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4.63 from 8 votes

Instant Pot Pork Tenderloin

A mouth watering Instant Pot Pork Tenderloin recipe made easy! Your trusty Instant Pot will develop so much flavor in a fraction of the time. This is a simple, yet impressive meal!
Prep Time10 minutes
Cook Time15 minutes
NPR Time10 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 171kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 tablespoon Italian seasoning
  • 2 pound pork tenderloin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 tablespoon olive oil
  • 2 tablespoon soy sauce
  • 2 tablespoon lemon juice
  • 1 cup chicken broth or veggie broth, low sodium
  • 2 tablespoon cornstarch
US Customary - Metric

Instructions

  • Make the Rub: Whisk the Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl. Sprinkle the dry rub evenly all over the tenderloin.
  • Sear the Pork: Turn your Instant Pot onto the sauté setting. Add the olive oil and let it heat up for 1 minute. Sear the pork loin on all sides for 2-3 minutes per side. Remove the pork loin from the pot and set it aside.
  • Simmer: Add the soy sauce, lemon juice, and chicken broth to the pot. Let it come to a simmer, scraping the bits off the bottom of the pot with a spoon or whisk. Add the trivet (rack) to the pot and place the pork loin on top.
  • Cook: Secure the lid and set the valve from VENT to SEAL. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest.
  • Remove: Carefully remove the pork loin from the Instant Pot and set it aside to rest on a cutting board. Remove the trivet.
  • Make Gravy: Turn the sauté setting on and let the cooking liquid come to a simmer. Whisk the cornstarch with 2 tbsp water to create a slurry and add it to the pot, while whisking, until thickened. You can mix more slurry if you'd like a thicker consistency.
  • Taste & Finish: Taste the gravy and season with salt and pepper if needed. Pour the gravy into a boat and cut the tenderloin into 1/2"-1" slices.

Notes

  1. Transfer the pork to a cutting board, cover it with aluminum foil and let it rest for at least 15 before cutting into it.
  2. Refrigerate the leftover pork tenderloin in a shallow airtight container or wrap tightly with heavy-duty aluminum foil/plastic wrap. Your cooked leftovers will last for 3 to 4 days in the refrigerator.
  3. Freeze in a covered airtight container, heavy-duty freezer bag, or wrap tightly with heavy-duty aluminum foil and/or freezer wrap. It will keep in the freezer for 2 - 3 months.

Nutrition

Calories: 171kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 347mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg