Instant Pot Pork Tenderloin with Potatoes and Gravy is the ultimate weeknight one-pot meal, promising succulent pork, creamy mashed potatoes, and a rich, savory gravy. Achieve the most fork-tender pork tenderloin roast by starting with fresh or properly thawed tenderloins. This delightful pork roast and potatoes recipe is guaranteed to satisfy everyone at your table. For those following a keto diet, simply swap the potatoes for your favorite low-carb vegetable side to easily adapt this versatile dish.
This Instant Pot pork tenderloin recipe is a testament to quick and easy pressure cooking, delivering a complete, flavorful dinner with minimal fuss. The pork emerges incredibly tender, juicy, and infused with savory goodness. As a true one-pot wonder, the cut potatoes cook simultaneously with the pork, absorbing all the delicious flavors from the pot, resulting in a cohesive and harmonious meal.
The rich gravy is effortlessly made by utilizing the concentrated drippings and juices at the bottom of the pot. A simple slurry of cornstarch and water is whisked in, then simmered until a luxurious, thick sauce forms. This amazing gravy is perfect for drizzling generously over the tender meat, fluffy mashed potatoes, and any accompanying vegetable, such as crisp green beans, tying all the components of this comforting meal together.
For the best results, pressure cooker pork tenderloin is ideally prepared with fresh, rather than frozen, pork. If using frozen tenderloins, it is crucial to thaw them completely in the refrigerator beforehand—defrosting overnight is recommended for thorough thawing. This ensures even cooking and prevents the meat from becoming tough or dry. Once cooked, elevate the presentation of this ultimate comfort food with a simple garnish, like a fresh sprig of rosemary, adding both visual appeal and a hint of aromatic flavor.
What is a Pork Tenderloin?
Pork tenderloin, often simply called tenderloin, is a long, lean, and boneless cut of meat derived from the muscle that runs along the backbone of the pig. It is renowned as one of the most tender and extra-lean cuts of pork available. Its delicate texture and mild flavor make it incredibly versatile, suitable for various cooking methods that emphasize quick cooking times to maintain its tenderness. Because of its low-fat content, it cooks quickly and can dry out if overcooked, making pressure cooking an ideal method to ensure a moist and flavorful result.
Pork Loin vs. Pork Tenderloin: Understanding the Differences
Many people often confuse pork loin and pork tenderloin, believing they are interchangeable cuts. While both come from the pig, they are distinct and require different cooking approaches to achieve optimal flavor and texture. Understanding these differences is crucial for culinary success, whether you’re preparing pork tenderloin or pork loin.
Pork Tenderloin Characteristics and Cooking Methods:
Pork tenderloin is a long, slender, and almost cylindrical cut, typically weighing around 1 to 1.5 pounds. It is consistently boneless and exceptionally lean, which contributes to its reputation as one of the most tender cuts of meat. Due to its tenderness and leanness, pork tenderloin cooks best with fast, high-heat methods. These include quick roasting, broiling, grilling, sautéing, and braising. When cooked properly, it remains incredibly tender and juicy, making it a favorite for quick weeknight meals or elegant dinners. However, because it’s so lean, it can dry out quickly if overcooked, so precise cooking times and temperatures are essential. Often sold in packages of two, these cuts are perfect for serving smaller families or for meal prepping.
Pork Loin Characteristics and Cooking Methods:
In contrast, a pork loin (also known as a pork loin roast or pork center loin roast) is a much wider and flatter cut of meat. It can be found either boneless or bone-in, and it typically comes from the back of the animal. A pork loin is often sold as a larger roast, weighing anywhere from 2 to 5 pounds or more, making it an excellent choice for feeding a crowd.
Unlike tenderloin, pork loin thrives under low and slow cooking methods. These include searing it to brown the exterior in a sauté pan before finishing it in an oven, or slow-roasting it for a longer duration. It’s also fantastic when grilled over medium, indirect heat, which allows the fat to render and the meat to become incredibly flavorful and tender. Pork loin can be shredded for sandwiches or tacos after slow cooking, or cut into thick, meaty chops for grilling. When preparing pork loin, ensure it’s cooked to the right internal temperature, allowing it to rest before slicing to retain its juices.
