Pork tenderloin is always a good idea in my book. There’s something about that juicy and tender meat that makes my mouth start watering just thinking about it as I sit here writing this article…
It’s an easy meat to cook, but let’s be honest, doesn’t the electric pressure cooker make everything easier?
The answer is a resounding yes, of course!
This is actually one of those recipes that requires a very short cooking time under pressure, with the majority of the time spent letting the pressure naturally release, and resting the meat before serving.
This guarantees that the meat will come out at the perfect temperature. It’s juicy, moist, and tender, so you get the best of what the cut has to offer with this cooking method.
Oh, and did I mention the instant pan sauce that you get at the end? Whether you want to call it a pan sauce or a gravy, it’s a light option to serve with the meat that uses the juices left over from cooking, and the added ingredients like garlic and spices that flavor the pork tenderloin as it cooks. Yum!
This particular recipe serves 4 to 6 people. I personally love pork tenderloin, so it makes more of a 4-person meal for my family, with a few slices left over.
I personally love leftovers, so I take those extra slices out of the fridge the next day, chop them up, and add them to my favorite salad. The slices are also very tasty on a sandwich, or cut into thin strips and wrapped up in a tortilla with mixed greens, a little mustard, and some sliced tomatoes.
How will you enjoy this simple protein entree? First up, I have some simple suggestions and tips to share with you, followed by the easy cooking method. Let’s get started!
Here’s a quick preview of everything I’ll cover:
What You’ll Learn
How to Cook Pork Tenderloin in the Electric Pressure Cooker
For me, the biggest advantage of reading any how-to guide like this is gaining the ability to customize a given dish or ingredient so it doesn’t produce the exact same results in terms of flavor profile every single time.
That’s where different spice mixtures come in.
You can use whatever seasoning you like to make these pork tenderloins fit whatever taste you want for your meal.
Perhaps you want to use a Cajun seasoning blend, and pair it with grits (we also have a tutorial for how to cook them in the pressure cooker!) and green beans. Maybe taco seasoning is more your style, with a side of rice and beans. No matter what the mood is, select your favorite mixture from your spice rack and enjoy.
Not sure where to start? Try making your own spice mixture. Here are a few of my personal favorites:
Combine 1/2 tablespoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dried thyme, and 1/4 teaspoon ground black pepper.
Stir together 2 teaspoons chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, and a pinch of red pepper flakes.
Add 1/2 tablespoon dried oregano, 1 teaspoon dried marjoram, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/4 teaspoon dried rosemary, and 1/4 teaspoon dried sage to a small bowl, and stir to combine.
These pork tenderloins pair so well with many different sides, from roasted potatoes to steamed green beans to sweet potato fries. Get creative with the flavors, and I’m sure you’ll turn to this simple cooking method as an addition to your dinner menu more often than not.
How to Cook Pork Tenderloin in the Electric Pressure Cooker
Juicy and tender pork tenderloin is quick and easy to make via this method. You can even customize the flavors with your favorite spice mixture.
Step 1 – Mince the Garlic and Measure Ingredients
Gather your ingredients to start. You will need:
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 pork tenderloins (1 to 1 1/2 pounds total)
- 4 teaspoons of your favorite spice mixture (Italian, Cajun, etc.)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chicken broth (or water)
- 1 tablespoon cornstarch
- 1 tablespoon water
Peel and mince the garlic.
Measure the remaining ingredients as listed.
In a small bowl, stir together the spice mixture with the salt and pepper. If your spice mix already has salt, you can skip adding the salt that’s listed in the ingredients.
First, pat the meat dry with paper towels. Then rub the dry spice mixture evenly all over both pork tenderloins.
Step 2 – Sear the Pork
Set your electric pressure cooker to Saute and add the oil.
Once it’s hot, add the seasoned tenderloins in a single layer without overlapping, and cook until they’re browned on all sides, about 2 to 3 minutes per side.
Transfer the tenderloins to a plate and set aside.
Step 3 – Cook
With the cooker still set to Saute, add the garlic and the chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the insert.
Turn the pressure cooker off, and add the tenderloins back to the insert.
Seal and set to Manual. Cook on High pressure for 3 minutes.
Let the pressure release naturally for 15 minutes. Release any remaining pressure manually.
Transfer the tenderloins to a cutting board to rest.
Step 4 – Make the Sauce
Turn the pressure cooker on to Saute once more.
Whisk the cornstarch and cold water together in a small bowl until the cornstarch is dissolved, then whisk the slurry into the cooking liquid in the insert.
Simmer until the mixture is thickened, about 2 minutes, stirring occasionally.
Slice the pork and serve it with the sauce.
Make Sure It’s Tenderloin, Not Loin Roast!
These are very different cuts of meat, but they can fool you if they’re sitting next to each other at the supermarket.
Make sure you pick tenderloin, because pork loin roast is a much thicker cut, and it will not cook the same way.
I personally like to reach for the vacuum-sealed packages at my local grocery that come with two pork tenderloins each, and I find this tends to be the best buy.
What spice mixture is your favorite to use to season pork? Tell us in the comments below.
And read these Foodal how-to’s for preparing meat in the electric pressure cooker next:
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.