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Instant Pot Pork Tenderloin With Potatoes and Gravy

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Instant Pot Pork Tenderloin and Potatoes is the perfect weeknight one-pot meal made with creamy mashed potatoes and a rich gravy. For the most fork-tender pork tenderloin roast, use fresh or thawed tenderloins. Everyone will clean their plates with this delicious and tasty pork roast and potatoes recipe. Make this pork recipe a keto-friendly version by replacing the potatoes with a low-carb vegetable side.

a platter of instant pot pork tenderloin sliced and ready to serve

This Instant Pot pork tenderloin recipe is a quick and easy pressure-cooked dinner. The pork is incredibly tender and savory. Since it’s a one-pot dish, the cut potatoes go in at the same time as the pork so they all cook together.

The gravy is made by using the concentrated juices at the bottom of the pot and adding corn starch and water and simmering until a thick sauce forms. It’s amazing drizzled across the top of the meat, potatoes, and a vegetable side, like green beans.

Pressure cooker pork tenderloin is best made with fresh, and not frozen, pork. If it’s frozen, make sure to thaw it in the refrigerator (defrosting it overnight works best) before putting it in the pot.

After it’s cooked, place a sprig of rosemary as a garnish on top to give this comfort food an elevated appearance.

What is a Pork Tenderloin?

Pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. It is an extra-lean cut of pork.

a white platter of sliced pork tenderloin and a green bowl of mashed potatoes with a yellow and white napkin

Pork Loin vs. Pork Tenderloin

You might think that Pork loin and pork tenderloin are the same cut of pork, but they’re the same, but they really aren’t. Here’s what you need to know before you cook either meat and how to tell the difference between pork tenderloin and pork loin.

Pork tenderloin is one of the leanest, most tender cuts of meat, so it can be a little pricey at the grocery store. It’s always boneless and usually comes with two (one pound) tenderloins in a package.

Pork tenderloins do well with fast, high heat. Think quick roasting, broiling, grilling, sautéing, and braising. They’ll remain tender and juicy when cooked properly.

pork loin is wider and flatter and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.

Pork loins need low and slow heat. Consider searing to brown it in a sauté pan, then finishing it in an oven and shredding it. Or grill it over medium, indirect heat. Cut a big pork loin into thick, meaty chops for a barbeque. They’re great for feeding a crowd.

Both of these cuts of pork tend to turn dry and tough if not cooked properly.

Ingredients for Instant Pot Pork Roast and Potatoes

chicken broth, potatoes, cream, butter, pork tenderloin, corn starch, and all purpose seasoning
  • Pork tenderloin (thawed, see notes below about frozen)
  • All-purpose seasoning
  • Olive oil
  • Chicken broth or stock
  • Potatoes (Russett, red, or Yukon)
  • Milk, cream, or half-n-half
  • Butter
  • Garlic powder
  • Cornstarch (optional)

I prefer to use Smithfield or Swift pork tenderloin for consistency in size and quality.

For all-purpose seasoning, I recommend one of McCormick’s all-purpose seasonings like shown above.

How to Cook Pork Tenderloin in An Instant Pot

Searing the tenderloin

  • Cut pork tenderloin in half to fit in your Instant Pot and cook evenly. Rub all-purpose seasoning over all sides of the pork.
  • Brown the pork tenderloin on all sides. Remove the pork roast and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.

Pressure cooking the roast and potatoes

  • Add potatoes to the bottom of the pot and place the pork tenderloin on top. Cook on high-pressure for 5 minutes.
  • When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or twist pressure valve).
  • Transfer pork roast to a serving platter and cover loosely with foil.

Mashing the Potatoes

  • Using a slotted spoon, remove the potatoes to a large mixing bowl. Add milk, butter, and seasoning.
  • Mash the potatoes with a potato masher or mixer. Cover with foil.

Make the gravy

  • Set the pressure coooker to sauté.
  • Mix the corn starch and cold water.
  • Using a whisk, stir the mixture with the broth until smooth and continue stirring until the gravy is thick and bubbly.

