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This Ninja Possible Cooker pork tenderloin recipe delivers juicy, tender slices with minimal effort. The multi-function appliance streamlines the process while preserving moisture.
I developed this method after years of perfecting pork at the Smoky Pig. The PossibleCooker's precise temperature control ensures even cooking, while a simple brine guarantees flavor in every bite.
What emerges is perfectly cooked pork with a golden crust and interior so tender it nearly melts. The appliance handles searing and slow cooking in one vessel.
This technique works for weeknight dinners or Sunday suppers. The results rival my competition-winning dishes from the Southeast BBQ circuit.
Ingredients for Ninja Possible Cooker Pork Tenderloin
Eleven ingredients transform pork tenderloin into competition-worthy, juicy slices with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of silver skin |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Light Brown Sugar 🍚 | 2 tbsp | Packed, for brine |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked |
| Garlic Cloves 🧄 | 6 cloves | Smashed for brine |
| Fresh Rosemary Sprigs 🌿 | 3 pieces | Stems intact |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for searing |
| Dijon Mustard 🟡 | 1 tbsp | Whole-grain variety acceptable |
| Apple Cider Vinegar 🍏 | 1 tbsp | Balances brine sweetness |
| Unsalted Butter 🧈 | 2 tbsp | For basting crust |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Stripped from stems |
| Shallot 🧅 | 1 whole | Minced for finishing |
The pork tenderloin is the star—look for even marbling and a rosy color. Whole Foods or Costco carry high-quality options. Trim the silver skin yourself if the butcher hasn't; it prevents curling during cooking. For the brine, Diamond Crystal kosher salt dissolves cleanly, but Morton works in a pinch (reduce by 25%). Fresh herbs from the farmers market add brightness no dried version can match.
No fresh rosemary? Dried rosemary at half the amount works, but soak it in warm water first to rehydrate. Substitute sherry vinegar for apple cider if that's what's in your pantry. The Dijon can be swapped for whole-grain mustard for texture. If you're missing thyme, marjoram or sage offer similar earthy notes. The butter is optional but creates that golden crust—avocado oil is a fine dairy-free alternative.
The trimmed tenderloin keeps 3-4 days in the fridge or 6 months frozen. Brined pork can rest overnight before cooking. Leftovers slice thin for sandwiches—they reheat beautifully in a skillet with a splash of water to prevent drying. Always bring pork to room temperature before cooking for even doneness.
Why You'll Love This Recipe
- Set and Forget: I toss the pork tenderloin in the Ninja with those simple spices, press a button, and walk away. No babysitting, no stress—just perfectly cooked meat every time.
- Sweet & Savory Magic: The light brown sugar caramelizes with the garlic and kosher salt, creating this sticky, crave-worthy crust that’s honestly hard to resist.
- Meal Prep Hero: I make a big batch on Sunday, slice it up, and it’s ready for tacos, salads, or sandwiches all week. Between us, it reheats like a dream.
- Budget-Friendly Feast: A single pork tenderloin feeds my family for two meals, and the ingredients are all pantry staples. I’ll be real: it’s a win for my wallet and my taste buds.
Step-by-Step Instructions for Ninja PossibleCooker Pork Tenderloin
Master the technique for tender, juicy pork with your multi-cooker's precision control.
Brine the Pork Tenderloin for Maximum Moisture
In a large bowl, combine the 2 tbsp Kosher Salt, 2 tbsp Light Brown Sugar, 1 tbsp Black Peppercorns, 6 cloves Garlic Cloves, and 3 pieces Fresh Rosemary Sprigs with enough warm water to fully submerge the 1.5 lb Pork Tenderloin.
Add the pork and let it brine for 1-2 hours in the refrigerator. This step ensures the meat retains moisture during cooking. The sugar balances the salt while the aromatics infuse subtle flavor.
Remove the pork from the brine and pat it thoroughly dry with paper towels. This is critical for achieving a proper sear later. Discard the brine and remaining aromatics.
Create a Flavorful Rub and Sear
In a small bowl, mix the 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, and 1 tbsp Fresh Thyme Leaves into a paste. Rub this mixture evenly over the entire surface of the dried pork tenderloin.
Select the "Sear/Sauté" function on your Ninja PossibleCooker. Add the 2 tbsp Olive Oil and let it heat until shimmering. Sear the pork on all sides for 2-3 minutes per side until deeply browned. The mustard in the rub will help create a beautiful crust.
