Tender, juicy, and full of flavor, this simple Instant Pot pork tenderloin is cooked with apples, rosemary, and a touch of spice. With minimal prep and everyday ingredients, it comes together quickly—an easy, family-friendly dinner everyone will enjoy.
I love my Instant Pot for saving time on weeknights. From quick mac and cheese to perfectly cooked eggs, it’s become a kitchen workhorse. This Instant Pot pork tenderloin may be my new favorite—tender, flavorful, and ready in under 30 minutes.
Serve it with mashed potatoes, roasted vegetables, or simple rolls for a comforting meal that’s easy enough for a weeknight but elegant enough to serve guests.
Why We Love This Instant Pot Pork Tenderloin
Tender, juicy pork in about 30 minutes. The combination of a quick sear and brief pressure cooking delivers moist meat with very little hands-on time.
Versatile side pairings. The apple-onion base works well with mashed potatoes, roasted carrots or a simple green salad, making it easy to build a satisfying plate.
Weeknight friendly and great for entertaining. It feels special for guests but is straightforward to prepare, so it’s perfect for both busy nights and casual dinner parties.
Ingredient Notes
- Pork tenderloin: This recipe uses pork tenderloin, not pork loin. Tenderloin is smaller and cooks much faster. If needed, split a long tenderloin in half so it fits comfortably in a 6-quart (or larger) Instant Pot.
- Rosemary: Fresh rosemary adds bright aroma and flavor. If you don’t have fresh, a small pinch of dried rosemary will work (about 1/2 tsp).
- Rub: A simple dry rub of garlic, ground mustard, thyme, salt, and pepper seasons the meat—add a little paprika if you like.
- Broth: Low-sodium chicken broth gives more flavor than water and helps deglaze the pot.
- Apples: Any cooking apple will do; Gala or Fuji are great choices. You can leave the skin on for texture or peel them if you prefer a softer applesauce-like result.
Step-By-Step Instructions
Step 1: Pat the pork dry and trim any excess fat. Mix garlic powder, ground mustard, thyme, salt, and pepper in a small bowl to make the rub, then coat the tenderloin evenly.
Step 2: Set the Instant Pot to Sauté and heat the olive oil until shimmering. Sear the pork for 2–3 minutes per side until golden brown.
Step 3: Remove the pork. Turn off Sauté, pour in the chicken broth, and scrape any browned bits from the bottom of the pot to deglaze.
Step 4: Add sliced apples, onion, brown sugar, and butter to the broth and toss gently to combine.
Step 5: Place the pork on top of the apple mixture and tuck rosemary sprigs over the meat.
Step 6: Close the lid, set the valve to sealing, and pressure cook on High (Manual) for 3 minutes.
Step 7: When the cook cycle finishes, allow a 5–10 minute natural release, then carefully quick-release any remaining pressure.
Step 8: Transfer the pork to a cutting board and rest several minutes before slicing. Serve the slices over the cooked apples and spoon pan juices over the top.
Recipe Tips
- Target temperature: Pork is safe at 145°F; 145°–160°F yields good results. Use an instant-read thermometer so you don’t overcook the tenderloin.
- Apple texture: Leaving the skin on adds texture; peeling yields a softer, more saucy result.
- Adjust cooking time: If your tenderloin is especially thick, increase pressure cook time to 6–7 minutes for a fully cooked center.
What to Serve with This Instant Pot Pork Tenderloin
This recipe pairs beautifully with creamy mashed potatoes, warm biscuits or simple dinner rolls. For vegetables, roasted Brussels sprouts, parmesan green beans, or maple-glazed carrots complement the sweet-tart apples and savory pork.
A double batch of mashed potatoes or a crusty side is all you need to make this a complete, crowd-pleasing meal.
Other Pork Recipes
- Slow Cooker Pulled Pork Nachos
- Maple Bacon Wrapped Pork Chops
- Creamy Mushroom Pork Chops
- Pork Teriyaki
- Instant Pot Carnitas
- Slow Cooker BBQ Country Style Ribs
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Instant Pot Pork Tenderloin
Ingredients
- 2- 2½ lb pork tenderloin
- 1 Tbsp olive oil
- ⅔ cup low sodium chicken broth
- 2 garlic cloves, minced
- ½ tsp ground mustard
- ½ tsp thyme
- 2-3 sprigs of fresh rosemary
- ½ tsp cracked pepper
- ½ tsp sea salt
- 1 small onion, sliced
- 3 apples, sliced thin
- 1 Tbsp brown sugar
- 1 Tbsp butter
Instructions
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Pat the pork dry and trim excess fat. Cut in half if needed to fit the pot. Mix garlic, ground mustard, thyme, salt, and pepper, then rub over the tenderloin.
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Set the Instant Pot to Sauté. Heat the olive oil until shimmering and brown the pork 2–3 minutes per side.
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Remove the pork. Pour in the broth and scrape up browned bits. Add apples, onion, butter, and brown sugar; toss gently.
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Place the pork on top of the apples, add rosemary, close the lid, and set to Manual/Pressure Cook on High for 3 minutes.
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When the cycle ends, allow a 5–10 minute natural release, then quick-release remaining pressure. Remove the pork and let it rest before slicing.
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Slice and serve over the cooked apples. Store leftovers in an airtight container for 2–3 days.
Notes
Apple preference: Peel the apples for a softer texture, or leave the skin on for more body in the finished dish.
Thickness affects timing: Increase pressure time to 6–7 minutes if your tenderloin is especially thick.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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