27 Delicious Pork Tenderloin Instant Pot Recipes

Craving juicy, perfectly cooked pork tenderloin but short on time? You’re in luck! These 27 Instant Pot recipes transform this lean cut into mouthwatering meals in minutes—from cozy weeknight dinners to impressive dishes for guests. Get ready to fall in love with your pressure cooker all over again as we dive into these flavor-packed, fuss-free favorites.

Garlic Herb Pork Tenderloin

Keeping weeknight dinners exciting doesn’t have to be complicated, and this garlic herb pork tenderloin is proof. You’ll love how the savory herb crust locks in all the juicy flavor. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

– 1.5 lbs pork tenderloin
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
4. Rub the herb mixture evenly over all sides of the pork tenderloin.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Sear the pork for 2 minutes per side until a golden-brown crust forms.
7. Insert a meat thermometer into the thickest part of the pork.
8. Transfer the skillet to the preheated oven and roast for 18-22 minutes.
9. Remove the pork from the oven when the thermometer reads 145°F for perfectly cooked meat.
10. Let the pork rest on a cutting board for 5 minutes to redistribute juices.
11. Slice the pork against the grain into 1-inch thick medallions.

Unbelievably tender and packed with savory garlic-herb flavor, this pork practically melts in your mouth. The crispy herb crust gives way to juicy, pink-centered slices that are perfect over mashed potatoes or sliced thin for sandwiches. Leftovers make incredible next-day lunches that’ll have your coworkers asking for the recipe.

Honey Garlic Instant Pot Pork Tenderloin

Now, let’s talk about a weeknight dinner hero that comes together with minimal effort but delivers maximum flavor. You’re going to love how this honey garlic pork tenderloin transforms simple ingredients into something truly special. It’s the kind of meal that makes you feel like a kitchen pro without any of the stress.

Ingredients

– 1.5 lbs pork tenderloin
– 3 tbsp olive oil
– 1/2 cup honey
– 1/4 cup soy sauce
– 6 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Season all sides of the pork with smoked paprika and black pepper.
3. Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of olive oil until shimmering.
4. Sear the pork tenderloin for 2 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
5. Remove the pork from the Instant Pot and set aside on a plate.
6. Add the remaining 1 tablespoon of olive oil to the pot.
7. Sauté the minced garlic for 30 seconds until fragrant but not browned.
8. Pour in the chicken broth to deglaze the pot, scraping all the browned bits from the bottom.
9. Whisk in the honey and soy sauce until fully combined.
10. Return the seared pork tenderloin to the Instant Pot.
11. Secure the lid and set the valve to “Sealing” position.
12. Cook on high pressure for 8 minutes, then allow natural pressure release for 10 minutes.
13. Carefully quick release any remaining pressure before opening the lid.
14. Transfer the pork to a cutting board and let rest for 5 minutes to redistribute juices.
15. Meanwhile, mix cornstarch with 2 tablespoons of water to create a slurry.
16. Set the Instant Pot to “Sauté” mode again and whisk the cornstarch slurry into the sauce.
17. Cook the sauce for 3-4 minutes, stirring constantly, until thickened to a glaze consistency.
18. Slice the rested pork into 1-inch thick medallions.
19. Arrange the pork slices on a serving platter and pour the thickened honey garlic glaze over top.
20. Garnish with chopped fresh parsley before serving.

Keep in mind that the natural pressure release is crucial for tender pork—don’t rush it! The honey garlic glaze becomes beautifully glossy and clings perfectly to each slice. This pairs wonderfully with mashed potatoes to soak up the extra sauce, or slice it thin for amazing sandwiches the next day.

Balsamic Glazed Pork Tenderloin

Zesty and satisfying, this balsamic glazed pork tenderloin is one of those recipes that feels fancy but comes together with minimal effort. You’ll love how the sweet-tangy glaze caramelizes into a gorgeous crust while keeping the pork incredibly juicy inside. It’s perfect for weeknight dinners but impressive enough for company too.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp Dijon mustard
– 1 tsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
3. Rub the pork all over with olive oil, then season evenly with salt and pepper.
4. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the pork for 2 minutes per side until golden brown on all surfaces.
6. Transfer the skillet directly to the preheated oven and roast for 15 minutes.
7. While the pork roasts, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and rosemary in a small bowl.
8. Remove the skillet from oven and carefully pour the glaze mixture over the pork.
9. Return to oven and continue roasting for 8-10 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Transfer the pork to a cutting board and let rest for 5 minutes to allow juices to redistribute.
11. Slice the pork against the grain into 1/2-inch thick medallions.
12. Drizzle the remaining pan glaze over the sliced pork before serving. Glorious caramelized crust gives way to tender, pink-centered pork that practically melts in your mouth. The sweet-tangy balsamic reduction pairs beautifully with the savory garlic and rosemary notes. Try serving it over creamy polenta or with roasted Brussels sprouts to soak up every bit of that delicious glaze.

