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September 14, 2018

Instant Pot Pork Tenderloin with Gravy

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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. 

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Instant Pot Pork Tenderloin with Gravy--tender slices of pork tenderloin are drizzled with a savory gravy. It is a fancy meal that 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.

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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!

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More recipes you’ll love…

Instant Pot Kansas City Baby Back Ribs

Carne Asada Nachos

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Instant Pot Pork Tenderloin with Gravy


★★★★★

4.6 from 27 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes (plus 10 minute NPR)
  • Total Time: 21 minutes
  • Yield: 4-6 servings 1x
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Description

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

Scale
  • 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

  1. 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.
  2. Combine garlic powder, kosher salt, ginger, thyme and pepper in a small bowl. Rub the seasonings all over the pork evenly.
  3. 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.
  4. 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.
  5. Set a trivet into the pot and place the pork pieces on top of the trivet.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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129 Comments Filed Under: All Recipes, Can Be Gluten Free, Pork, Instant Pot Tagged With: sponsored posts

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Comments

  1. Katrena White says

    December 31, 2022 at 1:16 pm

    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?

    Reply
  2. Laura says

    November 27, 2022 at 2:00 pm

    do you know if this freezes well?

    Reply
    • Karen says

      November 28, 2022 at 6:56 pm

      I bet it would!

      Reply
  3. Kristy Cottini says

    November 20, 2021 at 8:36 pm

    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!

    Reply
    • Karen says

      November 22, 2021 at 8:45 pm

      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!

      Reply
  4. Suzanne Adamowicz says

    March 8, 2021 at 11:03 am

    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.

    ★★★★

    Reply
    • Karen says

      March 8, 2021 at 1:10 pm

      I like the ideas of cranberries! That sounds great!

      Reply
  5. Cathy S. says

    November 2, 2020 at 10:17 am

    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!

    Reply
    • Karen says

      November 2, 2020 at 5:02 pm

      How fun! I’m so glad you liked it enough to eat it two days in a row 🙂

      Reply
  6. Leeann says

    June 12, 2020 at 12:12 pm

    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?

    Reply
    • Karen says

      June 12, 2020 at 1:19 pm

      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/

      Reply
  7. Sue says

    May 31, 2020 at 4:45 pm

    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!☺️

    Reply
    • Karen says

      June 1, 2020 at 2:33 pm

      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?

      Reply
  8. Karen Miller says

    March 11, 2020 at 1:49 pm

    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!

    ★★★★★

    Reply
    • Karen says

      March 11, 2020 at 2:05 pm

      So glad to hear this Karen!!! I hope your company enjoys it too 🙂

      Reply
  9. Ruby says

    February 17, 2020 at 7:41 pm

    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.

    Reply
    • Karen says

      February 18, 2020 at 1:55 pm

      Glad to hear you got great results with this recipe Ruby!

      Reply
  10. Peggy Sue says

    January 22, 2020 at 7:20 am

    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!!!

    ★★★★★

    Reply
    • Karen says

      January 22, 2020 at 11:59 am

      Wow how awesome! I love that you got rice and veggies in there 🙂

      Reply
  11. Katelyn says

    December 29, 2019 at 9:21 am

    Can you use this recipe without the trivet and place the pork directly in the liquid after searing?

    Reply
    • Karen says

      December 30, 2019 at 8:57 pm

      Yes you can. It shouldn’t affect it too much!

      Reply
    • Della St Clair says

      January 15, 2020 at 5:10 pm

      That was my question..

      Reply
  12. Dorothy says

    November 11, 2019 at 7:17 pm

    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!!!

    ★★★★★

    Reply
    • Karen says

      November 12, 2019 at 12:24 pm

      Thanks for sharing Dorothy! I’m so glad you liked it 🙂

      Reply
  13. Deborah says

    July 25, 2019 at 11:40 pm

    I’m new to cooking with pork loins and tenderloins, wondering if using a pork loin is ok?

    Reply
    • Karen says

      July 26, 2019 at 1:25 pm

      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/

      Reply
      • Rachel says

        February 10, 2020 at 9:52 am

        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!

