Sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mine.
Instant Pot Pork Tenderloin with Gravy–tender slices of pork tenderloin are drizzled with a savory gravy. This seems like a fancy meal but it is super easy to make and it just takes minutes in your electric pressure cooker.
Instant Pot Pork Tenderloin with Gravy
The weather is slowly getting cooler and the kids are back to school. Life seems to be falling into a rhythm again after a chaotic summer. I can actually think again and menu plan a bit. Cooking doesn’t seem like such a chore. Family dinners will once again resume as our life will be more scheduled and structured.
With this schedule comes time limitations too. There is a shorter window of time that can be used to prepare dinner. That’s why I love recipes that require less than 20 minutes of hands-on time.
The family dinner that will blow your family away is this delicious Smithfield® PRIME Pork Tenderloin with a savory gravy. This recipe is super flavorful but it is made with minimal effort. A winning combination in my book.
The first step in making this meal is to stop by Dick’s Market. There is a big section with Smithfield Prime Fresh Pork products.
Smithfield pork is my favorite because it is so tender. In fact it is 20% more tender than the other leading brand for natural* pork. And when you’re talking pork tenderloin, that’s important! Not all pork is created equal! Smithfield pork has no growth promotants†, steroids or hormones**. So when you’re thinking of all your fall activities like grilling, outdoor parties and picnics, tailgates, and family dinners think of Smithfield pork! There are so many great recipe ideas that you can find here.
*Contains no artificial ingredients and no more than minimally processed
**Federal regulations prohibit the use of hormones or steroids in pork.
† Never fed ractopamine
After you pick up your pork tenderloin you’ll make a simple rub with a few seasonings. After you rub the seasonings into the tenderloin I like to brown my pork for a couple minutes on each side to really seal in the flavor. It’s totally worth the extra step. Then you’ll pressure cook the pork for only 6 minutes. I like to use a digital thermometer to test and make sure the pork gets to the required 145 degrees F. For ultimate juicy pork tenderloin let the meat rest for about 5 minutes before slicing it up! After you slice it, drizzle gravy over the top and enjoy! Add the ingredients for this pork tenderloin recipe to your grocery list this week! I promise you won’t be disappointed.
I like to serve this Instant Pot pork tenderloin with gravy, some roasted red potatoes and rice or noodles. Both taste great with the amazing gravy. I also like to serve the pork with a salad or some roasted broccoli. The leftovers (if you have any) taste great as lunch the next day!
More recipes you’ll love…
Instant Pot Kansas City Baby Back RibsPrint
Instant Pot Pork Tenderloin with Gravy
- Prep Time: 15 minutes
- Cook Time: 6 minutes (plus 10 minute NPR)
- Total Time: 21 minutes
- Yield: 4-6 servings 1x
Tender slices of pork tenderloin are drizzled with a savory gravy. This seems like a fancy meal but it is super easy to make and it just takes minutes in your electric pressure cooker.
- 2–3 pound Smithfield Prime Pork Tenderloin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 2 cups chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp low sodium soy sauce
- 3 Tbsp cornstarch + 3 Tbsp cold water
- Salt and pepper
- Open the package of pork tenderloin. Set the pork on a cutting board and blot it with a paper towel to absorb any moisture. Cut the pork tenderloin in half so that it will fit inside your Instant Pot.
- Combine garlic powder, kosher salt, ginger, thyme and pepper in a small bowl. Rub the seasonings all over the pork evenly.
- Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil. Swirl around the oil. Place the pork into the bottom of the pot, you might have to arrange it to all fit. Let the pork sit for 3 minutes and then flip it to the other side and brown it for 3 minutes on the other side. Use tongs to remove the pork from the pot and place it back on the cutting board.
- Pour the chicken broth into the pot and scrape the bottom of the pot to remove any browned bits. Add in the lemon juice and the soy sauce.
- Set a trivet into the pot and place the pork pieces on top of the trivet.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes on high pressure.
- When the cooking time is up the pot will beep several times. Just let the pot sit there for another 10 minutes or so until the pressure is naturally released. Open the pot and move the pork to a platter. Let the pork sit for 5 minutes before slicing it.
- While pork is resting, make the gravy. Turn Instant Pot to sauté setting. In a small bowl stir together the corn starch and the cold water until completely smooth. Stir the mixture into the pot and whisk until the gravy is thick. Salt and pepper the gravy to taste.
- Slice the pork and serve with the gravy.
