Sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mine.
Instant Pot Garlic Pork Tenderloin is an easy dinner recipe that is ready to enjoy in under 30 minutes. Perfect for busy weeknights, simple & delicious!
Do you need some new ideas for quick & easy dinners? This time of year gets so hectic & it can be hard to keep up. Fortunately, recipes like this Instant Pot Garlic Pork Tenderloin are ready in under 30 minutes, including prep time, so you have less time cooking & more time to enjoy the kids.
I love this recipe because not only is it crazy easy to make, but the whole family LOVES it! I can find all the needed ingredients, like Smithfield® Prime Fresh Pork Tenderloin at Stokes Market or Broulims, which makes it so convenient.
Pork Loin Recipes
I choose Smithfield Prime Fresh Pork because I truly believe that Not All Pork is Created Equal. Smithfield Prime Fresh Pork is 20% More Tender (than other leading brands for Natural* Pork) & contains no growth promotants or added hormones or steroids**. This is really important to me because I want to feed my family the best I can.
I also love that they are a product of the USA & Gluten Free too.
The nice thing about this recipe is that it pairs so well with so many side dishes. Since I make this in the pressure cooker, it frees up my oven for things like 15-minute Drop Biscuits or Cheesy Spinach Crescents.
Here are some commonly asked questions
WHERE CAN I FIND SMITHFIELD BONELESS PORK LOIN?
I have found this pork at all Associated Food Stores. Check the website to find a location near you.
CAN I MAKE PORK LOIN IN THE OVEN?
Yes, this recipe can be baked if you don’t have a pressure cooker. Place the ingredients in a shallow baking dish & bake at 425 degrees for 25-30 minutes or until the thermometer reaches 145 degrees. You can also check out my recipe for Roasted Sheet Pan Balsamic Pork Tenderloin that is pretty delicious too.
HOW DO YOU MAKE PORK LOIN IN THE INSTANT POT?
- Combine garlic, coarse ground black pepper & brown sugar & rub on the tenderloin.
- Add broth, honey, balsamic vinegar, Worcestershire sauce in Instant Pot & whisk to combine.
- Add tenderloin to the pot.
- Cover, set to seal & cook on manual pressure.
- Quick release & remove from pot. (Test temperature – you want 145 degrees)
- Add cornstarch to liquid & whisk. Allow sauce to thicken.
- Spoon over pork & enjoy with your favorite side dish.
Instant Pot Garlic Pork Tenderloin
Now I really love that this recipe makes enough for our family of 5. It’s great to have for dinner one night & then some leftovers to make these delicious Hawaiian Havarti Pork Sliders for lunch.
To make this Instant Pot Garlic Pork Tenderloin recipe you will need…
- Smithfield Prime Fresh Pork
- minced garlic
- coarsely ground black pepper
- brown sugar
- broth
- honey
- balsamic vinegar
- Worcestershire
- cornstarch
When life is busy with school, work & activities that fill up the calendar, it is nice to know that you can come home & still have time to create a wholesome meal. We cherish the family time that happens over dinner. It can be rare to get us all at the table together these days, so when it does happen, it’s nice when we can enjoy a meal as good as this one.
You can’t beat a quick & easy dinner that tastes AMAZING too!
Scroll to the bottom for the Printable Recipe
Garlic Pork Loin
Looking for some side dishes to pair with this pork?
Incredibly Easy Crusty Artisan Bread
Greek Feta Chicken Pasta Salad
30-Minute Garlic Parmesan Dinner Rolls
***Note- Recipe updated 10/7/19. Some readers were saying their tenderloin wasn’t ready after the 8 minute cook time. While I didn’t have that issue, I have increased the time here to 14 minutes. If you have a smaller tenderloin you might want to go with 9-12 minutes. But for a larger one, 14 minutes should be fine. The key is to reach 145 degrees. If it is not done for whatever reason, just add a couple more minutes.
Instant Pot Garlic Pork Tenderloin
Ingredients
- 1 pkg Pork Tenderloin (2 in a pack)
- 3 tbsp minced garlic
- 3 tsp coarsely ground black pepper
- 1 tbsp brown sugar
- 1 cup broth (chicken, beef, or veggie- your choice - or sub with water)
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 2 tbsp corn starch
Instructions
- Combine garlic, black pepper & brown sugar & rub on the tenderloin.
- Add broth, honey, balsamic vinegar, Worcestershire sauce in Instant Pot & whisk to combine.
- Add tenderloins to the pot.
- Cover, set to seal & cook on manual pressure for 14 minutes.
- Quick release & remove from pot. Test temperature - you want 145 degrees
- Turn off the Instant Pot & then set it to Sautee
- Add cornstarch to liquid & whisk. Allow sauce to thicken as it comes to a boil. Remove from heat.
- Spoon over pork & enjoy with your favorite side dish.
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Miz Helen says
This is a delicious pork tenderloin a great Instant Pot recipe! Thanks so much for sharing your post with us at Full Plate Thursday and hope you have a great week!
Miz Helen
Dottie Hashizumi says
Just wish to confirm one does not sear the meat first. My Instant Pot does have a sear setting
Thanks,
Dottie
C. D. D. says
It’s ok. Don’t like the overall flavor.
Vickie says
You say add the broth but you don’t say what kind of broth.
Gina Kleinworth says
You can use whatever kind you like, or just use water. I used beef broth for this but I have also used chicken when making this recipe. The broth just adds a little more depth to the flavor.
Judy says
Too much pepper!
Gina Kleinworth says
Feel free to reduce it to your liking.
Sherri says
Do you place the meat on the trivet inside the pot?
Gina Kleinworth says
No- you don’t need to use the trivet for this recipe.
Rosalynn says
Is the cook time longer and do you add more broth if you use more tenderloin?
Gina Kleinworth says
Hi there – the recipe can remain the same if you are making 1 or 2. That doesn’t matter. But I don’t recommend trying to add more than 2 to the pot.
D. Holcomb says
First of all let me say that a friend loaned me her instant pot so I can try it while she was on vacation and I’m not as experienced as most.
When I first read the recipe I thought hey I like everything that’s in it so I tried it. However when it was done it was missing something and the only thing that I could think of and I’m going to use your words is a depth of flavor. I believe I’ll give this recipe another try because it wasn’t bad but maybe I’ll use beef broth instead of chicken and sear the meat some so that it will give me a little bit more depth of flavor. I’ll let you know when I make another try at it. Thanks for the recipe.
PS I did not use as much pepper as is listed in the recipe.
Brittany says
I can’t be the only one who had under cooked pork….. WTH. Huge disappointment.
Gina Kleinworth says
I’m sorry to hear that Brittany. When this happens the first things I check to figure out what went wrong are… is if the pork was partially frozen, were you making more than the called for quantity or were those pieces possibly larger than the recipe was written for, was the seal on your cooker out of place among many other possible things. This actually happens to me quite often when I am trying new recipes from cookbooks & other places. But this can be remedied by replacing the lid & cooking the pork for another 3-4 minutes on manual.
Terri says
Same! It was about halfway cooked. Wish I had read the comments before cooking. Just put it in for another 8 minutes so we’ll see what happens.
Angela says
I am curious, why would you you quick release? I am accustomed to always using a natural release with meat.
Gina Kleinworth says
Because I found that it doesn’t need to cook any longer than the set time.
Faye says
How big are the pork tenderloins that you used? One pound? My concern that only cooking the pork for 9 minutes would come out too rare. What do suggest the cook time for a pork loin that’s 2 – 2.5 pounds?
Gina Kleinworth says
Hi Faye, I use a 2-pack that weighs about 4 lbs – so I would think that each is about 2 lbs. Here is a link to what I usually buy (https://grocery.walmart.com/ip/Smithfield-All-Natural-Fresh-Pork-Tenderloin-2-Count-1-4-3-4-lb/41112933?wmlspartner=wlpa&selectedSellerId=0&wl13=5883&adid=22222222420331748883&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=305074695115&wl4=pla-546274454136&wl5=9029636&wl6=&wl7=&wl8=&wl9=pla&wl10=120643079&wl11=local&wl12=41112933&wl13=5883&veh=sem_LIA&gclid=EAIaIQobChMIqrqi_uzi5AIVBcJkCh2Y6QrpEAYYAiABEgIb3fD_BwE&gclsrc=aw.ds) If you are concerned about the time you can let it slow release for 8-10 minutes before using the quick release. I have not had any issues with doneness with this recipe & I have seen recipes with a cook time as little as 3 minutes with a 12-15 minute natural release. A lot of it will depend on your preference. As long as the internal temp reaches 145 degrees, it is good to go.
Lori says
Good, but way too much pepper! My piggy also was way undercooked after 8 minutes, so we put it back in for another 12 minutes and it came out great! The sauce is amazing, Next time I think I’ll try with maybe a teaspoon of pepper and see how that goes.
Lisa says
My eleven year old who doesn’t seem to like anything I make loved this! I will definitely make this again. My whole family liked it but for me personally, I would make one tiny change. I’d add another tablespoon of brown sugar. I love the sweet and sour flavor of all the ingredients but I just wanted a tinge more sweet. Great recipe.
Cam says
A little bit of a newbie, but I don’t understand what you mean by set your pot to manual? Manual what? High.. low.. ? I guess the settings are just not clear.
Gina Kleinworth says
There should be a button that says “pressure cook” or “manual” – you would press one of those & then the plus or minus to set the machine for the number of minutes you desire. It should default to high pressure. If not- look for a button that would increase/decrease the pressure.