This creamy and tender Instant Pot pork tenderloin is easy enough for a weeknight dinner, but tasty enough for dinner parties! It comes together quickly and easily and the garlic Dijon sauce is the perfect finish. This recipe is Keto, Whole30, and Paleo friendly with options to customize as desired!
Why You’ll Love This Instant Pot Pork Tenderloin Recipe
Meat in the Instant Pot is just so much better than other cooking methods! Maybe you’ve tried my Instant Pot Korean Beef or these Instant Pot Chicken Fajitas (or this Pot Roast, omg). Today I’ve got something new and fun to share!
I’ve only recently mastered how to cook an easy pork tenderloin recipe in the Instant Pot pressure cooker and it’s been a game changer. Not only is it super easy and quick, it’s a foolproof way to cook pork tenderloin so it doesn’t overcook. Overcooking this cut of meat can result in a tough and chewy texture that’s not ideal. This is truly the easiest way (and best way!) to cook pork tenderloin recipes.
Instead, the resulting dish is tender, melt-in-your-mouth good. My whole family raves about this recipe, and know yours will too!
This juicy pork tenderloin is cooked in a tangy garlic dijon sauce that’s so addicting and delicious. The sauce is then simmered until thickened to pour over the meat just before serving. It’s such a comforting meal to serve with roasted veggies, over mashed potatoes or mashed cauliflower, or alongside sweet potatoes.
Ingredient Notes
One thing I love about this recipe is that while the flavor is complex and incredible, the ingredients are actually pretty simple. With a few basic ingredients you may already have on hand, pork, and fresh herbs, you can make this delicious meal in under an hour!
- avocado oil: Or your favorite cooking oil (like olive oil or ghee). If not Whole30, feel free to use regular butter.
- pork tenderloin: This is a lean, boneless cut of meat that tenderizes so beautifully in the Instant Pot!
- salt and black pepper
- fresh garlic cloves
- bone broth: Or chicken stock will also work.
- Dijon mustard
- coconut aminos: If you’re not Whole30, you could use soy sauce here.
- fresh thyme
- arrowroot starch
Please see the exact ingredients in the full recipe card below.
Step-by-Step Instructions
Step 1: Turn on the Instant Pot to SAUTÉ function and add avocado oil. Season the pork tenderloin with salt and pepper, then sear the widest 2 sides of the pork for 2 minutes each until browned. Remove the pork and set aside.
Step 2: Add more oil, then sauté garlic until fragrant. Add bone broth and let it come to a simmer while deglazing the bottom of the pot (use a wooden spoon and scrape all the browned bits).
Step 3: Turn off the Instant Pot, then add Dijon mustard, coconut aminos, and fresh thyme. Stir together, then add the pork back in.
Step 4: Close the lid, set the pressure valve to “sealing,” then cook on MANUAL high pressure for 0 minutes. The pork will cook while the Instant Pot pressurizes and then depressurizes. Once the Instant Pot beeps to a finish, do a natural release of the pressure for 15 minutes before opening the pressure valve to remove the remaining pressure. Open the lid.
Step 5: Remove the pork from the pot and let it rest for 5 minutes.
Step 6: As the pork rests, thicken the sauce: Turn the Instant Pot back on to SAUTÉ. Whisk together arrowroot starch and water in a separate bowl, before adding into the sauce. Let the sauce simmer until thickened to your liking.
Step 7: Slice the pork into medallions. It should be slightly pink inside. If you want to cook it more, add the medallions to the sauce and simmer for a few more minutes until cooked to your liking.
Step 8: Serve the pork medallions drizzled with the thickened garlic dijon sauce! Scoop any additional sauce into a small bowl and serve with the pork.
Expert Tips
- Make sure to use pork TENDERLOIN and not pork loin. They are 2 different cuts and pork loin is wider and flatter. They are cooked differently.
- If you don’t have arrowroot starch, you can use tapioca starch instead to make the roux to thicken the garlic dijon sauce. If you aren’t paleo or doing the Whole30, a cornstarch slurry will also work.
- This recipe uses a cut of meat about 1.5-2 inches thick. If you are using a thicker cut, you can extend the depressurizing time by 5 minutes for 20 minutes of total cook time.
- When pressure cooking the pork tenderloin in the Instant Pot, setting the time to 0 minutes is correct. The pork will cook while the Instant Pot builds pressure and then depressurizes. Make sure to do a natural pressure release.
- The internal temperature of the pork should read 145 degrees F when finished. Use an instant read thermometer (or whatever meat thermometer you have on hand).
- The sauce in this recipe also pairs really well with chicken breast!
Serving Tips
Serve with roasted veggies, broccoli, over mashed potatoes or mashed cauliflower, or alongside sweet potatoes.
If you’re not Whole30, you can try my Apple Cranberry Galette or these Peanut Butter Pumpkin Bars for dessert. If you’re keto, try my 2 ingredient chocolate fudge!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Gently reheat and serve with your desired sides.
Recipe FAQs
I haven’t tested this recipe using frozen pork tenderloin, but I imagine it will work, with adjusted cooking time. Otherwise, please defrost and then follow the steps of my recipe here.
