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.
Serve with…
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 Ribs
Print
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
Print Recipe
Pin RecipeDescription
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.
Ingredients
- 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
Instructions
- 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.
Notes
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
Send Me Free Recipes
Like this recipe for Instant Pot Pork Tenderloin with Gravy? Get all my new recipes delivered to your email inbox by signing up below.
M Cummings says
June 17, 2019 at 4:05 pmThis 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?
Tom A says
June 15, 2019 at 7:01 amI like my pork tenderloin medium rare, pink in the middle. How should I adjust the cooking time?
★★★★★
Karen says
June 15, 2019 at 7:13 amI’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
June 10, 2019 at 7:14 pmI 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.
★★★
Karen says
June 10, 2019 at 7:53 pmDang! Sorry you didn’t like it.
Kathryn says
April 30, 2019 at 5:08 pmAppreciated 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.
★★★
Joyce says
June 10, 2019 at 3:23 pmI 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. .
★★★★
Bryn says
April 1, 2019 at 9:09 pmUsed 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!
★★★★★
Karen says
April 8, 2019 at 3:32 pmInteresting! I’ve never ever had wild boar meat before.
Sue says
March 21, 2019 at 3:18 pmMaking this tonight, however I do not have brown sauce mix, I do have turkey gravy mix,…can I use that instead?
Sue says
March 21, 2019 at 3:19 pmsorry wrong recipe!!!!
Sandy Aldern says
March 8, 2019 at 10:30 pmExcellent! 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!
★★★★★
Karen says
March 9, 2019 at 9:29 amThanks for sharing your experience with the mini!
Charlene Roberts says
February 23, 2019 at 5:22 pmSuper tender – delicious and quick.
Family loved it so much they asked me to make it again real soon 🙂
★★★★★
Karen says
February 25, 2019 at 10:07 amI’m tempted to make this tonight. It really is so tasty.
Valerie says
February 18, 2019 at 1:41 pmDoes 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
Karen says
February 19, 2019 at 8:13 amyou 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.
Valerie says
February 19, 2019 at 8:30 amThanks! 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
Karen says
February 19, 2019 at 9:21 amHmmm. Maybe cut it down to 5 minutes.
Andrée says
February 22, 2019 at 9:47 pmHello Karen
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 !🙃
Karen says
February 25, 2019 at 10:15 amWelcome to my site! glad you found me 🙂
Andrée says
February 25, 2019 at 4:59 pmKaren
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 !
Karen says
February 25, 2019 at 5:03 pmShould be okay as is. Just use the saute on high.
Andrée says
February 25, 2019 at 5:40 pmI 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 !
Andrée says
February 25, 2019 at 5:49 pmTonight I cooked Beef pot Stew, and it was very good.. I used veal cubes.
Thank you very much Karen..my family appreciates your recipes !
Karen says
February 26, 2019 at 10:38 amNo, 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.
Andrée says
February 26, 2019 at 1:28 pmThank you Karen ! Have a nice day !
Carmella Riley says
February 14, 2019 at 4:09 pmHi 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!!
Karen says
February 14, 2019 at 5:56 pmI 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.
GAIL says
February 14, 2019 at 2:24 pmOne of my all time favorites. Easy to make and so much flavor. Saved the gravy and used it with chicken another night!
★★★★★
Karen says
February 14, 2019 at 4:01 pmThanks Gail! I’m so glad you liked it!
Tyler says
February 11, 2019 at 7:39 pmAmazing. 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
Karen says
February 12, 2019 at 2:23 pmSo glad you liked it Tyler!
Karen J Waters says
February 3, 2019 at 12:35 amThis recipe is easy and EXCELLENT. I cut the tenderloin into 4 pieces and doubled the spices, otherwise followed the recipe exactly. YUM!
★★★★★
Karen says
February 4, 2019 at 4:12 pmSo glad you liked it Karen!
Steph says
January 22, 2019 at 6:56 amI 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. 😄
★★★★★
Hjb says
January 19, 2019 at 5:00 pmCan 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?
Karen says
January 24, 2019 at 6:07 pmYes 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/
Thomas says
January 19, 2019 at 1:06 pmIm 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?
Karen says
January 24, 2019 at 5:14 pmSounds cold! I haven’t used an old fashioned pressure cooker so i’m unsure on how to change times…Anyone else know?
Darcy says
January 17, 2019 at 1:54 pmMade 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.
★★★★
Denise says
January 17, 2019 at 6:20 amI 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?
Karen says
January 17, 2019 at 11:24 amOh interesting. I’m not completely sure but I would suspect you could cut the cooking time down by 1 or 2 minutes.
Diane says
January 16, 2019 at 9:28 pmThis 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
January 15, 2019 at 3:43 pmI 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.
★★★★★
Karen says
January 15, 2019 at 10:41 pmAWWWW YEAH!
Georgia Hemrick says
January 15, 2019 at 3:37 pmI am using a smaller tenderloin. Should I reduce the cooking time and natural release time?
