Instant Pot Pork Tenderloin Video

Earlier this week I shared Instant Pot chicken fajitas, which make for a fun family dinner and are just 5 ingredients. I’m back with another Instant Pot recipe today and this one that will have you licking your lips! This Instant Pot pork tenderloin is tender, juicy, well seasoned and has the creamiest, dreamiest gravy that is so very simple to make! This is total comfort food - but made quick and easy! That’s about all I can manage right about now… I’ve used some of the gravy tricks from these easy skillet pork chops with gravy recipe that is SO good! Since we have to include some liquids here to cook the pork and avoid a burn notice in the Instant Pot, I thought, why not make the most of it? Bonus, this gravy is made right in the Instant Pot in just minutes, while the pork is resting. No extra pans or time needed. And it gets so creamy, rich and smooth. You’ll want to eat it with a spoon!

We’ve also got a really yummy seasoning for pork chops that is a long-time favorite. I’ve just slightly adapted it for this pork tenderloin recipe. Perfectly seasoned pork tenderloin with a deliciously smooth and creamy gravy over the top. What more could you want?! Now, I’ve got some notes and tips coming up below on how to make this easy pork recipe. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on Instant Pot pork tenderloin:

Make sure your pork tenderloin is patted dry. Then season all sides really well. You’ll want to use all of the seasoning mixture. Press the seasonings into the pork with your fingers so it adheres well and doesn’t shake off during cooking. If you don’t have any fresh thyme, you could use dried thyme or substitute some Italian seasoning, basil or oregano. I’d add dried herbs before you seal the pot instead of after the cook time so the flavors soften a bit. I use non-fat Greek yogurt for the creamy element in this gravy, but sour cream works too.

Disclaimer: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it. I have found it very misleading when trying to plan, so I wanted to be sure to include it here. I’ve listed “additional time” as 25 minutes to account for the amount of time it will take for the pot to come to pressure and then the time for the natural release and resting of the pork. The exact amount of time can vary, but that’s at least a rough estimate. In case you’re in the market for one, I have and love this 6-quart Instant Pot.

Tips on cooking pork:

Be sure not to overcook your pork! You want juicy and tender, not tough and rubbery.
Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before cutting.
It’s totally OK and safe for pork tenderloin to have a slightly pink center.
I highly recommend using a meat thermometer to check the temperature of your pork. A thermometer can really help ensure you don’t go too far and overcook the pork. But also, having a yummy gravy like this to drench every bite can cover up any accidental overcooking. Gotta love a forgiving recipe!

Finally, let’s bring this dinner home so we can eat.

What to serve with pork and gravy:

Mashed potatoes are definitely a good call, since you can drizzle some of that delicious gravy over it as well. It’s what I have in these photos.
You could also do some easy microwave baked potatoes or roasted potatoes if you prefer.
Or go with some creamy polenta or just some fluffy steamed rice.
Don’t forget the veggies! Steamed broccoli or asparagus, green beans or a roasted veggie mix would all be good choices.

Ta da! You have a beautiful and delicious dinner on the table in no time at all! Totally winning at life! I hope you try this Instant Pot pork tenderloin with gravy soon. I think you’ll be impressed. Enjoy! XO, Kathryn P.S. You may also want to check out my balsamic pork tenderloin with thyme. Just 3 ingredients but so flavorful!

Make sure your pork tenderloin is patted dry. It helps if you can let it sit at room temperature, but if you’re in a rush, it’s OK to skip that step. If you don’t have any fresh thyme, you could use dried thyme or substitute some Italian seasoning, basil or oregano. I’d add dried herbs before you seal the pot instead of after the cook time so the flavors soften a bit. I use non-fat Greek yogurt for the creamy element in this gravy, but sour cream works too.