Easy-Peasy Pork Tenderloin in a Pressure Cooker

Read how I made a juicy, tender dinner quickly, when I didn’t have the time to use a slow cooker.

I had a 2.5 lb pork roast to cook for dinner and I really want to utilize my Nesco pressure cooker more often so I brought it out.  This one is great because of all the cooking methods it can do: steam, brown, slow cook and pressure cook.  I love that I can brown my meat in the pressure cooker so I don’t have to dirty another pot.  I wish I had thought ahead and taken pix all throughout the preparation of this meal, but I didn’t.  I actually didn’t even think to take a nice picture of the final product until the hubs was about to take his 1st bite and snapped the top-left one, but it’s a little fuzzy.  The top-right one is my plate with seconds on it.  :o)  The tenderloin in the picture is a 2nd one I have (they were a BOGO deal).  Anywho, let me tell you how easy this was!

2.5 lb pork temderloin, quartered
1 onion, quartered
2 small apples, peeled and quartered
3 garlic cloves, peeled
2 C beef stock (if you don’t have, use wine, chicken or vegetable stock or even water)
Salt and pepper
If you want to make gravy
3 tbsp butter, melted
3 tbsp flour (you could use cornstarch and water, instead of butter and flour)

When I unwrapped the tenderloin, it was actually in two, long pieces.  I cut both pieces in half, giving me 4 even pieces that fit in the pressure cooker.  Add a tbsp of your choice of oil to the bottom of the pressure cooker and set it to “brown”.  Sprinkle the pork with salt and pepper and brown all sides of the pork, two pieces at a time, in the cooker.

Remove the browned pork, place the meat trivet inside the cooker, then set the 4 pork pieces on the trivet.  Drop the onion, apple and garlic cloves on top (don’t worry if some fall  through the trivet to the bottom).  Pour beef stock in and seal cooker.  Cook pork for 35 minutes.  If you have a manual pressure cooker, start your timer after it starts to jiggle.  In my electric pressure cooker, I can set the timer and then it won’t start counting down until it’s reached full pressure.

When timer is up, release pressure and remove pork and trivet; cover pork to keep it warm.  (I tasted the liquid in the pot and the onions and apple had flavored the stock nicely, so I removed them with a mesh strainer.  You could leave them in and use an immersion blender to puree them into your stock, thus thickening it into a gravy.)  Turn cooker back to “brown” and blend melted butter with flour (or water and cornstarch).  Once stock is boiling, whisk in butter/flour mixture and continue to cook until desired thickness.  Add salt and pepper, if necessary.

***UPDATE 6/12/15 – Instead of using melted butter and flour to thicken sauce, for the past 6 months I’ve taken a little of the liquid out of the cooker and added it to a mason jar.  Add a couple tablespoons of flour, screw lid on tightly and shake vigorously to combine.  Then whisk into cooker until desired thickness achieved.  I do this with all my pan sauces now!  After cooking chicken/pork/beef in a pan, I remove meat, add some flour and chicken or beef stock to a mason jar, shake and then whisk into the pan with the leftover oil and brown bits from the meat.  Salt & pepper to taste.  Great, fast sauce!

The pork fell apart nicely and was so tender!  I served it with green beans and potatoes – baked for the hubs and mashed for me and B.  If you try this recipe, let me know how you like it!


  1. Kathy Miller says:

    Awesome!! My pork loin was frozen solid so I defrosted it in the microwave, browned it in the pressure cooker and processed for 45 minutes. A total of an hour and it is as tender as it could be. Yum!

    Liked by 1 person

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  3. Mindy says:

    I made this as part of my first meal in my new pressure cooker. I purchased a new cooker from QVC and have been all over Pinterest saving pins. And I found this. This is awesome and the tenderloin turned out perfect! I used a “Cowboy Rub” on the meat and the gravy was great! I cooked mine for 25 minutes because it was still frozen in the middle. Perfect! Thank you for a great recipe!

    Liked by 1 person

  4. Becky says:

    This sounds so good. You mentioned you cooked for 35 minutes. So do you mean you set your timer for 35 minutes total including the time it takes for the pressure to build? Or 35 mins under pressure?


    • Becky – I have an electric pressure cooker. I set the timer on the pressure cooker to 35 minutes. The timer does not start counting down until the cooker detects that it is up to full pressure first. I don’t recall specifically how long it takes to come up to full pressure. Maybe 15 – 20 minutes at most?


  5. John says:

    This was awesome! Using an immersion blender to blend the apples as onion made for an easy and delicious sauce. Only one negative: my dinner guests wanted to take some home ds there weren’t many leftovers for us!

    Liked by 1 person

  6. Deb Sukie says:

    Made this tonight and served with rice. Added extra onions and apples. Used my hand blender on them to add more flavour and thicken the gravy.
    So glad I made extras for lunch. Will definitely make again.

    Liked by 1 person

  7. Rachael says:

    I just got a pressure cooker and want to make this tonight! My cooker only came with a steamer tray and it sits pretty high in the cooker – is that the same thing as the meat trivet? I’m not sure if I should use that or just put it at the bottom? What do you think?


    • That’s the beauty of cooking: it’s an Art! You can create any dish however you’d like. 🙂 Just be aware that the potatoes and carrots will absorb some of your liquid and will not impart any flavor to your sauce. The apples and onions fall apart and almost melt into the liquid.


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  9. patricia fox says:

    I just made this for dinner tonight, but used a fresh piece of pork loin. I also did not use the apple and neither my husband nor I liked how it turned out. My meat may have been a little larger and I was dry. I used the meat setting because I do not have a manual setting. I only used this twice and the chicken recipe seemed to be ok for having the right setting it called for.


  10. Darcy Ouellette says:

    I made this recipe for the second time tonight. It turned out just as good as the first time. Very easy prep and delicious results. I used my immersion blender to blend the onions and apples into the gravy! Yum!


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