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Instant Pot Pork Tenderloin with Garlic Herb Rub

Prep Time 10 mins
Total Time 17 mins
Servings 4 servings

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This Instant Pot Pork Tenderloin has a garlic herb rub that gives it INCREDIBLE flavour! Simply cook it in the pressure cooker with some chicken broth or add an easy 4 ingredient honey balsamic glaze to make it extra special. An easy dinner recipe that is healthy, too! Cook from fresh or frozen.


I’m back to the basics this week with this Instant Pot Pork Tenderloin!

pork tenderloin cut in half in instant pot covered in seasoning blend

We have always loved pork tenderloin, but we haven’t had much of it lately because it can get a little pricey. Whenever it’s on sale we stock up!

I love that it’s so easy to cook (always tender!) and a great lean source of protein. The garlic herb rub on this tenderloin gives it such incredible flavour, that the honey balsamic glaze is totally optional!

We love sauce on everything, so I wanted to add an easy glaze that’s made right in the Instant Pot on saute after you take the pork out to rest. It only takes a few minutes and 4 ingredients to whip up, and is a nice touch if you’re serving the pork with rice or mashed potatoes.

cooked pork tenderloin in instant pot sliced sitting in sauce

How to make Instant Pot Pork Tenderloin:

  • You can absolutely cook from pork tenderloin in the Instant Pot, but if the exterior of the tenderloin is completely frozen, the rub won’t adhere well, which is why I recommend letting thaw a few hours if possible (I give cook times for all below in the recipe).
  • Pork tenderloin is one of those meats that you can eat medium or medium well, but it’s always best to check the internal temperature with a meat thermometer. You are looking for around 145-150 degrees F before resting, depending on your tastes.
  • You can absolutely cook more than one tenderloin in your Instant Pot — stack them up and it shouldn’t take any longer unless they are frozen right together. Try to stagger them so they do not overlap completely (crisscrossed works great!).
instant pot pork tenderloin on a white plate sliced drizzled with sauce

Variations on this Instant Pot Pork Tenderloin:

If you’re looking for more easy Instant Pot recipes, check out my Instant Pot Pork ChopsInstant Pot Whole Chicken, Instant Pot Pot Roast or How to Cook Frozen Chicken Breasts in the Instant Pot

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Instant Pot Pork Tenderloin with Garlic Herb Rub

4.5 from 42 votes
This Instant Pot Pork Tenderloin has a garlic herb rub that gives it INCREDIBLE flavour! Simply cook it in the pressure cooker with some chicken broth or add an easy 4 ingredient honey balsamic glaze to make it extra special. An easy dinner recipe that is healthy, too! Cook from fresh or frozen. 
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Main Course
Servings 4 servings
Calories 183cal


  • 1 cup low sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 lb pork tenderloin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper

To Make the Glaze:

  • 2-3 tablespoons honey
  • 1 tablespoon ketchup
  • 1 tablespoon water
  • 1 tablespoon corn starch


  • Place trivet in the Instant Pot and add chicken broth and balsamic vinegar.
  • Trim silver skin from the side of the tenderloin. Cut in half and place on the trivet in the Instant Pot or pressure cooker.
  • In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle half over tenderloin in Instant Pot. Flip and sprinkle remaining seasoning over top.
  • Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen) — for medium-well. If you like your tenderloin more on the rare side, 3-5 minutes is sufficient for fresh pork.
  • When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.

To Make the Glaze:

  • Turn the Instant Pot to saute and add the honey and ketchup. Stir together the water and corn starch and whisk into the Instant Pot. Let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste.
  • Slice tenderloin and serve with glaze as desired.

Nutrition Information

Calories: 183cal | Carbohydrates: 13g | Protein: 25g | Fat: 2g | Cholesterol: 73mg | Sodium: 404mg | Potassium: 523mg | Sugar: 10g | Vitamin A: 20IU | Calcium: 6mg | Iron: 1.2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Lin says

    Correction on the weight of meat I used. Total was just under 3 pounds. Cut in half. So I had 2 pieces, each 1 about 11/2 pounds each. Timing worked.

  2. Lin says

    Meat had no flavor. Did not care for flavor of glaze.
    On the up side the timing was perfect for my 1 1/4 pound piece of meat. Meat was tender and not dry.

  3. Danielle says

    I love this recipe and have made it at least six times, I will be making this today but I will be making it using 2 pork tenderloins at about 1.4 pounds each. I will cut them in half as always. Can I still use the same amount of liquid and only cook on high for 7 minutes? Your instructions do say you can put two in there and stack them but I wanted to be sure that 7 minutes for that much meat (2.8 pounds at 1.4 each) should still be OK for that timing. Thank you!

    • Ashley Fehr says

      Hi Danielle! I think it depends how well you like them cooked! Stacking them will likely slow the cooking process just slightly, but it depends how much they overlap. They are also a little larger than mine usually are, but I think 7-8 minutes should still be fine!

