Sweet and Smokey Instant Pot Pork Tenderloin

by Killing Thyme // January 21, 2021 (updated March 22, 2021)

This melt-in-your-mouth Instant Pot pork tenderloin is pressure cooked for just three minutes in a lip-smacking sweet and smokey sauce you’ll CRAVE.

You don’t always have to take it slow.

Pork tenderloin has always been a slow-roasted Sunday-type dinner in this house. But oh, how things change! Thanks to the magic of pressure cooking, this Sweet and Smokey Instant Pot Pork Tenderloin can be served up in a snap! (23 minutes, to be exact.) And while the pork rests, you can whip up the sweet and smokey gravy with all of those leftover pan juices.

Brined pork tenderloin: 10/10 do recommend.

Brining is hands down the best technique I’ve picked up in the kitchen over the last few years. Just a few hours spent in a brine, and your meat is more tender, juicy, and flavorful than ever before! It’s so delicious that you don’t even need extra sauces or seasonings. But we like drizzles in this house, so we still indulge ;)

Why brine your meat?

Lean cuts of meat like poultry and pork tenderloin can dry out quickly. The brine—which is a solution of salt and liquid—not only infuses the meat with extra flavor, but extra moisture as well; the sodium is the key. It has a tenderizing effect on protein which breaks it down, so you’re setting yourself up for a juicier meat from the get-go! Anywhere from 30 minutes to a few hours makes a huge difference in tenderness. But timing is important, and time will depend on the weight of your meat. I usually time it at an hour of brine time per pound. This pork tenderloin was about 1.5 lbs, so I brined it for an hour and a half. If you over-brine your meat, too much protein will be broken down and it will affect the texture and overall quality. Something to keep in mind!

How to make Instant Pot Pork Tenderloin.

If the pork has been brined, give it a good rinse under cool water and pat it dry with paper towels before smothering it with the dry rub.

Here’s what you’ll need:

Pork tenderloin

Dry rub:

Cracked black pepper
Kosher salt
Onion powder
Smoked paprika
Italian seasoning
Garlic powder

Sweet and Smokey Sauce:

Chicken stock
BBQ sauce
Low-sodium soy sauce
Maple syrup
Liquid smoke
Cornstarch

Here’s what you’ll do:

Mix all of the ingredients for the dry rub in a small rub; set aside.
In a medium-sized bowl, whisk together the chicken broth, maple syrup, soy sauce, liquid smoke, and BBQ sauce; set aside.
Heat olive oil in Instant Pot on sauté mode—low.
Rub the pork with the dry rub distributing it evenly; slice the pork in half.
With tongs, carefully place both pieces of pork tenderloin into the Instant Pot. Cook on each side for 1-2 minutes, or until the pork has browned on each side.
Transfer the sweet and smokey sauce to the pot over the tenderloin. With a large spoon or spatula, try to scrape up any pan bits from cooking the pork. (Pan bits can trigger the burn notice, even though nothing is burning.)
Secure the lid on the Instant Pot, lock it, and set the valve to “seal”.
Pressure cook on high for 3 minutes. When done, let the pressure naturally release; this will take about 12-15 minutes.
Carefully remove the lid and, using tongs, remove the pork tenderloin from the Instant Pot. Place the tenderloin on a cutting board and let it rest for 5 minutes.
In the meantime, set the Instant Pot to sauté mode—medium. Bring the sauce to a simmer. In a cup, mix cornstarch with 1/4 cup cold water. Stir until the cornstarch has dissolved, then pour it into the sauce, whisking. Whisk until the sauce has thickened to a gravy-like consistency.
Slice the tenderloin, place on a serving platter, and drizzle with the sauce; garnish with fresh chopped parsley.
Extra sauce can be stored in the fridge, sealed, for up to two weeks.

What to serve with Sweet and Smokey Instant Pot Pork Tenderloin:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

posted in: Breezy Weeknights, Food, Instant Pot, Main Dishes, Pork // 0 comments