Go Back
–+ servings
instant pot pork tenderloin medallions on a plate with mashed potatoes and green beans
Print Recipe
5 from 17 votes

Easy Instant Pot Pork Tenderloin with Garlic Dijon Sauce

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.
Prep Time3 minutes
Cook Time12 minutes
Instant Pot pressurizing & depressurizing time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

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).
 

Nutrition

Serving: 1serving - makes 3 | Calories: 209kcal | Carbohydrates: 6g | Protein: 27g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 429mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg