Instant Pot Garlic Pork Tenderloin: A Weeknight Wonder

There are some recipes that land on your plate and immediately feel like a revelation. This Instant Pot Garlic Pork Tenderloin is one of those gems. I remember the first time I made it, the ingredient list seemed almost too simple, a far cry from the elaborate preparations I often gravitate towards. But the aroma that filled my kitchen as it cooked was undeniably enticing, and the resulting tenderloin? Absolutely sublime. It had that beautiful, caramelized crust and an interior that practically melted at the touch, proving that sometimes, the most magnificent flavors come from the most straightforward approaches, especially when you’re aiming for a truly delicious meal without the fuss.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 20 minutes (plus natural release time)
• Servings: 6
• Yield: Tenderloin
• Dietary Type: Gluten-Free (ensure Worcestershire sauce is GF)

Ingredients

For this incredibly flavorful pork tenderloin, you’ll need just a handful of ingredients that pack a serious punch.

• 4 lbs fresh pork tenderloin (often sold in packs of two)
• 3 tablespoons minced garlic
• 3 tablespoons fresh coarse ground black pepper
• 1 tablespoon brown sugar
• 1 cup broth (I personally love using beef broth for its depth, but chicken or vegetable broth will also work beautifully)
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce (ensure it’s gluten-free if needed)
• 2 tablespoons cornstarch

Equipment Needed

The beauty of this recipe lies in its simplicity, requiring only a few key pieces of equipment:

• Instant Pot (or other electric pressure cooker)
• Small bowl for mixing the rub
• Whisk
• Tongs for handling the pork
• Instant-read thermometer

Instructions

This recipe is designed for speed and flavor, harnessing the power of the Instant Pot to deliver perfectly cooked pork with a luscious sauce in minimal time.

1. Prepare the Pork: Pat the pork tenderloins dry with paper towels. This step is crucial for achieving a nice sear-like exterior and ensuring the rub adheres well. In a small bowl, combine the minced garlic, coarse ground black pepper, and brown sugar. Rub this mixture generously all over the pork tenderloins, ensuring they are well-coated.

2. Build the Flavor Base: Pour the broth into the inner pot of your Instant Pot. Add the honey, balsamic vinegar, and Worcestershire sauce. Whisk these ingredients together until they are well combined and the honey has dissolved into the liquid.

3. Add the Pork: Carefully place the seasoned pork tenderloins into the Instant Pot on top of the liquid mixture.

4. Pressure Cook: Secure the lid on your Instant Pot and ensure the vent is set to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 8 minutes.

5. Release Pressure and Check Temperature: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to the “venting” position. Be cautious of the hot steam. Once the pressure has fully released and the lid can be safely opened, use tongs to carefully remove the pork tenderloins from the pot. Place them on a plate or cutting board. Use an instant-read thermometer to check the internal temperature of the pork. You are looking for an internal temperature of 145°F (63°C).

6. Prepare the Sauce: Turn off the Instant Pot. Set the inner pot to the “Sauté” mode. In a small bowl, whisk together the cornstarch with a tablespoon or two of water to create a slurry (this helps prevent lumps). Slowly whisk the cornstarch slurry into the liquid remaining in the Instant Pot.

7. Thicken the Sauce: Allow the sauce to come to a boil while stirring it constantly with the whisk. Continue to cook and whisk until the sauce has thickened to your desired consistency. Once thickened, remove the pot from the heat.

8. Serve and Enjoy: Slice the cooked pork tenderloins and spoon the rich, garlicky sauce generously over the top. This dish is absolutely wonderful served with your favorite side dish, such as creamy mashed potatoes, fluffy rice, or roasted vegetables.

Expert Tips & Tricks

To elevate your Instant Pot Garlic Pork Tenderloin experience, consider these chef-inspired insights:

• Don’t Skip the Pat-Dry: For that almost-seared exterior, thoroughly drying the pork before applying the rub is non-negotiable. Moisture is the enemy of a good crust.
• Coarse Black Pepper is Key: While finely ground pepper works, the coarse grind offers a more pleasant texture and a burst of peppery flavor with each bite.
• Broth Choice Matters: While beef broth adds a lovely richness, don’t be afraid to experiment. A good quality chicken broth or even a vegetable broth will yield delicious results, depending on your preference.
• Sauce Consistency: If you prefer a thinner sauce, add a little more broth. If you like it thicker, you can add a touch more cornstarch slurry (mixed with water first) while sautéing.
• Resting is Important: Even though the Instant Pot cooks quickly, allowing the pork to rest for 5-10 minutes after cooking and before slicing will help redistribute the juices, resulting in a more tender and moist final product.

Serving & Storage Suggestions

This Instant Pot Garlic Pork Tenderloin is incredibly versatile and pairs beautifully with a wide array of side dishes. Serve it sliced, draped with that irresistible sauce, alongside a vibrant green salad, creamy mashed potatoes, roasted Brussels sprouts, or even simple steamed rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce can be stored separately if desired. To reheat, gently warm the pork and sauce in a saucepan over low heat, or microwave in short intervals, stirring occasionally to prevent drying out. For longer storage, you can freeze the cooked pork and sauce in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown for this delightful dish. Please note that these values are approximate and can vary based on the specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	4.1g	6%
Cholesterol	73.8mg	24%
Sodium	141.3mg	5%
Total Carbohydrate	9g	3%
Dietary Fiber	0.4g	1%
Sugars	6.3g	25%
Protein	23.8g	47%

Note: The % Daily Value is based on a 2,000-calorie diet.

Variations & Substitutions

While this recipe is fantastic as is, feel free to explore these variations:

• Spicy Kick: Add a pinch of red pepper flakes to the garlic and pepper rub for a touch of heat.
• Herbaceous Notes: Incorporate finely chopped fresh rosemary or thyme into the rub for an aromatic twist.
• Maple Glaze: Swap the honey for maple syrup for a slightly different sweet profile.
• Gluten-Free Worcestershire: If you need to ensure this dish is entirely gluten-free, be sure to use a certified gluten-free Worcestershire sauce.

FAQs

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for its quick cooking time and tenderness, you could potentially use pork loin, though you would need to adjust the cooking time and pressure accordingly.

Q: How do I know if the pork is cooked through?
A: The most reliable method is to use an instant-read thermometer. The pork is safely cooked when it reaches an internal temperature of 145°F (63°C) in the thickest part.

Q: My sauce isn’t thickening, what should I do?
A: Ensure your cornstarch is mixed with water to form a smooth slurry before adding it to the pot. If it’s still not thickening, you can make another small batch of cornstarch slurry and whisk it in while the sauté function is still on.

Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce base (broth, honey, balsamic, Worcestershire) and store it in the refrigerator. You would then add the pork and cook as directed, and thicken the sauce at the end.

Q: Is it safe to do a quick release with this recipe?
A: Yes, a quick release is perfectly safe for pork tenderloin as it doesn’t require a long, slow cook. Just be mindful of the hot steam.

Final Thoughts

This Instant Pot Garlic Pork Tenderloin is a testament to the fact that exceptional meals don’t need to be complicated or time-consuming. It’s a recipe that I find myself returning to time and time again, especially on those busy weeknights when flavor and speed are paramount. The combination of garlic, pepper, and the sweet-and-tangy sauce is simply irresistible. Give it a try, and I’m confident it will become a beloved staple in your culinary repertoire. Pair it with a crisp white wine or a light-bodied red, and savor every delicious bite!