- ~3 lb. pork tenderloin (will likely come in a package of 2 1.5-lb. tenderloins)
- 1.5 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup chicken broth (any kind)
- 1 medium white onion, chopped
- 4 cloves garlic, peeled and smashed
- 2 large potatoes (we used 1 russet and 1 sweet)*
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- First, place pork tenderloins on a large baking sheet. Your 3 lb. package should come with 2 pork tenderloins and this is perfect!
- Prepare dry rub by combining brown sugar, garlic powder, onion powder, salt, ground cinnamon, dried thyme, and pepper. Sprinkle dry rub on top of pork tenderloin, making sure all sides are generously covered. Use your hands to rub it in.
- Next, add two tablespoons of olive oil to your Instant Pot and turn on the saute feature. When the olive oil is fragrant, sear pork tenderloins on both sides for around 3 minutes per side, giving the outsides a nice brown color.
- Turn off the saute feature and deglaze the bottom of your Instant Pot by pouring chicken broth on top of pork and using a wooden spoon to remove the brown bits from the bottom of the pot. Add chopped white onion and garlic cloves to the pot and put the cover on.
- Turn the valve to seal and turn you Instant Pot to manual > high > and turn the timer to 15 minutes if you’re using russet potatoes and 17 minutes if you’re using sweet potatoes. It will take your Instant Pot 10-15 minutes to build up enough pressure before it starts to count down.
- While your pork is cooking in the Instant Pot, prepare potatoes. Dice 2 large potatoes into 1.5-inch chunks and lightly season with garlic powder and chili powder. Set aside.
- Once the timer goes off, quick-release your Instant Pot by opening the vent to let the steam pour out. Remove the lid from your Instant Pot and add the seasoned potatoes right on top of your pork tenderloins.
- Close the Instant Pot and turn the valve to seal. Set the Instant Pot to manual > high > and turn the timer to 2 minutes for sweet potatoes and 4 minutes for russet potatoes. Or, you can start with 2 minutes and go from there. Again, the Instant Pot will take some time to build pressure, but eventually it will count down from 2 minutes.
- Once the timer goes off a second time, quick release again by opening the vent to let the steam pour out. Open the Instant Pot and test the potatoes. Make sure they are easy to pierce with a fork, and if they are not, put them back in for 1-2 more minutes. Remove potatoes and pork tenderloins from the Instant Pot, leaving the gravy and onions.
- Turn the saute feature back on and then add Worcestershire sauce and cornstarch to the Instant Pot. Whisk for a few minutes or until the cornstarch activates and the gravy thickens.
- Slice pork tenderloin and serve with gravy and potatoes.
Tips & Notes
- Pork rub: option to use 2-3 tablespoons of our homemade pork dry rub if you have it in your cabinet!
- Potatoes: if you are skipping the potato part of this recipe, cook your pork tenderloin on high for 19 minutes with a quick-release. Then follow step 10 to make the gravy.
Nutrition FactsServing Size: 1/6 Calories: 347 Sugar: 2 Fat: 12 Carbohydrates: 15 Fiber: 1 Protein: 48
Keywords: instant pot pork tenderloin