This recipe can be gluten free: Check your broth to be sure it does not contain gluten. Soy sauce is not typically gluten-free although Kikkoman brand makes a gluten-free soy sauce. You can also substitute with Tamari sauce or google search a homemade recipe for gluten-free soy sauce.
- Category: Pork
- Method: Instant Pot
- Cuisine: American
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Katrena White says
I love this recipe and have shared with my sister (who also loves) and with my sister in law (who hasn’t tried it yet). My IP is broken and I haven’t had a chance to pick up another one – how can I convert the cooking time to oven roasting?
do you know if this freezes well?
I bet it would!
Kristy Cottini says
I made tis tonight after several weeks of very strict dieting for both my husband and I. What a treat, and neither of us feel like we went off our diets (we had it with brown rice and mixed vegetables. I had a one pound tenderloin, but it was still partially frozen when it was time to put it in the pot. I increased the cooking time to 10 minutes, and did a 10 minute natural release. It was a perfect 145 degrees after a short rest. I am curious however, I know the rules for chicken, but how much do you increase time for a frozen tenderloin that is about 3.5-4.0 inches thick? The rub spices weren’t enough even for just a one pounder, so would double at least, and I added smoked paprika, garlic and herb seasoning, and garlic salt. This is a wonderful low calorie meal!
Good work on your diet! It’s hard to say, I don’t have a rule for frozen pork. I guess I just estimate and hope that it turns out!
Suzanne Adamowicz says
I made this recipe last night following the instuctions exactly, it thought it was overall good but wasn’t as flavorful as I expected. I also thought it could be a little sweeter. I may add cranberries or a little maple syrup next time.
I like the ideas of cranberries! That sounds great!
Cathy S. says
I made this dinner last night for my husband and I so I just used one of the tenderloins in the package and was going to freeze the other. I made the full gravy recipe, which I normally would cut it in half for just the two of us, but, I LOVE gravy. This was delicious! My husband wanted left overs for tonight but there wasn’t any (except the gravy <3 ). So I pulled the other tenderloin out of the freezer right away so I would have it for tonight. I made it with roasted red and yukon gold potatoes tossed in Italian seasoned olive oil and garlic, and steamed asparagus. Tonight will be deja vu all over again except I may do mashed potatoes to take advantage of more gravy!
How fun! I’m so glad you liked it enough to eat it two days in a row 🙂
Hi i love this recipe. But I have family who don’t eat pork and I was going to try this with turkey tenderloin. Do you think this recipe will work well with turkey and how do you suggest i adjust cook times and such?
I think it would be very similar. Here is a turkey tenderloin recipe from another site and it has similar cooking times: https://www.katiescucina.com/instant-pot-turkey-tenderloin-with-mushroom-gravy/
I have a 4 lb pork loin roast I’d like to use for this recipe. Would you just increase the PC cook time by 3 or 4 minutes? I’d also like to cook potatoes and carrots with it at as well. Being a newbie to the Foodi, I’m not sure on timing. I DO know the meat is the important thing! I was planning to wrap my veggies in foil to slow the cook on them but still unsure on the PC cook time. I can AC after if I think the top needs it but that’s not my concern. TIA!☺️
Hi Sue, with pressure cooking the most important factor in figuring out time to cook meats is how thick the meat is. So if it’s a 4 pound roast that is like 7 inches thick it will take a lot longer than a 4 pound roast that is 3 inches thick. Does that make sense?
Karen Miller says
I made this exactly according to the recipe and it was absolutely outstanding! I served it with mashed potatoes and broccoli. It is not only delicious, but also very pretty in the serving dish – so appetizing looking! I will be serving this at my next dinner party. Thank you, Karen, for another winner!
So glad to hear this Karen!!! I hope your company enjoys it too 🙂
Followed the recipe. This was the first time I have used the IP for meat. The meat was tender and the gravy was fantastic. When I do this recipe again, I will double all the seasoning and gravy.
Used a 2.29# pork tenderloin.
Glad to hear you got great results with this recipe Ruby!
Peggy Sue says
I Love ethis recipe! The seasoning didn’t cover my pork tenderloin (2.67lbs) so I doubled the seasoning. It was fantastic I couldn’t stop eating it! I also added some pot in pot rice and vegetables on top of the tenderoin. The ricce came out perfect but the vegies needed a few more minutes (put in the pot frozen) so I put it back in and steamed it for 5 minutes. the gravy wa to die for!
Thank you for this awesome recipe!!!
Wow how awesome! I love that you got rice and veggies in there 🙂
Can you use this recipe without the trivet and place the pork directly in the liquid after searing?