Asian-Inspired Instant Pot Pork Tenderloin

Keeping weeknight dinners exciting doesn’t have to be complicated. You’ll love how this Asian-inspired pork tenderloin comes together in your Instant Pot with minimal effort but delivers maximum flavor that will have everyone asking for seconds.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1/2 cup soy sauce
– 1/4 cup honey
– 3 tbsp rice vinegar
– 2 tbsp hoisin sauce
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 1/2 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. Turn your Instant Pot to sauté mode and heat 2 tablespoons of olive oil until shimmering, about 2 minutes.
3. Season the pork tenderloin generously with salt and pepper on all sides.
4. Carefully place the pork in the hot Instant Pot and sear for 2 minutes per side until golden brown.
5. While the pork sears, whisk together 1/2 cup soy sauce, 1/4 cup honey, 3 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes in a small bowl.
6. Remove the seared pork from the Instant Pot and pour in 1/2 cup chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.
7. Return the pork to the Instant Pot and pour the sauce mixture over it.
8. Secure the lid, set the valve to sealing position, and pressure cook on high for 8 minutes.
9. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
10. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
11. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth.
12. Turn the Instant Pot back to sauté mode and whisk the cornstarch slurry into the sauce until thickened, about 2-3 minutes.
13. Slice the rested pork into 1/2-inch thick medallions and return to the sauce.
14. Garnish with 2 sliced green onions and 1 tablespoon sesame seeds before serving.

Let the tender, juicy pork soak up that glossy sauce for a minute before diving in. The combination of sweet honey and savory soy creates a beautiful balance that pairs perfectly with steamed rice or crisp vegetables. Leftovers make amazing sandwiches or rice bowls the next day—if you’re lucky enough to have any!

Maple Dijon Pork Tenderloin

Unexpectedly simple yet impressively delicious, this maple Dijon pork tenderloin is about to become your new weeknight hero. You get that perfect sweet-savory combo with minimal effort, and it’s ready in under an hour. Seriously, it’s one of those recipes that makes you look like a kitchen pro without any stress.

Ingredients

– 1.5 pounds pork tenderloin
– 1/4 cup maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels—this helps achieve a better sear.
3. Rub the pork all over with 1 tablespoon of olive oil, then season evenly with salt and pepper.
4. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
5. Sear the pork for 2-3 minutes per side until golden brown on all surfaces.
6. While the pork sears, whisk together maple syrup, Dijon mustard, minced garlic, and dried thyme in a small bowl.
7. Brush half of the maple Dijon mixture evenly over the seared pork.
8. Transfer the skillet to the preheated oven and roast for 15-18 minutes.
9. Check the internal temperature with an instant-read thermometer—it should read 145°F for perfectly cooked pork.
10. Remove the skillet from the oven and brush the remaining maple Dijon mixture over the pork.
11. Let the pork rest for 5-10 minutes before slicing to allow juices to redistribute.
12. Slice the pork into 1-inch thick medallions against the grain for maximum tenderness.

Slice into those beautiful medallions and watch the juicy interior glisten. The pork stays incredibly tender while the glaze caramelizes into a sticky-sweet coating with just the right mustard kick. Serve it over creamy mashed potatoes or alongside roasted Brussels sprouts to soak up every bit of that delicious sauce.

Instant Pot Pork Tenderloin with Apple Cider Sauce

Mmm, nothing beats coming home to a meal that practically cooks itself while filling your kitchen with the most incredible aromas. You’re going to love how this Instant Pot pork tenderloin transforms simple ingredients into something truly special, with an apple cider sauce that’s absolutely dreamy. It’s the kind of effortless dinner that feels fancy but comes together in no time.

