine rice and steamed bok choy, or slice thinly for vibrant rice bowls topped with quick-pickled vegetables.
Instant Pot Apple Cider Pork Tenderloin
Luxuriously tender and infused with the warm, spiced essence of autumn, this Instant Pot Apple Cider Pork Tenderloin transforms a humble cut into a centerpiece-worthy dish with remarkable ease. The pressure cooker coaxes the pork to a succulent, fall-apart texture while the cider reduces into a glossy, deeply flavored pan sauce that elegantly coats each slice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup high-quality apple cider
– ½ cup low-sodium chicken stock
– 2 tablespoons pure maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon fresh thyme leaves
– 1 tablespoon unsalted butter, chilled
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then season all sides evenly with the fine sea salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
4. Transfer the seared pork to a clean plate, then add the finely diced yellow onion to the pot, sautéing until translucent and fragrant, about 3 minutes.
5. Stir in the minced garlic and cook for just 30 seconds until aromatic, being careful not to let it burn.
6. Pour in the apple cider and chicken stock, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot for maximum flavor.
7. Whisk in the pure maple syrup, Dijon mustard, and fresh thyme leaves until fully incorporated.
8. Return the seared pork tenderloin and any accumulated juices to the pot, nestling it into the liquid.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, followed by a 10-minute natural pressure release.
10. Carefully transfer the cooked pork to a cutting board, tent loosely with foil, and allow it to rest for 10 minutes to redistribute its juices.
11. While the pork rests, select “Sauté” again and simmer the liquid in the pot until reduced by half and slightly thickened, about 5-7 minutes.
12. Turn off the heat and whisk in the chilled unsalted butter until the sauce is glossy and emulsified.
13. Slice the rested pork tenderloin into ½-inch medallions and arrange on a platter.
14. Spoon the warm apple cider pan sauce generously over the sliced pork.
Naturally, the pork emerges incredibly moist and tender, easily yielding to the gentle pressure of a fork. The sauce, a perfect balance of sweet apple, tangy mustard, and aromatic thyme, clings to each slice with a luxurious sheen. For a stunning presentation, serve atop a bed of creamy parsnip purée or alongside roasted Brussels sprouts tossed with toasted pecans.
Instant Pot Cranberry Pork Tenderloin
Meticulously balancing sweet and savory notes, this Instant Pot Cranberry Pork Tenderloin transforms a holiday staple into a year-round centerpiece with effortless elegance. The pressure cooker ensures the pork remains impossibly tender while the cranberry glaze caramelizes into a glossy, sophisticated finish. It’s a dish that promises to impress with minimal hands-on effort, perfect for both weeknight dinners and festive gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup fresh cranberries
– ½ cup pure maple syrup
– ¼ cup chicken stock, preferably homemade or low-sodium
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 2 sprigs fresh rosemary
– 1 tablespoon unsalted butter, chilled and cubed
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then season all sides evenly with the kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned pork tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
4. Tip: For optimal browning, ensure the pork is thoroughly dried and avoid overcrowding the pot.
5. Remove the seared pork tenderloin and set it aside on a clean plate.
6. To the pot, add the fresh cranberries, pure maple syrup, chicken stock, Dijon mustard, apple cider vinegar, and fresh rosemary sprigs, scraping the bottom to incorporate any flavorful browned bits.
7. Return the seared pork tenderloin to the pot, nestling it into the cranberry mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, followed by a 10-minute natural pressure release.
9. Tip: The natural release is crucial for keeping the pork tenderloin juicy and preventing it from toughening.
10. Carefully transfer the cooked pork tenderloin to a cutting board, tent it loosely with foil, and allow it to rest for 10 minutes.
11. While the pork rests, select the “Sauté” function again and simmer the cranberry sauce until it thickens slightly and the berries have burst, about 5-7 minutes.
12. Remove and discard the rosemary sprigs, then whisk in the chilled, cubed unsalted butter until the sauce is glossy and emulsified.
13. Tip: Adding cold butter off the heat creates a richer, silkier sauce that clings beautifully to the pork.
14. Slice the rested pork tenderloin into ½-inch medallions and arrange them on a serving platter.
15. Spoon the warm cranberry glaze generously over the sliced pork.
Fork-tender and succulent, the pork medallions are enveloped in a vibrant, tart-sweet glaze with subtle herbal notes from the rosemary. For a stunning presentation, serve it over a bed of creamy polenta or alongside roasted root vegetables, allowing the glossy sauce to pool elegantly on the plate.
