This easy balsamic pork tenderloin recipe only takes 7 minutes in the Instant Pot. Or cook it in the oven if you don’t have a pressure cooker.
Last night I was binge watching the end of Top Chef Charleston and one of our favourite competitors chose pork tenderloin for a challenge.
Never choose the tenderloin!
It didn’t make sense. Not surprisingly she lost the competition.
Some people love pork tenderloin. That is not us. The amazing thing about pork is its fat, that’s where all the flavour is.
This is why bacon is magic, and pulled pork sandwiches are drool worthy and prosciutto is worth a trip to Italy. It makes lardo…well lardo.
MUST READ: Learn how to make lardo.
Tenderloin has very little fat. Most people overcook it (hey Mom!) and so it’s dry and usually flavourless.
You’d think I’d never have tenderloin in the house. I clearly have strong feelings about it.
Yet for some unknown reason I decided to buy pork tenderloin on sale today!
Even I don’t make sense sometimes.
Toronto is also known as Hogtown and Ontario has amazing pork. To say we’re fans of pig is an understatement, not only do we have a porky name but we have a pig on the window of our restaurant.
But tenderloin? I feel like I just made a rookie move.
So I decided to treat it as an experiment and try cooking the pork tenderloin in the Instant Pot.
Classic Beef Stroganoff
Maple Glazed Pork Loin
Instant Pot Whole Turkey
After hearing so many people rave about it I took the plunge and bought this Instant Pot.
Instant Pot is primarily a pressure cooker (which also makes rice, yogurt and can INCUBATE bread) so if you can’t cook this isn’t going to save you.
But if you can cook it will save you time. Lots and lots of time.
Sure I love long afternoon braises like Irish beef stew, French cassoulet and Greek lemon chicken but a pressure cooker can make dinner in under an hour.
How to Cook Pork Tenderloin in an Instant Pot
Many people say you can’t cook pork tenderloin in an Instant Pot, because it’s so lean. But that’s because they are cooking it for too long and it’s over cooked.
I read instructions to cook pork tenderloin anywhere from 4-50 minutes. Trust me, 50 minutes is FAR too long.
The challenge is to cook meat long enough to be safe but not so long that it’s dry cardboard.
Home cooks please invest in a meat thermometer. And when I say invest I mean spend 10 bucks to get one like this.
It’s the only way to know if you’re safe.
Chefs who have been cooking for years always use a meat thermometer to ensure food is safe,
For this balsamic pork tenderloin I aimed for medium rare, which is 145F. It only took me 7 minutes in the pressure cooker to reach medium rare.
After cooking it a few times I now aim for 137F, then rest it for 10 minutes and it would reach 145F while resting.
This is a pretty standard balsamic pork recipe. As it is a lean cut I wanted a bit sweet.
The balsamic and brown sugar are great without feeling syrupy. I also balanced it with Kozlik’s Triple Crunch mustard.
It’s a local mustard that uses Canadian mustard seeds and I love it but really any grainy mustard would work. Pork and mustard is always a good idea.
Balsamic Pork Tenderloin
I made the balsamic pork tenderloin once and immediately loved it. It changed my mind about tenderloin.
It can be flavourful!
I’ve made this Instant Pot pork tenderloin recipe dozens of times since.
If you check in the comments below you’ll see how this is perfect for picky kids and adults.
It has just the right amount of sweetness that the whole family will love.
Instant Pot Balsamic Pork Tenderloin
This easy balsamic pork tenderloin recipe only takes 7 minutes in the Instant Pot. It is one of the MOST popular recipes on this site.
- 2.5 lbs pork tenderloin
- 2 tbsp canola oil
- 1 cup chicken stock or canned low sodium chicken broth
- 1/2 cup Brown sugar
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 tbsp grainy mustard or dijon
- 1 tsp ground sage
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp corn starch
- 1/4 cup water to mix with corn starch
Instant Pot Recipe Instructions
Remove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat tenderloin dry with paper towel and season with kosher salt
Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown tenderloin on all sides, about 2 minutes each. Remove and set aside.
