Instant pot pork tenderloin is one of those easy to do, but also delicious to eat recipes that you will make over and over again. It’s a tender cut of meat to start with and once you get done cooking it in the instant pot it will melt in your mouth. We even share with you how to make a delicious mushroom/onion gravy that you can pour over the whole thing if you choose to. Serve it with your favorite veggies or side dishes and you will have a family favorite dinner in a short period of time.
- 3 lb pork tenderloin (2 – 1 ½ lb tenderloins)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp chili powder
- 2 tbsp olive oil
- 1 cup chicken or beef bone broth
- Combine all the spices together.
- Coat all sides of both tenderloins with the spice mixture.
- Add the olive oil to the Instant Pot and press “saute”.
- Sear all sides of each tenderloin, then remove from IP.
- Turn the IP “OFF”. Pour in the chicken or beef bone broth and deglaze the pan, making sure to scrape all of the browned bits from the bottom of the pan.
- Add the pork tenderloins back into the pressure cooker.
- Close the lid and set the valve to the “sealing” position, and press the “pressure cooker” button. Set the timer to 5 minutes. The IP will beep and start coming to pressure. It is already hot, so it won’t take too long.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes.
- Once 10 minutes has passed, release any remaining pressure by hitting the vent knob from sealed to venting (be sure to do this in an open space and stand back from the Instant Pot.)
- Carefully open the lid away from your face. Place the pork tenderloins on a plate and let rest.
- To Make the Gravy: In a small bowl, whisk 1 tbsp cornstarch with 1/4 cup of cold water. Make sure there are no clumps. Add the liquid at the bottom of the IP. Stir until thickened. Press the “saute” function to simmer it for a few minutes to help thicken the gravy. Pour the gravy over the pork tenderloins and serve.
0.7 NET CARBS PER SERVING WITHOUT GRAVY
1.5 NET CARBS PER SERVING WITH GRAVY
For a true low carb thickener for your gravy try xanthan gum instead of cornstarch which has a few more carbs.
If one pork tenderloin is not enough to feed your family, they are small so you should be able to make 2 at the same time in your instant pot to accommodate.
While you are letting your meat rest for a few minutes, you can use the time to make up the gravy, which will come from the juice at the bottom of the instant pot.
Reheating: You can gently reheat your leftover pork tenderloin in an oven safe pan at 325 degrees for about 10 minutes or so. You can also use the microwave for a quicker solution on a microwave safe plate, covered with a loose paper towel to avoid splattering.
Storing: Refrigerate your leftover pork tenderloin in an airtight container, and it will keep for 4-5 days.
Freezing: An airtight container is also a necessary tool in freezing your pork tenderloin properly to avoid freezer burn. I also put the container holding the meat into a ziploc freezer bag for a double barrier of protection. If wrapped properly, leaving it in the freezer for 3-4 months you will still end up with fresh cooked meat. Let it thaw out in your refrigerator all day or overnight before heating.
- Prep Time: 5 minutes
- Cook Time: Pressure Cook on High: 5 minutes + Natural Release for 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
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