Instant Pot Maple Dijon Pork Tenderloin
Venture into the realm of effortless elegance with this Instant Pot creation, where a humble pork tenderloin is transformed into a succulent centerpiece glazed with a sophisticated maple-Dijon emulsion. The pressure cooker’s magic ensures a remarkably juicy interior and a richly caramelized exterior in a fraction of the time traditional roasting demands, making it an impeccable choice for both weeknight dinners and celebratory gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup pure maple syrup
– ¼ cup Dijon mustard
– 2 tablespoons apple cider vinegar
– 3 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– ½ cup low-sodium chicken stock
– 1 tablespoon unsalted butter
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper searing.
2. Season the tenderloin evenly on all sides with the fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
4. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
5. While the meat sears, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and fresh thyme leaves in a small bowl to create the glaze.
6. Transfer the seared tenderloin to a plate and pour the low-sodium chicken stock into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Return the tenderloin to the pot and pour the prepared maple-Dijon glaze evenly over the meat.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking is complete, allow for a 10-minute natural pressure release before carefully performing a quick release for any remaining pressure.
10. Transfer the cooked pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.
11. While the meat rests, select the “Sauté” function again and bring the cooking liquid in the pot to a simmer.
12. In a separate small bowl, create a slurry by whisking the cornstarch into the cold water until completely smooth.
13. Whisk the slurry into the simmering liquid and cook, stirring constantly, until the sauce thickens to a glossy, nappé consistency, about 2-3 minutes.
14. Remove the pot from heat and stir in the unsalted butter until fully melted and incorporated, which will enrich the sauce’s flavor and sheen.
15. Slice the rested tenderloin into ½-inch medallions and arrange them on a serving platter.
16. Spoon the thickened maple-Dijon sauce generously over the sliced pork.
What emerges is a dish of beautiful contrasts: the pork is impossibly tender and moist, while the glaze provides a perfect balance of sweet maple warmth and piquant mustard tang. For a stunning presentation, serve the medallions fanned over a bed of creamy parsnip purée or alongside roasted rainbow carrots, allowing the vibrant sauce to pool elegantly on the plate.
Instant Pot Rosemary Garlic Pork Tenderloin
Crafted for the modern home cook seeking restaurant-quality results with minimal effort, this Instant Pot Rosemary Garlic Pork Tenderloin transforms a humble cut into a succulent, aromatic centerpiece. The pressure cooker’s magic locks in juices while infusing the meat with the profound, earthy notes of fresh rosemary and the sweet pungency of roasted garlic, delivering a dish that feels both comforting and sophisticated. It’s the perfect solution for a holiday gathering or an elegant weeknight dinner that demands little time but yields impressive flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 3 tablespoons extra-virgin olive oil, divided
– 4 large garlic cloves, minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter, cut into cubes
– 1 tablespoon all-purpose flour
– 1 tablespoon fresh lemon juice
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine 2 tablespoons of extra-virgin olive oil, minced garlic, chopped rosemary, sea salt, and black pepper to form a fragrant paste.
3. Rub the paste evenly over the entire surface of the tenderloin, coating it thoroughly.
4. Select the “Sauté” function on the Instant Pot and heat the remaining 1 tablespoon of olive oil until it shimmers, about 2 minutes.
5. Carefully place the tenderloin in the pot and sear for 2-3 minutes per side until a deep golden-brown crust forms, turning with tongs to avoid piercing the meat.
6. Pour the chicken stock into the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom to prevent a burn warning and build flavor.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.
10. While the pork rests, select “Sauté” again and bring the cooking liquid to a simmer.
11. Whisk the butter and flour together in a small bowl to create a beurre manié, then whisk this mixture into the simmering liquid until fully incorporated and slightly thickened, about 2-3 minutes.
12. Remove the pot from heat and stir in the fresh lemon juice to brighten the sauce.
13. Slice the rested tenderloin into ½-inch medallions and serve immediately, drizzled with the pan sauce.
Delicately sliced, the tenderloin reveals a perfectly pink, juicy interior that contrasts beautifully with its herbaceous, caramelized crust. The velvety pan sauce, enriched with butter and brightened with lemon, clings to each slice, enhancing the garlic and rosemary notes. For a stunning presentation, arrange the medallions over a bed of creamy polenta or alongside roasted root vegetables, allowing the sauce to pool elegantly on the plate.
Instant Pot Pineapple Pork Tenderloin
Unveiling a masterpiece of effortless elegance, this Instant Pot Pineapple Pork Tenderloin transforms a humble cut into a succulent, tropical-infused centerpiece. The pressure cooker’s magic coaxes out profound tenderness while the pineapple’s natural enzymes and sugars create a glossy, caramelized glaze, promising a dish that is as visually stunning as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 1 tablespoon avocado oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup fresh pineapple, cut into ½-inch cubes
– ½ cup low-sodium chicken stock
– ¼ cup pure maple syrup
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon freshly grated ginger
– 2 garlic cloves, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons unsalted butter, cut into small cubes
– 2 tablespoons thinly sliced scallions, for garnish
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
2. Season the tenderloin on all sides with the fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the avocado oil until it shimmers, about 2 minutes.
4. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
5. Remove the seared tenderloin to a plate and press “Cancel” to turn off the sauté function.
6. Deglaze the pot by pouring in the low-sodium chicken stock, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
7. Add the fresh pineapple cubes, pure maple syrup, soy sauce, rice vinegar, freshly grated ginger, and minced garlic cloves to the pot, stirring to combine.
8. Place the seared pork tenderloin back into the pot, nestling it into the pineapple mixture.
9. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function on high pressure for 10 minutes.
10. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
11. Carefully transfer the cooked pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.
12. While the pork rests, select the “Sauté” function on the Instant Pot again to bring the cooking liquid to a simmer.
13. In a small bowl, create a slurry by whisking together the cornstarch and cold water until completely smooth.
14. Slowly whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens to a glossy, nappé consistency, about 2-3 minutes.
15. Turn off the heat and finish the sauce by whisking in the cubes of unsalted butter until fully incorporated and the sauce is silky.
16. Slice the rested pork tenderloin into ½-inch thick medallions and arrange them on a serving platter.
17. Spoon the warm pineapple glaze generously over the sliced pork.
18. Garnish with the thinly sliced scallions for a fresh, colorful finish.
Caramelized and impossibly tender, the pork yields to the gentlest pressure of a fork, its savory depth perfectly balanced by the sauce’s vibrant sweet-tart complexity. Consider serving the medallions over a bed of jasmine rice to soak up the exquisite glaze, or alongside crisp roasted broccolini for a textural contrast that elevates the entire meal.
Instant Pot Brown Sugar Pork Tenderloin
Heralding a new era of effortless elegance, this Instant Pot Brown Sugar Pork Tenderloin transforms a humble cut into a succulent centerpiece, its caramelized glaze promising a symphony of sweet and savory notes that will captivate any dinner table. With the magic of pressure cooking, achieving restaurant-quality tenderness becomes a remarkably simple affair, perfect for both weeknight dinners and festive gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup dark brown sugar, firmly packed
– 1/4 cup low-sodium soy sauce
– 1/4 cup unfiltered apple cider vinegar
– 2 tablespoons Dijon mustard
– 3 cloves garlic, minced into a paste
– 1/2 cup low-sodium chicken stock
– 1 tablespoon unsalted butter, chilled and cubed
– 1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper searing.
2. Rub the tenderloin evenly with 1 tablespoon of extra-virgin olive oil, then season all sides thoroughly with the fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the remaining 1 tablespoon of extra-virgin olive oil until it shimmers, about 2 minutes.
4. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
5. While the meat sears, whisk together the firmly packed dark brown sugar, low-sodium soy sauce, unfiltered apple cider vinegar, Dijon mustard, and minced garlic paste in a small bowl until fully combined.
6. Transfer the seared tenderloin to a plate and pour the low-sodium chicken stock into the pot to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
7. Return the tenderloin to the pot and pour the prepared brown sugar glaze mixture evenly over the top.
8. Secure the lid, ensure the valve is set to “Sealing,” and pressure cook on “High” for 10 minutes, followed by a 10-minute natural pressure release before manually releasing any remaining steam.
9. Using tongs, transfer the cooked pork to a cutting board, tent loosely with foil, and allow it to rest for 10 minutes to redistribute its juices.
10. Meanwhile, select the “Sauté” function again and simmer the cooking liquid until it reduces by half and thickens to a glossy, syrup-like consistency, about 5-7 minutes.
11. Remove the pot from heat and whisk in the chilled, cubed unsalted butter until fully melted and emulsified into a rich, velvety sauce.
12. Slice the rested tenderloin into 1/2-inch medallions, arrange on a platter, spoon the warm glaze over the top, and garnish with the finely chopped fresh flat-leaf parsley.
Luxuriously tender and yielding to the gentlest pressure of a fork, each slice boasts a perfectly caramelized exterior that gives way to a juicy, flavorful interior. The reduced glaze, with its complex balance of sweet molasses notes from the brown sugar and a bright, acidic backbone from the vinegar, clings beautifully to the meat. For a stunning presentation, serve the medallions over a bed of creamy garlic mashed potatoes or alongside roasted seasonal vegetables, allowing the sauce to pool invitingly beneath.