Add remaining ingredients (except corn starch and water) and return pork to Instant Pot. Set on manual for 7 minutes.
Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
Turn Instant Pot to saute. Add corn starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Turn saute mode to low and simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.
Stovetop and Oven Recipe Instructions
Preheat oven to 425F.
In a dutch oven over medium high heat add canola oil. Once oil is heated through brown tenderloins.
Add chicken stock and scrape bits off bottom of pot. Add remaining ingredients (except corn starch and water) and cover with top allowing for a bit of space for steam to release.
Place in oven and cook for 15 minutes or until pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
Put dutch oven back on stove top over medium high heat.
Add corn starch to water and mix thoroughly. Add to dutch oven and bring to a boil. Then simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.
Nutrition Information:Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 375Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 489mgCarbohydrates: 31gFiber: 0gSugar: 13gProtein: 39g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Love the chef pro tips … it is what many food blogs are missing in their posts!
My family loves this. The first time my new son-in-law had it he took the leftover gravy and put it in a coffee cup and drank it! If I was to use a slightly larger roast would increase the cooking time and sauce mix??
Think you forgot to put the word “pepper” in the recipe. It just has “1 tsp freshly ground” ….something. But in the directions it says to add the salt and pepper as needed. So I’m guessing that’s the missing ingredient since pepper is not listed anywhere else. Excited to try it. Looks tasty.
Thank you so much for catching that, yes it should be freshly ground black pepper. I’ve just updated it.
There were LOTS of directions missing from this recipe. I hope it comes out alright.
What parts of the directions were you looking for? I’m happy to answer questions.
The recipe says “Remove and set aside.” But if you’re removing the meat you just browned and setting it aside, when do you put it back in the IP so that it cooks for those 7 minutes with the remaining ingredients? I’d remove “Remove and set aside.” from the recipe. 🙂 I’m about to give this recipe a try, *with* the pork in the pot.
Thank you for the comment! I just revised the recipe to make it more clear 🙂
This is why I’m searxhing the comments right now. I don’t see the revised recipe or the answer. I see the original recipe. I’m ready to cook the meat and wondering if it goes on a trivet in the IP or in with the juices and ingredients. Instructions just say take it out and not how to add get t back.
You can put it on the trivet if you like but I just add it straight to the pan as it’s one less thing to wash.
Do you cut the tenderloin into medallions before or after cooking?
Jan thanks so much for the question, I’ll make it more clear in my instructions.
Let the meat rest. Once the sauce is ready, cut the pork into medallions and drizzle the sauce over top.
I made enough for leftovers so I put them in a bowl and poured more sauce on top, which was fantastic the next day as it absorbed some of the sauce.
This sounds delicious and I’m going to make it this afternoon. As I have a different brand of electric PC (Breville multifunction), I’m hoping someone can advise whether the 7 minutes cook time should be at high, medium or low pressure. Thanks for any help!
Absolutely, high pressure!
Let me know how it goes.
This was seriously good. I mean restaurant quality good! Thanks for the tip about overcoming. I too have found huge discrepancies in cooking time on pressure cooker recipies and thought I was going to hate my pressure cooker after using it for a week. Everything I made was so dry until I figured out I was cooking meat double to triple the time I should. This recipe will go in the weekly rotation and I have sent this pin to all my friends and family.
Thanks for the recipe. I didn’t have a couple things but I subbed in other ingredients and it came out fantastic. Mostly I just needed to know the cooking times and temperature. I’m guilty of drying out the tenderloin but no one had any complaints with this recipe . Thanks again!!
So happy to hear that. Out of curiosity, what did you substitute?
I did not have balsamic vinegar so used apple cider vinegar, beef broth instead of chicken. Otherwise it was the same. Just so happy that it wasn’t as dry as leather!
I was looking for a recipe like this because I’d forgotten to marinade my tenderloin. I had to make a couple substations: Dijon instead of grainy mustard, turbinado sugar instead of brown sugar, and poultry seasoning instead of sage (sage was in it 🙂 anyhow it turned out wonderful! Hubby loved it too! Thank you!