Ingredients

• 1.5 lbs pork tenderloin
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup apple cider
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp cold butter
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
2. Rub the pork all over with olive oil, then season evenly with salt, black pepper, and garlic powder.
3. Set your Instant Pot to “Sauté” on high heat and wait until the display reads “Hot” (about 3 minutes).
4. Sear the pork for 2 minutes per side until golden brown crust forms, turning with tongs.
5. Pour in the apple cider, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Whisk in the Dijon mustard and maple syrup until fully combined with the cider.
7. Close the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. When cooking completes, allow natural pressure release for 10 minutes before quick releasing remaining pressure.
9. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing.
10. While pork rests, set the Instant Pot to “Sauté” again and bring the sauce to a simmer.
11. Create a slurry by whisking together cornstarch and water in a small bowl until smooth.
12. Slowly whisk the cornstarch slurry into the simmering sauce and cook for 1 minute until thickened.
13. Turn off the heat and stir in cold butter until the sauce becomes glossy and emulsified.

Buttery slices of pork practically melt in your mouth, while that tangy-sweet apple cider sauce adds the perfect glossy finish. The tenderloin stays incredibly juicy thanks to the pressure cooking magic, and the sauce is just thick enough to cling beautifully to each slice. Try serving it over creamy mashed potatoes or with roasted Brussels sprouts to soak up every last drop of that incredible sauce.

Cajun Spiced Pork Tenderloin

Oh, you’re going to love how simple this Cajun-spiced pork tenderloin is to whip up. It’s got that perfect kick of spice and comes out juicy every time—ideal for a busy weeknight or when you want to impress without the stress.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1 tbsp butter

Instructions

1. Preheat your oven to 400°F.
2. Pat the pork tenderloin dry with paper towels to help the seasoning stick better.
3. Rub the pork all over with olive oil.
4. In a small bowl, mix together Cajun seasoning, salt, and black pepper.
5. Sprinkle the seasoning mixture evenly over the pork, pressing gently to adhere.
6. Heat an oven-safe skillet over medium-high heat.
7. Sear the pork for 2–3 minutes per side until a golden-brown crust forms.
8. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
9. Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
10. Place the skillet in the preheated oven.
11. Roast for 15–20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
12. Remove the skillet from the oven and transfer the pork to a cutting board.
13. Let the pork rest for 5 minutes to allow juices to redistribute.
14. Stir butter into the skillet juices until melted to create a simple pan sauce.
15. Slice the pork into 1-inch thick medallions.
16. Drizzle the pan sauce over the sliced pork before serving.

What a winner—this pork turns out incredibly tender with a smoky, slightly spicy crust that’s balanced by the rich pan sauce. Try serving it over creamy grits or with a crisp green salad to round out the meal; leftovers make amazing sandwiches the next day, too.

Instant Pot BBQ Pork Tenderloin

Haven’t you wished for that fall-apart tender BBQ pork without spending all day watching the stove? Your Instant Pot is about to become your new best friend. This recipe gives you juicy, flavorful pork in a fraction of the time.

Ingredients

– 1.5 lbs pork tenderloin
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup chicken broth
– 3/4 cup BBQ sauce
– 1 tbsp apple cider vinegar

Instructions

1. Pat the 1.5 lbs pork tenderloin completely dry with paper towels.
2. Rub the pork evenly with 1 tbsp olive oil.
3. Combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Sprinkle the spice mixture evenly over all sides of the pork tenderloin.
5. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes.
6. Place the seasoned pork tenderloin in the hot pot and sear for 2 minutes per side until browned.
7. Pour 1/2 cup chicken broth into the pot, scraping any browned bits from the bottom.
8. Cancel the “Sauté” function and secure the lid with the valve set to “Sealing.”
9. Select “Manual” or “Pressure Cook” and set the timer for 12 minutes at high pressure.
10. Allow the pressure to release naturally for 10 minutes after cooking completes.
11. Carefully quick release any remaining pressure by turning the valve to “Venting.”
12. Transfer the pork to a cutting board and let it rest for 5 minutes.
13. While pork rests, whisk 3/4 cup BBQ sauce and 1 tbsp apple cider vinegar into the pot juices.
14. Select “Sauté” function again and simmer the sauce for 3-4 minutes until slightly thickened.
15. Shred the rested pork using two forks.
16. Return the shredded pork to the pot and stir to coat completely with the sauce.
Just imagine pulling apart that incredibly tender pork with your forks—it literally melts in your mouth. The smoky BBQ sauce clings to every strand, creating the perfect balance of sweet and tangy. Try piling it high on toasted buns for classic sandwiches, or get creative by serving it over baked potatoes or mixing it into cheesy quesadillas.

