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!
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.
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 small, thin cut and cooks very quickly. It takes the sauce perfectly.
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.
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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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.
- 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
- 1 Apple, 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
- 2 Tbsps Honey
- 1 Tbsp Butter
- 2 1/2 tsps Corn Starch
Turn on pot to Sauté function (Normal/Med heat). When the display reads Hot, add the oil.
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.
Remove the tenderloin to a plate. Set aside.
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).
Add the garlic. Stir.
Add the balsamic vinegar. Stir.
Add the juice/broth, apple, salt, rosemary, and thyme. Stir well.
Add the tenderloin back in and nestle it down into the broth mixture.
Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function.
Press Pressure Cook (Manual) and adjust the pressure to Low Pressure, then the + or - to choose 2 minutes (smaller tenderloins use 1 minute).
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).
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).
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.
Turn the Sauté function back on.
Add the honey and stir well to incorporate.
Add the butter and stir.
Cook for about 5 minutes to let the mixture reduce a little and the flavors concentrate.
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.
Turn off the pot.
Slice the tenderloin into medallions and serve with a generous portion of the balsamic-apple sauce.
Garnish if desired (photo shows thyme and pomegranate arils).
*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!
Resources to make Instant Pot Balsamic Apple Pork Tenderloin recipe and more
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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.
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!
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.
Hi Jan, I would double the sauce, and as long as each tenderloin is similar in size, the time should be the same.
Hi, could u use apple cider vinegar instead of apple cider.
I think that would be a lot of vinegar, with the balsamic. Maybe use a little ACV with some water.
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.
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!
Hi! I was wondering how to adjust the recipe if my tenderloin is frozen ? Will it still work?
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.
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
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.
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?
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!
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?
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!
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?
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.
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 🙂
Hi Leanna, how awesome that your kids liked this! Thank you for your review!
I have a 3.5lb pork loin, how should.i adjust the time and recipe? Just double it?
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.
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!
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!
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!!
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!
Hahha 😁 I lost how many Mmmm…’s my husband made!! It’s a keeper!
That’s awesome, Nettie! Thank you for letting me know!
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. 🙂
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!
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!
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.
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.
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!
Hi Joan! Thank you for your review. I’m glad this recipe worked so well for you!
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!!!!
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!
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!
This is in the InstantPot at this very moment. I’m hoping the teen will like it! I know I will.
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?
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.
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!
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!
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!
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!
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!
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.
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!
Worked beautifully! The pork was tender, and I loved the sauce. This will be a regular in our recipe rotation. Thank you!
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.
I made this tonight on a whim and I’m in love! It is delicious!!
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?
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!
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.
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!
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!
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.
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.
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!
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.
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.
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.
Hi Crystal, yeah, the glaze will be too thick. I hope you try it again, as the sauce is so nice on the meat!
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?
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.
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!
Hi, that’s so wonderful! I’m so glad that you and your husband liked this recipe! Thank you for your kind review!
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
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!
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!
I made this tonight with Apple cider vinegar and it was delicious!! Glad I found this recipe!! Thanks
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.
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.
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!!
Awesome, Thank you for your review! I’m so glad you liked it.
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. 😊
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!
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!
Awesome, Terri! Thank you for your review!
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.
That’s great, Linda! Remember that you can use a meat thermometer to get your perfect “doneness.” Thank you for your review!
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
Followed recipe exactly. Perfect! Forwarded to my Instant pot friends and posted photo on Instagram! Loved loved loved it!
Yay! I’m so glad you liked this recipe, Kerry! I appreciate you sharing it, too! Thank you for your review!
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!!!!
Sounds yummy!
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!
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.
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!
That’s so great, Teri. Thank you for your review!
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!
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!
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!
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!
Hi. I was thinking about doing this for my daughter’s baby shower. My question: could I make in advance and reheat?
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.
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?
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.
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!
Thanks, Kelly! I’m so happy that you and your husband liked this recipe so much! Thank you for your review!