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Instant Pot Balsamic Apple Pork Tenderloin

November 21, 2017 by Sandy 129 Comments

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Instant Pot Balsamic Apple Pork Tenderloin is a quick cooking meal that also has an amazing sweet & tangy flavored sauce to go on the pork medallions. I have seen many cook times for pork tenderloin in the pressure cooker, but I feel my method yields the most tender and moist tenderloin. This pressure cooker pork tenderloin recipe is one of the top 3 most loved recipes by my readers!

Balsamic Apple Pork Tenderloin garnished with pomegranate and thyme on a white plate

Instant Pot Balsamic Apple Pork Tenderloin

One of my favorite cuts of pork is the tenderloin. I have always loved those little medallions, so tender, and always covered with an amazing sauce! Such a versatile little pork roast. A pressure cooker pork tenderloin can easily be overcooked, so I developed this recipe to give a tender and juice result.

With Paul and I practically empty nesters, I’m always looking for smaller meals with great flavor to make for us. Since I am a cook and develop recipes, smaller meals are easier said than done! We need the kids to come back home and eat! Well, maybe not.

Sliced Balsamic Apple Pork Tenderloin garnished with pomegranate and thyme on a white plate

It’s important to note that there is a difference between pork tenderloin and pork loin. You can tell it’s a tenderloin because it is long, thin, and tubular in shape, and usually weighs 1 lb to 2 lbs on average. A pork loin roast is flatter, rectangular, and wider.

This recipe for Instant Pot Balsamic Apple Pork Tenderloin uses the long, thin, tubular cut and cooks very quickly. After it cooks you cut it into medallions and drench them in this incredible sauce!

Sliced Balsamic Apple Pork Tenderloin on a white plate with silver fork

The apple and honey in this Instant Pot Balsamic Apple Pork Tenderloin recipe add the sweetness to the sauce. This is a great way to use up any apples that are too ripe to eat, or too mealy. Ever bite into a mealy apple? Not a fan. But I am a fan of cooking with them!

Fruit and pork go very well together, especially apples and pork. Check out my Instant Pot Autumn Apple Pork Chops.

We always have apples around. Being in Washington State, we have nice apples readily available all year. When they are in season we get them from our local farmers market.

Sliced Balsamic Apple Pork Tenderloin Balsamic Apple Pork Tenderloin garnished with pomegranate and thyme on a white plate

Instant Pot Balsamic Apple Pork Tenderloin is a very nice meal for when you have company over, or for a nice “date night” in, or even just to treat yourself, as you should!

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4.91 from 43 votes
Balsamic Apple Pork Tenderloin garnished with pomegranate and thyme on a white plate
Print
Instant Pot Balsamic Apple Pork Tenderloin
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

Instant Pot Balsamic Apple Pork Tenderloin has a sweet and tangy burst of flavor. The thick gravy made from the apple and balsamic vinegar is accented with fresh rosemary and thyme. A dish you can serve to company, or enjoy on a weeknight.

Course: Main Course
Cuisine: American
Keyword: pressure cooker pork tenderloin
Servings: 4 servings
Calories: 242 kcal
Author: Sandy Clifton
Ingredients
  • 1 Tbsp Cooking Oil, neutral, such as canola or sunflower
  • 1.5 lbs Pork Tenderloin* (not loin roast)
  • 1 small Onion, cut in half and thinly sliced
  • 2 cloves Garlic, pressed or finely minced
  • 2 1/2 Tbsps Balsamic Vinegar (a good quality vinegar makes a big difference)
  • 1/2 cup Apple Juice or Chicken Broth, low sodium
  • 2 Apples, chopped (any variety you like)
  • 1/2 tsp Coarse Salt (or 1/4 tsp table salt)
  • 1 sprig Rosemary, about a 3" sprig
  • 3 sprigs Thyme, fresh
To Finish
  • 2 Tbsps Honey
  • 1 Tbsp Butter
  • 2 1/2 tsps Corn Starch
Instructions
  1. Turn on pot to Sauté function (Normal/Med heat). When the display reads Hot, add the oil.

  2. Place the tenderloin in the pot and let it cook for 2-4 minutes (depending on thickness), undisturbed, Then flip it over and do the same on that side. Brown all sides.

  3. Remove the tenderloin to a plate. Set aside.

  4. Add the onion and cook until tender, stirring frequently, deglazing the pot (scraping up all of the brown bits from the bottom of the pot). You might need to add a small splash of the broth to help loosen the fond (brown bits).

  5. Add the garlic. Stir.

  6. Add the balsamic vinegar. Stir.

  7. Add the juice/broth, apple, salt, rosemary, and thyme. Stir well.

  8. Add the tenderloin back in and nestle it down into the broth mixture.

  9. Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

  10. Cancel the Sauté function.

  11. Press Pressure Cook (Manual) and adjust the pressure to Low Pressure, then the + or - to choose 2 minutes (smaller tenderloins use 1 minute).

  12. When the cooking cycle ends, Turn the pot off or unplug it (so the warming doesn't get activated) and let the pot sit for 15 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam (there may not be any, and that's okay).

  13. When the pin in the lid drops, open the lid and use a meat thermometer to take the internal temperature of the tenderloin. If it reads 137 degrees (F) or more, you are good to remove the tenderloin to a plate and cover with foil to rest (it will continue to cook and heat to the desired 145 degrees (F) temp).

  14. If the tenderloin isn't up to temp, Remove the tenderloin and complete the next 3 steps. Then add tenderloin to mixture and let it cook for a few minutes, turning once. Check temperature again before removing and covering with foil. Then proceed to adding the corn starch, etc.