Key Differences at a Glance:
- Shape and Size: Tenderloin is long and thin; Loin is wider, thicker, and often larger.
- Bone Presence: Tenderloin is always boneless; Loin can be boneless or bone-in.
- Fat Content: Tenderloin is very lean; Loin has a fat cap that adds flavor and moisture during cooking.
- Best Cooking Methods: Tenderloin prefers fast, high heat; Loin requires low, slow heat.
- Cost: Tenderloin is often pricier per pound due to its tenderness; Loin is generally more economical.
Both of these cuts of pork can become dry and tough if not cooked properly, so understanding their unique characteristics and appropriate cooking techniques is vital for a delicious outcome.
Love pork recipes? Explore more delicious ways to enjoy pork with our sheet pan pork loin and potatoes (complete with roasted veggies), Crockpot ranch pork chops, Instant Pot pork chops recipe, our secret buttermilk brine for pork chops, mouth-watering oven baked pulled pork, and a flavorful recipe for baked pork steak.
Ingredient Notes and Substitutions for Instant Pot Pork Tenderloin
Crafting a memorable Instant Pot pork tenderloin with potatoes and gravy starts with selecting quality ingredients. Here’s what you’ll need and some helpful notes for substitutions:
- Pork Tenderloin: Opt for fresh or completely thawed tenderloins. Thawing is crucial for even cooking and tender results. Look for high-quality brands that offer consistent size and quality for predictable cooking times.
- All-Purpose Seasoning: A good all-purpose seasoning blend is key to developing a rich flavor crust during searing. Choose a blend with a balance of salt, pepper, garlic powder, onion powder, and herbs. You can also create your own with a mix of paprika, garlic powder, onion powder, dried thyme, and oregano for a custom flavor profile.
- Olive Oil: Used for searing the pork. Any neutral oil with a high smoke point, such as avocado oil or vegetable oil, can be used as an alternative.
- Chicken Broth or Stock: Low sodium chicken broth is preferred to control the overall saltiness of the dish, especially since all-purpose seasoning often contains salt. Vegetable broth can be substituted for a slightly different flavor. The broth forms the base for both cooking the pork and creating the gravy, so choose a good quality one.
- Potatoes: Yukon Gold potatoes are highly recommended for their creamy texture and buttery flavor, making them ideal for mashing. Red potatoes or Russet potatoes are excellent alternatives. Red potatoes offer a slightly waxy texture that holds up well, while Russets are fluffy and absorb flavors beautifully. The most important thing is to cut them to a uniform size (about 1-inch to 1.5-inch chunks) to ensure they cook evenly.
- Milk, Cream, or Half-and-Half: These dairy products add richness and creaminess to your mashed potatoes. Use whatever you have on hand; half-and-half offers a good balance, while heavy cream provides maximum indulgence. For a slightly lighter option, you can use regular milk.
- Butter: Essential for flavorful mashed potatoes. Use unsalted butter to better control the seasoning. If using salted butter, adjust the added salt accordingly.
- Garlic Powder: Adds a foundational garlic flavor to the potatoes without the texture of fresh minced garlic. Fresh minced garlic can also be used for a more pungent flavor.
- Cornstarch: Used to thicken the gravy. It’s a quick and effective thickener, creating a smooth, glossy sauce. For a gluten-free alternative, you can use arrowroot powder (mix with cold water just like cornstarch).
Recipe Variations to Personalize Your Meal
The beauty of this Instant Pot pork tenderloin recipe lies in its adaptability. Here are a few easy ways to customize your dish and keep things exciting:
- Potato Choices: While Yukon Gold potatoes are excellent for their creamy texture, feel free to use red or russet potatoes if those are what you have. The most critical aspect is to cut them into uniform pieces, roughly 1 to 1.5 inches in size, to ensure they cook evenly and become perfectly tender alongside the pork.
- Garlic Infusion: For a more pronounced garlic flavor, transform this into a garlic pork tenderloin by adding 2-3 cloves of minced garlic directly to the Instant Pot during the searing stage. The garlic will infuse the pork and the cooking liquid, creating an aromatic gravy.
