Here it is — the absolute best Instant Pot Pork Tenderloin recipe! It’s juicy, tender, and delicious. It’s easy to make but looks and tastes impressive, making it equally perfect for a weeknight dinner or for special occasions and holidays.
Why This Recipe Works
Pork tenderloin is notoriously easy to overcook, but luckily the Instant Pot makes it very hot to overcook things. Since the pressure cooker needs liquid to work and creates steam, it creates a very moist cooking environment that will keep the pork nice and tender.
This dish is packed with intense flavor. Pork goes very well with fall flavors like apple and maple, which is why I used maple syrup and apple cider vinegar to complement the flavor of the pork. The cooking liquid then comes the flavorful glaze for the pork. It’s absolutely delicious!
Pork tenderloin – most pork tenderloins are right around 1 lb. You may need to cut it in half in order for it to fit in the bowl of the Instant Pot.
Olive oil – you can also substitute vegetable or canola oil.
Soy sauce – I recommend using low-sodium soy sauce to better control the salt level of the dish.
Maple syrup – the maple flavor complements pork beautifully! But you can also use honey to sweeten it up a bit.
Apple cider vinegar – I prefer the apple flavor of cider vinegar with pork, but you could also use white wine vinegar or white distilled vinegar.
Water – you could replace the water with low sodium chicken stock for extra flavor, if desired. Make sure it’s low sodium to avoid the dish getting too salty!
How to make
Gather your ingredients:
Set your Instant Pot to saute mode. Rub tenderloins all over with salt and pepper to taste, Italian herbs, and onion powder.
Brown tenderloins in the pot, turning over every 1-2 minutes.
Take out the pork. Add the water and deglaze the Instant Pot.
Add soy sauce, maple syrup, apple cider vinegar, and garlic to the pot and saute for 1 minute.
Place the pork back into the Instant Pot. Put the lid on in the locked position with the steam valve closed. Set to manual for 15 minutes on high pressure.
Wait for a natural pressure release and open the lid.
Transfer pork to a plate and cut.
Set to saute mode. Whisk in the cornstarch until the sauce is thickened to a glaze.
Pour the glaze over the meat and serve.
- Try to purchase a pork tenderloin that is not injected with salt—many pork tenderloins sold at grocery stores are injected with a saline solution. So if that’s the case with your pork tenderloin, skip seasoning with salt, since it will already be salty enough from the brine.
- If possible, season the pork tenderloin about 30 minutes to 1 hour before cooking to get better flavor and a crust that browns more easily.
- I like to garnish Instant Pot Pork Tenderloin with fresh rosemary or thyme for a striking presentation. It also adds a nice aroma that pairs well with this recipe.
How to Serve
Here are a few of my favorite options for side dishes to go with this recipe:
More Instant Pot Pork Recipes
If you love pork, I’ve got plenty more Instant Pot Pork recipes for you to try out! Here are some you might enjoy:
Can you use other cuts of pork?
Yes—this recipe also works well with pork chops.
What does it mean to deglaze?
Deglazing is when you add a liquid to a pot while scraping all of the cooked-on bits on food. This infuses the liquid with the flavor leftover from browning the pork, making for a more flavorful glaze with an appealing deep-brown hue.
What is a slurry?
A slurry is a mixture of cornstarch and water used as a thickening agent. It’s what makes the glaze viscous.
What’s in Italian seasoning?
Italian seasoning blends typically contain a combination of dried rosemary, sage, basil, garlic powder, and sometimes other dried herbs and spices.
- 1 pork tenderloin
- 2 teaspoon olive oil
- 1 teaspoon onion powder
- 2 teaspoon Italian seasoning
- 4 tablespoon soy sauce
- ¼ cup maple syrup or honey
- 2 teaspoon apple cider vinegar
- 3 garlic cloves minced
- ½ cup water
- 2 tablespoon cornstarch
- 4 tablespoon cold water
- Turn on the Instant Pot and press saute.
- Rub tenderloins all over with salt and pepper, Italian herbs, and onion powder.
- Saute tenderloins for a few minutes until brown.
- Place the pork aside. Add the water and deglaze the Instant Pot.
- Add soy sauce, maple syrup, apple cider vinegar, and garlic to the Instant Pot and saute for 1 minute.
- Add the pork back to the Instant Pot.
- Close the lid and cook on high pressure for 15 minutes.
- When cooking time ends, wait for a natural pressure release.
- Open the lid, move the pork into a plate and cut into pieces.
- Mix the cornstarch with 4 tablespoon of water and pour the slurry into the Instant Pot.
- Press saute and thickened the sauce to a glaze.
- Pour the sauce over the meat and serve 🙂