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This Instant Pot Pork Tenderloin has juicy slices of pork and tender baby potatoes that pressure cook to perfection in minutes. Use the pan drippings to make a buttery Dijon herb gravy that gets drizzled all over.
Make this pork tenderloin in the Instant Pot for an easy weeknight dinner or Sunday meal. Since the potatoes and gravy cook with the pork, add Sautéed Green Beans or Roasted Brussels Sprouts with Bacon to complete the plate.
Why You’ll Love This Recipe
- Most of the meal cooks together: The pork, potatoes, and Dijon herb sauce all cook in the Instant Pot.
- The pork stays juicy: A short pressure-cooking time and natural release help keep it from drying out.
- The sauce becomes gravy: Butter and an optional cornstarch mixture turn the cooking liquid into a flavorful gravy.
Ingredients You’ll Need
Here are the ingredients that matter most when making this recipe. Find the exact amounts in the recipe card at the bottom of the post.
- Pork tenderloins: This recipe uses two tenderloins weighing about 1 pound each. Pork tenderloin is long and narrow. Do not replace it with pork loin, which is much wider and needs a different cooking time.
- Baby potatoes: Cut them into evenly sized halves so they finish cooking at the same time.
- Olive oil, salt, and black pepper: Season the pork and help it brown before pressure cooking.
- Dijon mustard and Worcestershire sauce: Give the gravy its tangy, savory flavor.
- Garlic, rosemary, thyme, and smoked paprika: Add garlic, herb, and lightly smoky flavor.
- Chicken broth: Gives the Instant Pot enough liquid to build pressure and becomes the base of the gravy.
- Dry white wine: Use an inexpensive Pinot Grigio or Sauvignon Blanc that you would drink rather than cooking wine. Replace it with more chicken broth if needed.
- Honey: Softens the stronger mustard and wine flavors without making the sauce taste sweet.
- Butter: Makes the finished gravy richer and smoother.
- Cornstarch and water: Mix them together if you want a thicker gravy. Add the mixture after pressure cooking.
- Fresh parsley: Adds color before serving.
How to Make Instant Pot Pork Tenderloin
Sear the Pork
Pat the pork dry, season it well, and sear it until browned on all sides. Set it aside. It does not need to cook through during this step.
Make the Dijon Herb Sauce
Whisk together the Dijon mustard, Worcestershire sauce, garlic, herbs, smoked paprika, broth, wine, and honey.
Add the Potatoes and Pork
Place the potatoes in the Instant Pot and pour the sauce over them. Set the rack insert over the potatoes, then place the pork tenderloins on the rack.
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Pressure Cook
Cook on High Pressure for 5 minutes. Let the pressure release naturally for 8 to 10 minutes, then carefully release what remains.
Rest the Pork and Finish the Gravy
Transfer the pork to a cutting board and let it rest for 5 to 10 minutes. Remove the rack and potatoes, then stir butter into the cooking liquid. Add the cornstarch mixture if you want a thicker gravy.
Tips for the Best Results
- Use the right cut: Pork loin will not cook properly with the short timing used for pork tenderloin.
- Choose the cooking time before sealing the pot: Use 5 minutes for the two 1-pound tenderloins used in this recipe. Use 4 minutes only if your tenderloins are clearly thinner.
- Do not skip the natural release: The pork continues cooking while the pressure drops.
- Use the rack insert: Keeping the pork above the potatoes and sauce prevents it from sitting in the cooking liquid.
- Cut the potatoes evenly: Small pieces may become mushy, while larger pieces may stay firm.
- Choose your searing method: I used a cast-iron skillet because it gives the pork deeper browning. You can sear it with the Instant Pot’s Sauté setting to keep the recipe in one pot.
- Let the pork rest: Resting gives it time to finish cooking and helps more of the juices stay inside.
- If it needs more time: If the pork is still below 145°F after resting, finish it gently using Sauté on Low or a covered skillet. Do not start another pressure-cooking cycle.
Easy Swaps and Variations
- Without wine: Replace the wine with the same amount of chicken broth.
- Dried herbs: Use the dried rosemary and thyme amounts listed in the recipe card.
- Different potatoes: Small red or Yukon Gold potatoes work as long as they are cut into even pieces.
- Without potatoes: Place the pork directly on the rack insert. Serve it with Browned Butter Mashed Potatoes, Mashed Potatoes with Cheese, or Garlic Butter Rice.
- Thinner sauce: Skip the cornstarch and finish the cooking liquid with butter only.
What to Serve With Instant Pot Pork Tenderloin
Since this meal already includes potatoes and gravy, a green vegetable is usually all you need.
