This Instant Pot pork tenderloin yields a tender pork roast with a flavorful gravy that’s made right in the pot with it! No special work or needing extra cooking equipment, just a simple one-pot meal!
Table of Contents
- Instant Pot Pork Tenderloin
- Instant Pot Pork Tenderloin Ingredients
- How To Make Instant Pot Pork Tenderloin
- How To Be Extra Careful With The Temperature In Your Instant Pot
- Make Sure To Be Extra Careful About What Cut Of Pork You Get!
- Pin this recipe to your INSTANT POT RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
- Instant Pot Pork Tenderloin with Gravy Recipe
Instant Pot Pork Tenderloin
The pork tenderloin is a great cut of meat that often goes sadly underutilized. Either people don’t know what to do with it, or they give it a try and end up overcooking it and ruining what should be a really tender piece of pork.
This recipe uses the magic of an Instant Pot, plus liberal applications of wine and cream, to create a tender, rich pork tenderloin that is not only juicy and tender but also comes with a slightly sweet and rich gravy.
Easy to make on a weeknight and barely requiring any work, this is a great dinner to impress friends and family – no matter what you do, it will somehow feel expensive and decadent, not to mention delicious!
Instant Pot Pork Tenderloin Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Pork tenderloins
• Salt & pepper
• White onion
• Minced garlic
• Dry white wine
• Chicken broth
• Heavy cream
How To Make Instant Pot Pork Tenderloin
• Pat the pork tenderloins dry with paper towels, and then sprinkle with salt & pepper all over
• Heat an Instant Pot using the Sauté function
• Add the oil and heat, making sure to stir it all around to coat the inside so that the pork doesn’t stick
• Place the tenderloins into the pot in a single layer, curving them in the pot if needed, and fry them until they are nicely browned about 4 minutes
• Flip the tenderloins and brown on the other side for about 4 minutes
• Once they are done, transfer to a plate
• Add in more oil if needed, and then fry the onions until softened and translucent
• Add in the garlic and fry until fragrant, and then in the rosemary and sage and heat until fragrant, around 30 seconds
• Deglaze the bottom of the Instant Pot with a little of the white wine, scraping up any browned bits at the bottom of the pot with a wooden spoon
• Add the remaining wine and the chicken broth to the bottom of the pot
• Place the tenderloins in the bro, lock on the lid, and set the pressure valve to seal
• Cook for 1 minute under high pressure, let the pot naturally release for around 15 minutes, and then open to check the temperature
• If it has reached the safe temp of 145 Fahrenheit internal temperature, remove it to a cutting board
• If it isn’t quite there yet, just put the lid back on and let it cook for a few more minutes
• With the pork removed, put the pressure cooker back on to the Sauté setting and whisk in the heavy cream
• Simmer until thickened, about 2 minutes, and then slice the pork into medallions and serve with the gravy
How To Be Extra Careful With The Temperature In Your Instant Pot
While the Instant Pot is basically the home chef’s best friend for cooking dinner quickly and easily, it does have a downside to it.
The Instant Pot works by being able to pre-heat and pressurize really well, resulting in a really great coking experience.
However, one big problem with using an Instant Pot with meats that can easily become ruined by overcooking them is the fact that their residual heat stays a lot longer than you expect.
When you set the Instant Pot to naturally release, it has so much residual heat still left inside it that it can actually overcook your tenderloin if you aren’t being really careful.
This can actually be a really good thing if you are concerned your tenderloin is underdone, but a disaster if you have cooked it right to the finishing temp and then set it to release.
Just keep this fact in mind when using your Instant Pot – you probably want to stop cooking a bit before you think you need to.
Make Sure To Be Extra Careful About What Cut Of Pork You Get!
While many people might feel comfortable in their knowledge of what exactly a pork tenderloin is, there are plenty of people that actually can’t tell it from other cuts of pork.
Frustratingly, pork tenderloins are often sold right next to the pork loin roast; despite the fact that these cuts of meat are pretty close to each other when on the pig, they couldn’t be more different when cooking them.
Make sure that the packet specifically says “pork tenderloin”; otherwise, you will probably up with something very different than a succulent pork tenderloin for dinner!
Looking for more delicious Pork recipes? Try these out:
Pin this recipe to your INSTANT POT RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Instant Pot Pork Tenderloin with Gravy
- two 1 1/2-pound pork tenderloins
- salt and pepper
- 2-4 tablespoons oil
- 1/2 cup white onion minced
- 1 tablespoon minced garlic
- 2 tsp dried rosemary
- 2 tsp sage
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Pat the pork tenderloins dry with paper towels. Sprinkle salt and pepper all over the pork tenderloins.
- Heat an Instant Pot using the Sauté function.
- Add the oil and heat, making sure to stir it around to coat the inside so that the pork doesn’t stick.
- Place the tenderloins into the post in a single layer, curving them in the pot if needed and fry them until they are nicely browned on the bottom, around 4 minutes.
- Flip the tenderloins over and brown on the other side, around 4 minutes.
- Once they are done, transfer the tenderloins to a plate.
- Add more oil if needed and then add in the onions. Fry the onions until they are softened and translucent.
- Add in the garlic and fry until fragrant, another 1-2 minutes. Add in the rosemary and sage and heat until fragrant, around 30 seconds.
- Deglaze the bottom of the Instant Pot with a little of the white wine, scraping up any browned bits at the bottom of the pot with a wooden spoon.
- Add the remaining wine and the chicken broth to the bottom of the pot.
- Place the tenderloins in the broth.
- Lock on the lid and set the pressure valve to seal. Program to cook for 1 minute under high pressure.
- Let the pot naturally release, around 15 minutes.
- Open the Instant Pot according to the manufacturer’s instructions and check the pork’s temperature in the thickest part of the meat, with an instant read probe thermometer. Pork can now be cooked to a minimum internal temperature of 145 °F.
- If the temperature isn’t quite there, place the lid back on, lock the lid back in place and continue to cook in the residual heat for a few more minutes.
- Place the tenderloins onto a cutting board to rest.
- Turn the pressure cooker back on to Sauté and whisk in the heavy cream. Simmer until thickened, about 2 minutes.
- Slice the pork into medallions and serve with the gravy.
- We only need to cook this for one minute as it takes a solid 8-10 minutes of heating time for the Instant Pot to heat up.
- Residual heat in the pressure cooker is your cooking friend or enemy. Remember that the roast will keep cooking in the Instant Pot after the pressure release – great if the roast isn’t done yet, but can overcook the roast.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.