The Best Instant Pot Pork Tenderloin

Even my husband, the self proclaimed “pork tenderloin king” loved this Instant Pot pork tenderloin! It is made in less than 30 minutes, but is perfectly juicy and full of flavor. Use the liquid left in the bottom of the IP to make a lovely pan sauce to pour over the pork and some creamy cauliflower mash for the perfect low carb dinner. 

Most recent update: 12/2019

This is honestly so easy to make, it’s almost ridiculous. I have two options for seasoning, one is an herb coating and one is a spiced coating. Both are so delicious and it is so great to have these mixtures in your recipe files for when you need an easy and fast weeknight meal.

Herb Mixture:

• Salt
• Pepper
• Oregano
• Parsley
• Rosemary
• Sage
• Garlic Powder

Spice Mixture:

• Salt
• Chili Powder
• Oregano
• Garlic Powder
• Onion Powder
• Cayenne

How to Make the Pan Sauce:

1. Once the pork is done, remove from the Instant Pot and set aside to rest. Take trivet out of the IP
2. Combine 1 Tbls of Tapioca Starch with 1 Tbls of room temp water in a small bowl to make a slurry
3. Hit the ‘Saute’ button on the Instant Pot and add in the tapioca starch slurry to the liquid in the pot
4. Whisk until it begins to thicken and turn IP off
5. Stir in the ghee to finish the sauce and then serve with sliced pork and cauliflower mash 

Used In This Recipe:

You Might Also Like:

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Instant Pot Pad Thai

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4.58 from 21 votes

The Best Instant Pot Pork Tenderloin

Print Recipe

Flavorful and juicy Instant Pot Pork Tenderloin topped with an easy and delicious pan sauce made in under 30 minutes for a perfect weeknight dinner.

Prep Time:10 mins

Cook Time:9 mins

Slow Release Time:6 mins

Total Time:25 mins

Equipment

• Instant Pot

Ingredients

• 1 Pork Tenderloin 2.5 lbs

Spice Mixture

• 1 tsp Salt
• 1.5 Tbls Chili Powder
• 1/2 Tbls Oregano
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Cayenne (optional)

Herb Mixture

• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Dried Oregano
• 1 tsp Dried Parsley
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Sage
• 1/2 tsp Garlic Powder

Pan Sauce

• 1 cup Beef Broth use chicken broth for herbed pork
• 1/2 cup Coconut Aminos
• 1 Tbls Butter or Ghee
• 1/4 tsp Black Pepper
• 1 Tbls Tapioca Starch

Instructions

• Blend all the spices for the spice mixture (or herb mixture) in a small bowl. Lay the pork tenderloin on a large cutting board and pat dry with a paper towel. Coat liberally with the seasoning all over
• Place the metal trivet inside the Instant Pot and add the beef broth and coconut aminos. Then place the seasoned pork tenderloin on the metal trivet and place the lid on
• Seal the steam valve and hit the 'manual' or 'pressure' button. Cook on high for 9 minutes. Let sit for 6 minutes, then do a quick release. Let the pork rest on a clean cutting board
• Remove the metal trivet, leaving the liquid in the bottom. Turn to 'saute'. Mix the tapioca flour with a little water and mix into the liquid. Mix with a whisk and let it come to a boil, once it begins to thicken, turn the Instant Pot off. Add in the pepper and ghee or butter and stir.
• Slice the pork and pour the pan sauce over top and enjoy!

Notes

Two flavor options - use either the spice mixture or herb mixture 

*Can use 1/2 cup of beef broth (or chicken broth) if you don't have coconut aminos in addition to the broth called for 

*Can use cornstarch in place of tapioca if not doing a Whole30 

Nutrition

Calories: 429kcal | Carbohydrates: 9g | Protein: 63g | Fat: 14g | Fiber: 2g | Sugar: 1g

Course: Main Course

Cuisine: American

Keyword: gluten free, instant pot, keto, paleo, whole 30

Servings: 6 servings

Calories: 429kcal

Author: Sara