Go Back
+ servings
Pork tenderloin on apples with rosemary.
Print Recipe
5 from 4 votes

Instant Pot Pork Tenderloin

Tender and juicy and bursting with flavor, this simple Instant Pot Pork Tenderloin is cooked with apples and rosemary and just the right amount of spice. A delicious, easy recipe the whole family will love!
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 396kcal
Author: Lorie Yarro


  • 2- 2½ lb pork tenderloin
  • 1 T olive oil
  • c chicken broth
  • 2 garlic cloves minced
  • ½ teaspoon ground mustard
  • ½ teaspoon thyme
  • 2-3 sprigs of rosemary
  • ½ teaspoon cracked pepper
  • ½ teaspoon sea salt
  • 1 small onion, sliced
  • 3 apples, sliced thin (I love fuji and gala)
  • 1 T brown sugar
  • 1 T butter


  • Pat your pork tenderloin dry. Remove any excess fat with a sharp knife. You can cut in half to better fit your Instant Pot. In a small bowl, mix the garlic, mustard, thyme, salt, and pepper to combine. Spread it all over the pork tenderloin. If your pork is quite large, you can double the seasonings.
  • Turn the Instant Pot to the "Sauté" setting and allow to heat up. Add the olive oil and allow it to become hot and glistening. Place the pork pieces into the pot and allow to heat untouched for 2-3 minutes or until lightly browned. Flip the meat and brown the other side.
  • When pork is browned, remove it and set aside on a plate. Turn off the sauté setting and pour in the broth. Scrape any residue that is stuck to the bottom off of the pot. Add the sliced apples, onions, butter and brown sugar to the broth. Toss to combine.
  • Lay the pork on top of the apple and onion mixture and top with the rosemary. Close and seal the Instant Pot and set the vent to "sealing." Set the Instant Pot to Manual or Pressure Cook for 3 minutes.
  • When cycle is complete, allow for a 5 minute natural release (see notes for more info) and then quick release the rest of the pressure. Remove the meat and allow it to rest for several minutes before slicing.
  • Slice and serve over apples with an extra sprig of rosemary for garnish. Store leftovers in an air tight container for 2-3 days.


  • ‎It is recommended that pork reach an internal temperature of 145°F. For best results, anywhere from 145°-160°F is recommended.
  • You can peel the apples if you prefer. It will make more of an applesauce if you do. I like the skin on my apples, but I know it's not everyone's thing.
  • The thickness of your pork tenderloin could impact cooking time. If it is very thick, you may want to shift the pressure cooking to 6-7 minutes.


Calories: 396kcal | Carbohydrates: 23g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 423mg | Potassium: 1111mg | Fiber: 4g | Sugar: 15g | Vitamin A: 74IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 3mg