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.
Table of Contents
- Ingredients needed to make this Instant Pot Pork Tenderloin:
- How to make Instant Pot Pork Tenderloin:
- Tips and tricks for cooking Pork Tenderloin in the Instant Pot:
- Variations on this Instant Pot Pork Tenderloin:
- More instant pot recipes you’ll love!
- Instant Pot Pork Tenderloin with Garlic Herb Rub Recipe
I’m back to the basics this week with this Instant Pot Pork Tenderloin!
I love that pork tenderloin 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.
If you’re looking for more ways to cook pork tenderloin in the Instant Pot, check out my Instant Pot Honey Garlic Pork Tenderloin & Potatoes.
No Instant Pot? You’ll love this Slow Cooker Pork Tenderloin, this Roasted Pork Tenderloin and this Honey Garlic Pork Tenderloin Recipe!
Ingredients needed to make this Instant Pot Pork Tenderloin:
- Chicken broth: Chicken broth provides the thin liquid we need to create pressure in the pressure cooker, and also adds more flavor than water. Be sure to use low sodium chicken broth or you may find your sauce is too salty!
- Balsamic vinegar: Balsamic vinegar gives our sauce depth and some brightness from the acidic flavor — paired with the honey, it gives us the perfect sweet and tangy blend.
- Pork tenderloin: it is easy to confuse pork tenderloin with pork loin. A pork tenderloin is long and skinny and usually weighs about 1 pound. A pork loin is very large, and will not cook in the same amount of time. Be sure that you have a pork tenderloin for this recipe.
- Seasonings: the seasonings are simple and pair well with a variety of flavors. Feel free to get creative here and use what you have on hand!
- Honey: honey adds a bit of sweetness and balances out the balsamic vinegar.
- Ketchup: ketchup adds sweet, savory, and tangy flavor and completes our sauce.
- Water + Corn Starch: a little water and corn starch slurry stirred into the sauce on saute thickens the sauce and makes it come together.
How to make Instant Pot Pork Tenderloin:
- Add the liquids to the Instant Pot and add the trivet. You can skip the trivet if you want to cook the pork in the liquid, but I find that it does wash away some of the seasonings.
- Prep the pork tenderloin by trimming the silver skin (here is a helpful video to show you how), cutting in half (to fit in the pot) and seasoning.
- Put the lid on and pressure cook on high for 3-7 minutes (depending on how done you like it!)
- Let the pressure release naturally (this means you do not touch the valve until the pin has drops) for at least 10 minutes before removing the lid.
- Remove the pork tenderloin to a cutting board and let rest while you make the glaze on saute.
Tips and tricks for cooking Pork Tenderloin in the Instant Pot:
- If you prefer, you can season and sear this pork tenderloin in a bit of oil on saute before adding the liquid for the sauce. Just be sure to deglaze and remove any brown bits from the bottom of the pot so that you don’t get a burn message.
- You can absolutely cook frozen 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!).
Variations on this Instant Pot Pork Tenderloin:
- Leave the sauce out (you still need the water or broth to come to pressure), cook your pork tenderloin in the pressure cooker, and then toss with barbecue sauce for a summery spin.
- This pork tenderloin is naturally gluten free and dairy free, just be sure to double check all of your ingredients.
- Don’t have an Instant Pot? Check out my Slow Cooker Pork Tenderloin with Honey Balsamic Glaze or this easy Roasted Pork Tenderloin recipe!
More instant pot recipes you’ll love!
- 30+ Instant Pot Soup Recipes
- Instant Pot Whole Chicken (Fresh or Frozen)
- Instant Pot Brown Rice — the perfect side dish for this pork tenderloin recipe!
- Instant Pot Shredded Chicken
- Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker)
(Yes, more!) Instant Pot recipes
Instant Pot Pork Tenderloin with Garlic Herb Rub
written by Ashley Fehr
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.
Cuisine American
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. Add the trivet to the Instant Pot.
- Trim silver skin from the side of the tenderloin. Cut in half crosswise (so that it fits).
- In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle over all sides of tenderloin and place on the trivet in the Instant Pot.
- 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
Keywords instant pot pork tenderloin, pork tenderloin instant pot
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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.
Ashley Fehr says
Thanks Eliza! I’m glad you enjoyed it!
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!
Ashley Fehr says
Yay! That makes my day! Thanks Allison 🙂
Andrea says
I have a question about the silver skin. Do you just mean the fat on either side? I had a tough time getting it all off.
Ashley Fehr says
Not the fat, but there is a silver skin that runs along one side. It may be easier to see if you search for a youtube video. It’s okay if you don’t get all of it and just get as much as you can!
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.
Ashley Fehr says
Thanks for your comment Scott! And I am one of those people who prefers my meat medium-well, so I will make a note about the cook time in the recipe to clarify.
Nancy Hall says
How long should I cook the pork tenderloin if I want it to be well done?
Ashley Fehr says
7-8 minutes and a long natural release will be pretty close 🙂
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 🙂
Jess curtis says
So good. It was a crowd pleaser tonight. Thank you
Clyde Prince says
Great dish and the glaze was wonderful.
Ashley Fehr says
I’m so happy to hear that!
Ashley Fehr says
I’m glad to hear it Jess!
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!
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.
Ashley Fehr says
I’m so happy to hear that!
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
Ashley Fehr says
I’m so glad you enjoyed it!
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!
Ashley Fehr says
That is so strange! With the valve on sealing you shouldn’t lose any moisture. Do you think it might have been open a crack? Did you notice any steam escaping?
Reggie says
Can I do this without the trivet? I don’t have an instapot, I have a NuWave pressure cooker, but I have no attachments. Thank you!
Ashley Fehr says
Yes you can! It will be fine 🙂
Tasha says
This is what happened with mine 🙁 so disappointed. It went from smelling so good to burnt in minutes
Ashley Fehr says
Considering the tenderloin isn’t browned, and it sits on the trivet, and there is only clear liquid in the bottom there’s almost no way you could get a burn notice. I would make sure your valve is sealed so you aren’t losing any moisture.
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
Ashley Fehr says
I’m so happy to hear that!
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!
Ashley Fehr says
Yay! I know how hard 4 year olds can be to please (mine especially!) — that makes me so happy!
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.
Ashley Fehr says
haha! Sounds like it tasted great anyway!
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!
Ashley Fehr says
I’m so happy to hear that! Love the idea of adding barbecue sauce and using Hawaiian buns — one of my favorite combos!
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.
LACEY says
Any recommendations on how I would use this recipe with a 5lb loin?
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!
Marcie Belcher says
Love this recipe! Can extra glaze be frozen and used again?
Ashley Fehr says
Thanks Marcie! The extra glaze can definitely be frozen and reused!
ROD says
I have a 2lb 3oz pork lion. How long would you suggest I cook that for in the instant pot? THank you!
Ashley Fehr says
The pork loins I buy are usually quite a bit larger (3.5-4 lbs) but I would probably start with 15-20 minutes if you want it juicy and sliceable, and longer if you want to shred it (even 40-45 minutes). I hope that helps!
Dawn R Richardson says
How much time for a 3.5lb loin
Ashley Fehr says
A 3.5 lb pork loin will take a lot more time. I would cut it into 3 chunks and cook for 45-50 minutes likely.
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!
Ashley Fehr says
Thanks Audrey! I’m so glad to hear you enjoyed it!