  4. Chrystie says

    Little late to the game 🙂 but if I didn’t want to make the glaze would I just at step 5? Also, if I did skip the glaze could I take the pork out, slice it, and lay it back in with just the broth mixture to soak some juices up? Thank you! Can’t wait to try this!!

  5. Diana McDonough says

    Havent tried yet but have a 4.4 pound pork tenderloin. What would cooking time be for that? Can’t seen to find how much time per pound.

    • Ashley Fehr says

      Hi Diana! It sounds like you probably have a pork loin and not a tenderloin, and you’ll need to add quite a bit of cook time tot the recipe. You’ll likely want to cut it into 1 lb chunks and cook it for 45-90 minutes.

      • Emily Mitchell says

        I have a 1lb pork tenderloin that is fresh never frozen. I did 4 minutes (because I like it kind of medium rare)…raw…did 4 more minutes…raw…did 6 minutes and am hoping it turns out this time because the potatoes are getting cold. They were in the same instant pot and cooked in EXACTLY their allotted 4 minutes. Keeping my fingers crossed

        • Ashley Fehr says

          That doesn’t seem quite right! I would think 4 minutes would be plenty for medium or medium-rare. I would make sure your pressure is on high and your valve is completely sealed.

        • Carole says

          Every other recipe I looked at said 30 min/# if frozen. Got mine in right now and 1.5 # I put in for 45 min. so fingers crossed- that timing seemed CRAZY! you cook hard boiled eggs for 6…….. hmmm

          • Ashley Fehr says

            Frozen meat doesn’t take significantly longer than fresh in the Instant Pot. And a fresh pork tenderloin cooks for anywhere from 0-10 minutes. A pork loin — yes, 45. A pork tenderloin? No.

  6. Paris says

    This was a huge hit in my house. My children, who always complain about what I cook, had finished their plates before dad and I could even sit down. We also brought some to my MIL to try and she bought me a pork tenderloin to make her one lol… it’s a new staple in this house hold!

  7. LoLo says

    Thought I would double the recipe because I had more than a pound of pork. Other than that, I followed it to a “T”. Did the 7 minutes on high and it was overdone and came out pretty dry. Not enough flavor at all. Had to add salt to the pork at the end to help out with flavor. I gave it 2 stars only because it was edible. This will NOT be a definite remake.

    • Ashley Fehr says

      I’m sorry you didn’t enjoy it! This is one of our favorites and lots of others have loved the flavor and not had issues with dryness. Can you tell me what kind of pork you used?

  8. Deborah Peterson says

    Just wondering if you can make this with a pork loin? If so how long would I cook it, and would it be a lot different than cooking with a tender loin? Sorry I’m new to a lot of this, I have five grown children, but when they were at home it was basic easy, feeds a lot meal. So now I’m trying different yummy meals.

  9. Andrea says

    My sister can’t eat cornstarch because she’s allergic to corn. Is there anything I can substitute for it?

  10. Ashley Wiley says

    I wish I could edit previous comments, I just saw where it said times from frozen. Is there somewhere that says how many servings is how much weight?

    • Ashley Fehr says

      Hi Ashley! No problem 🙂 I don’t know how much one serving is in weight unfortunately, as it will depend on the exact size of your tenderloin. But if your tenderloin is 1lb as the recipe calls for, then the serving size is 1/4 lb of meat and 1/4 of the sauce. I hope that helps!

  11. Ashley Wiley says

    I meant to add that my instant pot has the “egg, meat/stew, soup/broth, cake, saute, rice, multigrain, porridge, steam, slow cook, adjust, delay start, manual, and keep warm/cancel” buttons. It is 6 QT

    It says IP-Lux on front if that helps

  12. Ashley Wiley says

    I really need a “how-to” guide for my instant pot. I have the manual, but I need a “if you want to make this dish from frozen, push this…” and very specific steps on when to add ingredients. Also “if you want to make it from thawed…” Any good sites?

  13. Ashley Wiley says

    I am still trying to learn about IP, I realize there are different ones with different buttons, but how do I thaw a little before cooking? I saw you cooked it from partially frozen for 10 minutes, but how do I cook from completely frozen and/thaw first? What buttons do I push to get it to defrost some?

  14. Debbie k. says

    It was outstanding ?. I added a bit more basalmic because I love it so much. Ate it with baby red potatoes. . Picky hubby even agreed

  15. Rita says

    I’m going to cook this tomorrow morning for a pot luck lunch I am going to. I have a 2 pound “tenderloin” but from what I read on your site this may be a loin. Two questions: 1. If loin how long should I cook it? 2. Should I increase any of the ingredients? Thanks,

    • Ashley Fehr says

      Hi Rita! For a 2lb pork loin or tenderloin, I would increase the cook time by 5 or so minutes, but it really depends on what you’re looking for. If you want to shred it, you’ll want to cook it even longer, but to slice, then a few extra minutes should be sufficient.

  16. Kristy says

    Per my 14-year-old daughter – “the glaze is AMAZING-can you put that on all of our food?” So I would say it was definitely a success. I always know when the instant pot meal has won my family over – they go back for seconds.