- Herb Enhancements: Beyond rosemary for garnish, consider incorporating fresh thyme or sage leaves during the pressure cooking phase. These herbs will impart an earthy, fragrant note to both the pork and the gravy.
- Lighter Sauce Option: If you prefer a lighter sauce over a rich gravy, consider drizzling a balsamic reduction over the finished dish. You can easily make your own by simmering balsamic vinegar until it thickens, or purchase a pre-made bottle at most grocery stores for a convenient touch of sweet and tangy flavor.
- Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the broth before pressure cooking.
- Vegetable Medley: While potatoes are included, you can add other quick-cooking vegetables like sliced carrots or parsnips to the pot along with the potatoes for added nutrients and color. Ensure they are cut to a similar size to cook evenly.
Essential Kitchen Tools for this Recipe
To prepare this convenient and delicious Instant Pot Pork Tenderloin and Potatoes, you’ll primarily need one key appliance:
- Instant Pot (or any Electric Pressure Cooker): This is the star of the show, allowing you to create a tender pork roast, perfectly cooked potatoes, and a rich gravy all in one pot, significantly reducing cooking time and cleanup. Its sauté function is also essential for browning the pork and thickening the gravy.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Large Mixing Bowl: For mashing the potatoes.
- Potato Masher or Electric Mixer: To achieve smooth and creamy mashed potatoes.
- Whisk: Essential for creating a lump-free, smooth gravy.
- Slotted Spoon: For easily removing the cooked potatoes from the pot.
- Instant-Read Thermometer: Highly recommended to ensure the pork reaches the safe internal temperature of 145°F.
How to Cook Pork Tenderloin in An Instant Pot: A Step-by-Step Guide
Preparing a flavorful and tender pork tenderloin with potatoes and gravy in your Instant Pot is surprisingly simple. Follow these detailed steps for a perfect meal every time:
Step 1: Preparing and Searing the Tenderloin for Maximum Flavor
- Prepare the Pork: Begin by patting the pork tenderloin dry with paper towels. This helps achieve a better sear. If your pork tenderloin is too long to fit comfortably in your Instant Pot’s inner pot, cut it in half. This ensures even cooking and allows it to brown on all sides effectively. Generously rub the all-purpose seasoning over all surfaces of the pork tenderloin pieces, ensuring they are well coated for maximum flavor development.
- Searing the Pork: Set your Instant Pot to the “Sauté” mode on high. Once the pot displays “Hot” (usually after 3-5 minutes), add the olive oil. Carefully place the seasoned pork tenderloin pieces into the hot oil. Brown the pork on all sides for about 2-3 minutes per side, for a total of 8-10 minutes. This searing step is crucial as it locks in juices and creates a delicious browned crust, adding depth of flavor to the entire dish.
- Deglazing the Pot: Once seared, remove the pork roast from the Instant Pot and place it on a clean plate, covering it loosely with foil to keep warm. Press the “Cancel” button to turn off the sauté mode. Pour the chicken broth into the pot and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. This process, called deglazing, prevents the “Burn” error and incorporates all those flavorful bits into your gravy.
Step 2: Pressure Cooking the Roast and Potatoes Simultaneously
- Layering the Ingredients: Add the uniformly cut potatoes to the bottom of the Instant Pot, spreading them out evenly. Place the seared pork tenderloin pieces directly on top of the potatoes. This arrangement allows the potatoes to cook in the flavorful broth while protecting the pork from direct contact with the liquid.
- Pressure Cooking: Secure the Instant Pot lid, ensuring it’s properly sealed. Turn the pressure release valve to the “Sealing” position (if your model requires it). Select the “Manual” or “Pressure Cook” setting on high pressure and set the timer for 5 minutes. This relatively short cooking time is perfect for tender pork tenderloin, preventing it from drying out.
- Releasing Pressure: Once the pressure cooking cycle is complete, allow a natural pressure release for 10 minutes. This means letting the pot sit undisturbed, allowing the pressure to gradually decrease. After 10 minutes, carefully perform a quick release by turning or twisting the pressure valve to the “Venting” position. Stand clear of the steam as it escapes. Once the floating valve drops, it’s safe to open the lid.
