Pork Tenderloin
Mega juicy, tender, flavorful Instant Pot pork tenderloin, browned with a herb dry rub and pressure cooked, with a bonus pork gravy.
⏱️ Prep: 5 min🍳 Cook: 35 min
Nutrition
per per serving202
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 lb | 455 g | pork tenderloin (~454 g), 1.5" thick |
| 1 tbsp | 15 ml | unsalted butter or olive oil (14.5 g) |
| 1 cup | 240 ml | unsalted chicken stock (250 ml) |
| — | salt | |
| — | black pepper | |
| 1 tsp | 5 ml | dried oregano (0.5 g) |
| 1 tsp | 5 ml | dried sage (2 g) |
| 1 tsp | 5 ml | dried rosemary (1 g) |
| 3 | garlic cloves (14.6 g), finely minced | |
| 2.5 tbsp | 38 ml | cornstarch (22.5 g) |
| 3 tbsp | 45 ml | cold water (45 ml) |
Instructions
What is Pork Tenderloin? Pork Tenderloin (aka Pork Tender, Pork Fillet) is the most tender cut of pork! It's also lean & boneless. Don't be mistaken! Though Pork Tenderloin sounds similar to Pork Loin, they are not the same cut! They are actually different cuts of pork, with different shapes & sizes. So, they can't be easily substituted in recipes.
Pork Tenderloin:
- From Which Part of Pork? the muscle underneath the backbone (begins from below the ribs to hip area)
- Texture & Flavor: lean, tender, mild pork flavors
- Size & Shape: a relatively small, thin, long, round cut of pork
Prep Time: 5 minutes. Cook Time: 35 minutes. Total Time: 40 minutes. Servings: 4. Calories: 202 kcal. Author: Amy + Jacky.
- Brown Pork Tenderloin: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry, then generously season one side of pork tenderloin with salt + black pepper. Drizzle the inner pot with 1 tbsp unsalted butter or olive oil. Then, brown the seasoned side of pork tenderloin. Season the other side with more salt + black pepper. Pro Tip: Brown 2 sides of pork tenderloin for 2 mins per side.
- Pressure Cook Pork Tenderloin: Set aside the pork. Add 1 cup (250ml) unsalted chicken stock, then deglaze the bottom of the pot. Turn off the heat briefly. In a small bowl, mix 1 tsp (0.5g) dried oregano, 1 tsp (2g) dried sage, 1 tsp (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply Dry Rub to all sides of the browned pork tenderloin, then place pork in Instant Pot. Pressure Cook at High Pressure for 0 minute, then 15 minutes Natural Release. Note: 0 minute (zero minute) is not a typo! We're using the heat from "Pressurize" Stage & "Depressurize" Stage to cook the pork tenderloin. We tested various pork tenderloin in Instant Pot to find this best cooking time & method. Read the details here. Pro Tip: If your pork tenderloin is thicker than 1.5", increase the natural release time (~5 - 6 minutes per 0.5" of thickness).
- Check Pork Internal Temperature: Check pork tenderloin internal temperature at its' thickest part - it needs to be above 142°F (61°C). Pro Tip: If the temperature is off by more than 6°F, quickly close the lid, then let the residual heat in Instant Pot to cook the pork for a few more minutes. Remove and place pork on a chopping board. After resting for 3 minutes, slice pork tenderloin in bite-size medallions. Pro Tip: Pork tenderloin should be slightly pink on the inside.
- Bonus - Make Pork Gravy: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add cornstarch mixture one third at a time to thicken the cooking liquid until desired thickness. Taste & adjust seasoning with more salt or soy sauce.
- Serve Pork Tenderloin: You did it!! Your family & guests will enjoy this Mega Juicy, Tender, Flavorful Instant Pot Pork Tenderloin!! Serve immediately & enjoy~