Instant Pot Pork Tenderloin with Dijon Sauce

This Instant Pot Dijon Pork Tenderloin is a flavorful, easy dinner that comes together in just minutes. Perfect for weeknight dinners or entertaining.

Now that I’m in the trenches of keeping four small humans, two of whom are newborns, alive all the time, dinner has become a bit…challenging. I’m doing my best to create and find recipes that are satisfying, wholesome, and healthy, can all be whipped up in a matter of minutes, and all one handed since I probably have a baby in the other arm. I know, unicorn recipes don’t actually exist.

Except now they do. Or at least this one does. That all feels grammatically very incorrect. What can I say, I’m a tad bit sleep deprived.

Back to this Instant Pot Dijon Pork Tenderloin recipe, aka the unicorn recipe. Flavorful and filling, and absolutely delicious. Easy to whip up in a matter of minutes, and tasty and fancy enough that you could serve it to company if you wanted to. I like to serve it with

Tips for cooking Pork Tenderloin in the Instant Pot

• First, you’ll obviously need an Instant Pot or pressure cooker of some kind that also has a saute/sear setting. This is the 8 quart Instant Pot that I have, but this recipe could easily be made in a 6 quart version also.
• Don’t overcook the pork! I know 4 minutes doesn’t seem long enough, but I promise it’ll give you the most tender pork tenderloin you’ve ever had. If your tenderloins are over 2 pounds each, add an extra minute.
• If the pieces of meat vary significantly in size, remove the smaller one from the pot and allow the larger piece to continue searing for a couple of extra minutes.
• After searing and before sealing to pressure cook, deglaze the bottom of the pan by whisking as you pour in a cup of chicken stock. if you leave large bits of meat stuck to the bottom or don’t have at least a cup of liquid, you’ll get a Burn error notice during the pressure cooking phase.
• Be sure to account for the time the Instant Pot takes to come to pressure. This can take an additional 5-20 minutes, depending on the temperature, contents, etc. of your pot.
• After the four minutes of cooking time has ended, do a quick release by turning the valve on the lid to venting. A large cloud of steam will come out, and I like to put a towel over it to protect the cabinets and make it quieter. DO NOT remove the lid until the pressure pin (a small button next to the valve) can easily be pushed down.

Recipe Notes

• I used white wine for these photos, but I’ve made the sauce with red wine also and it’s just as delicious, so use whatever you have and prefer. The red wine has a stronger flavor, while the white makes the Dijon shine a bit more–It’s entirely up to you what to use!
• Or, if you prefer to skip the wine altogether, you can sub in either dry white cooking wine or more broth.
• I like to serve this over mashed potatoes, but you can also use rice. It’s equally delicious!
• This recipe is both gluten and dairy free!

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