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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

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

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

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

Instant Pot Pork Tenderloin with Garlic Herb Rub

4.59 from 41 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 183kcal


  • 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: 183kcal | 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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Reader Interactions


  1. Erik K Schmid says

    Instant Pot Pork Tenderloin with Garlic Herb Rub, just made it for New Years good luck dinner, quick and easy and very very good, The port was very moist, have wonderful flavor with the rub, the glaze is to die for as well, My
    in laws gave it a 5 stars, will make this again

  2. Esquire says

    Made this tonight with minor adjustments, served it with a side of quinoa. Kept the sauce the same aside from the honey and my 4 year old loved it. You’ve got her vote!

  3. Ben says

    I was going to use the chicken broth, but then I thought I’d use stock. So after replacing the stock, I started replacing powdered spices and dried herbs with fresh. Kosher salt, fresh ground pepper, changed the pork to chicken, and voila! Instant pot roasted chicken. Lol.

  4. Beth says

    Made this tonight with a frozen 2lb already cut up pork tenderloin. I was out of chicken broth so used water and I omitted the seasoned salt and did some paprika instead. It cooked *almost* perfectly at 13 minutes!! I removed it and sliced it very thinly, tossed it back in the pot on sauté medium with only 1/4 liquid reserved and added bbq sauce. It was fabulous on Hawaiian buns with cheese. Hubby said I hit it out of the park!

  5. Kirt says

    Tried this. 2 3/4 pound tenderloin. After first ten minute run it was still cold in the middle. Second ten minute run it showed 130 on the meat thermometer. In for the third time

    • Ashley Fehr says

      You were using two tenderloins that were 3/4 pound each or a 2 3/4 lb pork loin? For a 3/4 lbs tenderloin (or two of them), 10 minutes should really be plenty! If it was 2 3/4 lb that is a pork loin and will definitely require quite a bit more time.

  6. Danielle McLeod says

    My pork loin was also over cooked, but the sauce was very good. Other recipes recommend seating the pork loin first, to keep moisture in the meat. I noticed your recipe did not, any reason for that? I might want to try this in an oven instead. Or maybe I will try recipe again but alter times. Thanks either way for another recipe.

    • Ashley Fehr says

      Hi Danielle! I’m sorry to hear that 🙁 It’s definitely hard to gauge cook time because each tenderloin will be a slightly different size and diameter. You can sear if you like, I find the pork plenty moist without!

    • SS says

      Searing doesn’t actually seal in anything in meats or vegetables – it actually causes caramelization on the outer surfaces, which makes things taste better!

  7. Audrey says

    This was great! Had a 1.7lbs pork loin and cooked for 9 mins. Added a little balsamic glaze to the pork rub and a bit of soy sauce to the glaze. Had no trivet and it worked fine. Used only about 1/2 cup of the broth but kept other measurements the same. Easy weeknight dinner, came together really fast!

  8. Gail D. says

    Sauted first as one of the persons rating this recipe did.Partially frozen tenderloin cooked 12 mins-overdone at 165+. Sauce/glaze too watery after cooking nearly 5 mins.Taste was good.Ok, for a last min. dinner, but will stick to other roasted pork tenderloin recipes in conventional oven when time permits.

    • Ashley Fehr says

      Hi Gail! I’m sorry to hear you didn’t love it as much as we do! If you’re sauteeing the meat first, then 12 minutes for partially frozen would definitely be too long unfortunately. The frozen pork will also release a significant amount of water as it cooks which is likely why the glaze was a little watery. I hope you give it another try sometime! Thanks for letting me know how it went 🙂

  9. Lois Misiewicz says

    I made this the other night from frozen. It was cooked perfectly and was delicious. I will be making it again. I may add a little more balsamic the next time. Definitely a keeper.

  10. Sam says

    Not long enough for completely Frozen. I had to add an additional 6 minutes. Unfortunately I was making the glaze before I sliced it.

  11. Jean says

    I made this tonight in my IP for 10 min, temperature was right on point at 148, and while it was moist it was tough. Any thoughts on why this would be? I have yet to get a tender roast out of this type of meat in the oven, the crock pot or the Instant Pot. Frustrating.

