Serve up a tender, juicy, flavorful meal in just over an hour with this easy, low-carb twist on a classic dish!
Cooking a healthy, tasty meal every night can seem like a heavy lift. I mean, who wants to spend hours toiling over a hot stove after work instead of spending quality time with family? Luckily, an Instant Pot makes it possible to cook fabulous meals in a fraction of the time—so you can devote more time to what really counts!
This recipe for Instant-Pot keto pork tenderloin is designed for busy families. It transforms a relatively budget-friendly cut of meat into a tender, juicy, flavorful dinner in just over an hour. And much of that time is hands-off, freeing you up to take care of other after-work chores.
Whether you’re looking for a kid-friendly dish that also fits your low-carb lifestyle or an easy yet impressive meal for a special occasion, this recipe fits the bill.
Tips for avoiding common mistakes
First, don’t confuse pork tenderloin with pork loin. Pork tenderloin is smaller, leaner, and naturally more tender, so it cooks quickly and absorbs flavors beautifully. Pork loin, on the other hand, is much larger and thicker with a visible layer of fat. Using it in this recipe would require very different cooking times and could lead to tough, dry meat.
Second, don’t skip the searing and deglazing steps (numbers five and six). Searing helps build flavor and creates a satisfying crust, while deglazing the pot prevents a burn warning and infuses the sauce with extra savory depth.
Next, be sure to allow the Instant Pot to release pressure naturally for at least 10 minutes—this step ensures consistently juicy, tender results by letting the pork finish cooking gently in the residual heat. And finally, resist the temptation to pressure cook for too long. For optimal juiciness, stop cooking when the meat’s internal temperature registers 145°F on an instant-read thermometer.
How do I store leftovers?
Let your pork tenderloin cool before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat covered in a skillet over medium heat or in a 325–350°F oven until heated through, about 10–15 minutes, adding a splash of broth or water if needed. Avoid high heat or prolonged reheating, which may dry out the lean pork.
Similar recipes to try
Hungry for more low-carb dishes that feature pork? These Smothered Pork Chops sing with the savory notes of a creamy mushroom gravy that comes together in less than an hour. This one-pan Pulled Pork And Bacon Keto Casserole helps you use up leftovers. Looking for more recipes to make in your Instant Pot? A sugar-free dry rub and a couple of common beverages bring big flavor to Healthy Pulled Pork. And this tutorial for How To Cook Frozen Chicken In An Instant Pot solves last-minute dinner issues.
Instant-Pot Keto Pork Tenderloin
Ingredients
- 2-2 1/2 pounds pork tenderloin
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 2 tablespoons brown sugar substitute
- 1 tablespoon fresh parsley minced
- 1/2 tablespoon avocado oil
- 1/4 cup water
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon apple cider vinegar
Instructions
- Pat pork tenderloin dry with a paper towel.
- Brush the Dijon mustard evenly all over the surface of the pork.
- In a small bowl, mix together the minced garlic, brown sugar substitute, and parsley. Rub this mixture all over the pork.
- Cover and refrigerate for at least 30 minutes, up to overnight, to let the flavors develop.
- When you're ready to cook, set the Instant Pot to sauté. Add the oil. Once hot, sear the pork tenderloin on all sides, about 1–2 minutes per side, until lightly browned.
- Cancel sauté. Add the water to the pot, scraping up any browned bits from the bottom with a wooden spoon.
- Lock the lid in place, set the valve to sealing, and pressure cook on low for 5 minutes.
- Once the cooking cycle ends, allow the pressure to naturally release for 10 minutes before turning the valve to venting to release any remaining pressure. If your tenderloin is closer to 2 1/2 pounds, allow natural release for 12 minutes before venting.
- Carefully open the lid. Transfer the pork to a platter and cover loosely with foil. Let rest for 10 minutes.
- Return the pot to sauté mode. Once the cooking juices begin to simmer, stir in the apple cider vinegar. Sprinkle the xanthan gum over the liquid and whisk constantly until the sauce thickens, 1–2 minutes.
- Slice tenderloin into equal-sized medallions. Drizzle with the sauce and serve.
Excellent recipe. Easy to make. Particularly loved the sauce. But where is the nutritional information? You refer to it but it is nowhere to be found.
Thanks for the feeback! The nutritional information is at the bottom of the recipe, below the recipe card.