Pressure Cooker Pork Tenderloin with Herbs and Butter
A foolproof pressure cooker pork tenderloin that delivers juicy, tender meat every time. This recipe sears the tenderloin to golden-brown perfection before pressure cooking, which uses residual heat and steam to cook the meat to ideal doneness while locking in moisture. Aromatic herbs—basil, oregano, thyme, parsley, and sage—infuse the meat with Italian flavors, while butter basted on top adds richness. The short active cook time and natural pressure release prevent the common problem of dry tenderloin. Perfect for weeknight dinners or special occasions when you want restaurant-quality results without the fuss. The optional marinade in Italian dressing adds extra insurance against dryness and enhances flavor depth.
Ingredients
- 1 bottle Italian Salad Dressing, for marinade(optional)red wine vinegar and olive oil with herbs2 tbsp vinegar + 1/4 cup oildairy-free option
allows marinade without store-bought dressing
- 2 tbsp extra virgin olive oil
- 1 teaspoon sea salt and fresh cracked pepper
- 2 lb pork tenderloin
- 4 oz butter, thin sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried sage
- 1 tbsp Italian Herb Seasoning Blend(optional)
- 1 cup chicken stock
Instructions
- 1
Optional: marinate tenderloin in Italian salad dressing in refrigerator.
- 2
Combine garlic, basil, oregano, thyme, parsley, and sage in a bowl.
- 3
Remove pork from marinade if used, rinse and pat dry.
- 4
Generously season tenderloin with salt, pepper, and herb mixture.
- 5
Heat instant pot to medium high.
- 6
Add oil and heat until shimmery.
- 7
Add tenderloin and brown on all sides until dark golden brown.
- 8
Remove tenderloin and set aside.
- 9
Scrape up brown bits from pot bottom.
- 10
Add stock to pot.
- 11
Add trivet to pot.
- 12
Place tenderloin on trivet and top with butter pats.
- 13
Close lid and seal.
- 14
Cook on high setting for 2 minutes.
- 15
Allow natural pressure release for 7-10 minutes.
- 16
Let rest 10 minutes before slicing.
- 17
Serve immediately.
Tips
Do not skip the sear step. Browning the tenderloin on all sides creates a flavor-packed crust and helps retain juices during pressure cooking. Dark golden brown color indicates proper Maillard reaction.
Use natural pressure release exclusively for tenderloin. Quick release can shock the meat and cause fibers to contract, potentially drying it out. The 7-10 minute natural release is crucial to final texture.
Opt for the optional marinade if you're new to pressure cooking pork. Two to twenty-four hours in Italian dressing guarantees a buffer against dryness and adds herbal depth that seasons inside the meat.
Good to Know
Refrigerate cooked tenderloin in airtight container up to 3 days. Slice before storing if desired.
Marinate tenderloin up to 24 hours. Prep herb mixture and measure ingredients the night before. Cook complete recipe, cool, and refrigerate; reheat gently in pressure cooker with splash of stock.
Slice and serve immediately with pan juices spooned over. Pairs with roasted vegetables, rice, or potatoes. Complements light salads or crusty bread.
Common Mistakes
Do not skip natural pressure release to avoid shocking the meat and causing it to dry out.
Do not cook longer than 2 minutes on high to avoid overcooking the delicate tenderloin.
Do not skip the sear step to avoid missing the deep, complex flavors from browning.
Substitutions
Dairy-Free Swaps
allows marinade without store-bought dressing
General Alternatives
FAQ
Can I cook a larger or smaller tenderloin?
Adjust the high-pressure cook time slightly: use 1 minute per pound as a baseline. A 1-pound tenderloin cooks in 1 minute at pressure; a 3-pound cooks in 3 minutes. Always allow full natural release regardless of size.
What if I don't have dried Italian herbs?
Use 1 tablespoon Italian Herb Seasoning Blend as listed, or create your own with equal parts dried oregano, basil, thyme, and marjoram. Fresh herbs can replace dried herbs using triple the amount, added after cooking.
Can I freeze cooked pork tenderloin?
Yes. Cool completely, slice if desired, and freeze in freezer bags up to 3 months. Thaw overnight in refrigerator. Reheat gently in pressure cooker with a splash of stock on low for 5-7 minutes to prevent drying.
What should I do with the pan juices?
Save the flavorful liquid left in the pot after cooking. Strain if desired and spoon over sliced tenderloin. You can also reduce it on sauté mode for a concentrated sauce, or whisk in butter for a pan sauce.