Easy Instant Pot Pork Tenderloin with Garlic Dijon Sauce

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 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.