★★★★★
Karen says
January 15, 2019 at 10:42 pmI’d keep it the same or reduce by a minute
Renee says
January 14, 2019 at 8:43 amHi. 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
Karen says
January 14, 2019 at 9:21 pmif 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.
Karen says
January 11, 2019 at 6:52 pmAmazing! 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!
★★★★★
Karen says
January 12, 2019 at 11:25 amSo glad you and your husband enjoyed it Karen!
FAye says
January 11, 2019 at 5:20 pmThis was a delicious recipe. I will be making it again.
★★★★★
Karen says
January 12, 2019 at 11:26 amSo glad you liked it Faye!
Laurna Coluni says
January 10, 2019 at 11:41 amI 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.
Karen says
January 10, 2019 at 2:02 pmThe instant pot is a pressure cooker, an electric pressure cooker.
Lindsay says
January 7, 2019 at 1:58 pmCan I use one of the already marinated Smithfield pork tenderloins?
Karen says
January 7, 2019 at 6:39 pmsure!
Lori says
February 10, 2019 at 3:49 pmBut can you brown it if it’s covered in marinade?
Karen says
February 11, 2019 at 12:21 pmHmmm, yeah that might not work. Usually browning happens on a dry piece of meat.
Cristin says
January 5, 2019 at 8:40 pmIs 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!
Karen says
January 5, 2019 at 9:23 pmHi 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
Richard says
January 5, 2019 at 4:03 pmStarted 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.
Karen says
January 5, 2019 at 9:29 pmOOOOOOHHH Good to know! Thanks for sharing 🙂
Zena says
December 29, 2018 at 5:37 pmTrying 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.
Karen says
December 29, 2018 at 6:12 pmOh good, I’m glad I could help.
Gerald says
January 1, 2019 at 10:59 amHow did it turn e.g. n out Zena
Carmen says
December 19, 2018 at 12:07 pmCan I use a frozen tenderloin
Karen says
December 19, 2018 at 1:14 pmI 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
December 14, 2018 at 6:44 pmAbsolutely 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!
★
Christine says
November 30, 2018 at 6:32 pmHi! If using pork loin instead of tenderloin, can you advise on cooking time? TIA!
Karen says
December 3, 2018 at 12:55 pmI would quarter the roast, 15 minutes (high pressure/natural release)
Katie says
November 28, 2018 at 3:13 pmI’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!
Karen says
November 29, 2018 at 2:18 pmIs it pork loin or pork tenderloin. That will make a difference in cooking time 🙂
Cathy says
December 26, 2018 at 8:14 pmI have a 5lb tenderloin. Should I use the same amount of everything and is cooking time the same?
Karen says
December 27, 2018 at 2:43 pmI would double all the ingredients and add maybe 1-2 minutes to the cooking time.
Lori R says
November 20, 2018 at 7:51 pmI 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!
★★★★★
Karen says
November 24, 2018 at 1:10 pmThis is great to hear Lori!
joe says
November 3, 2018 at 6:00 amunfortunately 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!!
Karen says
November 5, 2018 at 4:47 pmYou may want to reduce the time to 5 minutes. It will still be good I think!
Melissa says
November 2, 2018 at 12:13 amI 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!
★★★★★
Karen says
November 2, 2018 at 11:28 amSo glad you liked it Melissa!
Robin Godwin says
October 24, 2018 at 12:47 pmThis recipe is fantastic! My picky husband loves it.
★★★★★
Karen says
October 24, 2018 at 3:20 pmNice! And double win when the husband likes it too 🙂
Sue says
October 21, 2018 at 11:19 amCan I double the meat in this recipe is should I cook twice? What changes would I make if I can? Thanks.
Karen says
October 23, 2018 at 9:52 pmYes you can definitely double the meat. Keep the cooking time the same.
Anne Kask says
September 30, 2018 at 10:25 amIf I add potatoes & baby carrotts, do I need to increase time and liquid?
Karen says
October 1, 2018 at 3:25 pmNo need to increase time or liquid. I would use large chunks of potatoes and carrots because they will get mushy if cooked too long.
Louise says
September 14, 2018 at 9:00 pmHello
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
Karen says
September 17, 2018 at 1:46 pmI would divide in half. However you will need the amount of liquid to remain the same so that the pot can come to pressure.
Aurora says
September 14, 2018 at 7:56 pmThis was amazing. Made exactly as written, roasted up a bunch of veggies for the side. The gravy was easy and delicious.
★★★★★
Karen says
September 17, 2018 at 1:47 pmI love the gravy on this one too!
Marian says
August 30, 2018 at 10:22 amSounds 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.
Jan says
September 14, 2018 at 6:45 pmYes, the trivet is the rack that came with the pot.
Sally says
September 18, 2018 at 5:48 pmWhat if your pressure cooker didn’t come with a trivet. What can you use instead?
Karen says
September 19, 2018 at 2:35 pmBall up pieces of foil and set the pork on top.