    • Ashley Fehr says

      It shouldn’t be tough, but it won’t be “shreddable” at that length of cook time either. It should be tender and slice easily, and you should be able to cut it easily with a fork once sliced. The only thing I can think of is sometimes if the pressure is released too quickly the meat can become tough, but other than that I’m not sure! I hope that’s somewhat helpful!

  12. Judy says

    I’m still new to my IP and was confused by some of the readings!
    Tenderloin was good, just a tad over cooked. Served with wild rice and still vine ripened tomatoes. The sauce was also very good. I would make this again!
    Now if I can get this comment to post after 3rd try, I’ll be happy!

  13. Fiorella Marante says

    This sounds wonderful, planning on making it tonight! I have misplaced the trivet that goes in the insta pot. Can I still make this recipe? Any suggestions on what I can use instead? Thank you!!

  14. Heather Peterson says

    This sounds delicious and I would love to make it this evening! Can you add potatoes and carrots into the bottom of the pot or will that mess something up? ?

  15. ANNIE says

    First ever instant pot meal – it was a hit! Not a morsel for leftovers either! Thanks for a great recipe!” – the only thing I did differently was searing it on Sauté before proceeding with the rest of the recipe as written.

  16. Susan Knox says

    Just made this for dinner. I had Hormel pork tenderloins lemon garlic flavor (2 in a pack). I didn’t use the seasonings since it was already seasoned, I followed the rest of directions adding the stock and followed the directions for the glaze. It was very tender and the glaze added a little something special. My husband missed the grill marks from our usual grilling. Since I had only sliced one of the tenderloins; I cleaned out the instant pot and browned the other one on saute setting. This one was good also so I think I will brown the meat first next time.

    Just a note to clean the instant pot after browning I just add some hot water and detergent and let it sit a little. The cooked on brown bits clean easily. If browning meat first I would just scrape this up after adding stock to add flavor to the dish.

  17. Jennifer says

    Loved this. The pork tenderloin was tender and flavourful. This is the first IP recipe I’ve loved (other than the obvious easy stuff like whole chicken, hard boiled eggs, and yogurt).

    I eat on the lower carb side of things, so I made your glaze with sugar-free ketchup, no added sugar table syrup, and thickened it with a sprinkle of xanthan gum.

    Thanks for sharing your great recipe!

  18. Elisabeth says

    I am planning to make this recipe tonight. I made the mistake of buying a pork loin tenderloin (2.5lbs). Is it best to just cut it in half and follow the recipe, or is it better to cut it longways as another commenter did? Also, if I cut it to be around 1-1.5 lbs, can the cook time stay the same?

  19. Sharee says

    Really tasty. Just made it for friends. Everyone like how tender and juicy this turned out. I have added this to my repertoire! Thank you, Ashley.

  20. Mary says

    We like our pork tenderloin pink in the middle. Can this be achieved by this recipe? Wouldn’t want to lessen the cook time much more as it’s already quite minimal. Thx for any advice.

  21. Joan Barnett says

    I just made this for dinner, it was delicious. We enjoyed the tenderness and the fact that it wasn’t dry but nice and moist. We also like the sauce but it would’t thicken with one tablespoon of corn starch so I used two and it was perfect. Thanks for the recipe.

  22. Meli Uribe says

    For sure, this is probably the best tenderloin recipe for the Instant Pot. I was a little nervous that the pork would come out dry and tough, but it came out perfect! Thabks for the recipe!

  23. Amy says

    I’ve made a ton of pork tenderloins and this is by far the BEST!! It came out so moist with amazing flavor and the glaze is really delicious on top. I had 2 tenderloin (about 3lbs$ so I cut each in half and arranged so nothing really overlapped and cooked for 8min. I made Cuban sandwiches with the leftovers the next day. Thank you for this recipe! It will be utilized over and over.

  24. Sara says

    If I double the meat (two pork tenderloins), should I double the liquid? Sorry for the stupid question–I am new to Instant Pot cooking.

    • Jason says

      Probably not (unless you want double to glaze), you really just need about a cup of liquid to create enough steam to pressurize the Instant Pot. The pot may work a little harder/longer to get the pot to pressure and keep it there for the duration of the cook.

  25. Esther Bergen says

    I made this recipe tonight as a last minute desperation dinner (I had read the instructions on the package incorrectly and thought I needed to bake the tenderloin in the oven for half an hour — turns out it called for half an hour per pound). So thanks to google I found this recipe and it was fabulous — it was on the table in less than 45 minutes and was a big hit. There’s not even a scrap of meat left. Thanks!