  15. Turn the Sauté function back on.

  16. Add the honey and stir well to incorporate.

  17. Add the butter and stir.

  18. Cook for about 5 minutes to let the mixture reduce a little and the flavors concentrate.

  19. Scoop out about 1/3 cup of the liquid into a cup and whisk in the corn starch. Pour mixture into the simmering sauce and stir well to thicken.

  20. Turn off the pot.

  21. Slice the tenderloin into medallions and serve with a generous portion of the balsamic-apple sauce.

  22. Garnish if desired (photo shows thyme and pomegranate arils).

Recipe Notes

*If you have a smaller tenderloin, say 1 pound, you will only cook for 1 minute instead of 2. Same natural release time. Please use a meat thermometer, they are so handy!

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Instant Pot Balsamic Apple Pork Tenderloin is a delicious quick meal. This pressure cooker pork tenderloin tastes like a gourmet dish! Pressure cooker balsamic apple pork tenderloin is tender, with amazing flavor. One of my top 3 recipes! Instant Pot Recipes by simplyhappyfoodie.com #instantpotporktenderloin #pressurecookerporktenderloin

Filed Under: Dinner, Gluten-Free, Instant Pot, MOST POPULAR, Recipes

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Comments

  1. April

    September 25, 2020 at 7:04 am

    This was such an amazing recipe! I didn’t have any onion and I didn’t feel like going out to get one lol but it was still amazing without it. I could believe how yummy the sauce was-my husband had it on top of pasta as well as the pork. Thank you!

    Reply
  2. Jeanne McMurdy

    July 6, 2020 at 9:30 pm

    Fantastic recipe! Enjoyed it just as you suggested! Didn’t change a thing!
    Thanks!

    Reply
  3. Renee Ruse

    March 31, 2020 at 9:17 am

    I don’t have fresh Thyme or Rosemary……can I use dried and how much do you think I should use?

    Reply
    • Sandy

      March 31, 2020 at 1:19 pm

      If using dried thyme leaves, use 1/4 tsp. If the thyme is ground, use 1/8 tsp. Crush the rosemary before adding, and use 1 tsp.

      Reply
  4. Christina Willson

    February 28, 2020 at 6:37 pm

    This was so delicious. I never leave ratings or reviews of recipes because I alter so much that it loses the writer’s feel but, the only alterations I made was I doubled it including times for my large family. Also, the only balsamic vinaigrette that I had was raspberry. Every bit of it was eaten and my husband raved about it. Thank you!

    Reply
  5. Susan

    October 9, 2019 at 4:18 pm

    Pretty good. I used 1/2 of a Costco pork loin, doubled the sauce and increased the time to 5 minutes. Turned out quite nice and a good way to use up a few apples.

    Reply
  6. Not a IP Fan

    July 21, 2019 at 3:43 pm

    what am i doing wrong – i am about to throw out this IP pot. I started the cooking at 3:00, thinking it would be ready to eat by 3:30, hence the recipe stated 17 minutes total. It is now 6:00 and it is still not cooked! Very frustrated. I would have been finished if I put it in the oven.

    Reply
    • Sandy

      July 21, 2019 at 8:09 pm

      Sorry you are so frustrated. Did you by chance press the timer button? That would have delayed the start time of the cooking. Did you slow cook it? I can’t think of another reason this took so long. Can you tell me the exact steps you took so I can help you?

      Reply
  7. Belle

    February 14, 2019 at 6:38 am

    Hi! If I use a 1.5lb tenderloin, would doubling the sauce ingredients ruin it somehow? Would love to have some extra to put on the mashed potatoes and vegetables!

    Reply
    • Sandy

      February 14, 2019 at 8:31 am

      No, doubling the sauce is fine! Just keep the cook time the same.

      Reply
  8. Gretchen

    February 8, 2019 at 3:28 pm

    This looks fantastic! My pork loin is boneless and is 3 1/3 pounds. Can I cook they mostly frozen pork loin and accomplish the fabulou recipe looks fantastic! My pork loin is boneless and is 3 1/3 pounds. How do you suggest I adjust the recipe and cooking times?

    Reply
    • Sandy

      February 8, 2019 at 7:46 pm

      I would cook it longer. Is it a loin or a tenderloin?

      Reply
  9. Fran

    January 24, 2019 at 4:10 pm

    Finally a recipe for the instapot we loved! Thank you. I have not liked any recipes ttied so far, then I found this recipe! I had lots of pork tenderloin yet it all went! my son kept saying he loved it!

    I put potatoes on top to steam, then added some of the sauce to them when I smashed them. Fantastic. This will be made often. Thank you again!

    Reply
    • Sandy

      January 24, 2019 at 4:39 pm

      Thank you, Fran! I’m so glad you and your son enjoyed this recipe!

      Reply
  10. Monica

    January 19, 2019 at 12:58 pm

    I’m going to be making this tonight for dinner. I have 2×1 lb. tenderloins which are about 2.75″-3.00″ wide and about 1.5″ tall. How long should I sear each side of the tenderloin? (I assume when you say to brown all sides you mean all 4 sides) Also I’d like to throw in some carrots, parsnips, baby potatoes and butternut squash. How large or small should I cut them, how much of them should I add, and how long should I cook everything for? Thanks and hope to hear from you soon! 🙂

    Reply
    • Sandy

      January 19, 2019 at 3:47 pm

      I would sear each side for just a minute or two, until you get some color on it. Cut the veggies larger than bite sized as they will still be cooking during the natural release time. Add as much as you want. Cook for 1 minute with a 15 minute natural release. If the veggies need more time, remove the meat to rest and put the lid back on and let the veggies continue to cook in the carryover heat.