Can this be made with a frozen pork tenderloin? If so, what changes need to be made? Can you brown frozen meat?
I have never cooked pork tenderloin frozen in the Instant Pot but you wouldn’t be able to get the same kind of browning with a frozen as the surface would be ice. You could put it in and not brown it but you would need to cook it longer and it could get tough because tenderloin is so lean. In this case I’d opt not to pressure cook it but simply slow cook it in the Instant Pot.
Thanks, the dinner came out wonderful. It was easy to prepare and I had almost all the gradients at home. I have been easier. I am loving my instant pot and all these great recipes I find online. This is definitely one of the best ones that I have tried so far.
Thank you so much
That means so much to me. Thanks so much for the feedback!
So much information in the Instant Pot groups they say DO NOT use Quick Release with meat that it makes it tough. I love your recipe and want to try it but concerned about the Quick Release. Thanks,
That is absolutely true with red meat, it should be a natural release. But you can quick release non-red meat without a problem as long as you rest it.
Found this recipe yesterday and raced home after work tonite to make it. Totally amazing. Thanks for the great recipe?
Oh I’m thrilled to hear that!
I’m late to the game but just offering a thanks for the shout out to Ontario Pork! As a pork producer in Ontario I appreciate it – I’ll be trying out the recipe tonight!
Amazing let me know what you think!
I had a smaller pork tenderloin, just 24 oz and
I’m now cooking it for the third time in the instant pot. So far a total of 15 minutes and it’s still not done. In my opinion there is no way a pork tenderloin could be cooked in 7 minutes.
Chelsea, I’m not sure how you’re cooking it but that’s far too long for pork tenderloin unless you are accustomed to it being very well done? I tested it with a meat thermometer several times and continue to cook this recipe. I’ve also had over 100 people try this recipe and send feedback about it being a family favourite.
I have a 1.26 pound porkloin. Should I cut the time to cook it in half??
Pork loin or pork tenderloin? If it’s a pork tenderloin yes I’d cut it in half.
Just a comment on internal temp of pork. USDA states that a safe internal temperature for pork is 145 degrees and then a 3 minute rest. Temperatures will continue to rise during the rest and the 145 degree recommendation takes that into account.
How long should I cook it, if I want it well done? This will be my first time using my instant pot.
10 minutes should get you to well done.
What if I doubled the recipe?
As in two tenderloin of the same size or one tenderloin that is twice as thick?
That sound about right? Maybe 5 lbs? Would I doube the ingredients as well? And potential cook time. I just made a 2.37 lb tenderloin nd it was awesome.
Wow! Just made this and it turned out fantastic! If you own an instant pot, you can turn this into a one pot meal by using the saute feature. Heat up pot, add oil and using tongs brown your pork loin on all sides right in pot. Remove the meat. Turn pot off, add remaining ingredients and put the meat back in. Turn back on, seal the lid and you’re good to go. I did 7 minutes and my instant read thermometer registered right around 154 F. Sauce is delicious. Thanks for a great recipe!
Did you cook on trivet or in juices? Trying to figure out why to take it out.
You can cook it either way. I dont often use the trivet as it’s one more thing to clean and it doesn’t make a huge difference.
i have a 3.5 lb pork loin. Suggestions?
Nevermind! Just adjust the servings!
This sauce is AMAZING! I could pretty much drink it straight up. I went against my better instincts and cooked the tenderloin in the instant pot, it was pretty dry and I think it took a lot longer overall than it would have in the oven. I’m not very experienced with the instant pot yet though so perhaps that is my fault. However, my husband still loved it, and I will definitely make it again but in the oven next time! Thanks for sharing!
How long did you cook it for, I wouldn’t cook it for more than 7 minutes.
Delicious & easy. Loved the sauce. Used a little soy sauce/apple cider vinegar in place of the Worcestershire. Pork was perfectly cooked in my IP.