Yes you can. It shouldn’t affect it too much!
Della St Clair says
That was my question..
Made it exactly as it was written. It was so easy and incredibly delicious. I served it with rice. Will definitely be making this again!!!
Thanks for sharing Dorothy! I’m so glad you liked it 🙂
I’m new to cooking with pork loins and tenderloins, wondering if using a pork loin is ok?
no. I wouldn’t do that. Here is a great pork loin recipe: https://www.365daysofcrockpot.com/instant-pot-pork-loin-with-honey-butter-garlic-sauce/
I actually used a 3lb pork loin and cut it in half the long way and then cut it again so I had 4 long strips. It came out delicious. Very soft and flavorful, especially with the homemade gravy. My husband and son (who is very picky) loved it! Thanks for this recipe!
Okay! This is good to know. Thank you for sharing 🙂
Debra Gonzales says
I love this recipe, but I use it as a base for a dish hubby and I love. I do everything but the homemade gravy recipe. I do the chicken stock, lemon and soy source as instructed, but I also sauté mushrooms, onions and garlic with salt, pepper and thyme and set it aside to add when the pork is done. When the pork’s done I add prepackaged pork gravy to to instant pot liquid and the mushroom mixture. Soooo good!
M Cummings says
This is my second time making this! Not a pork eater, but my husband is so I’ve made it for him. I cook it just to instructions but when it comes out it’s still very pink in the middle when it’s cut into (is up to a safe temperature though) is this how it should be?
If it’s to a safe temp in the middle you should be okay. you can always pressure cook for another minute or two also.
Tom A says
I like my pork tenderloin medium rare, pink in the middle. How should I adjust the cooking time?
I’ve heard people going down to a 1 minute pressure cook time with a full natural pressure release. You may want to just experiment.
Kimberly C says
I really wanted to like this. I made it exactly as describe but the pork tenderloin was still tough. I did add extra seasoning to the loin and to the gravy. Also before searing the tenderloin, I did a mix of oil and butter to saute portobello mushrooms lightly salted. Pulled them out, then did the pork to recipe. Added mushrooms back to the gravy after it was made.
Dang! Sorry you didn’t like it.
Appreciated that the pork was cooked nicely, but I won’t be making it again. The gravy was really shallow on flavor. Honestly, powdered gravy is better. And it was more work than represented. That said, my boyfriend loved it and says I’m too critical.
I cooked this tonight and would highly recommend salting the tenderloin well and then rubbing with the seasoning mixture. The amount called for in the recipe rub is not enough and wasn’t very flavorful. Otherwise, it was tasty and I would cook it again. .
Used this recipe to cook some wild boar meat. Turned out great & will definitely be making it again! I served it with boiled red potatoes, oven roasted brussel sprouts, & doubled the gravy to make sure we had plenty of gravy. Thanks so much for the recipe, the family loved it!
Interesting! I’ve never ever had wild boar meat before.
Making this tonight, however I do not have brown sauce mix, I do have turkey gravy mix,…can I use that instead?
sorry wrong recipe!!!!
Sandy Aldern says
Excellent! Made this tonight with a 2 lb. tenderloin in my 3 qt. IP. I increased the time to 10 minutes to allow for mini IP pressure and higher elevation (Santa Fe, NM). It was fine, but I probably could have gone 8-9 minutes. Served it with roasted broccoli. My husband loved it!
Thanks for sharing your experience with the mini!
Charlene Roberts says
Super tender – delicious and quick.
Family loved it so much they asked me to make it again real soon 🙂
I’m tempted to make this tonight. It really is so tasty.
Does the 6 minute cook time start after the ramp up or are we including the ramp up time? I don’t want dry meat. I’m only using a 1lb tenderloin
you set the pressure cooker to 6 minutes. The pot will build the pressure for about 10 minutes and then start counting down the 6 minutes.
Thanks! Just making sure since some pork recipes just use ramp up time and no cooking time. Do you still recommend six minutes for only a one pound tenderloin
Hmmm. Maybe cut it down to 5 minutes.
I discovered your website and made several of yours recipes, including the tenderloin pork tonight. I really like your recipes and infortunately here in Québec, we have very few recipes for Instant Pot.
Thank you very much !
Sorry for my bad English !🙃
Welcome to my site! glad you found me 🙂
I got a Duo-8..
Due to the fact that we not have the same model, do I have to change any things in the recipes ?
Second, when I use SAUTÉ fonction, do I have to select low, medium or high ?
Thank you very much !
Should be okay as is. Just use the saute on high.
