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Side shot close up of platter of sliced pork tenderloin drizzled with gravy and garnished with parsley.

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Sweet and Smokey Instant Pot Pork Tenderloin

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. 


  • 1 pork tenderloin

Dry rub.

  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp Onion powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked Black Pepper

Sweet and smokey sauce.

  • 1 cup Chicken stock, recipe here
  • 1/2 cup BBQ sauce
  • 4 TBSP Low-sodium soy sauce
  • 3 TBSP Maple syrup
  • 1 TBSP Liquid smoke
  • 2 TBSP Cornstarch


  • Instant Pot
  • Tongs


  • 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.


If brining:
Pork brine
  • 4 cups apple cider or apple juice
  • 1/2 cup kosher salt
  • ⅓ cup brown sugar
  • thyme sprigs
  • 6 garlic cloves crushed
  • 1 tablespoon black peppercorns
Pour the apple cider into a medium-sized pot and heat over medium-high heat on the stove. Add the salt and sugar and let it simmer, whisking often, until the salt and sugar have fully dissolved into the liquid. Remove from heat and set aside to cool.
Place the pork tenderloin into a large pot or deep container. Once the brine has cooled, pour it over the tenderloin and add the herbs, garlic, and peppercorns. Cover and place in the fridge for about 1.5 to 2 hours.
When you're ready to cook the pork, remove it from the brine and rinse it under cold water. Pat it dry with paper towels and place it on a cutting board. Season it,  and contuniue on with the recipe as written above.