Easy Instant Pot Garlic Pork Tenderloin Recipe – Diethood

Recipe for pork tenderloin in pressure cooker

This easy instant garlic pork loin recipe is loaded with flavor! Rosemary, garlic, maple syrup, soy sauce and more add up to a delicious dinner that cooks quickly in your Instant Pot.

A Simple Instant Pot Pork Loin Recipe

Pork loin is one of my favorite cuts of meat to cook, which is why I probably have so many pork loin recipes on this site! Why do I like it so much? Well, it’s easy to work with, it cooks quickly, absorbs any flavor you add to it, and it’s super tender and juicy. What is NOT to love?!

This Instant Pot pork loin is a versatile recipe that is equally suitable for dinner or a weekday meal. It uses a fragrant combination of herbs and spices to bring out the flavor of the loin, plus a delicious sauce made from sweet syrup, spicy Dijon mustard and fresh garlic. You have to try it!

Why use the Instant Pot?

Although pork loin cooks relatively quickly on the stove and in the oven, it cooks even faster in the instant pot. And that accelerated cooking time doesn’t come at the expense of taste or tenderness. The tenderloin is first browned, then pressure-cooked with its sauce for a hint of flavor and a perfectly cooked juicy texture.

close-up of sliced pork loin in a bowl served with chickpeas and sweet potatoes

What you’ll need

for the pork


  • Olive oil: To sauté the loin in the instant pot; I recommend a lighter olive oil instead of extra virgin to sauté.
  • Pork loin: You will need about 2 pounds of loin.
  • Chicken broth with oregano, rosemary, garlic powder
  • and

  • paprika and salt:
  • use low in sodium; much better for you because you can control the salt on the plate.

For the


  • Soy sauce: I use low sodium. You can substitute coconut amino acids, if you wish.
  • Fresh garlic

  • : Chop the garlic, or put it through a garlic press.
  • Maple syrup

  • : Use sugar-free maple syrup, if possible. You can always use pure maple syrup, of course. In addition, honey can be used as a substitute.
  • Dijon mustard olive oil
  • : You can also substitute brown mustard or delicatessen.
<img src="https://diethood.com/wp-content/uploads/2020/09/Instant-Pot-Tenderloin-1.jpg" alt="golden pork loins inside the insert of a

pressure cooker” />

How to make instant pot pork


  • brown loin: Set the instant pot to “Sauté” function. Pour the sautéed oil into the pot. While the oil heats up, dry the pork with paper towels and season with oregano, rosemary, garlic powder, paprika, salt and pepper. Brown the tenderloin seasoned on all sides in the hot oil. Remove the loin from the instant pot and set aside.
  • Create the sauce: Add the chicken broth to the instant pot and deglaze by gently scraping all the pieces golden and incorporate them into the broth. Combine soy sauce, garlic, maple syrup, olive oil, and brown mustard in a separate bowl, and then mix in the hot broth.
  • Cook the loin in the sauce

  • : Place the golden loin back into the pot and mix well with the sauce. Turn off the Instant Pot so you can securely secure the lid in place. Make sure the ventilation is set to “Sealed”. Then pressure cook in “High” for 5 minutes before naturally releasing pressure for 10 minutes.
  • Rest, cut and serve: Manually release any remaining pressure and check the internal temperature of the pork. If it’s not quite there, put the lid back on the Instant Pot and let it sit for a couple more minutes or until it’s ready. Then remove the loin to a serving plate and let it sit for 5-10 minutes before cutting and serving. Enjoy!

At what temperature is pork loin made?

Pork loin is cooked to 145°F. Use an instant-read thermometer to check if it’s done right. Be sure to check pork in a couple of places for an accurate reading.

Don’t forget to make the sauce!

It can be tempting to simply season and brown the tenderloin before finishing cooking time, and that would probably work well, if you at least add the chicken broth for moisture and steam. But as tasty as a well-seasoned pork loin can be, the sauce is what really takes this recipe to the next level. You won’t want to miss it!

top view of cooked pork loin on a dark background

Tips for success

  • Time is everything: it may seem impossible to properly bring the meat to temperature in just five minutes, but that’s the magic (well, I guess the science, actually) of pressure cooking! Trust the process and don’t be tempted to add extra cooking time, or you’ll end up with dried and overcooked pork.
  • Drizzle: Like many dishes with a thin sauce au-jus-style, it’s a good idea to go ahead and cut the tenderloin before serving. Then you can drizzle some of the sauce lightly over the slices for maximum moisture and flavor, and pour the rest into a sauce jar to place on the table.

What goes with pork loin?

  • This dish is wonderfully seasonally appropriate, so try amplifying that autumn vibe with a delicious side like Brussels sprouts salad with candied apples and nuts.
  • Craving comfort food? Add a hot and delicious portion of my Keto Mac and Cheese.
  • Keep it simple and tasty with some roasted maple carrots or crispy Brussels sprouts from air fryer.
sliced pork loin in a bowl served with vegetables

How to store and reheat leftovers

  • Refrigerator: Refrigerate the leftover tenderloin in the sauce, in a tightly closed container. This dish will keep for 3-4 days in the refrigerator.
  • Freezer: To freeze, seal the tenderloin and sauce together in freezer bags, expelling as much air as possible, and freeze for 2 to 3 months.
  • To reheat: First thaw the tenderloin and sauce (if frozen). Then place in a heavy skillet with a lid and heat on the stove over medium heat until the slices heat up. Don’t overcook.

More pork loin recipes to try

a pan-roasted pork tenderloin with

  • asparagus
  • garlic

  • and rosemary balsamic
  • grilled pork loin Glazed pork loin foil package with potatoes Glazed pork loin with

  • mustard apple Glazed pork
  • tenderloin


Tools used in this recipe

Canzaciti.com Culinary specialist with more than 10 years of experience in the restaurant industry.

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