I have another question,…Sorry Karen…
Have you ever tried slow cook fonction on the Instant pot ? If yes, do you have the same results than a Crockpot ?
Thank you so much !
Tonight I cooked Beef pot Stew, and it was very good.. I used veal cubes.
Thank you very much Karen..my family appreciates your recipes !
No, not really. If you want to use the slow cooker function on the Instant Pot I would suggest the highest setting. It doesn’t seem to work like a slow cooker though. I prefer my regular slow cookers over the Instant Pot slow cooker function.
Thank you Karen ! Have a nice day !
Carmella Riley says
Hi Gail! I’m a fan of your recipes! If I have a frozen tenderloin and I want to put this in the instant pot for dinner (tonight!), should I defrost in the microwave first? Not sure the rub will work with a frozen tenderloin!!
I haven’t tried this with frozen yet. Maybe you could partially defrost enough that the rub will work and then add 3 minutes to the cooking time. Make sure it’s done in the middle before serving.
One of my all time favorites. Easy to make and so much flavor. Saved the gravy and used it with chicken another night!
Thanks Gail! I’m so glad you liked it!
Amazing. Tried this yesterday and was way too good (if such a thing.) Trying it with a pot roast at 1 hour. I’ll let you know how it goes haha
So glad you liked it Tyler!
Karen J Waters says
This recipe is easy and EXCELLENT. I cut the tenderloin into 4 pieces and doubled the spices, otherwise followed the recipe exactly. YUM!
So glad you liked it Karen!
I made this last night (with different seasonings but following your prep/cooking instructions), and it was SO GOOD!!!! The pork was tender, cooked quickly (except one piece that needed a little more time), moist, and delicious! My mother in law and brother and law tried a piece and were so impressed. Very happy I found this recipe. I’ll for sure be making it again. 😄
Can I make this recipe using water instead of chicken stock (I have a pre-marinated 1.5lb tenderloin)? Is there a way to ALSO cook rice at the same time?
Yes you can use water. I would do pot in pot white rice. Here’s instructions on how to do that: https://thisoldgal.com/pressure-cooker-perfectly-cooked-pot-in-pot-rice/
Im cooking this for my boat neighbors on this snowy, blustery Michigan evening. I’ll be using my old school traditional pressure cooker. Any changes in cooking time?
Sounds cold! I haven’t used an old fashioned pressure cooker so i’m unsure on how to change times…Anyone else know?
Made this using a 3 lb pork loin. Probably would increase the time by another minute or two next time for doneness, but it was delicious. Moist pork, the gravy was amazing and it was low prep. I did put the rub on several hours ahead of cooking, but don’t know if that made much difference.
I have my pork tenderloin sliced when I buy it. Would I have to change anything with the recipe since it is not being cooked whole?
Oh interesting. I’m not completely sure but I would suspect you could cut the cooking time down by 1 or 2 minutes.
This recipe is divine! I make a 1 ib pork tenderloin (for 2 people) using the full amount of spices, but cutting the liquid in half. ch and every time this recipe comes out without any problem! Love it, love it, love it!
Perry F. Townsend Sr. says
I made this recipe and we invited a neighbor for dinner. He said it was some of the pork tenderloins he had ever had. Thanks for making me look like I know what I am doing.
Georgia Hemrick says
I am using a smaller tenderloin. Should I reduce the cooking time and natural release time?
I’d keep it the same or reduce by a minute
Hi. Trying this recipe for dinner this evening. It’s looks so delicious and easy. I’m fairly new to the Instantpot. I’m concerned that the pork loin is only cooking for 6 mins? It’s 2.5 lbs. I do understand that I would be browning it first….but 6 mins? Please advise. TY
if it’s a pork tenderloin it cooks very quickly. Plus there will be many minutes of it coming to pressure in which it is cooking as well.
Amazing! We’ve had our instant pot for two years and it’s been used about 20 or more times and I love it- as much for pressure cooking as for slow cooking. This is the first time I’ve tried pork loin and the sauté feature and wow this recipe is so good! My husband is a gravy freak so I bet this will be a regular rotation recipe. I made instant mashed potatoes along with the pork and it was perfect! My husband packed away the leftovers for lunch too. Thank you!
So glad you and your husband enjoyed it Karen!
This was a delicious recipe. I will be making it again.
So glad you liked it Faye!
Laurna Coluni says
I will be making this recipe tomorrow a quick question when you say cook in a instant pot do you mean crock pot or in a deep pot when it’s cooking.? Please reply thank you.
