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This Instant Pot Pork Tenderloin is juicy, flavorful, and practically melts in your mouth, especially when it’s done in under an hour with almost no hands-on work. This pork tenderloin delivers tender slices bathed in a creamy garlic Dijon sauce. It’s my go-to for an easy weeknight dinner that still feels a little fancy, and yes, it’s great for dinner parties too.
Why You’ll Love This Instant Pot Pork Tenderloin Recipe
If you’ve ever struggled with overcooked, dry pork tenderloin, this method will change your game. The 0-minute pressure cook setting (yes, zero!) combined with a natural pressure release ensures your meat comes out juicy and tender every single time. This is truly an easy pork tenderloin recipe that anyone can master. You’ll be amazed at how forgiving the Instant Pot is with this lean cut of meat when done right.
I’ve tested this recipe repeatedly, and it’s become a family favorite. My toddlers love it sliced into medallions, and the savory garlic Dijon gravy makes it taste like something you’d serve at a cozy holiday meal, without the fuss. It pairs beautifully with staples like crispy brussels sprouts or a broccoli cauliflower salad. You can keep it Whole30, Keto, Paleo, or dress it up however your guests prefer. Either way, it’s a no-fail recipe that earns rave reviews every time.
Try a few of my other Instant Pot pork favorites like Whole30 Instant Pot BBQ Pulled Pork and Instant Pot Pulled Pork Mole.
Quick Summary
- 0-minute pressure cook method using natural pressure release
- Juicy pork tenderloin sliced into medallions
- Savory garlic Dijon sauce thickened with arrowroot
- Paleo, Keto, Whole30 options
- Ready in under an hour
Ingredients You’ll Need
This flavorful dish comes together with a short list of pantry staples and fresh herbs:
- Ghee or oil: Use your favorite, olive oil, avocado oil, or even butter (if not Whole30).
- Pork tenderloin: Lean, boneless, and about 1.5–2 inches thick (not to be confused with pork loin!).
- Salt & black pepper
- Garlic cloves: Fresh is best as they get sautéed and infuse the sauce beautifully.
- Bone broth or chicken stock: Adds depth and helps deglaze.
- Dijon mustard: The tangy base of your gravy.
- Coconut aminos: For umami and a Whole30-compliant soy sauce swap.
- Fresh thyme: Bright and herbal, it balances the richness of the sauce.
- Arrowroot starch: A grain-free thickener to turn your cooking juices into a luscious, delicious gravy. Substitute arrowroot with tapioca starch or cornstarch if not Paleo.
How to Make Instant Pot Pork Tenderloin
Step 1: Turn the Instant Pot to the SAUTÉ function and melt ghee or butter. Season the pork with salt and pepper, then sear both wide sides for about 2 minutes each until browned. Remove and set aside.
Step 2: Add more ghee and sauté garlic until fragrant. Pour in bone broth and deglaze the pot by scraping up browned bits with a wooden spoon.
Step 3: Turn off the pot. Stir in Dijon mustard, coconut aminos, and thyme.
Step 4: Carefully place tenderloin back into the Instant Pot so it’s nestled in the sauce. Close the lid and set the valve to sealing. Cook on MANUAL high pressure for 0 minutes. The pork cooks as the pot pressurizes and naturally releases.
Step 5: Once finished, let the pressure release naturally for 15 minutes. Open the lid when safe. Transfer pork to a plate and let the pork rest for 5 minutes to lock in the juices and deepen the savory pork flavor to lock in the juices. While the pork rests, turn the pot to SAUTÉ. Whisk arrowroot starch with water, then add it to the sauce. Simmer until thickened.
Step 6: Slice the pork into medallions. It should be slightly pink in the center. If needed, simmer slices in the sauce for a couple extra minutes.
Expert Tips
- Got extra sauce? It’s amazing on chicken breast or leftover veggies!
- Use pork tenderloin, not pork loin. They cook differently.
- 0 minutes is correct. The Instant Pot builds pressure, cooks the pork, then gently releases heat.
- Always use a meat thermometer or instant read thermometer. Pork is perfect at an internal temperature of 145°F.
- Sauce too thin? Let it simmer longer, uncovered, after adding the thickener.
Serving Suggestions
This tender pork tenderloin is incredibly versatile. We love it with:
- Mashed potatoes or mashed sweet potatoes
- Roasted broccoli or glazed carrots
- Mashed cauliflower for a low-carb twist
Want to impress guests? Serve it with a ladle of sauce in a small bowl and garnish with fresh herbs. It’s dinner party–worthy with minimal effort.
For dessert? Try my Apple Cranberry Galette or 2-Ingredient Chocolate Fudge depending on your dietary needs.
Storage Tips
- Leftovers: Store in an airtight container in the refrigerator. To reheat, gently warm sliced medallions in a covered pan over low heat with a splash of broth or water.
- Freeze: Slice the cooked pork and store it with some of the garlic Dijon sauce in an airtight container or freezer bag. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave with extra sauce or broth to retain moisture.
Recipe FAQs
I haven’t tested it but it should work. I recommend thawing first for accurate cook time and texture.
You likely overcooked it. This method prevents that, the natural pressure release is key.
Yes, as long as they fit in a single layer. No need to double the liquid or adjust cook time.
Yep! This easy Instant Pot pork tenderloin recipe is perfect for beginners. It has a 0-minute cook time and step-by-step instructions, so it’s almost impossible to mess up and the results are always juicy, flavorful, and crowd-pleasing.
This Instant Pot pork tenderloin with garlic Dijon sauce proves that fancy doesn’t have to be fussy. Whether it’s your first pressure cooking attempt or a go-to in your rotation, it’s one of those dinners that checks all the boxes: quick, comforting, and family-approved.
More Pork Dinner Recipes
- Easy Pork Pozole Verde
- Kimchi Braised Keto Whole30 Pork Ribs
- Pan-Fried Garlic Pork Tenderloin
- Salsa Verde Paleo Pulled Pork Casserole
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
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 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
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!
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!
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
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!
This was sooo easy and tasty! I didn’t have bone broth so subbed chicken broth but all good! Thank you 🙂
Amazing!! Thank you!!
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.
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.
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!