Instant Pot Mustard Herb Pork Tenderloin
Wrapped in a fragrant cloak of herbs and mustard, this Instant Pot Mustard Herb Pork Tenderloin emerges as a centerpiece of effortless elegance, transforming a humble cut into a succulent, flavor-packed main course that belies its simple preparation. The pressure cooker’s magic ensures a remarkably tender interior while creating a rich, aromatic jus, perfect for a sophisticated weeknight dinner or an impressive holiday gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 3 tablespoons Dijon mustard
– 2 tablespoons whole-grain mustard
– 4 cloves garlic, finely minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon extra-virgin olive oil
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter, chilled
– 1 tablespoon all-purpose flour
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper searing.
2. In a small bowl, combine the Dijon mustard, whole-grain mustard, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper to form a cohesive paste.
3. Rub the mustard-herb paste evenly over the entire surface of the pork tenderloin, coating it thoroughly.
4. Set your Instant Pot to the “Sauté” function on “More” and allow it to heat for 2 minutes until the display reads “HOT.”
5. Add the extra-virgin olive oil to the pot, swirling to coat the bottom.
6. Carefully place the coated pork tenderloin in the pot and sear for 3 minutes per side, or until a deep golden-brown crust forms.
7. Tip: Do not move the pork during searing to allow the crust to develop properly.
8. Pour the low-sodium chicken stock into the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
10. Once cooking is complete, allow a 10-minute natural pressure release before carefully switching the valve to “Venting” to release any remaining steam.
11. Tip: This resting period allows the juices to redistribute, preventing the meat from drying out.
12. Using tongs, transfer the pork tenderloin to a cutting board, tent loosely with foil, and let rest for 10 minutes.
13. While the pork rests, set the Instant Pot back to “Sauté” on “Normal.”
14. In a separate small bowl, mash the chilled unsalted butter and all-purpose flour together to form a smooth paste (beurre manié).
15. Whisk the beurre manié into the simmering cooking liquid in the pot until fully incorporated and the sauce thickens to a glossy, nappé consistency, about 2-3 minutes.
16. Tip: Adding the thickener off the heat can prevent lumps; return to heat after whisking.
17. Slice the rested pork tenderloin into ½-inch medallions against the grain.
Lusciously tender and perfumed with rosemary and garlic, each slice reveals a perfectly pink interior. The velvety, mustard-infused sauce clings to the meat, offering a piquant contrast to the pork’s natural sweetness. For a stunning presentation, fan the medallions over a bed of creamy polenta or roasted fingerling potatoes, generously spooning the sauce over the top.
Instant Pot Soy Ginger Pork Tenderloin
Dazzling in its simplicity yet profound in flavor, this Instant Pot creation transforms humble pork tenderloin into an elegant centerpiece. The harmonious marriage of soy sauce’s umami depth and ginger’s bright warmth yields a dish that feels simultaneously comforting and sophisticated, perfect for both weeknight dinners and special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds pasture-raised pork tenderloin, trimmed of silver skin
– 1/4 cup premium soy sauce
– 3 tablespoons pure maple syrup
– 2 tablespoons rice vinegar
– 1 tablespoon freshly grated ginger root
– 3 garlic cloves, minced
– 1 tablespoon toasted sesame oil
– 1/2 cup low-sodium chicken broth
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 scallions, thinly sliced on the bias
– 1 teaspoon toasted sesame seeds
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Select the “Sauté” function on your Instant Pot and add the toasted sesame oil, heating until shimmering, about 2 minutes.
3. Sear the pork tenderloin on all sides until deeply golden brown, approximately 3-4 minutes per side, then transfer to a plate.
4. Deglaze the pot with the low-sodium chicken broth, scraping up all the flavorful browned bits from the bottom.
5. Whisk together the premium soy sauce, pure maple syrup, rice vinegar, freshly grated ginger root, and minced garlic cloves in a small bowl.
6. Return the seared pork tenderloin to the Instant Pot and pour the soy-ginger mixture over it.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
8. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
10. While the pork rests, select “Sauté” again and bring the cooking liquid to a simmer.
11. Create a slurry by whisking the cornstarch with cold water until completely smooth.
12. Gradually whisk the slurry into the simmering liquid and cook until the sauce thickens to a glossy, coating consistency, about 2-3 minutes.
13. Slice the rested pork into 1/2-inch medallions against the grain for maximum tenderness.
14. Arrange the pork slices on a serving platter, spoon the thickened sauce generously over the top.
15. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds.
The resulting pork boasts a succulent, fork-tender texture that yields effortlessly to the knife, while the glossy sauce clings beautifully to each slice. The flavor profile balances savory umami notes with subtle sweetness and ginger’s gentle heat, creating a complex yet approachable taste experience. For a stunning presentation, serve over jasmine rice with steamed bok choy, or slice thinly for elegant lettuce wraps topped with crisp radish matchsticks.
