Quick Answer: How Long to Cook Pork Tenderloin in the Instant Pot
Pork tenderloin is a lean, small cut, so it cooks quickly. Many tested recipes use a short high-pressure time, often in the range of 3 to 5 minutes for a typical tenderloin of about 1 to 1.5 pounds, followed by a brief natural release. The exact time depends on thickness, so use a thermometer instead of relying only on the clock.
The USDA lists 145 degrees F as the safe internal temperature for whole cuts of pork, followed by a three-minute rest. Pork tenderloin cooked to that temperature is usually slightly pink in the center and juicy.
Make Sure You Have Tenderloin, Not Pork Loin
These two cuts are often confused, and they cook very differently.
- Pork tenderloin: a long, narrow, lean muscle, usually 1 to 1.5 pounds. It cooks fast.
- Pork loin (loin roast): a wider, thicker cut that is often larger and takes longer.
Using loin timing for tenderloin is one common reason for dry pork. A tenderloin also often comes in a pack of two, and the thin tail end can cook faster than the thick end. Tuck the tail under or tie it for more even cooking.
What You Need
- 1 to 2 pork tenderloins, patted dry
- Salt, pepper, garlic powder, paprika or any rub you like
- 1 to 2 tablespoons oil
- About 1 cup of broth or water (check your pot’s minimum liquid)
- A trivet
- Optional: cornstarch slurry for gravy
Instructions
- Trim the silver skin, the tough, shiny membrane, with a sharp knife.
- Season all sides with the rub.
- Sear on Saute mode in the oil for a couple of minutes per side until browned. This adds flavor that pressure cooking does not.
- Deglaze. Pour in the broth and scrape up the browned bits. This helps prevent the burn warning.
- Place the pork on the trivet above the liquid.
- Pressure cook on high for the time in your recipe, then use a short natural release (about 5 to 10 minutes) and release the remaining pressure.
- Check the temperature in the thickest part. If it is below 145 degrees F, close the lid and let it sit with residual heat, or cook for a minute or two more.
- Rest for about 5 to 10 minutes before slicing across the grain.
Make Gravy From the Juices
Remove the pork and the trivet, select Saute, and bring the liquid to a simmer. Stir in a cornstarch slurry (a spoonful of cornstarch mixed with cold water) until thickened. Season to taste. A splash of balsamic vinegar, a spoonful of mustard or a pat of butter are easy additions.
Why Is My Pork Tough?
- Overcooking. Even an extra few minutes can turn lean pork dry.
- Wrong cut or size. Larger roasts need more time and thicker cuts may not match the recipe.
- Skipping the rest. Slicing right away lets juices run out.
- Slicing with the grain. Cut across the fibers.
- Fully quick-releasing. Some cooks find a short natural release more tender.
- Starting from frozen. It is possible, but timing differs from thawed. Follow a recipe written for frozen meat.
Note that very tough pork can also be undercooked. Cuts like shoulder need a long cook to become tender, unlike lean tenderloin. For shoulder, see the pernil section of our Puerto Rican Instant Pot recipes.
Flavor Variations
- Balsamic and garlic: a tangy glaze.
- Apple and onion: a sweet, savory option.
- Honey mustard.
- Chili-lime or taco-style spices.
What to Serve With It
Mashed potatoes, roasted vegetables, rice or a green salad all work. For a creamy side, try our Instant Pot macaroni and cheese. Pot-in-pot sides like rice can cook alongside; see the pot-in-pot guide.
Storage and Leftovers
Refrigerate sliced pork within two hours in a covered container and use within a few days. Reheat gently with a splash of broth to avoid drying it out. Leftovers can be sliced into sandwiches, salads or rice bowls, which makes it easy to use in meal prep.