- Resting the Pork: Transfer the cooked pork roast to a clean serving platter and cover it loosely with foil. Allowing the meat to rest for at least 5-10 minutes is vital for the juices to redistribute, ensuring a tender and moist final product.
Step 3: Crafting Creamy Mashed Potatoes
- Prepare for Mashing: Using a slotted spoon, carefully remove the cooked potatoes from the Instant Pot and transfer them to a large mixing bowl. Reserve the flavorful cooking liquid in the Instant Pot for the gravy.
- Mash to Perfection: Add the milk (or cream/half-and-half), butter, and garlic powder to the hot potatoes. Season generously with salt and black pepper to taste. Using a potato masher or an electric mixer, mash the potatoes until they reach your desired consistency—creamy and smooth or slightly chunky. Cover the bowl loosely with foil to keep the mashed potatoes warm while you prepare the gravy.
Step 4: Whisking a Rich and Savory Gravy
- Prepare the Pot for Sauté: With the cooking liquid still in the Instant Pot, press the “Sauté” button again until it indicates “HIGH.” This will bring the liquid to a simmer.
- Create the Cornstarch Slurry: In a small cup or bowl, combine the cornstarch and cold water. Whisk vigorously until a smooth slurry forms, ensuring there are no lumps.
- Thicken the Gravy: Slowly pour the cornstarch slurry into the simmering broth in the Instant Pot while continuously whisking. Continue to stir gently but consistently until the gravy thickens to your desired consistency and becomes bubbly. This typically takes 2-5 minutes. Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
Step 5: Serving Your Complete One-Pot Meal
- Slice and Serve: Once rested, slice the pork tenderloin roast into 1-inch thick medallions. Arrange the sliced pork and mashed potatoes on individual plates or a large serving platter.
- Garnish and Enjoy: Generously drizzle the homemade gravy over the sliced pork and mashed potatoes. For an elegant touch and added aroma, garnish the serving platter with a fresh sprig of rosemary. Serve immediately and enjoy this comforting, flavorful, and incredibly easy one-pot meal!
Make this Instant Pot Pork Tenderloin Keto-Friendly
Adapting this delicious Instant Pot Pork Tenderloin recipe to fit a ketogenic diet is straightforward, primarily involving smart substitutions for the starchy potatoes and the cornstarch used in the gravy. The tender pork tenderloin itself is already a fantastic keto protein choice, being lean and flavorful.
Low-Carb Vegetable Substitutions for Potatoes:
Instead of potatoes, incorporate keto-friendly vegetables that offer similar textures or complementary flavors. Excellent options include:
- Turnips: When cooked and mashed, turnips can mimic the texture of potatoes surprisingly well, offering a slightly peppery, earthy flavor.
- Cauliflower: Mashed cauliflower is a classic keto potato substitute, providing a creamy texture. You can roast or steam cauliflower separately and then mash it with butter and cream.
- Brussels Sprouts: Halved or quartered Brussels sprouts can be cooked alongside the pork for a savory, slightly bitter counterpoint.
- Eggplant: Cubed eggplant can absorb the rich flavors of the pot and become wonderfully tender.
- Green Beans: Fresh or frozen green beans are a versatile and quick-cooking low-carb option.
- Asparagus: Known for its distinctive flavor, asparagus is a great side, though it cooks very quickly.
- Zucchini: Sliced or diced zucchini softens beautifully and soaks up flavors.
- Spinach: Wilted spinach is a very low-carb and nutritious addition.
- Tomatoes: Halved cherry tomatoes or chopped larger tomatoes can add a burst of acidity and freshness.
Since many of these low-carb vegetables, such as asparagus, zucchini, spinach, and tomatoes, are not as dense or thick as potatoes, they tend to cook much faster. To prevent them from becoming overcooked or mushy, it is often best to cook them separately on the stovetop or in the oven while the pork is in the Instant Pot. This allows you to control their doneness and retain their texture and vibrant color. If you choose heartier root vegetables like turnips or carrots, they can often be cooked directly in the Instant Pot alongside the pork, cut into similar-sized pieces as the original potatoes.