Just made this tonight in the instant pot for my girlfriend, roommate and I. Adjusted the amounts of ingredients on instinct and then put two tenderloins in there, 5.5 pounds I believe. Turned out awesome. I have a couple more tenderloins and will be trying this again soon and making a spicy version I think, as soon as I figure out the best way to spice it up haha. Thanks for the great recipe.
So happy to hear this!
The instant pot started burning so I didn’t brown it as much as I probably should have so 7 minutes was not enough. Put it in for two more and then had to put it in for another 3. It’s pretty good… maybe a bit over cooked but that sauce! Yum!!!
Any tips to get my instant pot to stop sticking/burning on sauté mode?
Did you wait for the hot to be hot before you added the oil? And then wait for the oil to be hot before adding the pork tenderloin?
I knew this is the one to try when you shared your feelings about pork tenderloins! I really hate them, but feel forced to buy them when they are $7 for 4lb and I am feeding a family if 8! Instant Pot is my best friend, so I’m off to the kitchen to give this a try! Thanks for making me laugh, and helping me feel not so alone!
Let me know how it goes!
This was so good, even my picky little kids gobbled it right up.
I’m so glad you liked it! I also have a Peruvian chicken recipe, which is not spicy if you don’t make the hot sauce, beef stroganoff and brisket for the Instant Pot.
I’ve never made tenderloin, but bought it because it was a deal this week. I thought that if potatoes come out nice and fluffy with the pressure cooker, then maybe tenderloin can be tender too. I had to substitute a lot, but it was more tender than any tenderloin I’ve ever eaten!
I used coconut oil and vegetable stock. I didn’t have any sugar (brown or white), so I used half honey and half maple syrup (dark). I doubled the garlic; I love garlic and had some to use up. I didn’t have regular grainy mustard either, so I used half Kozlik’s fig and balsamic mustard and half regular Dijon mustard. I didn’t have sage either; I must not have replaced it after Christmas! So, I used savory as it sort of smells similar! I also had no corn starch, so I used arrowroot starch which I had on hand for making deodorant. In the end, with all the substitutions, it wasn’t your recipe at all! But, I followed similar and it was delicious! I’ll try your real recipe next time! I think having more Dijon flavour would have made it better.
You know what though, you made the most sensible substitutions, as I was reading your comment I was nodding through all of it as they made sense!
This was absolutely delicious!!! Definitely a keeper! My husband called the sauce liquid gold.
I’m so glad you liked it!
I am new to the instant pot craze! My husband bought me one a few wks ago (after hearing about his sister raving about hers). So I unpacked it, cleaned it per the instructions.. but it’s been sitting on the counter taunting me. Finally decided to give it a try. So off to search for recipes. After scrolling through some pins, I came across yours and it reminded me of a similar recipe my sister uses when she makes hers in the crock pot.
And boy, did it not disappoint!. I didn’t have sage, so I omitted it. Used Dijon instead of grainy mustard. I had the Worcestershire sauce on the counter, but somehow overlooked it until after I had set the timer. oops! After I removed the pork, I poured the liquid in a small pot, adding in the missing ingredient, then mixing in the cornstarch. Either way, the sauce was UHMazing! The only reason I did the sauce on the stove was that I wanted to try some instant pot glazed carrots! So in about 30 minutes, I had dinner on the table. Everyone couldn’t believe how fast dinner was done and how good the pork was. It was so tender and flavorful. Thank You for the great recipe! Next time I’ll have to make it with the sage & grainy mustard.
I’m soooo happpy you enjoyed it! My second most popular recipe on this site is the Peruvian chicken – you don’t need to make the spicy sauces as the chicken alone is so tasty and super easy to make.
Jyst bought an Insta-Pot last week. I have a boneless pork loin filet. Can I do this recipe in the pot or shpuld i do it in the oven? The filet is 3.25 lbs.
You can do it in the Instant Pot, it will have the same issues as the tenderloin as it has such little fat you need to be careful of overcooking.
I have 8 boneless pork loin chops, 2.5lbs in weight. I’m wondering if I could use your recipe for the chops instead of a full loin? Thanks!
