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This power pressure cooker pork tenderloin recipe delivers tender, moist meat every time with minimal effort. I developed this method during my busy days at The Smoky Pig, where efficiency is as important as flavor.
The pressure cooker locks in juices while infusing the pork with deep, savory notes. In 20 minutes, you’ll have a centerpiece dish that tastes like it simmered all day. The key is a quick sear before cooking to build a flavorful crust.
What comes out is perfectly cooked tenderloin—juicy, flavorful, and ready to slice. The pressure cooker does the heavy lifting, so you can focus on the sides. This method never fails, even for beginners.
Serve with roasted vegetables or mashed potatoes for a complete meal. Here’s how to make it.
Ingredients for power pressure cooker pork tenderloin
Short list of ingredients. Restaurant-quality results at home with these.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Kosher Salt 🧂 | 1 tsp | Plus more to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Or 2 fresh cloves, minced |
| Onion Powder 🧅 | 1 tsp | Adds depth to crust |
| Smoked Paprika 🌶️ | ½ tsp | For smoky flavor |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and cooking |
| Chicken Broth 💧 | ¾ cup | Low-sodium preferred |
| Worcestershire Sauce 💧 | 1 tbsp | For umami depth |
| Dijon Mustard 🟡 | 1 tbsp | Smooth variety |
| Brown Sugar 🫙 | 1 tbsp | Light or dark works |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, or 1 tsp dried |
| Fresh Thyme 🍃 | 1 tbsp | Chopped, or 1 tsp dried |
The pork tenderloin is the star here. Look for a piece around 1-2 lb at your butcher or Whole Foods—it should have minimal fat and a pinkish-red color. The Smoky Pig always used Niman Ranch for best results, but any good-quality pork works. Trim any silver skin or excess fat before cooking (worth the extra minute). Don’t skip the sear—it’s what builds that flavorful crust we’re after.
No fresh herbs? Dried at one-third the amount works just fine. Out of Worcestershire? Soy sauce plus a squeeze of lemon gets you close. The Dijon can be swapped for regular mustard (just add a pinch of sugar). If you’re missing smoked paprika, a dash of liquid smoke in the broth adds similar depth. The broth can be vegetable if that’s what you’ve got on hand.
Leftover tenderloin keeps 4-5 days in the fridge, wrapped tight. It reheats beautifully—slice and warm in a skillet with a splash of broth. Freezes for up to 3 months (slice before freezing for easy portions). Pro tip: save the cooking liquid for gravy.
Why You'll Love This Recipe
- Set and Forget: I toss the pork in with the spices, seal the lid, and let the pressure cooker do all the work.
- Feeds the Week: I make a double batch on Sunday and we’re set for lunches and quick dinners.
- Budget Hero: One pork tenderloin, a few pantry spices, and I’ve got a meal that feels fancy but costs pennies.
Step-by-step instructions for power pressure cooker pork tenderloin
Here's how I get that fall-apart texture without drying out the meat.
Season and Sear the Pork Tenderloin
Pat the pork tenderloin dry with paper towels. This step is crucial—moisture prevents proper browning. Rub it all over with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp smoked paprika until evenly coated.
Heat 1 tbsp olive oil in the pressure cooker using the sauté function on high heat. When the oil shimmers, add the pork tenderloin and sear for 2-3 minutes per side until golden brown. You'll know it's ready to flip when it releases easily from the pot. Remove and set aside.
Build the Flavor Base
Add the remaining 1 tbsp olive oil to the pot. Stir in 1 tbsp Dijon mustard, 1 tbsp brown sugar, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme. Cook for 30 seconds until the herbs become fragrant.
Pour in 1 tbsp Worcestershire sauce and 0.75 cup chicken broth, scraping the bottom of the pot to release all those flavorful browned bits. This deglazing step ensures nothing sticks and adds depth to your sauce.
Pressure Cook to Perfection
Return the seared pork tenderloin to the pot, spooning some of the liquid over the top. Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes for a 1.5 lb piece. The pork will continue cooking as the pressure builds, so don't worry about overcooking at this stage.
When the cooking time ends, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. This gradual release helps the meat retain moisture and prevents it from seizing up.
Rest and Serve
Carefully remove the pork tenderloin and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
Slice the pork against the grain into ½-inch thick pieces. Serve with the cooking liquid spooned over the top for extra flavor. The pork should be fork-tender and the sauce should have a rich, glossy consistency that clings to each slice.
Pro Tips For Making Power Pressure Cooker Pork Tenderloin
- Sear First: I learned this the hard way—always sear the pork tenderloin in the pressure cooker first using the sauté function. It locks in flavor and gives the meat that golden crust before pressure cooking.
- Trim the Silver Skin: That thin, tough membrane on the tenderloin won’t break down under pressure. Spend the extra 2 minutes to trim it off before seasoning.
- Don’t Overfill: Resist the urge to add too much liquid or crowd the pot. The pressure cooker needs room to work, or you’ll end up with steamed pork instead of tender, flavorful meat.
- Use a Quick Release: After cooking, use the quick-release valve to stop the process immediately—this prevents the pork from overcooking and turning dry. I skip this when I’m lazy, but the texture suffers every time.
Serving suggestions for power pressure cooker pork tenderloin
Plating Perfection
Slice the tenderloin into ½-inch thick medallions and fan them across a warm platter. Drizzle the reduced cooking liquid over the top for a glossy finish. I like to garnish with fresh rosemary sprigs for a pop of color and aroma. 💫
Classic Pairings
This pork shines with creamy mashed potatoes to soak up the sauce. Roasted Brussels sprouts with bacon add a smoky crunch. For a lighter option, try garlic green beans tossed with 1 tbsp olive oil.
Southern Comfort
Serve with buttery cornbread and collard greens for a true Southern spread. The sweetness of cornbread balances the savory pork beautifully. I grew up eating this combo at every family gathering in Georgia.
Wine Pairing
A medium-bodied Pinot Noir from Oregon complements the pork's richness without overpowering it. For beer lovers, a crisp pilsner cleanses the palate between bites. I always keep Sweetwater 420 on hand for just this.
Sauce Enhancements
Thicken the cooking liquid with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) for a gravy-like consistency. Or reduce it further over medium heat for a more intense flavor. A pat of cold butter stirred in adds richness.
Family-Style Service
For casual meals, serve the whole tenderloin on a wooden board with the sauce in a small pitcher. Let everyone slice their own portions. This works especially well for Sunday suppers at my place in Atlanta. 🍽️
Nutrition facts
Frequently asked questions
Can I use a frozen pork tenderloin in the pressure cooker?
Yes, but add 50% more cooking time. For a 1.5 lb frozen piece, cook on high pressure for 12 minutes, then natural release. Thawing first ensures more even cooking and better searing.
Why do I need to sear the pork first?
Searing creates a flavorful crust and enhances the dish's depth. The browning reaction develops complex flavors that pressure cooking alone can't achieve. It also improves the appearance of the final dish.
How do I know when the pork is done?
The tenderloin is safe at 145°F internal temperature. After pressure cooking, it should reach 150-155°F due to carryover cooking. Use a meat thermometer for accuracy—overcooking makes it dry.
What if my pork comes out dry?
This usually means it cooked too long. Stick to 8 minutes for 1.5 lb and always let it rest 5-10 minutes before slicing. The natural release helps retain moisture.