Instant Pot Spicy Chipotle Pork Tenderloin
Unveiling a dish that transforms humble pork tenderloin into a succulent, smoky-spicy masterpiece, this Instant Pot creation marries the deep, earthy notes of chipotle with aromatic spices for a weeknight dinner that feels decidedly celebratory. Using the pressure cooker ensures the pork remains incredibly moist and tender, while the robust sauce develops complex layers of flavor in a fraction of the traditional time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons avocado oil
– 1 medium yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons chipotle peppers in adobo sauce, finely minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1 cup low-sodium chicken stock
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– Kosher salt and freshly ground black pepper
– Fresh cilantro leaves, for garnish
Instructions
1. Pat the pork tenderloin completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the avocado oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned pork tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side; remove the pork to a plate and set aside.
4. Add the finely diced yellow onion to the pot and cook, stirring frequently, until translucent and lightly caramelized, about 4-5 minutes.
5. Stir in the minced garlic, minced chipotle peppers, ground cumin, smoked paprika, and dried oregano, cooking just until fragrant, about 30 seconds.
6. Pour in the low-sodium chicken stock, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot to prevent a burn warning.
7. Return the seared pork tenderloin and any accumulated juices to the pot, nestling it into the liquid.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, followed by a 10-minute natural pressure release.
9. Carefully transfer the cooked pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.
10. While the pork rests, select the “Sauté” function again and bring the sauce to a simmer; whisk in the heavy cream and unsalted butter until the sauce is slightly thickened and glossy, about 3-4 minutes.
11. Slice the rested pork tenderloin into 1/2-inch thick medallions.
12. Arrange the pork slices on a serving platter, spoon the warm chipotle cream sauce over the top, and garnish with fresh cilantro leaves.
Key to this dish’s appeal is the contrast between the fork-tender, perfectly cooked pork and the rich, velvety sauce with its gentle heat and smoky depth. Consider serving it over a bed of creamy polenta or alongside roasted sweet potatoes to complement the spices, and don’t forget a crusty baguette for sopping up every last drop of the luxurious sauce.
Instant Pot Lemon Pepper Pork Tenderloin
Vividly succulent and elegantly simple, this Instant Pot Lemon Pepper Pork Tenderloin transforms a humble cut into a weeknight masterpiece. The pressure cooker’s magic yields impossibly tender pork infused with bright citrus and piquant pepper, creating a dish that feels both comforting and sophisticated. It’s the perfect centerpiece for a casual dinner party or a special family meal that requires minimal effort for maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs pork tenderloin, trimmed of silver skin
– 2 tbsp extra virgin olive oil
– 1 tbsp freshly cracked black peppercorns
– 2 tsp kosher salt
– 3 garlic cloves, finely minced
– 1 large lemon, zested and juiced
– 1 cup low-sodium chicken stock
– 2 tbsp unsalted butter, cold and cubed
– 1 tbsp fresh Italian parsley, finely chopped
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
2. Rub the tenderloin evenly with olive oil, then season all sides thoroughly with kosher salt and freshly cracked black peppercorns.
3. Select the “Sauté” function on your Instant Pot and heat until the display reads “Hot,” about 3 minutes.
4. Sear the pork tenderloin for 2-3 minutes per side until a deep golden-brown crust forms, turning with tongs to brown all surfaces.
5. Add the finely minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to let it burn.
6. Pour in the low-sodium chicken stock and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this builds foundational flavor.
7. Add the fresh lemon juice and zest to the pot, then carefully place the seared tenderloin into the liquid.
8. Secure the lid, ensure the valve is set to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 8-10 minutes—this allows the juices to redistribute for optimal tenderness.
11. While the pork rests, select “Sauté” again and bring the cooking liquid to a simmer; reduce by half, about 5-7 minutes.
12. Whisk the cold, cubed unsalted butter into the reduced sauce one piece at a time until fully emulsified and glossy.
13. Stir in the finely chopped fresh Italian parsley off the heat.
14. Slice the rested pork tenderloin into ½-inch medallions against the grain for the most tender bite.
15. Arrange the sliced pork on a platter and spoon the lemon-pepper pan sauce generously over the top.
Lusciously tender and perfectly pink in the center, each slice offers a harmonious balance of bright citrus and warm, peppery spice. The velvety pan sauce clings beautifully to the meat, adding a rich, buttery finish that elevates the entire dish. For a stunning presentation, serve over a bed of creamy polenta or alongside roasted asparagus spears to soak up every last drop of the vibrant sauce.
