Instant Pot Pork Tenderloin

Ingredients

• 454 g (1 lb)pork tenderloin, about 3.8 cm (1.5 in) thick
• 14.5 g (1 tbsp)unsalted butter or olive oil
• 250 ml (1 cup)unsalted chicken stock
• to tastesalt and black pepper
• 0.5 g (1 tsp)dried oregano
• 2 g (1 tsp)dried sage
• 1 g (1 tsp)dried rosemary
• 14.6 g (3 cloves)garlic, finely minced
• 22.5 g (2½ tbsp)cornflour
• 45 ml (3 tbsp)cold water

Instructions

1. 1

   Brown the pork

   Set the Instant Pot to Sauté More and wait until it displays HOT, about 8 minutes. Pat the pork dry with kitchen paper and season one side generously with salt and black pepper. Add the butter or oil, spreading it over the base of the pot, then put the seasoned side of the pork down. Season the other side and brown for 2 minutes per side; there is no need to keep turning it.

2. 2

   Pressure cook

   Take the browned pork out and set it aside. Pour in the chicken stock and scrape the browned bits from the bottom of the pot with a wooden spoon, then briefly turn off the heat. Mix the oregano, sage, rosemary and garlic, and rub the mixture over all sides of the pork. Return the pork to the pot, close the lid and set the steam release valve to Sealing. Cook at High Pressure for 0 minutes, then allow a 15-minute natural release. The zero-minute setting is intentional: the cooker’s time coming to pressure and releasing pressure cooks the pork. For a tenderloin thicker than 3.8 cm (1.5 in), increase the natural release by about 5–6 minutes per extra 1.3 cm (0.5 in) of thickness.

3. 3

   Check and rest

   Check the temperature at the thickest part of the pork with an accurate thermometer; it should be above 61°C (142°F). If it is more than 6°F (about 3°C) below that, quickly close the lid and let the residual heat cook it for a few more minutes. Transfer the pork to a chopping board, rest for 3 minutes, then cut into bite-size medallions. The centre may be slightly pink.

4. 4

   Thicken the gravy

   Use Sauté More to bring the liquid in the pot back to a simmer. In a small bowl, stir the cornflour into the cold water. Add this mixture a third at a time, stirring until the gravy reaches your preferred thickness. Taste and adjust with more salt or soy sauce.

5. 5

   Serve straight away

   Serve the pork medallions immediately with the gravy.

What is Instant Pot pork tenderloin?

Pork tenderloin is a lean, quick-cooking cut often served as a roast or sliced into medallions. This American-style dinner pairs the pork with an herby pan gravy.

The Instant Pot version browns the meat first, then uses a brief pressure setting and a natural release. Garlic, oregano, sage and rosemary season the pork and the stock that becomes the gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 24g protein, 6g carbs, 7g fat.

The pork provides most of the protein, while the stock and cornflour contribute some of the carbohydrates. Butter or oil supplies most of the fat, with the gravy adding a little more. Balance the plate with vegetables and a moderate serving of potatoes, rice or another starch.

Why the zero-minute setting works

Pressure time: zero minutes does not mean the cooker skips cooking. The pork heats while the pot comes up to pressure, and continues to cook during the 15-minute natural release.

Thickness matters: the method is written for a tenderloin about 3.8 cm (1.5 in) thick. Allow a longer natural release for a thicker piece, as directed in the recipe.

Brown and season the meat

Dry surface: patting the pork dry helps it brown rather than steam. Wait for the pot to show HOT before adding the fat and meat.

Herb rub: coat all sides with the garlic and dried herbs so the flavour is distributed across the slices. Scrape the browned bits into the stock; they add flavour to the gravy.

Check doneness carefully

Thermometer: check the thickest part of the tenderloin, since thinner sections cook sooner. The recipe calls for a reading above 61°C (142°F).

Rest: leave the pork on a board for 3 minutes before slicing. A slightly pink centre is expected in this recipe, but use the thermometer rather than colour alone to assess doneness.

Get the gravy texture right

Slurry: mix the cornflour thoroughly with cold water before adding it to the simmering stock. This helps it blend smoothly.

Gradual thickening: pour in the slurry a third at a time and pause to judge the consistency. The gravy will thicken as it heats, so stop when it is as thick as you like.

Make it a complete meal

For a comforting plate, serve the pork and gravy with mashed potatoes or another starch that can catch the sauce. Add a green vegetable, such as steamed broccoli or green beans, for a fresh contrast.

Slice the tenderloin just before serving and spoon over the gravy so the medallions stay moist. Keep any sides simple, as the seasoned gravy is already savoury.

Recipe notes & tips

• Use a tenderloin close to the specified 3.8 cm (1.5 in) thickness for the stated cooking and release time.
• Wait for the Instant Pot to display HOT before browning the pork.
• Scrape the pot thoroughly while adding the stock so browned bits do not remain stuck to the base.
• Add the cornflour slurry gradually and stop when the gravy reaches your preferred thickness.
• Slice the pork after its 3-minute rest to help keep the juices in the meat.

Variations

• Use olive oil: choose it instead of butter for browning the pork.
• Adjust the herbs: vary the proportions of oregano, sage and rosemary while keeping the same total amounts.
• Add soy sauce: use a little in place of some of the extra salt when adjusting the gravy.
• Serve with mash: spoon the gravy over mashed potatoes alongside the pork.
• Add green vegetables: serve with broccoli or green beans for a simple side.

Common mistakes to avoid

• Skipping the preheat: wait until the pot reads HOT so the pork can brown properly.
• Leaving browned bits behind: scrape the base thoroughly after adding the stock to loosen them.
• Adding dry cornflour: first mix it with cold water to make a smooth slurry.
• Pouring in all the slurry at once: add it in thirds so you can control the gravy’s thickness.
• Skipping the temperature check: use a thermometer at the thickest point rather than judging doneness by colour.

How to store

Refrigerate leftover pork and gravy in a covered container within 2 hours and use within 3 days. Reheat gently until hot throughout, adding a splash of stock or water if the gravy has thickened.

Frequently asked questions