Italian Herb-Crusted Pork Tenderloin

Remember that feeling when you want something fancy but don’t have hours to spend in the kitchen? You’re in luck because this Italian herb-crusted pork tenderloin delivers restaurant-quality flavor with surprisingly simple steps. It’s the perfect centerpiece for weeknight dinners or casual entertaining when you want to impress without the stress.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1/4 cup breadcrumbs
– 2 tbsp grated Parmesan cheese
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin completely dry with paper towels to ensure the crust adheres properly.
3. Rub 1 tablespoon of olive oil evenly over the entire surface of the pork.
4. In a small bowl, combine breadcrumbs, Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper.
5. Press the herb mixture firmly onto all sides of the pork, creating an even coating.
6. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the pork for 2-3 minutes per side until the crust turns golden brown, using tongs to rotate it carefully.
8. Transfer the skillet to the preheated oven and roast for 15-20 minutes.
9. Check for doneness by inserting a meat thermometer into the thickest part—it should read 145°F for perfectly cooked pork.
10. Let the pork rest on a cutting board for 5 minutes before slicing to allow juices to redistribute.

Zesty and aromatic, the golden herb crust gives way to incredibly juicy pork that slices beautifully. The Parmesan adds a subtle salty note that balances the Mediterranean herbs perfectly. Try serving thin slices over a bed of creamy polenta or alongside roasted vegetables for a complete meal that feels special enough for company.

Pineapple Teriyaki Pork Tenderloin

Did you know that pineapple juice does magical things to pork? This sweet and savory teriyaki pork tenderloin comes together with minimal effort but delivers maximum flavor. You’re going to love how the pineapple caramelizes into a sticky glaze while keeping the pork incredibly tender.

Ingredients

– 1.5 lbs pork tenderloin
– 1 cup pineapple juice
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves minced garlic
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil
– 1/4 tsp black pepper

Instructions

1. Pat the pork tenderloin dry with paper towels and season with black pepper.
2. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Sear the pork tenderloin for 2 minutes per side until golden brown.
4. Transfer the skillet to a preheated 400°F oven and roast for 15-18 minutes.
5. While the pork roasts, combine pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic in a saucepan.
6. Bring the sauce mixture to a boil over medium heat, then reduce to a simmer for 5 minutes.
7. Whisk cornstarch and water together in a small bowl until smooth.
8. Slowly whisk the cornstarch slurry into the simmering sauce until thickened.
9. Remove the pork from the oven when it reaches 145°F on an instant-read thermometer.
10. Transfer the pork to a cutting board and let rest for 5 minutes.
11. Slice the pork into 1-inch thick medallions against the grain.
12. Arrange the sliced pork on a serving platter and pour the warm teriyaki sauce over top.

Just look at that beautiful caramelized crust giving way to juicy, pink-centered slices. The sweet pineapple balances perfectly with the salty soy sauce, creating a sticky glaze that clings to every bite. Try serving it over coconut rice with grilled pineapple rings for a tropical twist that’ll transport you straight to paradise.

Szechuan Style Instant Pot Pork Tenderloin

Looking for a weeknight dinner that packs serious flavor without the fuss? You’ve got to try this Szechuan-style pork tenderloin that comes together in your Instant Pot. It’s the perfect balance of spicy, sweet, and savory that’ll make you feel like you ordered takeout—but you made it yourself!

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp vegetable oil
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 tsp Szechuan peppercorns
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/2 tsp red pepper flakes
– 1/2 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, sliced

Instructions

1. Pat the pork tenderloin completely dry with paper towels.
2. Turn your Instant Pot to “Sauté” mode and heat 2 tablespoons of vegetable oil until shimmering.
3. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
4. Remove the pork from the Instant Pot and set aside on a plate.
5. Add minced garlic and grated ginger to the pot, sautéing for 30 seconds until fragrant.
6. Pour in 1/2 cup chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.
7. Stir in 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons Szechuan peppercorns, and 1/2 teaspoon red pepper flakes.
8. Return the seared pork tenderloin to the Instant Pot, spooning some sauce over the top.
9. Secure the lid and set to “Pressure Cook” on high for 12 minutes.
10. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
11. Remove the pork to a cutting board and let rest for 5 minutes.
12. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth.
13. Turn the Instant Pot back to “Sauté” mode and whisk in the cornstarch slurry.
14. Cook the sauce, stirring constantly, until thickened to a glossy consistency, about 2-3 minutes.
15. Slice the rested pork into 1/2-inch thick medallions.
16. Arrange the pork slices on a serving platter and pour the thickened sauce over the top.
17. Garnish with sliced green onions before serving.