      Reply
  11. Melissa

    January 4, 2019 at 12:26 am

    Can I do this recipe with pork chops instead? How would i adjust the cook time?

    Reply
    • Sandy

      January 4, 2019 at 12:06 pm

      Sure, I would bump the cook time up to 6 minutes. If the chops are thick, 8 minutes.

      Reply
  12. Tina

    November 30, 2018 at 7:01 pm

    Thank you for sharing this recipe. I just bought my Instant Pot last week. My first meal was amazing stew from an online recipe. But today! I made your pork tenderloin recipe! Amazing! I have heard so often about pork and apples…this was my first time and we loved it. I had quite a bit of pork tenderloin, say 2 strips about 2.2 lbs each. I followed recipe, but because of the amount of pork, I added 3 tbsp. of balsamic, 3 apples, 2 – 200 ml apple juice boxes, 4 cloves of garlic…I pressure cooked 3 minutes, 15 npr, then moved pork to a plate and covered with foil…then followed the rest of the recipe. It was soo good! Thank you again! Love my new instant pot experience.

    Reply
    • Sandy

      November 30, 2018 at 7:15 pm

      That’s wonderful! I’m glad you liked this flavor combo! Look for my Autumn Apple Pork Chops recipe, I think you will like that one, to! Thank you for your review!

      Reply
  13. Karleen Gill

    November 22, 2018 at 9:58 pm

    Fantastic! I used a semi-frozen 1.5 pound tenderloin, which cooked perfectly in 2 minutes under high pressure. The apple balsamic sauce was outstanding. This was my first InstaPot meal, andit was a hit. Thanks!

    Reply
    • Sandy

      November 23, 2018 at 10:02 am

      Hi Karleen! Awesome! I’m so happy you liked this recipe! Thank you for your review!

      Reply
  14. Darlene

    November 3, 2018 at 7:32 pm

    Our 2nd dish made with our instant pot and THIS WAS OUTRAGEOUSLY DELICIOUS! Thank you for the recipe and YES 2 MINUTES is all it needed. Bookmarked and shared it with friends! Thank you!!!

    Reply
    • Sandy

      November 3, 2018 at 8:16 pm

      That’s awesome, Darlene! I’m so happy you liked it! Thank you so much for your review!

      Reply
  15. Ashley Valla

    October 27, 2018 at 7:54 pm

    Made this tonight after thawing 2 pork loins and having no clue what to do with them. Super accessible ingredients and my fiance even helped me prep. We were amazed at how quickly this cooked and loved the wonderful aromas that filled our apartment from the apples and balsamic. I read some comments before making this and decided to add more apples, which was a good call. This was so delicious!!

    Reply
    • Sandy

      October 27, 2018 at 8:15 pm

      Hi Ashley, I’m so happy you and your fiancé enjoyed this recipe! Thank you for your nice review, and the tip about the apples!

      Reply
  16. Gina

    October 1, 2018 at 8:13 pm

    What if my IP only has the High pressure not Low option as your recipe calls for? How long should I cook before relaeasing the pressure. Thanks.

    Reply
    • Sandy

      October 1, 2018 at 9:58 pm

      Just cook for 1 minute. If the tenderloin is larger, do 2 minutes.

      Reply
  17. Kelly

    August 27, 2018 at 8:35 am

    This was so good! It was better than a restaurant. My husband said he would be happy to have this recipe every week! The pork was so tender and perfect, and that sauce is pure flavor! Great recipe!

    Reply
    • Sandy

      August 27, 2018 at 8:36 am

      Thanks, Kelly! I’m so happy that you and your husband liked this recipe so much! Thank you for your review!

      Reply
  18. Carolyn Hopper

    August 3, 2018 at 3:54 pm

    My mom made this as her first IP recipe. I’ve had a pot for about 6 months, so she was excited to try this out. The pork came out really overcooked and dry. I’ve never cooked anything with only 1/2 cup of liquid, and when I do pork tenderloin, the NR is usually 5-10 minutes. She’s really frustrated now and feels she doesn’t want to use the pot again. 🙁 Any idea what went wrong?

    Reply
    • Sandy

      August 3, 2018 at 8:56 pm

      Hi Carolyn. I’m really sorry to read this. You can see how many 5 star reviews this recipe has, and we make it about once a month. Not knowing what exactly she did, it’s hard to say what went wrong. Did she brown it too long (It only needs a little color on all sides)? Did she use LOW pressure? Did she cook for 1 to 2 minutes, depending on size? For the 15 minute Natural Release did she turn off the pot? As for the liquid, 1/2 cup is correct, the apple and onion provide the rest of the liquid with the juices they release. It’s a great recipe, and when followed it turns out every time for us. If she did all of the steps correctly, I can only guess it was a cruddy cut of meat.

      Reply
  19. Diane

    July 30, 2018 at 8:34 am

    Hi. I was thinking about doing this for my daughter’s baby shower. My question: could I make in advance and reheat?

    Reply
    • Sandy

      July 30, 2018 at 11:18 am

      Congratulations, Diane! How exciting! Yes you could, but reheat gradually so the meat doesn’t overcook and the sauce doesn’t reduce too much more. Maybe slice into medallions and mix with the sauce and heat on low, stirring occasionally. Honestly, we have never had any left over! I think it will be fine though.

      Reply
  20. Mark F

    July 29, 2018 at 7:31 am

    Found this recipe in a Google search and tried it out last night. My pork tenderloin was 2.8 pounds, so I doubled everything. I was a little skeptical that the meat would be fully cooked with just 2 minutes at low pressure, but my meat thermometer confirmed it. I didn’t notice it in the midst of everything, but my wife said she couldn’t believe how good it smelled while cooking, and the tenderloin itself turned out perfect – super tender yet not falling apart like you sometimes get with an instant pot. The gravy was full of flavors yet not overpowering. We served ours over couscous. I saved the recipe and we will certainly be making this again. Thank you!