        ★★★★★

        Reply
        • Karen says

          February 11, 2020 at 12:33 pm

          Okay! This is good to know. Thank you for sharing 🙂

          Reply
  14. Debra Gonzales says

    June 27, 2019 at 5:46 pm

    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!

    Reply
    • Karen says

      June 27, 2019 at 6:21 pm

      Sounds fantastic!

      Reply
  15. M Cummings says

    June 17, 2019 at 4:05 pm

    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?

    Reply
    • Karen says

      June 24, 2019 at 10:36 am

      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.

      Reply
  16. Tom A says

    June 15, 2019 at 7:01 am

    I like my pork tenderloin medium rare, pink in the middle. How should I adjust the cooking time?

    ★★★★★

    Reply
    • Karen says

      June 15, 2019 at 7:13 am

      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.

      Reply
  17. Kimberly C says

    June 10, 2019 at 7:14 pm

    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.

    ★★★

    Reply
    • Karen says

      June 10, 2019 at 7:53 pm

      Dang! Sorry you didn’t like it.

      Reply
  18. Kathryn says

    April 30, 2019 at 5:08 pm

    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.

    ★★★

    Reply
    • Joyce says

      June 10, 2019 at 3:23 pm

      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. .

      ★★★★

      Reply
  19. Bryn says

    April 1, 2019 at 9:09 pm

    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!

    ★★★★★

    Reply
    • Karen says

      April 8, 2019 at 3:32 pm

      Interesting! I’ve never ever had wild boar meat before.

      Reply
  20. Sue says

    March 21, 2019 at 3:18 pm

    Making this tonight, however I do not have brown sauce mix, I do have turkey gravy mix,…can I use that instead?

    Reply
    • Sue says

      March 21, 2019 at 3:19 pm

      sorry wrong recipe!!!!

      Reply
  21. Sandy Aldern says

    March 8, 2019 at 10:30 pm

    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!

    ★★★★★

    Reply
    • Karen says

      March 9, 2019 at 9:29 am

      Thanks for sharing your experience with the mini!

      Reply
  22. Charlene Roberts says

    February 23, 2019 at 5:22 pm

    Super tender – delicious and quick.
    Family loved it so much they asked me to make it again real soon 🙂

    ★★★★★

    Reply
    • Karen says

      February 25, 2019 at 10:07 am

      I’m tempted to make this tonight. It really is so tasty.

      Reply
  23. Valerie says

    February 18, 2019 at 1:41 pm

    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

    Reply
    • Karen says

      February 19, 2019 at 8:13 am

      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.

      Reply
      • Valerie says

        February 19, 2019 at 8:30 am

        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

        Reply
        • Karen says

          February 19, 2019 at 9:21 am

          Hmmm. Maybe cut it down to 5 minutes.

          Reply
    • Andrée says

      February 22, 2019 at 9:47 pm

      Hello 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 !🙃

      Reply
      • Karen says

        February 25, 2019 at 10:15 am

        Welcome to my site! glad you found me 🙂

        Reply
      • Andrée says

        February 25, 2019 at 4:59 pm

        Karen
        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 !

        Reply
        • Karen says

          February 25, 2019 at 5:03 pm

          Should be okay as is. Just use the saute on high.

          Reply
        • Andrée says

          February 25, 2019 at 5:40 pm

          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 !

          Reply
          • Andrée says

            February 25, 2019 at 5:49 pm

            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 !

          • Karen says

            February 26, 2019 at 10:38 am

            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.

          • Andrée says

            February 26, 2019 at 1:28 pm

            Thank you Karen ! Have a nice day !

  24. Carmella Riley says

    February 14, 2019 at 4:09 pm

    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!!

    Reply
    • Karen says

      February 14, 2019 at 5:56 pm

      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.

      Reply
  25. GAIL says

    February 14, 2019 at 2:24 pm

    One of my all time favorites. Easy to make and so much flavor. Saved the gravy and used it with chicken another night!

    ★★★★★

    Reply
    • Karen says

      February 14, 2019 at 4:01 pm

      Thanks Gail! I’m so glad you liked it!