You could, but I wouldn’t recommend an instant pot for boneless pork loin chops. They are so thin and cook so quickly that you’re surely to overcook them. I did a quick search, This Old Gal (which is a good site for cooking times) doesn’t recommend using boneless chops, two other sites say 15 minutes – but I really worry that’s too long. I find so many Instant Pot recipes overcook meat.
If you do cook them can you comment back on the post and let me know how long you did them?
My 2.8 lb tenderloin was overdone. I must have browned for too long. Temp was 160.
The sauce was ok. A little sweet for my liking and I used less sugar.
I prepared this tonight. It was amazing! Pork was tender and flavorful. I served it with rice and broccoli. Yummy!
So happy to hear!
Delicious! I was our of Worstershire and brown sugar and substituted Coconut Aminos and Coconut Palm sugar. I don’t like basalmic (although I had that on hand) so I subbed Champagne vinegar. Turned out moist and delicious and was enjoyed by my husband and two toddlers!
Dumb question here, but do you have any guesses as to how this would come out if I omitted the sugar? I LOVE the other flavors, but I’m on a strict no sugar regimen right now, so can’t make the recipe as written. I imagine it would result in a much more savory, and probably slightly thicker sauce. Does the sugar serve any other functions that you know of? Thanks for what appears to be a delish recipe!
I think it would probably be ok as you have the balsamic, which gets sweet as it reduces.
Kate did you try it without sugar? That was my question …
I am doing a r pound pork loin, not tender loin. Other recipes have it going for 60 minutes. Any advice on how long to cook? Love this recipe by the way . A favorite in the house!
So happy to hear that! I’ve also tried this recipe with pork loin and it works, but you have to be careful with it just like pork tenderloin. Neither of these cuts have much fat so it’s easy to overcook. My personal philosophy is that it shouldn’t take longer to cook something in a pressure cooker than it would in an oven – so 60 minutes is way too much.
I cooked the same size pork loin for 7 minutes and it was fine. The good thing about this recipe is that it’s a quick release so for some reason if the meat thermometer doesn’t register at 165 you could always quickly pop it in the oven to finish.
Hi – this looks great and I’m going to make it tonight. I’m just wondering – what sides do you recommend for this?
It’s so diverse, but you may want something to sop up the extra sauce. Rice is always. I know some people have cooked mashed potatoes. Then roasted broccoli or a salad can be made while it cooks so it’s all ready at once.
Wow! Don’t let the word “vinegar” fool you! This sauce was so good! It tasted like a rich BBQ sauce without the smoky flavor. However, my roast took a lot longer to cook than 7 minutes. . I did have a 4 lb roast though. It took 20 altogether. I kept cooking in 5 minute intervals after the initial 7, checking the temp each time. And then finally 3 min. Waiting for NPR and then bringing back up to pressure took a long time! But SOOOOO worth the wait! I didn’t use sage, but a combo of rosemary, thyme and coriander. Yum.
Diane I’m so excited that this worked for you! Good to know the cooking time for a 4lb roast, thank you so much for including that as I often get questions about larger pieces.
I’m always on the hunt for meals that can utilize out Instant Pot and man am I glad to have found this. I agree with Diane about the sauce being so….good. I usually cook pork loin on the grill using indirect heat but now that I have prepared it per your recipe may never cook another PL on the grill again. I used a 1.25 lb loin and it was just shy of 137 so will let it sit a few mins next time before releasing the pressure .
Thank you so much for sharing this delicious recipe.
I have a small tenderloin about 1.25 lbs. Should I cut the ingredients in half? What about the cook time? Thanks.
You could cut the ingredients in half if you wanted as it makes lots of sauce. I’d try a 4 minute cook time. But let me know how it goes and I’ll update the cook times so that others who do smaller portions can use it too.
I did it for five minutes because I wanted it a little bit better than medium rare. The temperature registered 145 degrees in the meat thermometer. It looked juicy and tender.