Just sliced, the pork reveals a perfectly pink interior that stays incredibly juicy against the bold Szechuan sauce. That signature numbing-tingly sensation from the peppercorns plays beautifully with the sweet-spicy glaze, making each bite more addictive than the last. Try serving it over steamed jasmine rice with some quick-pickled cucumbers on the side for a complete meal that’ll have everyone asking for seconds.

Lemon Pepper Pork Tenderloin

A perfectly seasoned pork tenderloin is one of those weeknight dinners that feels fancy but comes together with minimal effort. You’ll love how the bright lemon and peppery crust gives this lean cut so much flavor, and it cooks up surprisingly fast for such an impressive main dish.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 2 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 lemon

Instructions

1. Preheat your oven to 400°F and place an oven-safe skillet in the oven to heat up.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. Rub the tenderloin evenly with olive oil on all surfaces.
4. Combine lemon pepper seasoning, garlic powder, and salt in a small bowl.
5. Sprinkle the seasoning mixture over the pork, pressing gently to help it adhere.
6. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over medium-high heat.
7. Sear the pork for 2-3 minutes per side until a golden-brown crust forms.
8. Transfer the skillet to the preheated oven and roast for 15-18 minutes.
9. Check for doneness by inserting an instant-read thermometer into the thickest part – it should read 145°F.
10. Remove the pork from the oven and let it rest on a cutting board for 5 minutes to allow juices to redistribute.
11. Slice the pork into 1-inch thick medallions against the grain for maximum tenderness.
12. Squeeze fresh lemon juice over the sliced pork just before serving.

You’ll notice the pork stays incredibly juicy inside while developing that beautiful crust outside. The lemon pepper creates this zesty, aromatic coating that pairs wonderfully with the mild pork flavor. Try serving these slices over creamy polenta or alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.

Smoky Chipotle Pork Tenderloin

Picture this: you’re craving something smoky, a little spicy, and incredibly tender. This chipotle pork tenderloin is your answer—it’s surprisingly easy to make and packed with flavor that will have everyone asking for seconds.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 2 tbsp chipotle in adobo sauce, minced
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp lime juice

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the minced chipotle, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to form a paste.
3. Rub the spice paste evenly over the entire surface of the pork tenderloin.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork for 2-3 minutes per side until a deep golden-brown crust forms.
6. Insert a meat thermometer into the thickest part of the pork, making sure not to touch the pan bottom.
7. Transfer the skillet to a preheated 400°F oven and roast for 15-20 minutes until the internal temperature reaches 145°F.
8. Remove the pork from the skillet and place it on a cutting board to rest for 5 minutes—this keeps the juices inside.
9. While the pork rests, return the skillet to medium heat and add the chicken broth and lime juice.
10. Scrape the bottom of the skillet with a wooden spoon to release all the browned bits, simmering for 2-3 minutes until slightly thickened.
11. Slice the rested pork against the grain into 1/2-inch thick medallions.
12. Drizzle the pan sauce over the sliced pork before serving.

For a complete meal, serve the sliced pork over cilantro-lime rice with a side of black beans. The tender, juicy slices pair perfectly with the smoky, slightly spicy sauce, making it a crowd-pleasing dinner that feels restaurant-quality but is simple enough for any weeknight.

Instant Pot Pork Tenderloin with Mushroom Gravy

Remember those days when you want a fancy-looking dinner but don’t have hours to spend in the kitchen? This Instant Pot pork tenderloin with mushroom gravy is your new best friend. It comes together with minimal effort but delivers maximum flavor that’ll impress everyone at the table.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 yellow onion, diced
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp cornstarch
– 2 tbsp water
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat the pork tenderloin completely dry with paper towels.
2. Rub the pork with olive oil, then season evenly with salt, black pepper, and garlic powder.
3. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot.”
4. Sear the pork for 2 minutes per side until golden brown, then remove and set aside.
5. Add the diced onion to the pot and cook for 3 minutes, stirring occasionally.
6. Add the sliced mushrooms and cook for 4 more minutes until they release their liquid.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom.
9. Return the seared pork tenderloin to the pot, nestling it into the mushroom mixture.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
11. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
12. Remove the pork to a cutting board and tent with foil to rest.
13. Press “Sauté” again and stir the heavy cream into the mushroom mixture.
14. Whisk together cornstarch and water in a small bowl until smooth.
15. Slowly whisk the cornstarch slurry into the gravy and cook for 2-3 minutes until thickened.
16. Stir in the chopped parsley.
17. Slice the rested pork against the grain into 1-inch thick medallions.