Keto-Friendly Gravy Thickener:
The traditional cornstarch in the gravy should be replaced with a keto-approved thickener. Here are a couple of excellent alternatives:
- Xanthan Gum: This is a popular and very effective keto thickener. You need only a tiny amount (start with 1/4 teaspoon for a typical gravy) mixed with a tablespoon of cold liquid before whisking into the simmering broth. Xanthan gum can thicken rapidly, so add it gradually.
- Glucomannan Powder: Similar to xanthan gum, glucomannan is a fiber-rich thickener. Use it sparingly, as a little goes a long way, and mix it with cold water before adding to the hot liquid to prevent clumping.
- Cream Cheese or Heavy Cream: While not a direct thickener, incorporating a tablespoon or two of softened cream cheese or a splash of extra heavy cream can add richness and a slight thickening effect to your gravy, enhancing its texture and flavor without added carbs.
By making these simple adjustments, you can enjoy a hearty, flavorful, and completely keto-compliant Instant Pot Pork Tenderloin meal that doesn’t compromise on taste or satisfaction.
Recipe FAQs: Your Questions Answered
Cooking pork tenderloin in a pressure cooker is a two-part process that accounts for both active cooking time and natural pressure release. For a 1-pound pork tenderloin in this recipe, the active cook time is 5 minutes on high pressure. This is followed by a 10-minute natural pressure release (NPR), where the pot rests undisturbed, allowing the pressure to gradually drop. The combination of these two phases ensures the pork remains incredibly tender and moist.
Pork tenderloin, known for being a lean, white meat, is best cooked fast rather than slow. Its low-fat content means it can dry out quickly if subjected to prolonged heat. Fast cooking methods like searing, grilling, or pressure cooking, especially with some liquid, help it remain moist and tender. Pressure cooking, in particular, excels at this by trapping moisture and rapidly cooking the meat.
Pork tenderloin should be cooked to an internal temperature of 145°F (63°C), measured with an instant-read thermometer inserted into the thickest part of the meat. Unlike chicken, which needs to reach 165°F (74°C), it is perfectly acceptable and safe for pork to be slightly pink in the middle at 145°F. This lower temperature ensures maximum juiciness and tenderness while still being safe to consume.
Refrigeration: Store the cooked pork and potatoes in separate or combined airtight containers in the refrigerator for up to 3 days. When reheating, ensure the pork reaches an internal temperature of 145°F (63°C) to eliminate any potential bacteria.
Freezing Pork: After cooking, you can freeze the pork tenderloin by wrapping individual slices or the whole tenderloin tightly in plastic wrap, then placing it into a freezer bag. Label the bag with the contents, date, and any reheating instructions. It can be stored in the freezer for up to 2-3 months.
Freezing Mashed Potatoes: Mashed potatoes generally freeze well. Store them in an airtight, freezer-safe container. They can be frozen for up to 1-2 months. Thaw in the refrigerator overnight and reheat gently, adding a splash of milk or cream if needed to restore creaminess.
Freezing Cooked Vegetables: It’s generally not recommended to freeze other cooked vegetables (like green beans or zucchini) if you plan to eat them as a side, as they tend to become mushy and lose their texture after freezing and thawing. It’s best to prepare fresh vegetable sides when serving leftovers.
While you can usually fit two pork tenderloins (about 2-3 lbs total) into a large Instant Pot (6-quart or 8-quart), you might need to adjust the cooking time slightly, perhaps by 1-2 minutes, and ensure sufficient liquid. The potatoes might need to be layered more carefully. For best results, it’s often better to cook in batches if you’re significantly increasing the quantity, or ensure your Instant Pot is large enough to accommodate the volume without overcrowding.
More Easy Dinner Recipes To Love…
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- Quick Marinade for Tender Pork Chops
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Instant Pot Pork Tenderloin and Potatoes
By Renae Gerhardstein
Rating: 5 out of 5 stars (based on 15 votes)
This Instant Pot Pork Tenderloin recipe is the perfect weeknight one-pot meal with creamy mashed potatoes and rich, flavorful gravy. Everyone will love this easy and satisfying dish!