This is a recipie that I will try this afternoon, but my concerns are your intense dislike of pork that comes through in you narrative.
If pork is that bad why even try?
I’m not sure what you mean?
Nah. She wasn’t saying she hated pork. She was saying that people always mess up the tenderloin by overcooking it because it is so lean. A pork tenderloin should take no longer than ~ 20 minutes on a stove and can be quite delicious. But it is like the boneless chicken breast of pork, if you know what I’m saying. Any way, you crazy Canucks.
I liked this, but unfortunately, our tenderloins were overcooked (one more than the other). Every instinct I had told me to drop it to 5 and I didn’t. We did like the sauce, but I don’t like too sweet, so we dropped the sugar down to about 1/3. I will remake with 4 or 5 minutes.
Sorry to hear that. How big were the tenderloin that you cooked?
This was great and our three kids enjoyed it, too! Used two tenderloins that totaled about 2.5-2.75 lbs and it was perfect! Cooked 7 min, quick release (checked internal temp real quick just to be sure) and let them rest for 10 min. Thanks for sharing!
I’m so glad you enjoyed it!
Thank you so much for your instant Pot recipes that do not include all of those cream of something soups or packets of dry mixes. I’m trying to eat as clean as I can and I try to avoid all of those. One recipe I’d love for you to take a look at and redo is the: crack Chicken. It has a pack of ranch dressing and cream cheese. Not sure what else is in it, but I think I’d like it without all of the fake ingredients. Thanks!
I’m with you! I don’t like recipes that are just packets of processed food. I’ll take a look at the crack chicken recipe. I’ve never had it so I’ll be going blind on this one.
absolutely delicious — we just had it for dinner! followed the recipe besides completely skipping sugar since I’m keto. this will be a staple! I served it over some cabbage cooked with mushrooms (with vinegar and worcestershire). thank you thank you!
Did you skip the sugar or substitute something else? I’d love to add a note to the post as I know people will be looking for keto friendly recipes in January.
So this was my first time cooking in my IP. I’ve been staring at it, and researching for the last 3 days and feeling a little intimidated. Then I found your recipe and thought, “I can do this!” 7 minutes only put mine at 120 degrees (I think I may not have browned it enough) so I tried to put it back in for a couple more minutes annnnd I forgot to put the lid back on seal, face palm! I can forgive myself because it was my first time. The pork came out a little overdone… but it tasted AMAZING! So now I know for next time and this recipe is definitely a keeper! THANK YOU!
I know a lot of people are intimidated by the IP but once you get the hang of it it’s as simple as using a pot on a stove. And don’t be afraid of browning meat – it should be really brown!
Holy crap this was amazing. That sauce wow who cares how the tenderloin turns out lol.
Thank you for explaining how to cook pork tenderloin! This is my go to recipe for tenderloin but it’s January 1st and we have pork with sauerkraut. I browned the meat first and then added the sauerkraut with a little onion and apple. I used your suggested time of 7 min. with a quick pressure release and a 3 minutes rest. I could have gotten away with a minute less but it was still tender and delicious.
My 87 yr old mother insisted that pork should be over cooked but your recipe has changed her mind!
This looks delicious!!
I have a newbie question. I have two small tenderloins totaling 2.5lbs. Does your recipe’s cook time reflect one 2.5oz piece? Do I need to adjust the cook time?
It is for one 2.5 lbs pork tenderloin, if you’re looking at two pieces half the size I’d look at cooking it for 4 minutes
Wish I’d read this comment before I made this tonight. I had 2 tenderloins totalling about 2.2 lb and after 7 min they were registering at 160! I thought I browned too long but I will try 4 min next time. Husband and kids loved it. I also reduced the amount of sugar to about 2/3 but think even less would work for our family. Thank you!
I am confused. The whole blog article talks about cooking this tenderloin for seven minutes — then when I get to the recipe directions it says six minutes. What’s the deal? Just trying to get it right. Thanks
I don’t see that Mary Lee – it should say seven minutes.