    Reply
    • Sandy

      July 29, 2018 at 7:44 am

      Hi Mark! I’m so happy that you and your wife enjoyed this recipe! I like the idea of couscous. Thank you for your review!

      Reply
  21. Colette Cuthbertson

    July 12, 2018 at 7:58 pm

    This was AMAZING!!! I have never reviewed any recipe but had to with this dish! I havent been so pleased with my cooking lately (although husband and son like it) BUT when I took my first bite it was like a flavor explosion and I felt proud of my cooking for the first time in awhile!! I did make a few minor changes…. I did 1.5 balsamic and 1 apple cider vinegar and I didn’t have thyme or rosemary so I used a little Italian seasoning. Husband said this will have to be made every other week!! My son enjoyed it even without the sauce! Served it wirh sweet potatoes and corn. So so yummy I honestly want to make it again tomorrow!! Oh and husband liked the sauce so much he put it on some brats for work the next day!

    Reply
    • Sandy

      July 12, 2018 at 8:38 pm

      Wow Colette! I’m really happy that you had a successful result with this recipe. It’s important to feel good about what you cook, and I’m glad you were proud of this dish! YAY! Thank you so much for taking time to let me know, and write a review. I appreciate it!

      Reply
  22. Teri Gunderson

    July 9, 2018 at 7:17 pm

    thanks so much for the recipe, it gave me the courage to try a small loin in the instant pot. Hard to believe that anyone would cook a tenderloin for 45 minutes. I only did 4 minutes and let it sit for 10 in the pot and then 10 more on a warmed plate. The loin had a hint of pink, just the way I like it. And from that I also tried a piece of beef loin (I live in Oaxaca, Mexico and the meat cuts are different – but loins are pretty easy to notice) Did it a little less and it was wonderful. Our beef here is usually pretty dry but this one was great. I actually served it cool with a mango sauce!

    Reply
    • Sandy

      July 10, 2018 at 4:20 pm

      That’s so great, Teri. Thank you for your review!

      Reply
  23. Phil

    July 7, 2018 at 2:59 pm

    This is an amazingly good recipe! I doubled the sauce portion last time. We like lots of sauce and it is worth it, especially over mashed potatoes!

    Reply
    • Sandy

      July 7, 2018 at 6:03 pm

      I’m so glad to know that, Phil! Thank you so much for taking the time to write a review! We also like lots of the sauce.

      Reply
  24. Terry Violette

    June 26, 2018 at 6:26 pm

    I am trying something similar, I purchased a seasoned maple apple tenderloin and will cook it by browning first and testing the 2 min cook time. I will also add apples as per your recipe. Serving with rice and baby Arugula / Kale salad.
    Cannot wait till we eat!!!!

    Reply
    • Sandy

      June 26, 2018 at 7:48 pm

      Sounds yummy!

      Reply
  25. Kerry

    June 25, 2018 at 6:13 pm

    Followed recipe exactly. Perfect! Forwarded to my Instant pot friends and posted photo on Instagram! Loved loved loved it!

    Reply
    • Sandy

      June 25, 2018 at 7:26 pm

      Yay! I’m so glad you liked this recipe, Kerry! I appreciate you sharing it, too! Thank you for your review!

      Reply
  26. Judy

    June 24, 2018 at 8:38 pm

    I made this dish for a family dinner of 8 and everyone had seconds. I had a approx 6 1/2 lbs Tenderloin. I took off the fat before I seared it. My cooking time I adjusted to 7mins The tenderloin was cut into two pieces the bigger one’s temp was 145 with a wee bit pink at one end, the smaller was 165. They were both still juicy and tender. the topping/gravey I made with both gala apples and apricots 4 each cut into small pieces …..delicious

    Reply
  27. Linda

    June 18, 2018 at 8:23 am

    I loved the recipe. I used fresh thyme from my garden and followed all other instructions exactly with the exception of the pressure time. I needed to pressure for a lot longer due to the fact that we prefer our pork more well done and no pink whatsoever. The apple-balsamic sauce was delicious and I’ll definitely make this recipe again.

    Reply
    • Sandy

      June 18, 2018 at 9:51 am

      That’s great, Linda! Remember that you can use a meat thermometer to get your perfect “doneness.” Thank you for your review!

      Reply
  28. Laura

    June 11, 2018 at 5:16 pm

    This recipe is delicious exactly as it is! My picky hubby gobbled it up and wants me to make again. Now…I wonder if adding a handful of craisins would work?

    Thanks for sharing. ?

    Reply
    • Sandy

      June 11, 2018 at 7:22 pm

      Yay! Thank you for the review, Laura! I’m happy to know that this recipe is hubby approved! Craisins are good in so many things!

      Reply
      • Terrie

        June 18, 2018 at 9:05 am

        I added dried cranberries and it was delicious!! I also doubled the sauce recipe, it was so so good, thank you so much for sharing it!

        Reply
        • Sandy

          June 18, 2018 at 9:49 am

          Awesome, Terri! Thank you for your review!

          Reply
  29. Natasha

    May 26, 2018 at 12:28 pm

    Made this tonight and it was amazing! Husband and 8 year old both loved it as well! I used a piece of tenderloin that was 500g (just over 1lb) so put it in for 1 minute as recipe suggests. Was a bit stressed that it may be undercooked, since the pressure pin dropped after about 7 mins of NPR, but it was cooked perfectly!! Used half balsamic vinegar and half balsamic fig reduction. Used my immersion blender to make sauce a bit smoother and it was thick enough that I didn’t even need to add the corn starch. We ate the left over sauce with a spoon it was so good!! Will definitely make this again!!

    Reply
    • Sandy

      May 30, 2018 at 2:01 pm

      Awesome, Thank you for your review! I’m so glad you liked it.

      Reply
  30. Anna kestava

    May 22, 2018 at 9:43 pm

    Are all those complicated steps really necessary?

    The reason I got an instant pot is so I can just put a bunch of things in it and press a button and come back when it’s done.

    Reply
    • Sandy

      May 30, 2018 at 1:20 pm

      Well, every recipe is different. I have some dump and push start recipes, and some that require cooking/browning. It’s cooking, so there are steps to take.

      Reply
  31. Sam

    May 20, 2018 at 6:38 pm

    I made this tonight with Apple cider vinegar and it was delicious!! Glad I found this recipe!! Thanks

    Reply
  32. Drew

    May 3, 2018 at 7:46 pm

    I just used this recipe with a tenderloin I acquired from a feral hog recently. I will absolutely use it again. Great mix of flavors!

    Reply
    • Sandy

      May 3, 2018 at 8:14 pm

      Wow Drew! That’s amazing! I bet that fresh pork is so good! I am really glad that you liked this recipe! Thank you for your review!

      Reply
  33. Cory A. Laws

    April 30, 2018 at 5:08 pm

    Trying your recipe for the first time….I had to alter it by using southern peach vinegar instead. Also added apple juice like recommend and I put potatoes and apples in for more flavor instead of pamagrant

    Reply
  34. D. Sylvester

    April 23, 2018 at 6:10 pm

    This was a fantastic meal. My tenderloin was 2 lbs 3 oz so I cooked on low pressure at 3 minutes instead of 2. Followed the recipe as written. Hubby said it was a 10! This is a keeper. Thank you so much!

    Reply
    • Sandy

      April 23, 2018 at 8:18 pm

      Hi, that’s so wonderful! I’m so glad that you and your husband liked this recipe! Thank you for your kind review!

      Reply
  35. Melissa Hardy

    April 7, 2018 at 6:52 pm

    Hi Sandy,
    I really want to use this recipe but my IP doesn’t have a high or low pressure setting, only manual or several other buttons for soup, meat, cake, eggs etc. what would you recommend for a 3lb tenderloin cut in half lengthwise?

    Reply
    • Sandy

      April 7, 2018 at 7:41 pm

      Hi Melissa, I would just use the Manual/Pressure Cook setting for 2 minutes, and the 15 minute natural release, since it is a larger tenderloin. You can cut it in half, but I wouldn’t cut it lengthwise, as that will thin it out too much. If it’s not quite up to temp after cooking, just put the lid back on and let it sit a few more minutes. That should work.

      Reply
  36. Crystal Uebbing

    April 5, 2018 at 2:14 pm

    I was very impressed until I burnt my sauce 🙁 I realized I used a balsamic glaze and not a vinegar. (I’m new to cooking, it was am expensive glaze so I thought it would be nice). I tasted it before cooking the sauce. Thankfully we can still enjoy the meat which I was so happy with the texture.

    Reply
    • Sandy

      April 5, 2018 at 4:39 pm

      Hi Crystal, yeah, the glaze will be too thick. I hope you try it again, as the sauce is so nice on the meat!

      Reply
  37. julie

    March 27, 2018 at 11:40 am

    I have 2 pork tenderloins that have a net weight of 2.22lbs. I was thinking I should cook them for 2 or 3 minutes on low pressure. Please advise.

    Reply
    • Sandy

      March 27, 2018 at 2:00 pm

      Hi Julie, that sounds right. When each tenderloin approaches 2 pounds, I do 2 minutes. When each is closer to 1 pound, I do 1 minute. Always a 15 minute Natural Release. Low Pressure, if you have that option.

      Reply
  38. gwen hoopes

    March 25, 2018 at 3:06 pm

    I have made this numerous times and my family loves it. I use a pork loin instead of the tenderloin. I have begun playing with the recipe in my own. I add more balsamic than the recipe calls for. I also add 1/2 applesauce. This gives it a bit more sweetness and offsets the increase in balsamic that I use to help break down the pork loin so it’s more tender that one would expect from a pork loin. This is a fantastic recipe. I serve it with some fresh green beans, rolls and a nice green salad.

    Reply
    • Sandy

      March 25, 2018 at 3:55 pm

      Hi Gwen, your version sounds great! Pretty much the same, but using the loin is a great way to add more servings. Thank you for your review, and I’m so happy that this is a regular recipe in your home!

      Reply
  39. Jennie

    March 25, 2018 at 9:06 am

    Hello! I am so excited to try this recipe this week! I have 2 pork tenderloins (from Costco) that weigh about 2.3 pounds each. They are long and skinny but I’m wondering if I should do more than 2 minutes to cook them? Planning to cook them both at the same time. Any tips appreciated 🙂 thanks!

    Reply
    • Sandy

      March 25, 2018 at 10:24 am

      You can try 3 minutes (Low pressure) and a 15 minute NR. I always start with the shortest time as I don’t want to overcook the tenderloin. If it needs more time, just put the lid on or a plate over the pot and let them sit a few more minutes. You can cut the long ones in half to better fit in the pot.

      Reply
  40. Wayne Anstey

    March 19, 2018 at 6:40 pm

    Pam, I am going to make this later this week. Not sure where my tenderloin falls on the continuum for 1 or 2 minutes. It weights 1.5 lbs, is 12 inches long, about 3 inches wide and 1.5 inches thick. Would this be one that you would consider big enough for 2 minutes?

