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Instant Pot Pork Tenderloin with savory onion gravy is a quick weekday dinner option that is easy to make and packed with flavor. Tender dry rub seasoned pork tenderloin roasts are seared in the Instant Pot. Then they are pressure cooked in a flavorful liquid that gets turned into the most delicious gravy.
Why this recipe is so great:
- Perfectly tender: Since pork tenderloin is so lean and not marbled with fat, it can often times turn out dry. By pressure cooking in liquid, you lock in tons of flavor and moisture.
- Super flavorful: Both the dry rub on the meat and the onion gravy are loaded with the most amazing flavor.
- Easy clean up: Since this entire pork tenderloin recipe is made in the Instant Pot, you only have one thing to clean!
- Quick and easy: The actual pork tenderloin only takes 3 minutes to cook at high pressure, but more time is needed to sear the meat, allow the pressure to build and release, and then make the gravy. It’s still an easy weekday dinner option though!
Ingredients needed to make this recipe:
- Pork tenderloin: I like to trim away any silver skin or fat.
- Dry rub: You can never go wrong with my homemade dry rub or you can use your favorite store bought version.
- Olive oil: Used to sear the pork tenderloin.
- Gravy ingredients: onion, garlic, chicken broth, Dijon mustard, apple cider vinegar, butter and flour (for thickening)
How to make Instant Pot Pork Tenderloin:
Full ingredient list and detailed step by step instructions are listed in the recipe card below, but here is a summary.
Prior to pressure cooking the pork tenderloin, you will coat it in dry rub and sear it in olive oil using the sauté mode on the Instant Pot.
- Sauté the onions: Once you sear the pork tenderloin, you’ll set it aside and brown the onions.
- Add tenderloin and liquid: The remaining ingredients except for the butter and flour are added to the Instant Pot. The seared pork tenderloin are placed in the pot as well.
- Cook: This recipe only needs to cook at high pressure for 3 minutes, but you should allow the pressure to naturally release for 15 minutes afterward.
- Remove tenderloin and liquid: Set them aside for later.
- Make the roux: Using the sauté mode feature, make a roux with the butter and flour.
- Cook the gravy: Add the onions and all the liquid to the roux and stir until thickened.
Cooking tips for perfect results:
- Cooking time and temperature: Pork is fully cooked when it hits 145°F using an instant read thermometer. This recipe will fully cook the meat, however cooking times can vary based on the size of the tenderloins, starting temperature, and how your Instant Pot performs.
- Searing tips: If both pork tenderloins can’t fit in the pot without crowding, you can sear each of them one at a time.
- Reheating: Leftovers can be reheated in the microwave at 50% power in 1 minute increments or in the oven at 300°F as long as they are tightly wrapped in foil to keep them moist.
What to serve with pork tenderloin:
- If you’re making gravy, you might as well make mashed potatoes! I have a ton of different recipes, but my favorites are Cauliflower Mashed Potatoes, Instant Pot Mashed Potatoes, or Colcannon.
- Great vegetable side dish options include Garlic Parmesan Oven Roasted Asparagus, Roasted Broccoli, or Green Beans Almondine.
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Instant Pot Pork Tenderloin with savory onion gravy is a quick weekday dinner option that is easy to make and packed with flavor.
Equipment
Ingredients
- 2 Tablespoons olive oil
- 2 pounds pork tenderloin I used two 1-lb tenderloins, trimmed
- 2 Tablespoons dry rub
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
Instructions
- Set Instant Pot to sauté mode and add olive oil. Cover tenderloins with the dry rub. When oil is hot, set seasoned tenderloins in the pot and allow to brown by searing 3-5 minutes on each side. Remove from Instant Pot and set aside.
- Add onion slices to Instant Pot. Stir to coat in any remaining oil and as onions release liquid, scrape bottom of pot to release anything that may have stuck. Allow to cook for a few minutes until they start to brown. Add garlic, stir, and allow to cook for another minute.
- Add chicken broth, Dijon mustard, and apple cider vinegar to the pot and stir to combine. Add seared tenderloins as well as any liquid that may have accumulated.
- Secure and lock lid, then set to high pressure for 3 minutes. It will take a bit of time to get to pressure, but once the three minute timer is done, allow pressure to naturally release for 15 minutes.
- Transfer tenderloin to a cutting board and loosely tent with foil. Pour everything else to a bowl or measuring glass and set aside.
- Set pot back to sauté mode and add butter. Once melted, add flour and continue to whisk while it cooks to create a roux, about 5 minutes. Add all of the liquid with the onions back to the pot and stir well. It should thicken within a minute or so.
- To serve, slice tenderloin and serve with gravy.
Notes
- Cooking time and temperature: Pork is fully cooked when it hits 145°F using an instant read thermometer. This recipe will fully cook the meat, however cooking times can vary based on the size of the tenderloins, starting temperature, and how your Instant Pot performs.
- Searing tips: If both pork tenderloins can’t fit in the pot without crowding, you can sear each of them one at a time.
- Reheating: Leftovers can be reheated in the microwave at 50% power in 1 minute increments or in the oven at 300°F as long as they are tightly wrapped in foil to keep them moist.
Nutrition
Calories: 281kcal, Carbohydrates: 5g, Protein: 32g, Fat: 14g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 214mg, Potassium: 659mg, Fiber: 1g, Sugar: 1g, Vitamin A: 157IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
I don’t have an instapot, how else can I cook this, it sounds delicious
Cheryl
You can certainly tweak to cook it on the stovetop in a Dutch oven and then transfer it to the oven to finish cooking.
Could you give me an idea how long to cook in the oven? And what temperature? brown it first
This is the method I use to make it in the oven: https://selfproclaimedfoodie.com/pork-tenderloin/ Then, when it’s resting, you can make an onion gravy in the pot.
Thank you for the help, I really appreciate it. I’m going to try it this week!
Great flavor, easy to put together. Not sure what happened, but my tenderlions were way overdone, even though I followed the recipe exactly. Will definitely make again. Thank you!
Could have to do with the size of the tenderloin? Next time don’t let it naturally release for 15min and see if you get better results.
if this is anything as delicious as your instant pot Pork roast with apple i will make it tomorrow!!
Ah. Thank you! Very different but certainly equally good!