This was my very first time using my insta-pot and when I google a recipe for a pork tenderloin yours came up. Since I’ve met you, I trusted that it would be a great recipe and IT WAS!
I had a pork roast and not tenderloin so I increased the time to 20 minutes and it was perfect. I sliced it at the end of the time and then placed it in the sauce and it was cooked to perfection. Thanks so much for the great recipe!
Thank you for sharing this recipe. I cooked it using a rather thick 1 3/4 pound tenderloin. I started at 3 minutes, then 2 and another 2. It was great but I think I could have done the 7 minutes for it. Great recipe and everyone liked it.
I’m so happy to hear that!
HI! I’m new at this Instant Pot thing, so forgive me if my question is silly. On step 2, after doing the saute, you say to remove and set aside, but on step 3 you say to put it all in except the starch and water, that means the pork as well, correct?
And what do you do if the internal temperature is not yet at 137F?
Yes put it all back in. If it hasn’t reached 137F you should cook it to that temperature. You could easily just finish it in the oven.
This recipe was AMAZING! I too have some issues with tenderloin so I was looking for a great recipe. This hit the spot. The tenderloin was tender and the sauce was very tasty.
Hi! I’m all geared up to try this, but I don’t have an Instant Pot, I only have a regular stove-top pressure cooker. From everything I’ve read, the stove-top can achieve higher temps than the Instant Pot, yet the recipe book that came with it, calls for way longer cooking times. Do you think I can apply same cooking time to my stove-top cooker as you do in the Instant Pot? Thanks for your advice. This looks REALLY yummy! …and for once, I have all the ingredients! =)
OMG… new to IntantPot cooking and was amazed at how good this came out. I wanted to eat the entire tenderloin all by myself!
I was distrustful of 7 minute cook time and cooked it for 8 minutes. Should have listened to the pro, because 7 minutes would have been plenty! Thanks for sharing 🙂
Great recipe. It was a big hit, including the left overs. I made this pork loin recipe as my first Instant Pot attempt and it was easy and delicious. Thanks!
Hi! I have a pork loin not tenderloin. It’s 3 3/4 lbs. Any suggestions on cooking time for that size and piece of meat. Thanks!!
I would try it at 16 minutes. I also have a great maple glazed pork loin recipe here too – https://www.baconismagic.ca/canada/maple-glazed-pork-loin/
Thank you for this amazing recipe!! I have a super picky kiddo and he admitted he liked it (this was huge at my house!). I will definitely make this again. I’ve already texted my sisters to share the recipe, and I shared it on Facebook too. It was sooooo good! Thank you!
I have one question—the tsp of kosher salt is just to rub on the tenderloin, right? Not to add in to the sauce? I only rubbed and the sauce was very flavorful so I’m hoping I was right, but wanted to check. Thank you again!!
Yes absolutely! I always check the sauce at the end to see if it needs more salt but it’s usually fine.
I’m so happy you liked the recipe! I also have a maple glazed pork loin recipe here your kiddo might like too.
Bummer! Pin option for pinterest not working for me and that’s how I save recipes! ?
What if you wanted to add vegetables like a onion cut in 1/4 and Carrots and maybe baby potatoes
Can you do it at once or separate?
With a cooking time of 7 minutes you could probably do potatoes but I might worry that carrots would overcook.
Just so you know, I used your recipe ideas, my own chicken broth and seasonings, but cooked the tenderloin from FROZEN for 13min and it was perfect.
Thank you so much for adding this!
I make this regularly without the brown sugar. My 12 year old son loves it. I do sometimes sub soy sauce for woshtershire. And I use rosemary lavender salt and add a spig of rosemary to the pot while it’s cooking. Yum!!
Very nice. I was out of sage so used rosemary & thyme. Also cut back a bit on the sugar. Next time will cook for 6 min.
Holy Cow. What you said above is true…the sauce is GOLD. My picky husband and I both LOVED this! I will be making this again, and again! Thank you for this awesome recipe!
So glad to hear that, I also have a recipe here for a maple glazed pork loin that is also a big hit!
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