Try Green Beans with Bacon or Asparagus with Bacon when you want a smoky vegetable side. Sautéed Green Beans and Roasted Brussels Sprouts with Bacon are also easy choices with the Dijon gravy.
Make-Ahead and Storage
- Prep ahead: Cut the potatoes and mix the Dijon herb sauce in advance. Store them separately in the refrigerator.
- Store: Refrigerate the pork, potatoes, and gravy in an airtight container for 3 to 4 days. Keep sliced pork covered with some gravy to help it stay moist.
- Reheat: Warm the potatoes and gravy first. Add the pork during the last 1 to 2 minutes and heat only until warm.
- Freeze: I do not recommend freezing the complete meal because the potatoes may become watery or grainy after thawing.
FAQs
Cook two tenderloins weighing about 1 pound each on High Pressure for 5 minutes, followed by an 8 to 10-minute natural release. Use 4 minutes only if your tenderloins are clearly thinner.
No. Pork loin is wider and much larger than pork tenderloin. It needs a different pressure-cooking time.
No. The Instant Pot needs enough liquid to build pressure, but the pork does not need to be submerged. It sits on the rack insert above the potatoes and sauce.
Yes. Use the Sauté setting and work in batches if needed. A cast-iron skillet gives the pork deeper browning, but searing in the Instant Pot saves you from washing another pan.
Instant Pot Pork Tenderloin
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Ingredients
- 2 lbs Pork Tenderloin, I used 2 that were about 1 pound each
- 1 ½ lb Baby Potatoes, halved
- 2 tbsp Olive Oil, divided
- 1 ½ tsp Natural Ancient Sea Salt, divided
- 1 tsp Black Pepper, divided
Dijon Herb Sauce
- 3 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 6 cloves garlic, minced
- 1 tsp Rosemary, fresh finely chopped or ½ tsp dried
- 1 tsp Thyme, fresh leaves or ½ tsp dried
- 1/2 tsp Smoked Paprika
- 1 cup Chicken Broth
- 1/2 cup Dry White Wine, such as an inexpensive Pinot Grigio or Sauvignon Blanc that you could drink (not cooking wine)
- 1 tbsp honey
To Finish
- 1 tbsp butter
- 1 tsp cornstarch, optional slurry, for thickening
- 1 tbsp water, for the cornstarch slurry if using to thicken the sauce
- Fresh parsley, chopped
Instructions
- Season the pork tenderloins: Pat the pork tenderloins dry with paper towels. Rub them with 1 tablespoon of olive oil and season with most of the salt and black pepper, saving a small amount for the potatoes.
- Sear the pork: Heat the remaining tablespoon of olive oil in a cast-iron skillet over medium-high heat. Sear the pork for 1 to 2 minutes per side, or about 6 to 8 minutes total, until browned all over. Transfer it to a plate. The pork will not be cooked through yet.
- Add the Dijon Herb Sauce ingredients to a bowl & whisk: In a medium bowl, whisk together the Dijon mustard, Worcestershire sauce, garlic, rosemary, thyme, smoked paprika, chicken broth, white wine, and honey.
- Add the sauce and potatoes to the bottom of the instant pot: Place the halved potatoes in the bottom of the Instant Pot. Season them with the remaining salt and black pepper, then pour the Dijon herb sauce over them.
- Place the rack insert in the instant pot and set the pork tenderloins on the rack. This keeps the meat mostly above the cooking liquid.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 5 minutes. Let the pressure release naturally for 8 to 10 minutes, then carefully release any pressure that remains. This cooking time is for two pork tenderloins weighing about 1 pound each. Use 4 minutes only if your tenderloins are clearly thinner than the ones shown in the recipe photos.
- Transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing.
- Make the gravy with the drippings: Set the Instant Pot to Sauté mode. Stir the butter into the cooking liquid until melted. For a thicker sauce, whisk in a cornstarch slurry and simmer for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened.
- Slice & serve with potatoes and gravy: Slice the pork into medallions and serve over the potatoes. Spoon the sauce generously over the top and garnish with freshly chopped parsley before serving.
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Recipe Notes
- Pork size: This recipe uses two pork tenderloins weighing about 1 pound each. Cook them for 5 minutes. Use 4 minutes only if your tenderloins are clearly thinner than the ones shown in the recipe photos.
- Searing option: I tested this recipe by searing the pork in a cast-iron skillet, which gives it deeper browning. You can use the Instant Pot’s Sauté setting instead to keep everything in one pot.
- Cut the potatoes evenly: Pieces that are too small may become mushy, while larger pieces may not cook through.
- Keep the pork on top: Set the tenderloins over the potatoes so most of the meat stays above the cooking liquid.
- Dry white wine: Use an inexpensive Pinot Grigio or Sauvignon Blanc that you would drink rather than cooking wine.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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