    Also, would you be inclined to cut it in half lengthwise? It might make it easier to fit in the pot and brown, but it won’t make any difference to the cooking time, will it?

    If the pin drops before the 15 minutes sup, do you still leave the meat in the IP?

    I also have another tenderloin which is smaller which I will cook later. Does tenderloin freeze well?

    Reply
    • Sandy

      March 19, 2018 at 7:34 pm

      Hi Wayne, I would try 2 minutes on that tenderloin, and yes, I would cut it in half to fit. If the pin drops early, leave the meat in the pot for the full amount of time. Tenderloin does freeze well, I have two in my freezer right now! I hope this works well for you!

      Reply
      • Wayne Anstey

        March 22, 2018 at 3:35 pm

        Did the recipe tonight. OMG, so tender, juicy and tasty, yet fully cooked. Hard to believe with such a short cooking time and at LOW pressure. I used a local farm produced apple juice and bought an Apple Balsamic Vinegar. It was not overpowering but really brought out the apple flavour. Fortunately, when we bought the tenderloin, it was on sale, so we picked up two. One is in the freezer, so we are looking forward to having this again in a few weeks.

        Reply
        • Sandy

          March 22, 2018 at 4:13 pm

          Hi Wayne! I’m so happy that you liked this recipe! I MUST fine apple balsamic vinegar, it sounds amazing! Thanks for the tip. I appreciate your review, and I hope you enjoy the second one as much as the first!

          Reply
  41. Emily

    March 19, 2018 at 4:09 pm

    I made this tonight on a whim and I’m in love! It is delicious!!

    Reply
  42. Sandy

    March 12, 2018 at 2:33 pm

    Hi Wendy, no, the whole tenderloin is cooked. They average 1 1/2 pounds, so if yours is smaller, go with the 1 minute time, larger, go with the 2 minute time.

    Reply
  43. Cylie

    March 8, 2018 at 6:36 pm

    Worked beautifully! The pork was tender, and I loved the sauce. This will be a regular in our recipe rotation. Thank you!

    Reply
  44. Pam

    March 8, 2018 at 5:25 am

    I’m so glad I found this recipe. I have a pork tenderloin recipe I was trying to convert to the Instant Pot but all similar recipes said to cook 20+ minutes. I only cook my pork tenderloin 20 minutes in a conventional oven. Your recipe looks amazing. Can wait to give it a try.

    Reply
    • Sandy

      March 8, 2018 at 9:49 am

      Hi Pam! I am glad you found me! This recipe is a favorite of ours, and I hope it becomes one of yours, too! Thanks for stopping by!

      Reply
  45. Misare C.

    March 6, 2018 at 5:04 pm

    What a fantastic recipe! Just made it this evening and it’s now permanently bookmarked. Made a few adjustments – for taste and on-hand ingredients – which may help others… we had two 1.5lb “pork roasts” (Hormel “Always Tender”, but NOT a tenderloin), upped the apples to three and the stock to two cups, one medium onion (French-cut), 3 tbs. Balsamic, only a drizzle of honey, and adjusted the cooking time to 5 minutes. Perfect temp after the pressure release. Followed everything else exactly… and it was soooo good. You’ve got a winner here, thanks!

    Reply
  46. Brooklyn

    March 5, 2018 at 2:24 pm

    Awesome recipie! Greatly exceeded my husbands and my expectations. The pork was cooked perfectly and the sauce was so flavorful. It felt like a gormet meal on a weekday! I made a few tweaks; I added pepper to the sauce, swapped coconut oil for butter (dairy allergy), peeled the apples and used an immersion blender for a smooth texture to finish it off!

    Reply
    • Sandy

      March 5, 2018 at 2:56 pm

      Hi Brooklyn! How wonderful that you and your husband could enjoy this recipe together on a weeknight! You deserve gourmet any day! I like that you could alter it to fit your diet, without losing the recipe itself. Thank you for the review!

      Reply
  47. Tara

    March 3, 2018 at 11:55 am

    This recipe was perfect. The sauce has soooo much flavor. Delicious! My husband is the cook in our family, i can’t really cook. So thank you for this excellent recipe!

    Reply
    • Sandy

      March 3, 2018 at 12:21 pm

      That’s so great, Tara! I’m thrilled that it was easy for you to make, and that you had suce delicious results! Thank you for the great feedback!

      Reply
  48. Linda Moyer

    March 3, 2018 at 8:48 am

    This will be my 1st attempt at instant pot. My pork tenderloins are a tad over 1 inch thick by about 3 inches lo g. What size should i precut them down as it sound like they should be small?

    Reply
    • Sandy

      March 3, 2018 at 12:17 pm

      Linda, it sounds like they are the right size for the 1 minute cook time. When I use the 2 minute time, my tenderloin is usually about double what yours is, about 1.5lbs.

      Reply
  49. Theresa

    March 1, 2018 at 5:41 pm

    This is in the InstantPot at this very moment. I’m hoping the teen will like it! I know I will.

    Reply
  50. Trish

    February 23, 2018 at 4:41 pm

    Very good and my family enjoyed it even though I didn’t set to LOW pressure, it was only 152°, so not too dry. Next time I’ll add more apples and less honey but it will definitely be on the menu again. Thanks for the recipe!

    Reply
  51. Rebecca

    February 15, 2018 at 11:50 am

    I’ll admit – I saw “two minutes” and thought for sure this would be a disaster. BUT – this was hands down the best pork tenderloin I’ve ever made. The sauce was unbelievable! Even my fiance who likes everything PLAIN was crazy about it. Making it again tonight :0

    Thank you!!!!