      Reply
  26. Tyler says

    February 11, 2019 at 7:39 pm

    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

    Reply
    • Karen says

      February 12, 2019 at 2:23 pm

      So glad you liked it Tyler!

      Reply
  27. Karen J Waters says

    February 3, 2019 at 12:35 am

    This recipe is easy and EXCELLENT. I cut the tenderloin into 4 pieces and doubled the spices, otherwise followed the recipe exactly. YUM!

    ★★★★★

    Reply
    • Karen says

      February 4, 2019 at 4:12 pm

      So glad you liked it Karen!

      Reply
  28. Steph says

    January 22, 2019 at 6:56 am

    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. 😄

    ★★★★★

    Reply
  29. Hjb says

    January 19, 2019 at 5:00 pm

    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?

    Reply
    • Karen says

      January 24, 2019 at 6:07 pm

      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/

      Reply
  30. Thomas says

    January 19, 2019 at 1:06 pm

    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?

    Reply
    • Karen says

      January 24, 2019 at 5:14 pm

      Sounds cold! I haven’t used an old fashioned pressure cooker so i’m unsure on how to change times…Anyone else know?

      Reply
  31. Darcy says

    January 17, 2019 at 1:54 pm

    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.

    ★★★★

    Reply
  32. Denise says

    January 17, 2019 at 6:20 am

    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?

    Reply
    • Karen says

      January 17, 2019 at 11:24 am

      Oh interesting. I’m not completely sure but I would suspect you could cut the cooking time down by 1 or 2 minutes.

      Reply
  33. Diane says

    January 16, 2019 at 9:28 pm

    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!

    ★★★★★

    Reply
  34. Perry F. Townsend Sr. says

    January 15, 2019 at 3:43 pm

    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.

    ★★★★★

    Reply
    • Karen says

      January 15, 2019 at 10:41 pm

      AWWWW YEAH!

      Reply
  35. Georgia Hemrick says

    January 15, 2019 at 3:37 pm

    I am using a smaller tenderloin. Should I reduce the cooking time and natural release time?

    ★★★★★

    Reply
    • Karen says

      January 15, 2019 at 10:42 pm

      I’d keep it the same or reduce by a minute

      Reply
  36. Renee says

    January 14, 2019 at 8:43 am

    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

    Reply
    • Karen says

      January 14, 2019 at 9:21 pm

      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.

      Reply
  37. Karen says

    January 11, 2019 at 6:52 pm

    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!

    ★★★★★

    Reply
    • Karen says

      January 12, 2019 at 11:25 am

      So glad you and your husband enjoyed it Karen!

      Reply
  38. FAye says

    January 11, 2019 at 5:20 pm

    This was a delicious recipe. I will be making it again.

    ★★★★★

    Reply
    • Karen says

      January 12, 2019 at 11:26 am

      So glad you liked it Faye!

      Reply
  39. Laurna Coluni says

    January 10, 2019 at 11:41 am

    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.

    Reply
    • Karen says

      January 10, 2019 at 2:02 pm

      The instant pot is a pressure cooker, an electric pressure cooker.

      Reply
  40. Lindsay says

    January 7, 2019 at 1:58 pm

    Can I use one of the already marinated Smithfield pork tenderloins?

    Reply
    • Karen says

      January 7, 2019 at 6:39 pm

      sure!

      Reply
      • Lori says

        February 10, 2019 at 3:49 pm

        But can you brown it if it’s covered in marinade?

        Reply
        • Karen says

          February 11, 2019 at 12:21 pm

          Hmmm, yeah that might not work. Usually browning happens on a dry piece of meat.

          Reply
  41. Cristin says

    January 5, 2019 at 8:40 pm

    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!

    Reply
    • Karen says

      January 5, 2019 at 9:23 pm

      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

      Reply
  42. Richard says

    January 5, 2019 at 4:03 pm

    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.

    Reply
    • Karen says

      January 5, 2019 at 9:29 pm

      OOOOOOHHH Good to know! Thanks for sharing 🙂

      Reply
  43. Zena says

    December 29, 2018 at 5:37 pm

    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.