  26. Kristen says

    We loved this recipe so much! It was our first instant pot recipe and I did have to make substitutions due to lack of ingredients on hand. If you don’t have chicken broth, substitute beef broth, and if you don’t have honey, substitute maple syrup. It all still comes out delicious!

  27. Sharon says

    This was my 1st try using my instant pot. I can tell you this was the best recipe. Just changed one thing and that was the honey. I used 2 tbsp instead of 3 and I had a perfect glaze. Thank you for a keeper recipe.

  28. Maria Craig says

    Actually, I found the weight. I completely overlooked it. Would doubling the time be enough for a 3 pound tenderlion?

    • Ashley Fehr says

      It really depends more on the circumference. Pretty much all pork tenderloins are 1-1.5 lbs so I’m wondering if you have a pork loin instead? A pork loin will require a longer cook time as it is thicker. I would double the cook time for a pork long of 3 lbs.

  29. Maria Craig says

    I have a 3.15 lb. Pork tenderloin. How much time do I need to add. I couldn’t find the weight of what you used.

    • Ashley Fehr says

      Each pork tenderloin is about 1 lb. You can add two, but if you have a single that is 3.15 lb it’s likely that you have a pork loin instead. You will want to double the cook time or maybe even more.

      • Lily says

        I made pork loin last night with this recipe. I cut it in half length wise and increases the cooking time to 10 minutes and it was perfect! I also doubled the recipe for the rub and I used about 3/5ths of it.

        This recipe is easy to adjust based on what I had on hand. It was delicious. There was not a single bite left. My husband and kids fought it out for the last dribble of sauce.

  30. Kathy says

    Neither my husband or I liked this recipe. The pork was barely tender and the sauce had very little flavour. I will definitely not make it again.

  31. Melissa says

    My pork tenderloin is larger 2.5lbs. Should I increase cooking time? Thank you, excited to try a new recipe!

    • Ashley Fehr says

      I think you would likely need to increase the time slightly for sure, I would try adding 5 minutes to start and checking with a meat thermometer at that point. I’d love to hear how it goes!

  32. Mary says

    Hi…we tried this last night and thoroughly enjoyed it. We would love to know how you would mix up this recipe by doing an “Apple Cider Glaze”. I tried one a year or so ago (not sure if it was for the instant pot) and loved it….but your recipe was delicious AND super simple…this other one was just delicious (I mean “drink the glaze with a straw” delicious) but rather labor intensive….any suggestions in turning this recipe into a Pork Tenderloin with Apple Cider Glaze?

    • Ashley Fehr says

      Oooh that does sound delicious! I may have to try it! I think you could use apple cider instead of broth as the cooking liquid and it would be fantastic. I’d love to hear if you try it!

  33. Claudette says

    I made this tonight and it’s a hit. I used a 14 oz pork loin and increases both the cooking time and natural release by 2 min…I’m on a sodium reduced diet so I omitted the salt and it was delicious , my husband said it was a keeper….

    • Ashley Fehr says

      This recipe is specifically for pork tenderloin — pork loin is much thicker so I would definitely increase the cook time for that. I would start with 3-4 minutes, but it will mostly depend on how thick around it is.

  34. Megan Robinson says

    Just made this tonight for supper and everyone loved it! Will definitely be making it again

  35. Juli says

    Tell me about “seasoning salt.” Is this different than regular salt. I have a number of salt and seasoning blends in my spice cabinet but they arare all kind of different. Would any work or would just plain sea salt work?

  36. Jonni Dunn says

    April, I did not see anywhere in the recipe whether the liquid left over from cooking the meat should be emptied before making the glaze. I left it in and added the glaze ingredients per the instructions. Did I do wrong?

  37. Kimberly says

    Made this tonight, it was amazing! My family really enjoyed it. Just purchased our IP this past weekend and we love it so far. This was the second meal we made in it. Thank you for sharing this recipe!

  38. Shane says

    Can you please tell me what I did wrong..I just recieved my Instant Pot DUO Plus 60 and my pork was still raw, I even took my pork out of the fridge 30 min prior to cooking. Any help will be much appreciated.

  39. Pam Greer says

    I love my Instant Pot! This looks like another amazing recipe for me to try! That garlic herb rub sounds so good!

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