This is most likely due to overcooking. I cannot emphasize enough, DO NOT OVER COOK! The meat will be tough and chewy. I have tested this recipe many times, and if followed, your results should be tender and flavorful, just like mine!
More Delicious Recipes
- Paleo Pork Tenderloin Medallions with Horseradish Pan Sauce
- Apple Bacon Wrapped Pork Tenderloin
- Paleo Pineapple Fried Rice with Grilled Pineapple Pork
- Easy Paleo Pork Chops with Grilled Peach Salsa
- Creamy Skillet Chicken with Garlic & Basil
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Instant Pot Pork Tenderloin with Garlic Dijon Sauce
Ingredients
- 2 tbsp avocado oil or your favorite cooking oil, divided
- 1 lb pork tenderloin about 1½-2 inches thick
- Salt and pepper to taste
- 6 garlic cloves minced
- 1 cup bone broth or chicken broth
- 1/4 cup dijon mustard
- 2 tbsp coconut aminos
- 2 tsp fresh thyme plus more for garnish
- 1 tbsp arrowroot starch or tapioca starch
- 1 tbsp water
Instructions
- Turn the Instant Pot on to SAUTÉ and add 1 tbsp of avocado oil to the liner as it heats up. Sprinkle the pork tenderloin all over with salt and pepper.1 lb pork tenderloin, Salt and pepper
- Once the Instant Pot indicates that it's "hot", add the meat and sear for 2 minutes. Flip and brown the other side for 2 more minutes. Remove the pork from the Instant Pot and set aside.
- Add another tablespoon of avocado oil to the Instant Pot, then add minced garlic. Cook for 1 minute until fragrant. Add bone broth, let it come to boil, then scrape the bottom of the pot with wooden spoon to deglaze.6 garlic cloves, 1 cup bone broth
- Turn off the Instant Pot, and stir in dijon mustard, coconut aminos, and thyme.1/4 cup dijon mustard, 2 tbsp coconut aminos, 2 tsp fresh thyme
- Add the pork tenderloin. Close the lid, set the pressure valve to "sealing," then cook on MANUAL for 0 minutes. The pork will cook while the Instant Pot pressurizes then depressurizes. Once the Instant Pot beeps to a finish, release pressure naturally for 15 minutes before opening the pressure valve. Open the lid.
- Remove the pork from the Instant Pot, leave the sauce, and rest the meat for 5 minutes. While the pork is resting, turn the Instant Pot on to SAUTÉ.
- In small bowl, whisk together arrowroot starch and water. Pour into the Instant Pot. Simmer the sauce for 4-5 minutes until thickened to your liking.1 tbsp arrowroot starch, 1 tbsp water
- Slice the pork into medallions. It should be slightly pink inside. If it's too raw for your liking, add to the simmering sauce for a few minutes until cooked through.
- Serve pork medallions drizzled with the thickened garlic dijon sauce.
Notes
-
- Make sure to use pork TENDERLOIN and not pork loin. They are 2 different cuts and pork loin is wider and flatter. They are cooked differently.
-
- If you don’t have arrowroot starch, you can use tapioca starch instead to make the roux to thicken the garlic dijon sauce. If you aren’t paleo or doing the Whole30, a cornstarch slurry will also work.
-
- This recipe uses a cut of meat about 1.5-2 inches thick. If you are using a thicker cut, you can extend the depressurizing time by 5 minutes for 20 minutes of total cook time.
-
- When pressure cooking the pork tenderloin in the Instant Pot, setting the time to 0 minutes is correct. The pork will cook while the Instant Pot builds pressure and then depressurizes. Make sure to do a natural pressure release.
-
- The internal temperature of the pork should read 145 degrees F when finished. Use an instant read thermometer (or whatever meat thermometer you have on hand).
- The sauce in this recipe also pairs really well with chicken breast!
- Serve with roasted veggies, broccoli, over mashed potatoes or mashed cauliflower, or alongside sweet potatoes.
- If you’re not Whole30, you can try my Apple Cranberry Galette or these Peanut Butter Pumpkin Bars for dessert. If you’re keto, try my 2 ingredient chocolate fudge!
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Gently reheat and serve with your desired sides.
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Holy **** Jean. This recipe is incredible. The flavors are perfect. The pork was perfectly moist and not overcooked at all. You could not have shared this recipe at a more perfect time.
Thanks so much, Allison! This is the best review, haha. Makes me so happy you enjoyed it.
Can I use frozen pork tenderloin?
You can try increasing the cooking time to 1 minute, but that’ll work!
So delicious! There are a lot of steps which can seem a bit daunting at first, but instructions were easy to follow and the whole process was super simple! I will definitely be making this again.
I’m scared I will run out of Jean’s recipes that keep making me look good. It tasted like something Mrs Doubtfire ordered from a French restaurant to serve. My husband couldn’t stop about the gravy. My kid ate it – he never eats my cooking. So good and easy.
This was sooo easy and tasty! I didn’t have bone broth so subbed chicken broth but all good! Thank you 🙂
Amazing!! Thank you!!
