Instant pot pork loin with apples and onions

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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!

This post may contain affiliate links.

This post is sponsored by the Ohio Pork Council. All opinions are my own. Thanks for supporting brands I love!

I have been in love with my Instant Pot for a long, LONG time even though I was late to the game. From mac and cheese, to hard boiled eggs, this machine does the trick.

But this Instant Pot Pork Tenderloin has taken my love of my pressure cooker to a whole new level.

Juicy, flavorful and done in under 30 minutes? What more can you ask for!

What you will need to make this:

• First thing's first, there is a BIG difference between pork tenderloin and pork loin. You do NOT want to mix up the two. This recipe is for pork TENDERLOIN, a smaller, quicker cooking cut of meat. I a long tenderloin in half to more easily fit in my Instant Pot. You will probably get two separate pieces from the grocery when buying 2 pounds of tenderloin and you can squeeze it all in the Instant Pot if yours is 6 or more quarts.
• Fresh rosemary seals the deal for me on this one. If you can get it fresh, I highly suggest it. If not, sprinkle dried rosemary over top instead. (about ½ tsp)
• Feel free to remove the skin from the apples. That is just one more thing I am not in the mood to do! I like the apple peels in the recipe.

How to make it:

• Combine the garlic, salt, pepper, mustard and thyme in a small bowl and stir to make a sort of rub. Spread it all over the pork tenderloin trying to cover both sides. (steps 1 and 2)
• Turn on the Instant Pot to the "sauté" setting and allow it to heat up. Add the olive oil and wait until it begins to glisten. Add the pork and allow it to sit untouched for about 2-3 minutes until it starts to brown. Flip and brown the other side. (steps 3 and 4) --In a lot of recipes I skip this part, but with this Instant Pot pork tenderloin, the browning makes the recipe all the more WOW so I consider it a must!

• Once you have browned the meat, remove it and turn the Instant Pot "off" temporarily. Pour the chicken broth into the pot and scrape off the bottom of the pot to remove any caked brown and keep the rest from burning. (step 5)
• Add the apples, onion, brown sugar and butter to the Instant Pot with the broth and toss to combine. (step 6)

• Add the pork tenderloin to the pot on top of the apples and add the rosemary right on top of it. (step 7)
• Cover the Instant Pot and turn to Manual/Pressure cook on high for 3 minutes. Make sure the vent is closed to "sealing" and allow the Instant Pot to cook through the entire cycle. When the cooking is complete and the pressure cooker beeps, do a 5-10 minute natural release and then quick release the rest of the pressure. (step 8)
• Remove the meat from the Instant Pot and allow it to rest for several minutes before cutting. Serve over the apples and with your favorite sides!

Notes and Pro-Tips:

• It is recommended that pork reach an internal temperature of 145°F. For best results, anywhere from 145°-160°F is recommended. I noted a 5 minute natural release which ideally will get you in that range! When I did a quick release, the meat still had pink in the middle.
• 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.
• I have not tested this recipe with a frozen pork tenderloin at time of publication but plan to do so soon so you have that info as well!

What to serve with this dish:

This recipe screams comfort food to me. I would more than likely love to have these Simple Honey Biscuits or perhaps a Cornbread Casserole along with this Instant Pot Tenderloin.

I also think some Parmesan Roasted Green Beans or Simple Maple Carrots would pair great!

Mashed Potatoes should do the trick as well! Mine are in the Instant Pot so that may be a bit too much, right?

Try these other Pork Recipes you will love:

• Slow Cooker Pulled Pork Nachos
• Maple Bacon Wrapped Pork Chops
• Creamy Mushroom Pork Chops
• Instant Pot Carnitas
• Slow Cooker BBQ Country Style Ribs

Find more amazing Pork Recipes on the Ohio Pork Council's Recipe Hub!

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

• ▢ 2- 2½ lb pork tenderloin
• ▢ 1 T olive oil
• ▢ ⅔ 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