Instant Pot Creamy Mushroom Pork Tenderloin
Amidst the crisp December air, this Instant Pot Creamy Mushroom Pork Tenderloin emerges as a sophisticated yet approachable centerpiece, marrying the earthy depth of mushrooms with the delicate richness of pork in a luxuriously velvety sauce. Perfect for holiday gatherings or cozy weeknight dinners, it transforms humble ingredients into an elegant dish with minimal hands-on effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 1 tablespoon clarified butter
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 12 ounces cremini mushrooms, thinly sliced
– 1 cup dry white wine
– 1 cup chicken stock
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the pork tenderloin completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on the Instant Pot and add the clarified butter and extra-virgin olive oil, heating until the butter melts and shimmers, about 2 minutes.
3. Sear the pork tenderloin on all sides until deeply browned, approximately 3–4 minutes per side, then transfer to a plate and set aside.
4. Add the finely diced yellow onion to the pot and sauté, stirring frequently, until translucent and lightly golden, about 4–5 minutes.
5. Stir in the minced garlic and thinly sliced cremini mushrooms, cooking until the mushrooms release their liquid and begin to brown, 6–8 minutes.
6. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon, and simmer until reduced by half, about 3 minutes.
7. Add the chicken stock, Dijon mustard, and fresh thyme leaves, stirring to combine.
8. Return the seared pork tenderloin to the pot, nestling it into the mushroom mixture.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
10. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
11. Transfer the pork tenderloin to a cutting board, tent loosely with foil, and let rest for 5 minutes.
12. Stir the heavy cream into the mushroom sauce in the pot and select the “Sauté” function again, simmering until the sauce thickens slightly, 3–4 minutes.
13. Slice the rested pork tenderloin into ½-inch medallions.
14. Arrange the pork medallions on a serving platter and spoon the creamy mushroom sauce generously over the top.
Velvety and rich, the sauce clings to each tender slice of pork, offering a harmonious balance of earthy mushrooms and subtle tang from the Dijon. For an elegant presentation, serve over a bed of creamy polenta or buttered egg noodles, garnished with a sprinkle of fresh parsley to brighten the dish.
Instant Pot Italian Herb Pork Tenderloin
Unveiling a dish that transforms the humble pork tenderloin into a culinary masterpiece, this Instant Pot creation marries convenience with sophisticated flavor. Using aromatic Italian herbs and the magic of pressure cooking, it delivers restaurant-quality results in a fraction of the time, perfect for elegant weeknight dinners or effortless entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 (1.5-pound) pork tenderloin, trimmed of silver skin
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken stock
- ½ cup dry white wine, such as Sauvignon Blanc
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
- Season the tenderloin evenly on all sides with kosher salt and freshly cracked black pepper.
- Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil and unsalted butter until the butter foam subsides.
- Sear the pork tenderloin for 3-4 minutes per side, until a deep golden-brown crust forms, then transfer it to a plate.
- Pour the dry white wine into the pot to deglaze, scraping the bottom with a wooden spoon to release all browned bits for maximum flavor.
- Add the minced garlic and sauté for 60 seconds, just until fragrant.
- Stir in the low-sodium chicken stock, fresh rosemary, fresh thyme, and dried oregano.
- Carefully return the seared pork tenderloin and any accumulated juices to the pot.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
- Once cooking completes, allow a 10-minute natural pressure release before manually releasing any remaining pressure.
- Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
- While the pork rests, select “Sauté” again and bring the cooking liquid to a simmer.
- Create a slurry by whisking the cornstarch with cold water until completely smooth.
- Whisk the slurry into the simmering liquid and cook for 2-3 minutes, until the sauce thickens to a glossy, gravy-like consistency.
- Slice the rested pork tenderloin into ½-inch medallions against the grain for optimal tenderness.
- Arrange the medallions on a platter, spoon the herb-infused sauce over the top, and garnish with fresh parsley.
Perfectly cooked, the pork yields a succulent, juicy interior with a beautifully caramelized exterior. The aromatic sauce, rich with the essence of garlic and Italian herbs, clings elegantly to each slice. Present it over creamy polenta or alongside roasted fingerling potatoes for a complete, visually stunning meal that belies its simple preparation.
Instant Pot Orange Glazed Pork Tenderloin
Unveiling a dish that transforms a humble cut into a showstopping centerpiece, this Instant Pot Orange Glazed Pork Tenderloin marries the convenience of modern pressure cooking with the sophisticated flavors of a classic glaze. The result is a remarkably tender, juicy protein enveloped in a glossy, sweet-tart citrus sauce, perfect for an elegant weeknight dinner or a stress-free holiday gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup freshly squeezed orange juice
– 1/4 cup pure maple syrup
– 2 tablespoons soy sauce
– 1 tablespoon Dijon mustard
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, finely grated
– 1 tablespoon cornstarch
– 1 tablespoon cold water
– 2 tablespoons unsalted butter, cut into small cubes
– 1 tablespoon fresh orange zest
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
2. Season the tenderloin on all sides with the kosher salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
4. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side.
