This Instant Pot pork tenderloin is juicy, tender, and quick. A quick sear builds flavor, and pressure cooking locks in moisture. In just minutes, you’ll have a perfectly cooked, lean cut of pork that’s never dry.

Top it with a bold maple Dijon sauce made right in the pot, and it’s bound to become one of your favorite Instant Pot recipes.

sliced pork tenderloin with broccoli and potatoes

📌Key Takeaways

  • Pressure cooking pork tenderloin helps it stay moist and tender.
  • The maple-Dijon sauce is made in the pot using flavorful drippings.
  • Pork tenderloin and pork loin are not the same—use tenderloin only.

Why This Method Works

  • Pork tenderloin is a lean cut that can dry out fast. This Instant Pot pork roast recipe uses pork shoulder for a richer result, but tenderloin benefits from a short cook time and a natural release. This keeps it tender and juicy.
  • You’ll make the sauce right in the pot, just like in my garlic butter pork chops. There’s no need for extra pans.
closeup of sliced ip pork tenderloin with fork

🥘Ingredients You’ll Need

  • 1 pork tenderloin (not pork loin)
  • Kosher salt and black pepper
  • Vegetable or olive oil, for searing
  • Apple cider vinegar, for deglazing
  • Low-sodium chicken broth or stock
  • Pure maple syrup
  • Dijon mustard
  • Butter, for the sauce

Exact measurements are in the printable recipe card below.

Be sure to buy tenderloin, not pork loin. See my guide on the difference between pork loin and tenderloin for tips.

🔪 Step-by-Step: How to Cook It

  1. Season pork with salt and pepper.
  2. Sear all sides in the Instant Pot using Sauté mode. Searing brings out flavor, just like in my Instant Pot pork chops.
  3. Remove the pork and set it aside.
  4. Deglaze the pot with apple cider vinegar, scraping the bottom.
  5. Stir in broth, maple syrup, and Dijon. Return the pork to the pot.
  6. Pressure cook on Low for 2 minutes. Let the pressure release naturally for 5 minutes, then quick-release.
  7. Rest the pork on a cutting board, tented with foil.
  8. Make the sauce by stirring butter into the cooking liquid and simmering to reduce.
  9. Slice the pork against the grain. Serve drizzled with sauce.
instant pot pork tenderloin with mashed potatoes

Pro Tips for Success

  • Choose plain pork tenderloin, not one that’s been pre-seasoned or enhanced.
  • Use long-handled tongs when searing to avoid hot oil splatter.
  • Test doneness with an instant-read thermometer. Aim for 140°F. The temperature will rise 5 degrees while resting.

Looking for a different flavor? Try this one pan honey mustard pork tenderloin.

Sliced Pork Tenderloin Drizzled with sauce and a side salad

Safe Storage & Handling

  • Raw pork: Refrigerate for 3–5 days or freeze for up to 4 months.
  • Cooked pork: Store in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently. Tenderloin dries out easily if overcooked.
  • Never thaw pork at room temperature. Defrost in the refrigerator or cold water.

Find more food safety tips at USDA Food Safety.

What to Serve With Pork Tenderloin

Mild pork calls for balanced sides that don’t overpower the flavor:

Instant Pot pork tenderloin served with broccoli and mashed potatoes.

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instant pot pork tenderloin with mashed potatoes

Instant Pot Pork Tenderloin With Sauce

This Instant Pot Pork Tenderloin recipe gives you juicy, tender pork tenderloin in minutes, and the maple mustard sauce adds just the right touch.
4.50 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Marilyn
Course Main
Cuisine American
Servings 4
Calories 274 kcal

Ingredients
 

  • 1 lb pork tenderloin, trimmed and cut in half crosswise
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons apple cider vinegar
  • 2/3 cup low-sodium chicken stock or store-bought low-sodium chicken broth
  • 1/4 cup pure maple syrup
  • 2 teaspoon Dijon mustard
  • 1 tablespoon butter

Instructions
 

  • Season pork with salt and pepper. Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add pork and cook, turning often, for 5 minutes or until browned on all sides. Using tongs, transfer pork to a plate.
  • Carefully add vinegar to the pot and cook, scraping up any browned bits from the bottom of the pot, for 1 minute. Press Cancel. Add broth, maple syrup and mustard, stirring well. Return pork and any accumulated juices to the pot.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 2 minutes.
  • When the cooking time is done, press Cancel and let stand, covered, for 5 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted in the thickest part of a tenderloin piece should register at least 145°F (63°C) for medium-rare to medium. (If more cooking time is needed, continue pressure cooking on Low for 2 minutes, then quickly release the pressure.) Using tongs, transfer pork to a cutting board, tent with foil and let rest until sauce is finished.
  • Set your Instant Pot to sauté on Less. Add butter and cook, stirring often, for 2 minutes or until butter is melted and combined.
  • Slice pork across the grain into medallions. Serve drizzled with maple mustard sauce.

Cooks Tips

  1. Be sure to purchase pork tenderloin and not pork loin, which would need a very different cooking time.
  2. Use long tongs to turn the pork tenderloin in step 1, to prevent burns from spattering oil.
Serving Suggestions:

Nutrition

Calories: 274kcalCarbohydrates: 14gProtein: 25gFat: 13gSaturated Fat: 8gCholesterol: 81mgSodium: 128mgPotassium: 532mgFiber: 1gSugar: 12gVitamin A: 87IUCalcium: 28mgIron: 1mg
Collections Instant Pot
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