Getting a tender, juicy pork loin on the table used to mean hours of cooking and constant checking. Between work, kids’ activities, and life’s daily demands, who has time for that? If you’re looking for an easier way to cook pork loin without sacrificing flavor, your Instant Pot is about to become your new best friend. This pressure cooker pork loin recipe delivers perfectly cooked meat in a fraction of the time, making it an ideal choice for busy weeknight dinners or stress-free Sunday meals with the family.
Suggestions for Ingredient Substitution
Pork tenderloin can be replaced with chicken breast or turkey tenderloin for those who don’t eat pork. These alternatives have similar cooking times and lean protein content. Adjust cooking time slightly as needed, ensuring the internal temperature reaches 165°F (74°C) for poultry.
Chicken broth can be substituted with vegetable broth for a vegetarian option, or beef broth for a richer flavor. Use the same amount as called for in the recipe.
Cornstarch can be replaced with arrowroot powder or tapioca starch for a grain-free thickener. Use the same amount to create a slurry, but be aware that arrowroot may break down if reheated multiple times. For a low-carb option, consider using xanthan gum, using only 1/4 teaspoon mixed with water to replace the cornstarch slurry.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 120-130 g
- Fat: 40-50 g
- Carbohydrates: 30-40 g
Ingredients
For the pork loin:
- 1 tsp coarse salt
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 pork tenderloin (1 1/2 to 2 lb)
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 2 tsp dried rosemary (crushed for better aroma)
For the sauce:
- 2 tsp Dijon mustard (I like Grey Poupon)
- 2 tbsp water
- 2 tbsp low-sodium soy sauce
- 3/4 cup low-sodium chicken broth (I use Swanson low-sodium)
- 2 tbsp cornstarch
- 2 tbsp honey
Step 1: Prepare the Pork and Seasonings
Remove the pork tenderloin from the refrigerator and let it rest at room temperature for 15 minutes.
During this time, in a small bowl, mix together the garlic powder, rosemary, thyme, salt, and pepper to create a seasoning blend.
In another separate bowl, whisk the sauce ingredients: chicken broth, soy sauce, honey, and Dijon mustard.
Omit the cornstarch slurry for now.
Next, carefully cut away and discard the silver skin from the pork tenderloin and pat it dry with paper towels.
Drizzle and rub 1/2 tablespoon of olive oil over the tenderloin, then sprinkle the prepared seasoning mixture evenly over the pork.
Step 2: Sear the Pork in the Instant Pot
Turn the Instant Pot to the “Sauté” setting and let it heat for 1 minute.
Add the remaining 1/2 tablespoon of olive oil to the pot, then place the seasoned pork tenderloin inside.
Sear the pork on all sides until lightly browned.
This should only take a few minutes.
Once seared, remove the pork and set it aside on a plate.
Step 3: Deglaze and Pressure Cook
Pour the chicken broth mixture into the Instant Pot.
Use a wooden spoon to scrape along the bottom of the pot to deglaze and ensure no bits of food are stuck, which will help avoid the “burn” warning.
Return the seared pork to the Instant Pot, arranging it to fit as necessary.
Close and seal the lid, then set the Instant Pot to cook on HIGH (manual) pressure for 3 minutes.
After cooking, allow the pressure to naturally release for 12 minutes.
Step 4: Check Pork Doneness and Rest
Use an instant-read thermometer to check the pork’s internal temperature.
Pork is safely cooked at 145°F.
If the temperature is slightly lower, the resting phase will continue to cook it.
If necessary, keep the pork in the residual heat for an additional 2 to 3 minutes.
Remove the pork to a cutting board or serving platter, cover with foil, and let it rest for another 10 minutes.
Step 5: Prepare the Gravy
While the pork is resting, press “Cancel” on the Instant Pot, then switch it back to “Sauté.” Stir in the cornstarch slurry to the remaining sauce.
Allow it to come to a simmer, stirring frequently.
Once thickened, press “Cancel” to stop cooking.
The gravy will continue to thicken with the residual heat, so give it a stir periodically.
Step 6: Serve and Enjoy
After the pork has rested, slice it crosswise into ½-inch thick pieces.
Arrange the slices on a serving platter and generously spoon the savory gravy over the top.
Serve the pork warm for a delicious meal!