5. Tip: Do not overcrowd the pot; sear in batches if necessary to avoid steaming the meat.
6. While the pork sears, whisk together the freshly squeezed orange juice, pure maple syrup, soy sauce, Dijon mustard, minced garlic, and finely grated ginger in a small bowl.
7. Pour the orange juice mixture over the seared tenderloin in the Instant Pot, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Tip: A natural release helps the pork retain its juices and prevents it from becoming tough.
11. Using tongs, transfer the cooked pork tenderloin to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
12. Meanwhile, select the “Sauté” function again to bring the cooking liquid in the pot to a simmer.
13. In a separate small bowl, create a slurry by whisking the cornstarch into the cold water until completely smooth.
14. Whisk the cornstarch slurry into the simmering liquid in the Instant Pot and cook, stirring constantly, until the sauce thickens to a glaze-like consistency that coats the back of a spoon, about 2-3 minutes.
15. Remove the pot from heat and whisk in the unsalted butter cubes one at a time until fully emulsified and the sauce is glossy.
16. Tip: Adding butter off the heat prevents the sauce from breaking, ensuring a silky finish.
17. Stir in the fresh orange zest and finely chopped flat-leaf parsley.
18. Slice the rested pork tenderloin into 1/2-inch thick medallions.
19. Arrange the sliced pork on a serving platter and spoon the warm orange glaze generously over the top.
This dish yields pork that is exceptionally tender and succulent, with the glaze providing a perfect balance of bright citrus, subtle warmth from the ginger, and savory depth. The final texture is beautifully caramelized on the exterior while remaining pink and juicy within. Try serving the sliced medallions over a bed of creamy polenta or alongside roasted rainbow carrots to complement the vibrant, glossy sauce.
Instant Pot Cajun Spiced Pork Tenderloin
Tender, succulent, and infused with the vibrant warmth of Cajun spices, this Instant Pot pork tenderloin transforms a humble cut into an elegant centerpiece with minimal effort. The pressure cooker’s magic locks in moisture while melding the bold, aromatic rub into every fiber, yielding a dish that’s both impressively flavorful and deceptively simple to prepare. Perfect for a festive gathering or a cozy weeknight, it promises a symphony of smoky, peppery notes with a perfectly juicy interior.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 2 tablespoons clarified butter
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt
– 1 cup low-sodium chicken broth
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons unsalted butter, cold and cubed
– 2 tablespoons finely chopped fresh parsley
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and fine sea salt to create the Cajun spice rub.
3. Rub the spice mixture evenly over the entire surface of the pork tenderloin, pressing gently to adhere.
4. Set the Instant Pot to “Sauté” on high heat and add clarified butter, heating until shimmering, about 2 minutes.
5. Sear the pork tenderloin on all sides until deeply browned, approximately 3-4 minutes per side, for optimal flavor development.
6. Turn off the sauté function and pour in low-sodium chicken broth and freshly squeezed lemon juice to deglaze the pot, scraping up any browned bits from the bottom.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, allowing natural pressure release for 5 minutes before quick-releasing any remaining steam.
8. Carefully transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
9. While the pork rests, set the Instant Pot to “Sauté” on low and simmer the cooking liquid until reduced by half, about 5 minutes.
10. Whisk in cold, cubed unsalted butter one piece at a time until the sauce is glossy and slightly thickened, then stir in finely chopped fresh parsley.
11. Slice the rested pork tenderloin into 1/2-inch medallions against the grain for maximum tenderness.
12. Arrange the slices on a platter and drizzle with the prepared pan sauce.
Succulent and aromatic, the pork boasts a beautifully caramelized crust that gives way to a tender, pink-tinged interior, infused with the smoky heat of Cajun spices. Serve it sliced over creamy stone-ground grits or alongside roasted root vegetables to soak up the rich, buttery sauce, making for a visually stunning and deeply satisfying meal.
Instant Pot Garlic Butter Pork Tenderloin
Garnering the essence of sophisticated comfort, this Instant Pot creation transforms humble pork tenderloin into a succulent, aromatic masterpiece, where garlic-infused butter melds with perfectly cooked meat for an effortlessly elegant meal. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds pork tenderloin, trimmed of silver skin
– 4 tablespoons unsalted European-style butter, divided
– 6 garlic cloves, finely minced
– 1 cup low-sodium chicken stock
– 2 tablespoons fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon all-purpose flour
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then season all sides evenly with kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and add 2 tablespoons of unsalted European-style butter, allowing it to melt and foam slightly, about 1 minute.
3. Carefully place the seasoned pork tenderloin into the pot and sear until a deep golden-brown crust forms on all sides, approximately 2-3 minutes per side.
