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The Best Instant Pot Pork Tenderloin

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.
Course Main Course
Cuisine American
Keyword gluten free, instant pot, keto, paleo, whole 30
Prep Time 10 minutes
Cook Time 9 minutes
Slow Release Time 6 minutes
Total Time 25 minutes
Servings 6 servings
Calories 429kcal
Author Sara


  • Instant Pot


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


  • 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!


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 


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