Instant Pot Pork Tenderloin With Maple Dijon Sauce
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.
Serves: 4
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Table of Contents
📌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 for this recipe.
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.
🥘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
- Season pork with salt and pepper.
- Sear all sides in the Instant Pot using Sauté mode. Searing brings out flavor, just like in my Instant Pot pork chops.
- Remove the pork and set it aside.
- Deglaze the pot with apple cider vinegar, scraping the bottom.
- Stir in broth, maple syrup, and Dijon. Return the pork to the pot.
- Pressure cook on Low for 2 minutes. Let the pressure release naturally for 5 minutes, then quick-release.
- Rest the pork on a cutting board, tented with foil.
- Make the sauce by stirring butter into the cooking liquid and simmering to reduce.
- Slice the pork against the grain. Serve drizzled with sauce.
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. Quit cooking when the temp reaches 140°F. The temperature will rise 5 degrees while resting which gives you the perfect 145°F temperature for pork.
Looking for a different cooking method? Try this sheet pan honey mustard pork tenderloin.
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:
- Roasted carrots and potatoes – an easy go-to side
- Sautéed broccoli or green beans – fast and family-friendly
- Classic cucumber onion vinegar salad – perfect balance of tangy and sweet
- Mashed potatoes – classic and ideal with the sauce
FAQs
How long do you cook pork tenderloin in the Instant Pot?
Pork tenderloin cooks fast in the Instant Pot, which is why it works well for a quick dinner. In this recipe, the pork is seared first, then pressure cooked on Low for 2 minutes with a 5-minute natural release. The full time is longer than that because the pot still has to come to pressure first.
What temperature should Instant Pot pork tenderloin be cooked to?
Pork tenderloin should reach 145°F before serving. In this recipe, I look for about 140°F when the pork comes out of the pot, then let it rest so the temperature can finish climbing. That rest helps the pork stay juicier too.
How do you keep pork tenderloin from drying out in the Instant Pot?
The main thing is not to overcook it. Pork tenderloin is a lean cut, so it needs a short cook time, a little natural release, and a rest before slicing. The quick sear adds flavor, and the sauce helps keep each slice from feeling dry on the plate.
Can you make the sauce in the Instant Pot after cooking the pork?
Yes, and that is one of the nice parts of this recipe. After the pork comes out, the cooking liquid stays in the pot and turns into the maple Dijon sauce. You get the flavor from the drippings without pulling out another pan.
📖 You Might Also Like
- Instant Pot pork roast – uses pork shoulder for more marbling and bold flavor
- Garlic butter pork chops – another quick Instant Pot favorite
- One-pan honey mustard pork tenderloin – a stovetop option with a similar flavor twist
Instant Pot Pork Tenderloin With Sauce
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
- ⅔ cup low-sodium chicken stock or store-bought low-sodium chicken broth
- ¼ 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 melted and combined with the liquids in the pot.
- Slice pork across the grain into medallions. Serve drizzled with maple mustard sauce.
Cooks Tips
- Be sure to purchase pork tenderloin and not pork loin, which would require a very different cooking time.
- Use long tongs to turn the pork tenderloin in step 1, to prevent burns from spattering oil.