The instant pot is a pressure cooker, an electric pressure cooker.
Can I use one of the already marinated Smithfield pork tenderloins?
But can you brown it if it’s covered in marinade?
Hmmm, yeah that might not work. Usually browning happens on a dry piece of meat.
Is it possible to make this recipe with a slow cooker? Do you have any advice on how to do so? Thank you..I hope to try it soon!
Hi Cristin, I have never actually used a slow cooker to cook a pork tenderloin before. I am not sure how it would work. I did a quick search online and this recipe is similar and is made in the slow cooker. I bet it would work! https://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-pork-loin-3676799
Started making this then realized I had a pork loin, not tenderloin. Followed the recipe except increased the cooking time to 20 minutes. Came out perfect. Will be making this again.
OOOOOOHHH Good to know! Thanks for sharing 🙂
Trying this right now with venison tenderloin. But, I wanted to say: I could never get things to brown on saute. I saw your instruction to wait till the pot says ‘hot’. Voila! I waited for that and then it worked! So glad you wrote that in your instruction. Will report back how it worked with venison.
Oh good, I’m glad I could help.
How did it turn e.g. n out Zena
Can I use a frozen tenderloin
I bet you could. You won’t be able to cut it in half though. So will it fit in the pot? Also I would think you should add a few minutes to the cooking time, maybe to 10 minutes.
Joan Barszcz says
Absolutely LOVE this recipe. I have now bought 4 Farberware Pressure Cookers (Instant Pots) and this is my favorite recipe. (I loved mine so much I bought three more, for Daughter and Daughters-In-Law). The best way to cook tender, moist port tenderloin. Just Wonderful. Thank you!
Hi! If using pork loin instead of tenderloin, can you advise on cooking time? TIA!
I would quarter the roast, 15 minutes (high pressure/natural release)
I’m super new to the ip world (like, it came in the mail last night, haha) and I have a 5 lb pork loin.. feeding armies (5 boys + my hubs).. does the cooking time stay the same or do I increase it? It blows my mind to think 5 lbs of meat is cooked through in minutes, haha.. really looking forward to trying this!
Is it pork loin or pork tenderloin. That will make a difference in cooking time 🙂
I have a 5lb tenderloin. Should I use the same amount of everything and is cooking time the same?
I would double all the ingredients and add maybe 1-2 minutes to the cooking time.
Lori R says
I am fairly new to instant pot and a bit un-nerved trying new recipes, but I made this recipe for supper tonight for my sister who is a red seal chef. She and the rest of the dinner party praised the cooking up hill and down. You are now on my favourites list. Thank you so much!
This is great to hear Lori!
unfortunately my store only has about 1.5 lbs tenderloins. would you suggest the same cooking time or should i reduce a bit? I should have bought two but i’m not much of a freeze/reheat person. Thank you!!
You may want to reduce the time to 5 minutes. It will still be good I think!
I used a two and a half pounds of pork tenderloin. It turned out delicious. It was perfect, so tender and juicy. The best part was the gravy. I have some leftover and I’m going to make potatoes so I don’t waste it. Thank you!
So glad you liked it Melissa!
Robin Godwin says
This recipe is fantastic! My picky husband loves it.
Nice! And double win when the husband likes it too 🙂
Can I double the meat in this recipe is should I cook twice? What changes would I make if I can? Thanks.
Yes you can definitely double the meat. Keep the cooking time the same.
Anne Kask says
If I add potatoes & baby carrotts, do I need to increase time and liquid?
No need to increase time or liquid. I would use large chunks of potatoes and carrots because they will get mushy if cooked too long.
As my family have married and moved on with life, my husband passed away a month ago, so I have a 3qt Mini Instant Pot. Can I just divide your recipes or what do you advise?
Thank you Karen
I would divide in half. However you will need the amount of liquid to remain the same so that the pot can come to pressure.
This was amazing. Made exactly as written, roasted up a bunch of veggies for the side. The gravy was easy and delicious.
I love the gravy on this one too!
Sounds great but I’m puzzled by the trivet. What exactly are you referring too? I have the rack that came with my instant pot. Would that work? The pork wouldn’t sit in the juices as it cooks, which is my concern.
Yes, the trivet is the rack that came with the pot.
What if your pressure cooker didn’t come with a trivet. What can you use instead?
Ball up pieces of foil and set the pork on top.
April Tenney says
Just made this for dinner tonight and it was very tasty and moist not dry! I used evaporated milk instead of water to make the gravy a little more richer.
I like the idea to use evaporated milk!