4. Remove the seared pork tenderloin to a clean plate and set aside momentarily.
5. Add the finely minced garlic cloves to the pot and sauté until fragrant and lightly golden, about 30 seconds, being careful not to burn them.
6. Pour in the low-sodium chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot for enhanced flavor.
7. Return the seared pork tenderloin to the pot, nestling it into the liquid, and sprinkle the fresh thyme leaves evenly over the top.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, followed by a 10-minute natural release.
9. Carefully perform a quick release for any remaining pressure, then open the lid and transfer the pork tenderloin to a cutting board, tenting it loosely with foil to rest.
10. Select “Sauté” again and bring the cooking liquid to a simmer, then whisk in 1 tablespoon of all-purpose flour until fully incorporated and no lumps remain.
11. Cook the sauce, whisking constantly, until it thickens to a velvety consistency that coats the back of a spoon, about 3-4 minutes.
12. Turn off the heat and stir in the remaining 2 tablespoons of unsalted European-style butter until melted and emulsified into the sauce.
13. Slice the rested pork tenderloin into ½-inch medallions and arrange them on a serving platter.
14. Spoon the garlic butter sauce generously over the sliced pork medallions before serving.
Delightfully tender and juicy, the pork yields to the fork with ease, its mild flavor elevated by the rich, aromatic garlic butter sauce that clings to each slice. Serve this elegant dish over a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the luxurious sauce, making it a centerpiece worthy of any gathering.
Instant Pot Bourbon Peach Pork Tenderloin
Crafted for effortless elegance, this Instant Pot Bourbon Peach Pork Tenderloin transforms a humble cut into a centerpiece worthy of any gathering. The magic lies in the harmonious blend of sweet summer stone fruit and the warm, oaky notes of fine bourbon, which meld together under pressure to create a luxuriously glossy glaze. It’s a sophisticated yet surprisingly simple dish that promises to impress without demanding hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 1 tablespoon kosher salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup high-quality bourbon
– 1 cup peach preserves
– 1/4 cup low-sodium chicken stock
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon smoked paprika
– 2 fresh peaches, pitted and sliced into 1/2-inch wedges
– 2 tablespoons unsalted butter, chilled and cubed
– 2 tablespoons fresh thyme leaves, for garnish
Instructions
1. Pat the pork tenderloin completely dry with paper towels, then season all sides evenly with the kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned tenderloin in the pot and sear until a deep golden-brown crust forms on all sides, approximately 3-4 minutes per side. Tip: Do not move the meat during searing to ensure proper caramelization.
4. Transfer the seared pork to a clean plate and set aside.
5. Add the finely diced yellow onion to the pot and sauté, stirring frequently, until translucent and fragrant, about 3 minutes.
6. Stir in the minced garlic and cook for just 30 seconds until aromatic, being careful not to let it burn.
7. Pour in the bourbon to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow it to simmer for 1 minute to cook off the raw alcohol.
8. Whisk in the peach preserves, low-sodium chicken stock, Dijon mustard, apple cider vinegar, and smoked paprika until the mixture is smooth and fully combined.
9. Return the seared pork tenderloin and any accumulated juices to the pot, nestling it into the sauce.
10. Secure the lid, ensure the valve is set to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer for 10 minutes at high pressure. Tip: The cook time starts once full pressure is reached, which typically takes 10-15 minutes.
11. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
12. Carefully transfer the cooked pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes. Tip: Resting is crucial for juicy, tender meat as it allows the juices to redistribute.
13. While the pork rests, select the “Sauté” function again and bring the sauce in the pot to a simmer.
14. Add the fresh peach wedges and cook just until they begin to soften, about 2-3 minutes.
15. Remove the pot from the heat and whisk in the chilled, cubed unsalted butter one piece at a time until fully incorporated and the sauce is glossy and slightly thickened.
16. Slice the rested pork tenderloin into 1/2-inch medallions.
17. Arrange the sliced pork on a serving platter, spoon the warm bourbon-peach sauce and peaches over the top, and garnish generously with fresh thyme leaves.
Kissed with the essence of summer, the pork emerges incredibly tender and succulent, perfectly sliced to reveal a blush-pink interior. The glossy sauce, rich with the deep caramel of bourbon and the bright sweetness of peaches, clings beautifully to each slice. For a stunning presentation, serve it over a bed of creamy stone-ground grits or alongside roasted haricots verts to complete this effortlessly elegant meal.
Summary
From quick dinners to cozy meals, these 20 Instant Pot pork tenderloin recipes offer endless flavor and ease. I hope you find a new favorite to try this week! Don’t forget to leave a comment sharing which recipe you loved and pin this roundup to your Pinterest boards for later. Happy cooking!
