Instant Pot Pork Tenderloin
Instant Pot Pork Tenderloin has juicy, seared pork, tender baby potatoes, and a rich Dijon herb gravy for an easy, flavorful dinner.
Servings: 4
Calories: 565kcal
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.
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
Calories: 565kcal | Carbohydrates: 40g | Protein: 52g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 1278mg | Potassium: 1802mg | Fiber: 5g | Sugar: 7g | Vitamin A: 261IU | Vitamin C: 37mg | Calcium: 70mg | Iron: 5mg
