This Instant Pot Pork Tenderloin is the perfect quick dinner packed with bold flavors. The pork turns out juicy and tender every time, coated in a rich glaze that makes it feel extra special. With just a 5-minute cook and a 10-minute natural pressure release, you can have an amazing meal on the table fast.
Instant Pot Pork Tenderloin Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 22 minutes total (2 prep + 15 cook + 5 rest)
- 🍴 Servings: 4 servings
- 🧄 Flavor Profile: Savory, slightly sweet, tangy with rich buttery notes
- 🍚 Best Served With: Mashed potatoes, roasted vegetables, or rice
- 🧊 Make Ahead?: Yes, can be made ahead and reheated with sauce
Summarize and Save This Content On
Honey and mustard are my go-to flavor combo for the perfect balance of sweet and tangy, and the Instant Pot completely solves the problem of dry pork. Every time I make this pork tenderloin in the Instant Pot, everyone who tries it is impressed and immediately asks for the recipe so they can make it themselves. I love how moist and flavorful it turns out with almost no effort.
If you enjoy pork tenderloin recipes, you'll love bacon-covered pork tenderloin and Mississippi pork tenderloin, too.
Why You'll Love This Recipe
- One pot for easy cleanup: The pork tenderloin, glaze, and sauce are made entirely in the Instant Pot. This makes cleanup a breeze!
- It's ready in under 25 minutes: The prep, cooking, and pressure release take 25 minutes altogether, so it can make it to the dinner table fast.
- The glaze adds a wow factor: The honey dijon glaze caramelizes perfectly in the Instant Pot, taking the presentation of the pork tenderloin to the next level.
Ingredients
Everything you need to make this amazing glazed pork tenderloin entirely in your Instant Pot is listed below.
- Pork tenderloin: Choose pork tenderloin rather than pork loin. The tenderloin is smaller, more tender, and cook quickly. They're usually pretty lean, but if there are any large pieces of fat on your tenderloin, trim them.
- Mustard: I use grainy and smooth Dijon for texture and depth of flavor. This baked honey mustard ham is another recipe where you'll find these two types of mustard.
- Honey: This adds a lovely sticky sweetness to the glaze, and the flavor pairs well with the grainy and smooth mustard.
- Chicken broth: This adds moisture to the pork and helps give you a base to create a pan sauce. I like to use low-sodium so I have better control over the saltiness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Balsamic brown sugar: Use balsamic vinegar and brown sugar instead of honey (2 tablespoons of vinegar and 1 tablespoon of sugar) to still add sweetness but also some acidity.
- Maple Dijon: Try maple syrup instead of honey for more depth of flavor.
- Hot honey mustard: Add a teaspoon of your favorite hot sauce to bring some heat. Sriracha or this scotch bonnet sauce would be great.
How to Make Pork Tenderloin in the Instant Pot
These are the instructions needed for making this Instant Pot pork tenderloin. It's simple and quick every time!
Step 1: Make the glaze. Combine the ingredients for the honey dijon glaze in a small bowl.
Step 2: Rub it onto the pork. Rub it generously on all sides of the pork tenderloin and sprinkle it with salt.
Step 3: Sear it. Heat your Instant Pot using the saute setting and melt some butter. Then, sear each side of the tenderloin for about 3 minutes. Remove the pork, pour in the broth, and scrape up the brown bits.
Step 4: Pressure cook it. Add the trivet and the pork tenderloin back to the pot and pressure cook it on high for 5 minutes, then switch to natural pressure release for 10 minutes. Rest your tenderloin for 5-10 minutes before slicing and enjoying it with garlic butter carrots.
Expert Tips
- Deglazing the pot is important: Adding the broth to the Instant Pot helps to scrape up the browned bits from the bottom that get stuck after searing the pork tenderloin. This helps incorporate the flavor into the sauce and prevents the burn warning when you pressure cook it.
- Searing adds depth: Don't skip this step! This helps caramelize the glaze on the outside and adds rich color and depth of flavor to the pork tenderloin. The Instant Pot has a saute setting for this, so that you can do everything in one pot.
- Use a meat thermometer: If you're unsure if the pork is fully cooked, use a thermometer. Insert it into the thickest part of the tenderloin, and it should read 145°F. Then, you can pull it and let it rest. This ensures that it remains juicy.
- Refrigerating and freezing leftovers: Place leftover pork into an airtight container and keep it in the fridge for up to 4 days. You may freeze pork slices in a freezer bag for up to 3 months.
- Reheating the pork properly: I recommend reheating it in the oven over the microwave to keep it from drying out. Put the pork tenderloin into a baking dish with a splash of water or broth, cover with foil, and warm it in a 325F oven for a few minutes.
Another pork tenderloin recipe that brings together sweet and tangy is this maple mustard pork tenderloin.
Serving Suggestions
- Starchy sides: Some of the best sides to pair with this pressure cooker pork tenderloin are air-fried baby potatoes and risotto pasta. They're simple yet flavorful starches that complement the pork.
- Veggie pairings: If you're looking for a vegetable, I highly recommend maple bacon Brussels sprouts or some skillet corn with butter. Keep it simple!
- Repurposing the leftovers: Slice the leftover pork tenderloin thinly and make a cold pork sandwich or add it to a garden salad.
Instant Pot Pork Tenderloin Recipe FAQs
The difference between pork tenderloin and pork loin comes down to size, texture, and cook time. Pork loin is a larger, thicker cut that's best for roasting or slow cooking, while pork tenderloin is smaller, more tender, and cooks much faster. Since they're not interchangeable, using the right cut matters: pork tenderloin stays juicy with quick-cooking methods, while pork loin needs more time to become tender.
Yes! It will take about 12 minutes to cook at high pressure and 10 minutes to naturally release the pressure. I still recommend using a thermometer to check it for doneness before allowing it to rest.
I use a 1.5 lb pork tenderloin, and when it's fully thawed and at room temperature, it takes about 5 minutes on high pressure.
Of course! Prepare a cornstarch slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water. Whisk this into the leftover sauce mixture at the bottom of the Instant Pot until it thickens.
More Delicious Instant Pot Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Instant Pot Pork Tenderloin
Ingredients
- ½ stick butter unsalted
- 1 ½ pound pork tenderloin
- 3 tablespoon honey
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1 cup broth low sodium
Instructions
- In a small bowl combine honey and both mustards. Rub tenderloin with mixture and sprinkle with salt.
- Melt butter in the Instant Pot on the sauté feature, then brown the meat for about 3 minutes per side then transfer to a plate.
- Pour broth and scrape up brown bits, then shut off Instant Pot.
- Put a trivet in, then place the tenderloin on top. Turn on HIGH or MANUAL (depending on your machine) and cook for 5 minute with a 10 minute natural release. Ensure the pork is cooked to 145F, then allow it to rest for 5-10 minutes.
- If desired, remove trivet and thicken sauce on the sauté feature.
Notes
- Adding broth to the Instant Pot helps loosen the browned bits stuck to the bottom after searing the pork tenderloin. This adds extra flavor to the sauce and helps prevent a burn warning during pressure cooking.
- It takes about 12 minutes on high pressure to cook the pork tenderloin from frozen, followed by a 10-minute natural release. I still recommend checking it with a thermometer before letting it rest to ensure it's done.
- I use a 1.5 lb pork tenderloin, and when it's fully thawed and at room temperature, it cooks in about 5 minutes on high pressure.
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