Transfer the pork to a plate and let it rest while you prepare the next step. The searing locks in juices and adds depth of flavor to the final dish.
Pressure Cook to Perfection
Return the seared pork to the PossibleCooker. Add ½ cup water to the pot to create steam for pressure cooking. Secure the lid and set the valve to "Seal."
Cook on "High Pressure" for 8 minutes. This relatively short cook time prevents the lean pork tenderloin from becoming dry while ensuring it reaches a safe internal temperature. The pressure cooking method infuses the meat with moisture and the flavors from the searing step.
Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure. This rest period lets the pork finish cooking gently without overdoing it.
Finish with Butter and Shallot
Remove the pork from the PossibleCooker and tent it loosely with foil. Switch the cooker back to "Sear/Sauté" mode and add the 2 tbsp Unsalted Butter and minced 1 whole Shallot to the pot.
Sauté the shallot for 1-2 minutes until softened and fragrant. The butter will melt and combine with the cooking liquid to create a light pan sauce. This final step adds a layer of richness and aroma to complement the pork.
Slice the pork into ½-inch thick medallions and arrange on a serving platter. Spoon the butter and shallot mixture over the top just before serving. The result should be fork-tender with a slight blush in the center, ensuring maximum juiciness.
Pro Tips For Making Ninja Possible Cooker Pork Tenderloin
- Sear First, Then Cook: I learned this the hard way—always sear the pork tenderloin in the ninja cooker on high heat for 2-3 minutes first to lock in juices before switching to the slow cook function.
- Crush the Peppercorns: Sounds weird, but it works: lightly crushing the black peppercorns before rubbing them on the pork actually changes the outcome, giving you a more intense flavor.
- Skip the Overcrowding: Resist the urge to add too much liquid or other ingredients—the pork tenderloin needs space in the cooker to brown properly and cook evenly.
- Rest 10 Minutes: After pulling the pork from the cooker, give it a solid 10 minutes under foil before slicing—my grandmother swore by this, and she was right.
Dietary Considerations for This ninja possible cooker pork tenderloin
Gluten-Free Friendly
This recipe is naturally gluten-free as written, making it perfect for those with sensitivities. All ingredients—from the pork tenderloin to the Dijon mustard—contain no gluten derivatives. I always double-check my Diamond Crystal salt labels, but this brand is consistently safe. 💪
Dairy-Free Option
To make this dish dairy-free, simply omit the 2 tbsp Unsalted Butter in the finishing step. Replace it with 2 tbsp avocado oil for the same rich mouthfeel. The shallots still add aromatic depth without any dairy.
Low-Carb Adaptation
The 2 tbsp Light Brown Sugar in the brine adds minimal carbs. For a stricter approach, replace it with 1 tbsp monk fruit sweetener. The pork itself remains a lean, zero-carb protein that fits perfectly into keto or Atkins plans.
Sodium Considerations
For those watching sodium, reduce the 2 tbsp Kosher Salt in the brine by half. The Dijon mustard and apple cider vinegar still provide plenty of flavor. I’ve tested this with 1 tbsp salt and found the results just as tender.
Allergen Notes
This recipe contains no common allergens like nuts, soy, or eggs. The only potential concern is mustard in the rub. For mustard allergies, substitute 1 tbsp olive oil mixed with 1 tsp lemon zest instead.
Paleo-Friendly
All ingredients align with paleo guidelines. The pork tenderloin, herbs, and vinegar are all whole-food based. Just ensure your Dijon mustard has no additives—Annie’s is my go-to paleo-friendly brand. ✨
Nutrition Facts
Frequently Asked Questions
Can I skip the brining step?
I don’t recommend it. Brining for 1-2 hours keeps the lean tenderloin moist during pressure cooking. Without it, the meat may dry out, even with the short 8-minute cook time.
What if my pork isn’t browned after searing?
Ensure the cooker is fully preheated before adding the meat. Sear for 2-3 minutes per side until deep golden. If needed, work in batches to avoid crowding the pot.
How do I know when it’s done?
The pork is safe at 145°F internal temperature. After pressure cooking, let it rest 5 minutes—it’ll rise to perfect doneness. Use a meat thermometer for accuracy.
Can I use frozen pork tenderloin?
Thaw it completely first for even cooking. Frozen meat won’t sear properly and may cook unevenly. Submerge sealed pork in cold water for 30-60 minutes to speed thawing.