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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.

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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

4.53 from 44 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

Ingredients

  • 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

Instructions

  • 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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Comments

  1. Jennifer says

    Could this recipe be made with baby/new potatoes (like the one you have with the gravy)? My husband isn’t a fan of gravy so this one sounds like something more to his liking. But as I am disabled, I need it to be as easy as possible. If I can include the potatoes in this recipe, should I do everything on the trivet? And the meat goes on the bottom and potatoes on top? And would anything else need to be changed? Thank you!

    • Jennifer says

      Also, so I can get correct info, I’m using a larger (8qt) pressure cooker that isn’t an Instant Pot.

      • Ashley Fehr says

        Hi Jennifer! I think that would definitely work. I usually cook my baby potatoes for 3 minutes, but I think 7 would be fine. If you like your pork more pink, you could even meet in the middle and do 5 minutes.

  2. Jamie L McTaggart says

    I am new to instant pot cooking and always end up with tough meat. I tried this recipe using a frozen 1 pound pork loin. I started it with 13 minutes and it was too tough to shred.

    • Ashley Fehr says

      Hi Jamie! This recipe isn’t for shredded pork. If you want to shred a pork tenderloin, I would cook it a little longer. Pork tenderloin is one of those meats that really shouldn’t be overcooked, but if you are going to shred it you do cook it a little longer.

  3. Kathi says

    This was delicious. My pork tenderloin had a herb garlic seasoning which really added to the wonderful flavor. It was 1 1/2 pounds and 7 minutes was just perfect for our taste. This glaze was very tasty and balanced which my husband loved. It went perfectly with our lemon broccolini and mashed potatoes. The pressure came down right at the 8 minute cool-down. Thanks for an easy and tasty recipe.

  4. 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.

  5. 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.

  6. 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!

  7. 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!!

  8. 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.

  9. 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!

    • Jenn says

      I bought already sliced pork tenderloin that’s already seasoned and just followed your directions on cook time and I used the broth with the balsamic vinegar and my pork loin was sooooo good it was falling apart just trying to take it out of the pot! When I get plain tenderloin I am going to try the glaze but thanks for sharing this recipe it’s helped me a lot ☺️

  10. 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?

  11. 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.

  12. Andrea says

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

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