This Instant Pot Dijon Pork Tenderloin is a flavorful, easy dinner that comes together in just minutes.
- 2 pork tenderloins, 1.5-2 lbs each
- 2–3 Tbsp. olive oil
- Coarse ground sea salt
- Freshly ground black pepper
- 1 1/2 cups chicken or vegetable stock, divided
- 1 cup wine, red or white
- 3 Tbsp. dijon mustard
- 2–3 Tbsp. cornstarch
- 2 cloves fresh garlic, finely diced
Put the olive oil in the Instant Pot and turn it on to the Saute setting. While the oil heats, pats the tenderloins dry and sprinkle both sides generously with sea salt and pepper. When the oil it hot (it should run very quickly across the bottom of the pot when you tilt it, and look thinner/more runny than cold oil). Use a pair of long tongs to carefully place each tenderloin in the hot oil and allow it to sear for 5-7 minutes, or until it is lightly browned. Flip the meat and allow the second side to cook until it’s equally browned. Remove the tenderloins and set them aside on a plate. Take one cup of the chicken stock and pour it into the Instant Pot while whisking to remove any stuck bits of meat. Place the meat back in the pot, put the lid on with the valve turned to sealing, and set it to cook on high pressure for 4 minutes. While the meat is cooking, make the sauce by whisking together the 1/2 cup of the chicken stock, wine, dijon mustard, cornstarch, and garlic. Set it aside until the meat is ready. When it has finished cooking, do a quick release by turning the valve on the lid to release. Once the pressure indicator has gone down, remove the lid and once again take out the meat. Put the pot back on the sear setting and pour the sauce in. Allow it to bubble and cook, stirring occasionally, until it has thickened, about 3-5 minutes. Slice the pork tenderloins, then pour the sauce over them. Serve with rice or mashed potatoes.
- If there are large pieces stuck, you may get a burning error notice on your IP, so be sure to get any stuck bits of meat off the bottom of the pan before pressure cooking.
- You can use a red or white wine appropriate for cooking, whichever you prefer. I used a white wine in the pictures, but a red wine has a stronger flavor and darker sauce.
- I like to serve this over mashed potatoes, but you can also use rice. It’s equally delicious!
- Category: Instant Pot Main Dishes
- Method: Pressure Cooking
- Cuisine: Main Courses
Keywords: Instant Pot Dinner, Pork Tenderloin, Instant Pot Pork