    Reply
    • Sandy

      February 15, 2018 at 3:42 pm

      That’s awesome, Rebecca! I know that the cook time is short, and I overcooked some tenderloins trying to get the timing just right. I’m happy that you gave this recipe a chance! Now your fiancé might be a little more adventurous about sauces! Thank you for your review!

      Reply
  52. Joan

    February 12, 2018 at 8:41 pm

    Just made this and it was delicious. My husband was impressed. We have not had good luck with pork tenderloins in the past but this was tender and juicy. Followed recipe exactly except for adding extra apples. Will definitely make this again!

    Reply
    • Sandy

      February 12, 2018 at 9:58 pm

      Hi Joan! Thank you for your review. I’m glad this recipe worked so well for you!

      Reply
  53. Edward Jackson

    February 8, 2018 at 7:43 am

    This recipe looks very delicious. Judging by the comments it is a dish I would like to try. I have a question on the time for browning ( cooking in first step). The recipe calls for cooking undisturbed for 4 minutes and then turn and do all four sides. Do you brown all 4 side at 4 minutes which would make it 16 minutes total. I don’twant to overcook. Thanks for your help in advance.

    Reply
    • Sandy

      February 8, 2018 at 10:26 am

      Hi Edward, in my opinion, getting a good sear on the meat improves the flavor, and reduces the pressure cook time. Just keep in mind the thickness of the tenderloin. If it is a thin one, only do 2 minutes per side. If you are concerned, just use the 1 minute cook time and then see where that gets you (still use the natural release as instructed). If it is not fully cooked you can put the lid on and let it rest a while and take the temperature again.

      Reply
  54. Christie

    February 5, 2018 at 3:20 pm

    Great recipe! I over cooked it a bit. Next time I might try 1 minute and 10 for the resting. I like my pork tenderloin at 145 and mine was over 170! Will absolutely make again!

    Reply
    • Sandy

      February 5, 2018 at 4:50 pm

      Hi Christie! I’m glad you liked this recipe. Definitely go by the thickness of the tenderloin for cook time. It sounds like you know what to do for next time! Thank you for your feedback, and for the review!

      Reply
  55. Nettie

    February 3, 2018 at 6:20 pm

    This was fabulous! I should of cooked PT only for one minute, I was very skeptical but I PC for 2 minutes! Too much as I had small pork tenderloins! I didn’t even add the sauce Part. The apple/balsamic sauce was sweet enough so I added the cornstarch once the sauté button was activated! It turned out super delicious M!!

    Reply
    • Sandy

      February 3, 2018 at 8:02 pm

      Hi Nettie! I’m happy you liked this recipe! Yes, people are surprised at the cook time for a pork tenderloin! So you will know for next time. Just consider the weight/thickness. Thank you for writing a review!

      Reply
      • Nettie

        February 4, 2018 at 1:42 pm

        Hahha ? I lost how many Mmmm…’s my husband made!! It’s a keeper!

        Reply
        • Sandy

          February 4, 2018 at 5:15 pm

          That’s awesome, Nettie! Thank you for letting me know!

          Reply
          • Debra

            August 20, 2018 at 9:16 pm

            My grandmother’s name was Nettie and I’ve never seen her name anywhere else until now. She was lovely and we miss her. I’m so glad I saw your comment. 🙂

  56. Gina

    January 31, 2018 at 4:58 pm

    This was gourmet! I was so impressed that I got such a nice meal on the table on a TUESDAY night — usually the only day I pull that off is a Sunday. I did one package with the two loins — it was enough to feed our family of 6 with a couple slices leftover. Wish I had made more sauce – it was a hit. I didn’t even have a fresh apple so I used some dehydrated apple slices I had. I imagine the flavor would have been even better with fresh. This was a print and add to the recipe book kind of recipe for me. It was delicious. I served with mashed potatoes, sliced carrots, and broccoli. Again, for a midweek meal, this was a home run! Now I just need to learn how to pot-in-pot cook those things so I don’t have the IP going and two pots on the stove. I’m still a novice!

    Reply
    • Sandy

      January 31, 2018 at 7:03 pm

      Hi Gina! I am so happy that you liked this recipe! And yes, fresh apples are so good in it, and they will give you a bit more sauce. You can always toss in an extra, too! If you chop some potatoes up and toss them on top of the meat (Or put a trivet or steamer on the meat and put the potatoes on top of that), you can fish them out with a slotted spoon and mash them in a bowl. Just don’t cut them too large (also red potatoes may need a longer cook time, so I like to use gold or russet). Thank you for your nice review, I appreciate it very much!

      Reply
  57. Joe

    January 31, 2018 at 11:05 am

    I have a 3.5lb pork loin, how should.i adjust the time and recipe? Just double it?

    Reply
    • Sandy

      January 31, 2018 at 11:16 am

      Hi Joe, It’s the thickness (diameter) that will determine the cook time. If it is long and thin, cut in half crossways and keep time the same. If it is thicker and shorter, then try doubling the cook time, but not the natural release time.

      Reply
  58. Leanna

    January 29, 2018 at 6:09 pm

    Made this tonight and it was perfect! Even my kids (6, 4, 3 and 1.5) loved it!! Thanks so much for this supper win 🙂

    Reply
    • Sandy

      January 30, 2018 at 9:16 am

      Hi Leanna, how awesome that your kids liked this! Thank you for your review!

      Reply
  59. Shanna

    January 29, 2018 at 5:26 pm

    Hi Sandy!

    I’m looking at making this recipe tomorrow but with a couple of pork loin instead of a tenderloin. What would you recommend as a cooking time for a pork loin instead?