Make this Instant Pot Pork Tenderloin Keto

For keto pork tenderloin, use keto-friendly vegetables like turnips, carrots, Brussels sprouts, eggplant, or green beans instead of potatoes. Replace corn starch with your preferred keto thickener.

Since the goal is to limit carbohydrates, other options would be asparagus, zucchini, spinach, and tomatoes. Since these vegetables aren’t as thick as potatoes, it might be best to cook them on the side so they don’t overcook in the Instant Pot with the pork.

a piece of tenderloin on a fork

Variations For this Instant Pot Pork roast Recipe

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, 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.

As well as using garlic seasoning, you can make a garlic pork tenderloin by adding minced garlic to the pot.

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 or buy a bottle at your local grocery store.

How to store Instant Pot Pork Tenderloin and potatoes

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 to kill any latent bacteria.

After cooking, you can freeze the pork by wrapping it in plastic wrap and then putting 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 the cooked vegetables if you plan to eat them as a side. They tend to get mushy after freezing and thawing.

Frequently Asked Questions

How long should you cook pork in a pressure cooker?

Cooking in a pressure cooker is a two-part process. The time of the actual cooking with the heat on and the time it takes to rest and naturally release the pressure. In this recipe, there is a 5 minute cook time and 10 minute natural release time for 1 pound of pork.

Should pork tenderloin be cooked fast or slow?

Pork tenderloin is known for its drier white meat and should be cooked fast rather than slow. It’s even better when cooked with liquid of some kind so it can stay moist.

What is the temperature for pork tenderloin?

Pork needs to get to an internal temperature of 145 degrees using an instant-read thermometer, unlike chicken, which needs to get to 165 degrees. It’s acceptable for pork to be slightly pink in the middle, while it’s not acceptable for chicken.

sliced pork roast and mashed potatoes
sliced pork roast and mashed potatoes
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Instant Pot Pork Tenderloin and Potatoes

This Instant Pot Pork Tenderloin recipe is the perfect weeknight one-pot meal with creamy mashed potatoes and gravy. It's tender and juicy, and comes out fork-tender. Everyone will love it!
Course Main Course, Dinner
Cuisine American
Keyword One Pot Meal, Instant Pot, Pork, instant pot pork, pork tenderloin
Prep Time 5 minutes
Cook Time 20 minutes
5 minutes
Total Time 30 minutes
Servings 6 servings
Calories 428kcal

Equipment

  • Instant Pot (or any 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 (Russett, Red, or Yukon Gold), cut into 3" quarters (about 2 lbs)

For the Mashed Potatoes

  • 1/3 cup half-n-half, milk, or cream
  • 4 Tablespoons butter
  • 1 Tablespoons garlic powder
  • salt and 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 to fit in your Instant Pot (if needed) and cook evenly. Rub all-purpose seasoning over all sides of the pork.
  • Set Instant Pot to sauté mode by pushing the sauté button. Add olive oil. When the pot is ready, brown the pork tenderloin on all sides, about 5 minutes total. While the pork roast is searing, I prepare the potatoes.
  • Remove the pork roast and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
  • Press the cancel button. Add potatoes to the bottom of the pot and place the pork tenderloin on top. Twist on the Instant Pot lid, turn the pressure lever to seal (if needed), then press the high-pressure button and set for 5 minutes.
  • When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or twist pressure valve).
  • Transfer pork roast to a serving platter and cover loosely with foil.

For Mashed Potatoes:

  • Using a slotted spoon, add the potatoes to a large mixing bowl. Add milk, butter, and seasoning. Mash the potatoes with a potato masher or mixer. Cover with foil.

For the gravy:

  • Press the sauté button until it says HIGH. In a cup, mix the corn starch and cold water. Using a whisk, stir the mixture with the broth until smooth. Continue stirring until the gravy is thick and bubbly.

Serving

  • Slice tenderloin roast into 1" slices before serving. Drizzle gravy over. Add a sprig of rosemary to serving platter for garnish.

Notes

Thaw pork tenderloin before pressure cooking. This recipe does not work well with frozen pork tenderloin

Nutrition

Serving: 1serving | 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

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