Buttery soft pork slices soak up that rich mushroom gravy beautifully. The tenderloin stays incredibly moist while the earthy mushrooms add depth to every bite. Try serving it over creamy mashed potatoes or buttery egg noodles to catch every last drop of that delicious gravy.

Honey Mustard Pork Tenderloin

Mmm, you know that feeling when you want something fancy for dinner but don’t have hours to spend in the kitchen? This honey mustard pork tenderloin is your answer—it’s surprisingly simple to make but tastes like something from a nice restaurant. You’ll love how the sweet and tangy flavors come together in this crowd-pleasing main dish.

Ingredients

– 1.5 lbs pork tenderloin
– 1/4 cup Dijon mustard
– 3 tbsp honey
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels—this helps the seasoning stick better and creates a nice crust.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth.
4. Brush the honey mustard mixture evenly over all sides of the pork tenderloin, reserving about 2 tablespoons for basting later.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Place the pork tenderloin in the hot skillet and sear for 2 minutes on each side until golden brown—don’t move it while searing to develop that beautiful crust.
7. Transfer the skillet to the preheated oven and roast for 15-18 minutes.
8. Brush the reserved honey mustard mixture over the pork during the last 5 minutes of cooking.
9. Check the internal temperature with a meat thermometer—it should read 145°F in the thickest part for perfectly juicy pork.
10. Remove the pork from the oven and let it rest on a cutting board for 5 minutes—this allows the juices to redistribute throughout the meat.
11. Sprinkle the chopped fresh rosemary over the pork before slicing.
12. Slice the pork tenderloin into 1-inch thick medallions against the grain for the most tender results.

The pork comes out incredibly juicy with a caramelized, slightly sticky glaze that’s both sweet and tangy. I love serving it sliced over creamy mashed potatoes or with roasted vegetables—the honey mustard sauce makes a delicious drizzle for everything on the plate.

Instant Pot Cranberry Pork Tenderloin

Busy weeknights call for recipes that deliver big flavor with minimal effort. This Instant Pot cranberry pork tenderloin is exactly that—tender, juicy pork smothered in a sweet-tangy sauce that comes together in one pot. You’ll have a stunning main dish on the table in under an hour.

Ingredients

• 1.5 lbs pork tenderloin
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1 cup fresh cranberries
• 1 tbsp cornstarch
• 1 tbsp cold water

Instructions

1. Pat the pork tenderloin completely dry with paper towels and season all over with kosher salt and black pepper.
2. Set your Instant Pot to Sauté mode and heat the olive oil until shimmering, about 2 minutes.
3. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side, then remove and set aside.
4. Pour the chicken broth into the pot and scrape up all the browned bits from the bottom with a wooden spoon.
5. Whisk in the maple syrup, balsamic vinegar, Dijon mustard, and dried thyme until well combined.
6. Return the seared pork tenderloin to the pot and scatter the fresh cranberries around it.
7. Close the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
8. When the cooking time ends, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
9. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes before slicing.
10. In a small bowl, make a slurry by whisking the cornstarch and cold water until smooth.
11. Set the Instant Pot to Sauté mode again and whisk the slurry into the sauce until thickened, about 2-3 minutes.

Gorgeous slices of pink-centered pork contrast beautifully with the vibrant crimson sauce. The tart cranberries mellow into jammy sweetness while the maple-balsamic glaze adds sticky caramelized notes. Serve over creamy polenta or mashed sweet potatoes to soak up every drop of that incredible sauce.

Conclusion

Savory, simple, and satisfying—these 27 pork tenderloin Instant Pot recipes offer something for every home cook! We hope you found inspiration for your next family meal. Try one (or several!) and let us know your favorites in the comments below. Don’t forget to share this roundup on Pinterest so your friends can discover these delicious dishes too. Happy cooking!