  17. Danielle Beltran says

    I’m new to IP cooking. I tried this recipe tonight, so happy I did & my husband was VERY impressed. I love the basic ingredients too. Some recipes require so many spices that I don’t have in my rack. The middle of the tenderloin was a little pink but I put it in the oven for a few minutes while I made the glaze. That glaze was soooo tasty! The honey didn’t overpower the flavor like other recipes that use honey. I made baby potatoes with veggies on the side. Perfect meal! Thank you!

    • Ashley Fehr says

      Thanks Danielle! I’m so glad you liked it! I like my tenderloin just a touch pink in the middle, but you can definitely add a minute or two for a more well-done tenderloin if you prefer!

  18. Sara says

    Made this today and my husband and I both enjoyed it! Easy to make and tasted great. Love the sauce! We will make this again!

  19. Ruth Guthrie says

    I made this dish last night. Both my husband and I loved it. And, it was so easy! I used a pork loin (about 1 3/4lb) because the store I was shopping at didn’t have any tenderloin. I ended up cooking it for about 25 minutes and it was done perfectly. I’ve had a Fagor LUX Multi-Cooker for about a year now and have seldom used it. I’m sure I’ll start using it a lot more now. Thanks!

    • Ashley Fehr says

      I would say a chunk of pork that large is actually a pork loin as most tenderloins fall between .75lb and 1.5 lbs. The cook time you’d need would depend on if you want to slice or shred it — if you want to shred it, I would cook it 60-90 minutes.

  20. Sherry says

    Made this tonight as my VERY FIRST Instant Pot effort. Turned out great! It took a good bit longer than I expected to let it release pressure naturally, about 20-25 minutes. That’s ok, though. Next time I’ll anticipate it and wait to start my sides a bit later. Otherwise, the family loved it – it’s right in line with our Keto mealplanning. Thanks!

  21. Eliza says

    I made this and we enjoyed the flavor. I used 2-1lb pork loins that were partially frozen and I cooked for 11 minutes. The loin on the bottom was a bit overcooked while the one on the top was just about right (barely pink in the center). Next time I would reduce the cooking time by 1 to 2 minutes. The glaze was super tasty.

    Thanks for a good and FAST recipe.

  22. Allison Bressler says

    I just made this! It was very easy and very delicious. I needed to make my pork tenderloin that was thawed and I looked for a recipe that I had all of the ingredients already. This was a winner!! My boyfriend asked me to put it in regular rotation! Thank you!

  23. Scott says

    Great flavor, but mine turned out badly overcooked. I’m someone who likes rare meat and this came out extra well done, so almost inedible if it werent for the amazing flavor of the juices. I cooked a 1.25 lb fresh tenderloin for 7 minutes sealed on high, around 10 min natural vent release. If cooking fresh, consider cooking for 5 min only, and/or releasing immediately after.

  24. Cheryl says

    I wanted to love this recipe but it gave me hassles from the start. I got the “burn” notification after 15-20 minutes, all the broth had evaporated before pressurizing. Opened & added another cup of broth & closed quickly to restart & got “burn” notification again after 15 minutes or so. Never got it to pressurize & trying to time my side (roasted broccoli) with it was awful. After 2nd “burn” notification, I checked internal temp & it was cooked so we ate instead of waiting another round. I’m certain it wasn’t nearly as good as yours turned out but it wasn’t bad considering.
    I just wouldn’t want to make it again since it took almost an hour all in all.

    • Ashley Fehr says

      Hi Cheryl! There is pretty much no way that could happen if the Instant Pot is sealed. I would check your sealing ring and make sure the valve is totally sealed, and you shouldn’t have the same problem again 🙂

  25. Alison K says

    Hi! I am going to make this tonight with rice on the side. I prefer not cooking rice o the stove top.. if I truly use one pot, how much extra liquid would be needed? I have a fear of the instant pot, this will only be my third try, haha! I want to make sure to do it the right way. Thanks!

    • Ashley Fehr says

      Hi Alison! I’m not sure that it would work well to cook rice at the same time as the rice might need a longer cook time than the pork tenderloin and might not be done, or you risk the pork being overcooked. I’ve never experimented much with adding sides to this recipe so I’m sorry I can’t help more!

  26. Julie Soyez says

    I made this with a 3 lb pork loin from one of the Big Box stores so I doubled the rub and liquid portions, I did not need to double the liquid, sense it was 3 lbs I tripled the cook time but still cut the loin in half. You guys this was so amazing and so easy! Love Love it, this is now in my wheelhouse for good.

  27. L aura says

    Wonderful ! Made 2 small pork tenderloins ( about 2 pounds total weight) , cooked longer at 45 minutes which was over-kill I’m sure – nonetheless, the meat fell apart like shredded pork , moist , good flavor – added bit more honey to sauce

  28. bee says

    Hi 🙂 i tried this for the first time last week and it turned out amazing! it was so good i went to make it again tonight. followed the instructions to the T – and BURN came up on the screen!!! i had to cancel, and when i opened the lid there was no liquid. Has this happened to you? Not sure why it happened since i didn’t change a thing!

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