    Reply
    • Karen says

      December 29, 2018 at 6:12 pm

      Oh good, I’m glad I could help.

      Reply
    • Gerald says

      January 1, 2019 at 10:59 am

      How did it turn e.g. n out Zena

      Reply
  44. Carmen says

    December 19, 2018 at 12:07 pm

    Can I use a frozen tenderloin

    Reply
    • Karen says

      December 19, 2018 at 1:14 pm

      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.

      Reply
  45. Joan Barszcz says

    December 14, 2018 at 6:44 pm

    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!

    ★

    Reply
  46. Christine says

    November 30, 2018 at 6:32 pm

    Hi! If using pork loin instead of tenderloin, can you advise on cooking time? TIA!

    Reply
    • Karen says

      December 3, 2018 at 12:55 pm

      I would quarter the roast, 15 minutes (high pressure/natural release)

      Reply
  47. Katie says

    November 28, 2018 at 3:13 pm

    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!

    Reply
    • Karen says

      November 29, 2018 at 2:18 pm

      Is it pork loin or pork tenderloin. That will make a difference in cooking time 🙂

      Reply
      • Cathy says

        December 26, 2018 at 8:14 pm

        I have a 5lb tenderloin. Should I use the same amount of everything and is cooking time the same?

        Reply
        • Karen says

          December 27, 2018 at 2:43 pm

          I would double all the ingredients and add maybe 1-2 minutes to the cooking time.

          Reply
  48. Lori R says

    November 20, 2018 at 7:51 pm

    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!

    ★★★★★

    Reply
    • Karen says

      November 24, 2018 at 1:10 pm

      This is great to hear Lori!

      Reply
  49. joe says

    November 3, 2018 at 6:00 am

    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!!

    Reply
    • Karen says

      November 5, 2018 at 4:47 pm

      You may want to reduce the time to 5 minutes. It will still be good I think!

      Reply
  50. Melissa says

    November 2, 2018 at 12:13 am

    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!

    ★★★★★

    Reply
    • Karen says

      November 2, 2018 at 11:28 am

      So glad you liked it Melissa!

      Reply
  51. Robin Godwin says

    October 24, 2018 at 12:47 pm

    This recipe is fantastic! My picky husband loves it.

    ★★★★★

    Reply
    • Karen says

      October 24, 2018 at 3:20 pm

      Nice! And double win when the husband likes it too 🙂

      Reply
  52. Sue says

    October 21, 2018 at 11:19 am

    Can I double the meat in this recipe is should I cook twice? What changes would I make if I can? Thanks.

    Reply
    • Karen says

      October 23, 2018 at 9:52 pm

      Yes you can definitely double the meat. Keep the cooking time the same.

      Reply
  53. Anne Kask says

    September 30, 2018 at 10:25 am

    If I add potatoes & baby carrotts, do I need to increase time and liquid?

    Reply
    • Karen says

      October 1, 2018 at 3:25 pm

      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.

      Reply
  54. Louise says

    September 14, 2018 at 9:00 pm

    Hello
    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

    Reply
    • Karen says

      September 17, 2018 at 1:46 pm

      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.

      Reply
  55. Aurora says

    September 14, 2018 at 7:56 pm

    This was amazing. Made exactly as written, roasted up a bunch of veggies for the side. The gravy was easy and delicious.

    ★★★★★

    Reply
    • Karen says

      September 17, 2018 at 1:47 pm

      I love the gravy on this one too!

      Reply
  56. Marian says

    August 30, 2018 at 10:22 am

    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.

    Reply
    • Jan says

      September 14, 2018 at 6:45 pm

      Yes, the trivet is the rack that came with the pot.

      Reply
      • Sally says

        September 18, 2018 at 5:48 pm

        What if your pressure cooker didn’t come with a trivet. What can you use instead?

        Reply
        • Karen says

          September 19, 2018 at 2:35 pm

          Ball up pieces of foil and set the pork on top.

          Reply
          • April Tenney says

            November 12, 2019 at 4:53 pm

            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.

            ★★★★★

          • Karen says

            November 13, 2019 at 12:42 pm

            I like the idea to use evaporated milk!

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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