Comments on Instant Pot Pork Tenderloin

Do you think this would work with Stone Ground Mustard and a different cheese? Could you suggest a cheese?

This was so tasty! It took me about 40 min start to finish. When I took out the pork, the temp was really high, around 175. I followed the recipe exactly, so not sure why. But the pork was still really juicy so it didn’t seem to be a problem.

I had the exact same issue with the temp.

Likewise with the very high temp (around 170F), both times I've made this recipe. I have an 8qt Instant Pot and I'm using a 1.5lb tenderloin each time. I'm a little worried that I'm overcooking the tenderloin because of the high temp. Not all of it is very tender - the ends are a little tough. Should we cut the cook time or the natural release time? That said, the flavor of the sauce is a total crowd-pleaser in our household, and this is our go-to recipe for pork tenderloin.

Do you cancel from auto warm during natural release?

I made this again today, after there was a nice sale on tenderloins. I cut the cooking time by 1 minute (to 3 minutes total), but left the natural release period at 10 minutes. My instant-read digital meat thermometer read about 160-165F at the thickest part of the meat. It seemed less dry than previous times (when it was up to 170F). I may cut the natural release next time as well. I really must emphasize just how great this recipe is! Perfecting the temperature the meat gets to while it's in a pressure cooker (when there are so many kinds of cookers) is clearly a tricky task.

I made this tonight and it was great! I used turkey tenderloin, because it was on sale, but cooked as instructed and everything came out great. I just realized I forgot to add the cheese to the sauce, but it was still really good without. Might even omit it next time, too! This was my first recipe in my pot, besides white rice, and I really appreciated the step by step guide. Thanks!

My family loved it!!!! This recipe will definitely be one of my favorite. Thanks Jennifer

Need confirmation... I assumed that we weren't supposed to discard the remaining liquid before making the dijon sauce. It turned out pretty good the way I did it -- just wanted to verify that that's what is intended with this recipe. The pork was wonderfully tender and juicy. I added a little garlic powder, onion powder, and I used coarse kosher salt. I also used chicken stock instead of water. Like another commenter, I also forgot the parmesan cheese and I liked it enough without it, that I think that's the way I'll do it in the future.

Thank you so much for the response! This recipe is so delish!

Meat was also over cooked, but whoa - the sauce! I added a good 1/4 cup of white cooking wine to deglaze the pan before the onions went in, and I also added a healthy teaspoon of country Dijon along with the regular Dijon. Tenderloin was well seasoned with garlic powder, pepper and Himalayan salt.

Great recipe! I did not have heavy cream on hand so I used some homemade ranch dressing mix with water and then thickening it with a bit of corn starch at the end. The tenderloin was well done at 4 minutes with a natural release, but it was still tender. Mine was 1 pound. I think the differences in temp at the end are due to various thicknesses of tenderloin and how long we are browning them in the first step. I will try 3 minutes with a 5 minute release next time as has been recommended. I have a 6 qt Instant Pot.

This pork tenderloin is so delicious that I would like to make it for company. Julia, do you have any advice on the best way to increase the recipe to serve 8?

Yes, makes sense. Thanks so much, Julia.

Wow. My whole family loved this. I am the only one of us on Keto, but everyone loved this pork and sauce. I have three kids ages 9-14; they are picky eaters. The addition of the cheese to the sauce really softened and balanced the dijon. I like a sauce with strong dijon flavor, but this milder flavor was still rich with deep layers of other flavors...a nice change and probably why it went over better with my kids. Part of my tenderloin was thick and I did have to add that portion back to the sauce to continue cooking. I was afraid it would over-cook as it was in that sauce as it thickened for a long time, but it came out perfect. The whole process from start to finish was about an hour...so that is the only thing I would "warn" about...I think the "total" time assessment provided in the recipe does not account for all of the steps. I will definitely make this again!!

Could you do 3lbs of tenderloin? Would the cooking times change?

Delicious! Made with regular boneless pork chops and it was delish!