Instant Pot Pork Tenderloin

My Instant Pot pork tenderloin recipe is foolproof and guarantees tender, juicy pork every time. It’s the most hands-off dinner you’ll make all week! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 182kcal

Author Arman Liew

Ingredients

1 1/2 pounds pork tenderloin
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup broth chicken broth or beef broth
2 tablespoons soy sauce
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 tablespoons cornstarch

Instructions

In a small bowl, combine the garlic powder, dried thyme, paprika, salt, and black pepper.
Discard the silver skin from the pork tenderloin and pat it dry with a paper towel. Rub the seasoning mix into the meat and set aside. If needed, cut the meat into two pieces to fit in the pot.
Turn the instant pot to saute mode. Add the olive oil until it warms, then add pork tenderloin and saute it on all sides until lightly browned.
Pour the broth, soy sauce, maple syrup, and Dijon mustard. Scrap the sides with a wooden spoon for any bits that are stuck.
Close the lid and seal. Cook on high pressure for 4 minutes. Leave it to naturally release for 10 minutes.
Remove the pork and place it on a chopping board. Let it rest for 10 minutes before slicing.
Add cornstarch to the pot and turn saute mode on. Whisk the cornstarch with the sauce and cook for a couple of minutes until the sauce starts thickening. Serve over the pork.

Video

Notes

TO STORE: Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Place cooled leftovers in freezer-safe containers and freeze for up to three months. Let it thaw overnight before reheating.

TO REHEAT: Reheat leftover meat and sauce on the stovetop, adding a splash of water or broth if needed, or microwave in 30-second intervals until warm.

Nutrition