Can I double the recipe? If so, how long do I cook it?
You can keep the cook time the same. Then add it to the simmering sauce for a bit if it’s still too pink for your liking.
My options for pressure cook are low and high…which would be best to use? Can’t wait to try it out!
Use HIGH for the cook setting!
Hi Jean, this recipe looks incredible and I’m wondering if it can be made with a different type of meat? I don’t eat pork but this recipe is making this very difficult! 🙂
Thanks
You can use chicken! But you should cook for maybe 5 minutes on manual HIGH so it’s cooked all the way through
Just discovered your website and made this recipe tonight. Delicious! I didn’t have coconut aminos on hand, so I substituted with balsamic vinegar instead. Pork is usually on the dry side so the gravy was a nice treat. We will definitely make this again. So easy.
Sounds amazing!! Thanks so much for leaving a review!
We just finished eating this for dinner and it was DELICIOUS!!! Probably my favorite meal in a while. I also added some sliced mushrooms to the sauce while thickening. Thanks so much.
Sliced mushrooms sounds like a fantastic addition. Will have to try that out next time!
This recipe is AMAZING! We like to have some left overs in the house and wonder your thoughts on how long to cook the tenderloin in the IP if it is 2lbs or a little more (doubling the other ingredients too)
Thank you so much! You can keep the cook time the same. If it’s too pink after, just add it to the simmering sauce after to cook through more
I am new to an actual instantpot I’ve had a 12 qt electric pressure cooker for years (10 kids and a hubs…needed a big one!) but it finally died and I acquired an IP. so I’m slightly confused by the 0 minutes cook time?? is that really correct?
Thanks, Traci
Yes! The pork cooks while the IP is coming to pressure. Hope that helps!
This was incredible! The pork was so moist and tender and the sauce — OMG AMAZING!!!! Will definitely be making this again. And I don’t even like pork!!
What an amazing review. Thank you so much!!
Sounds delicious but I’m not understanding why the recipe reads 0 minutes for the length of time to pressure cook?
The pork cooks while the Instant Pot comes to pressure. 0 minute is correct!
What would you suggest for cooking time if I was going to use bone in pork chops?
You can cook the same way. No need to change the cooking time. You can probably decrease the pressure releasing time to about 8 minutes since pork chops cook faster.
This is a keeper! I don’t usually take the time to rate anything, but this is a must try. I will be making again.
Yay! I’m so glad!
Absolutely love this recipe! It is so tasty and turns out beautifully tender in the Instant Pot. I served it up with some potatoes and asparagus, and it was a hit with the whole family!
Thank you!!
So delicious! I love how the sauce can cook the pinker meat for those who like the pork well-done.
So glad you enjoyed it!!
We picked up some pork tenderloins at Costco and I came across this recipe trying to figure out what to do with them, and I’m so glad I did! I’ve made this three or four times and it’s SO. GOOD. every time. I started using two pork tenderloins at a time so we’d have leftovers 😉 and tonight I added carrots. Everything else about the recipe remained the same – cook time, gravy ingredient quantities – and it still came out perfect. I’ll be making this recipe for years to come!
Yay, this review makes me SO happy. Thank you so much!!
Thats so funny! That is exactly what happened to me! I saw the pork tenderloins at Costco and bought them hoping there would be an instant pot recipe. I was so worried bc its two tenderloins and didnt know about the time and if I should also double the gravy. Thanks for posting this! Now I know.
I’m making this today. I have two 1 lb tenderloins. Since its twice as much pork would I set the IP to 1 minute or increase manual depressurize time or keep it the same?
Keep it the same! If the pork is a little undercooked, you can just simmer with the sauce at the end until it’s finished to how you like it.
First time I’ve cooked pork without overcooking it’! So tender . The sauce was perfect. Thank you so much, this was easy and flavorful!
Hello, Could you do this with the crock pot?
Thank you! excited to try it!
Maria
Yes! Just sear the pork, then cook on low for 6-8hours, or on high for 4 hours. You can simmer the sauce on the stovetop after if you want to thicken it.
So delicious! Super easy and that sauce was amazing. I followed it exactly. We had extra sauce and I put it on leftover grilled chicken so it wouldn’t be wasted and that tasted good, too. This recipe is a keeper. Thank you !
I made this last night for the very first time & OMFG it is SOOOOOOOOO freaking good! My husband even raved about it & requested I make this way more often! Super easy to make too bravo! 🙂
Ah thank you!!
Wow! The sauce is amazing! My husband wants to put it on everything. LOL
Thanks for the recipe – will be making again.
Love hearing that!! Thank you so much for leaving a review!
I’ve made this recipe countless times I love it soooo much. I’m a recipe developer myself and usually tweak things to my liking but I don’t with this one. The flavor is perfect! I could drink the gravy it’s so good!!
Thank you soooo much! Haha I usually make rice to soak up all the gravy. Appreciate you leaving a review!
I love this recipe and make it often! The sauce is so tasty and makes a lovely gravy over mashed potatoes.