Pin Recipe
Cuisine: American
Servings: 6 servings
Cook Time: 20 minutes
Natural Release: 5 minutes
Total Time: 30 minutes
Calories: 428 kcal
Equipment
- Instant Pot (or other electric pressure cooker)
Ingredients
For the Pork Roast
- 1 (16-24 oz) pork tenderloin (thawed, see notes below about frozen)
- 1 Tablespoon all-purpose seasoning
- 2 Tablespoons olive oil
- 3 cups chicken broth or stock, low sodium
- 6 potatoes (Russet, Red, or Yukon Gold), cut into 1-1.5″ quarters (about 2 lbs)
For the Mashed Potatoes
- ⅓ cup half-n-half, milk, or cream
- 4 Tablespoons butter
- 1 Tablespoon garlic powder
- Salt and black pepper to taste
For the Gravy
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
For the Pork Tenderloin and Potatoes:
- Cut pork tenderloin in half (if needed) to fit in your Instant Pot and ensure even cooking. Rub all-purpose seasoning over all sides of the pork.
- Set Instant Pot to “Sauté” mode on HIGH. Add olive oil. Once hot, brown the pork tenderloin on all sides for about 5 minutes total. While searing the pork, prepare the potatoes.
- Remove the seared pork roast and let rest on a plate. Add the broth to the pot and stir to deglaze the pan, scraping up any browned bits.
- Press the “Cancel” button. Add the cut potatoes to the bottom of the pot, then place the pork tenderloin on top. Twist on the Instant Pot lid, turn the pressure lever to “Sealing,” then press the “High Pressure” button and set for 5 minutes.
- When pressure cooking is complete, do a natural release for 10 minutes (allow the pot to rest undisturbed), then perform a quick release (carefully turn or twist the pressure valve to vent).
- Transfer the pork roast to a serving platter and cover loosely with foil to keep warm while preparing the potatoes and gravy.
For Mashed Potatoes:
- Using a slotted spoon, add the cooked potatoes to a large mixing bowl. Add milk, butter, and garlic powder. Mash the potatoes with a potato masher or mixer until smooth and creamy. Season with salt and black pepper to taste. Cover with foil to keep warm.
For the Gravy:
- With the cooking liquid remaining in the Instant Pot, press the “Sauté” button until it says “HIGH.” In a separate cup, mix the cornstarch and cold water until smooth to create a slurry. Using a whisk, stir the cornstarch mixture into the simmering broth until smooth. Continue stirring until the gravy is thick and bubbly. Taste and adjust seasoning as needed.
Serving:
- Slice the rested pork tenderloin roast into 1-inch slices before serving. Drizzle the warm gravy generously over the sliced pork and mashed potatoes. For a final touch, add a sprig of fresh rosemary to the serving platter for garnish.
Notes
- Pork tenderloin Instant Pot variations are easy to incorporate into this dish. Here are a few examples:
- The best potatoes for this recipe are Yukon Golds, but if you don’t have them, you can use red or russet instead. The key is to cut them to all the same size so they cook evenly.
- You can also make a garlic pork tenderloin by adding minced garlic to the pot during the searing stage for an enhanced flavor.
- If you’d rather use a lighter version of a sauce, drizzle a balsamic reduction on top instead of the gravy. You can make this reduction yourself by simmering balsamic vinegar until thickened, or buy a bottle at your local grocery store.
Storing Instructions:
- Refrigerate the pork and the potatoes in an air-tight container for up to 3 days. Be sure to completely reheat the pork up to 145 degrees F (63 C) to kill any latent bacteria.
- After cooking, you can freeze the pork by wrapping it tightly in plastic wrap and then placing it into a freezer bag. Make sure to label the bag with what it is, the date, and any thawing or cooking directions you want to add.
- You can also freeze the mashed potatoes. However, it’s not a good idea to freeze other cooked vegetables (like green beans) if you plan to eat them as a side, as they tend to get mushy after freezing and thawing.
Nutrition
Calories: 428kcal
Carbohydrates: 41g
Protein: 24g
Fat: 19g
Saturated Fat: 8g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Trans Fat: 1g
Cholesterol: 84mg
Sodium: 2057mg
Potassium: 1366mg
Fiber: 5g
Sugar: 2g
Vitamin A: 308IU
Vitamin C: 50mg
Calcium: 57mg
Iron: 3mg