    Reply
    • Sandy

      January 30, 2018 at 8:58 am

      I would say it depends on the size, but start at 40 minutes, with a 10 minute NPR. I did one at 60 minutes and I felt it was overcooked. You can always add time if you need to. I can’t remember what size mine was. 2 to 3 pounds, most likely.

      Reply
  60. Elizabeth Keyser

    January 27, 2018 at 2:25 pm

    Hi Sandy,
    I am interested in making this tonight. I don’t have an instant pot but a pressure cooker. How would I adjust the time if any?

    Reply
    • Sandy

      January 27, 2018 at 4:08 pm

      Hi Elizabeth! With a stove top cooker remove the pot from the heat as soon as high pressure is reached, then allow the pressure to release naturally for 15 minutes. This is for a 1lb to 1.5lb tenderloin. Internal temp should be 140 before it rests. Then 145. If you find it isn’t done, just simmer it for a few minutes in the sauce, adding a little apple juice, or broth if it gets too thick. I hope that helps! Thank you for the question. Let me know how you like it!

      Reply
  61. Jaxi

    January 17, 2018 at 5:04 pm

    Sandy, this was lovely. My question is related to the sauce. My apples were still decent sized chunks so the sauce was chunky, not smooth like yours. Should I have peeled the apple? It was also really thick and didn’t need any cornstarch. I thought about using an immersion blender but we didn’t care it was chunky and just went with it. Ideas?

    Reply
    • Sandy

      January 17, 2018 at 7:03 pm

      Hi Jaxi! I’m glad you liked the recipe. For the apples, I would cut them thinner, as pressure cooking time is all about the thickness/density of the food that is being cooked. You can use a regular potato masher to mash them up so you retain some texture. I often leave my peels on! Your choice. Thank you for your feedback and question!

      Reply
  62. Brianna

    January 17, 2018 at 5:41 am

    Hi! I was wondering how to adjust the recipe if my tenderloin is frozen ? Will it still work?

    Reply
    • Sandy

      January 17, 2018 at 8:00 am

      Hi Brianna, most recipes say to keep the same time with frozen meat. I have tested this and found that on some cuts it is good to add a little time. For this recipe I would add 1 minute.

      Reply
      • Marie Clark

        May 17, 2018 at 8:59 am

        What if you just wanted to do a 2 or 3 lb of pork in the pot could you just add water and seasoning and potatoes and carrots

        Reply
        • Sandy

          May 17, 2018 at 3:38 pm

          Hi Marie, you could certainly add the veggies, though the cook time will be a little longer with a larger cut of meat. In that case, cut the veggies larger so they don’t get mushy. If you are going to cook something other than an actual tenderloin, the cook time will be different. For instance, a pork butt (shoulder) will take much longer as it has connective tissues to break down.

          Reply
  63. Margaret

    January 16, 2018 at 1:54 pm

    2 minutes? Is that a typo? Most other recipes call for 15+. I’m excited to think of a recipe that’s ready so fast.

    Reply
    • Sandy

      January 16, 2018 at 2:30 pm

      Hi Margaret! Nope, not a typo. If we are cooking a pork tenderloin, not a loin roast, then it cooks fast! I have seen people overcook these delicate little cuts of meat, and it’s a shame! The meat is still cooking during the natural release phase, so it gets plenty of cook time. I have cooked very small (under 1 pound pork tenderloins) for 1 minute! They are tender and sliceable, as this is not the fall apart cut of meat. I hope you try it! Just go by the size for your cook time, and make sure it’s a tenderloin!

      Reply
  64. Mickey

    January 14, 2018 at 9:55 am

    This was exquisite. My perfectionist husband was so impressed that the pork was perfectly cooked (after 2 minutes on low pressure), and that it tasted perfect, as well. I wanted more pork and apple sauce, so I used two small tenderloins, added 5 small Macintosh apples instead of one, used a large onion instead of a small, and 3 garlic gloves. I substituted maybe 1/2 teaspoon each dried Thyme and Rosemary for fresh sprigs, and chose Strawberry Balsamic Vinegar from the farmers market. I skipped entirely the finishing sauce. Next time I would increase the apple sauce again, because we couldn’t get enough of it. Thank you so much for this recipe! I’m looking forward to trying more from this site.

    Reply
    • Sandy

      January 14, 2018 at 11:10 am

      Hi Mickey! Thank you for the glowing review! The recipe is good as is, but your adaptations really sound amazing. Gourmet! I’ll have to try that strawberry balsamic vinegar, it sounds delish!

      Reply
      • Jan

        February 17, 2018 at 8:28 am

        I have 4 pork tenderloins totaling 4.7 lbs. May I cook them all at the same time? Would you increase cooking time if doing them all together>? And, would you maybe, double the sauce? Thanks! I’d like to make this tonight for company.

        Reply
        • Sandy

          February 17, 2018 at 11:34 am

          Hi Jan, I would double the sauce, and as long as each tenderloin is similar in size, the time should be the same.

          Reply
      • Jmattis

        March 28, 2018 at 11:57 am

        Hi, could u use apple cider vinegar instead of apple cider.

        Reply
        • Sandy

          March 28, 2018 at 12:07 pm

          I think that would be a lot of vinegar, with the balsamic. Maybe use a little ACV with some water.

          Reply
    • Caryn Pomeranz

      January 8, 2019 at 4:24 pm

      I made it tonight and had some carambola (star fruit) from the yard, so I subbed 1 of them for 1 apple for more depth of flavor. Also used Pork loin pieces (about 8oz each) and PC for 3 minutes.
      Finished with sliced carambola as sauce was very dark. I will use white balsamic next time so not so muddy looking.

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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