Ready for a moist, flavourful and oh-so-easy pressure cooker pork tenderloin recipe? You will love this Vietnamese Instant Pot Pork Tenderloin.

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Folks, today I am coming at you with THE moistest, most flavourful, need-to-make-that-again-ASAP pork tenderloin recipe ever. I know that’s a lot to live up to, but this Vietnamese Instant Pot Pork Tenderloin recipe delivers.

I visited Vietnam years ago and had a great time. It was spent in total foodie bliss, chowing down on Vietnamese street food and racing across busy roads with my eyes firmly fixated on the breakfast shop across the street. Need breakfast, will risk moped collision just for that first fresh bite.

Visiting Vietnam again isn’t on the schedule anytime soon, sooooo why not bring that wonderful Vietnamese food flavour to my kitchen? (And yours too.)

I wasn’t sure how the Vietnamese flavours would translate in the Instant Pot, so I was practically shaking with excitement just before I took the first bite. (What can I say, I take my job seriously.) Verdict? Perfection.

Why You’ll Love This Vietnamese Instant Pot Pork Tenderloin

Let’s recap. You’re going to love this recipe because:

It is made in the Instant Pot. That means it is EASY and it also means the pork tenderloin will come out moist because the Instant Pot locks in moisture. Pork tenderloin is quite thin so it’s prone to drying out if cooked too long in an oven or on the grill.

That means it is EASY and it also means the pork tenderloin will come out moist because the Instant Pot locks in moisture. Pork tenderloin is quite thin so it’s prone to drying out if cooked too long in an oven or on the grill. It is infused with delicious Vietnamese flavours. I didn’t want to make ‘just another pressure cooker pork tenderloin recipe’ – I wanted to try something different and you will be soooo happy I did.

Pork Tenderloin vs. Pork Loin

There is a lot of ‘pork tenderloin vs. pork loin confusion’ out there so just to clear it up… pork tenderloin and pork loin are cut from different parts of the animal and are different shapes. (Pork tenderloin is long and thin; pork loin is shorter and thicker.) They can’t be substituted for each other so be sure to get the correct cut of meat for this recipe.

Instant Pot Pork Tenderloin Recipe Materials

Ready to learn just how easy it is to make Easy Pork Tenderloin Instant? Gather up your ingredients and I will show you…..

How to Make Instant Pot Pork Tenderloin Step by Step

Gather your ingredients…

Step 1. Combine the chicken stock, shallot, lemongrass (or lemon extract), sweetener, soy sauce, fish sauce, ginger puree, garlic puree, ginger puree and red pepper flakes in a bowl and set aside. Step 2. Season pork tenderloin with salt. Step 3. Turn the Instant Pot to the sauté setting, add the coconut oil to the insert and when hot, brown the pork tenderloin on all sides (2-4-mins). Step 4. Add the stock mixture to the Instant Pot insert and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon. Step 5. Cover your Instant Pot, set the vent to SEALING, select the ‘manual’ or ‘pressure cook’ setting and set the timer to 7 mins. Step 6. Cook till done then do a quick release.

To serve: Garnish with lemon zest and slices.

Tips for Making Easy Pork Tenderloin Instant Pot

Use a meat thermometer. Always check the internal temperature of your pressure cooker pork tenderloin before serving. It should reach at least 63C (145 F). If it is not cooked then return meat to the Instant Pot and cook on high pressure for another couple of mins.

Always check the internal temperature of your pressure cooker pork tenderloin before serving. It should reach at least 63C (145 F). If it is not cooked then return meat to the Instant Pot and cook on high pressure for another couple of mins. Let your pork tenderloin rest before serving. For quality and safety, several mins of resting time are required before serving. I suggest that you remove the pork tenderloin from the Instant Pot insert, place on plate, cover and allow the tenderloin to rest for about 10 mins before slicing.

For quality and safety, several mins of resting time are required before serving. I suggest that you remove the pork tenderloin from the Instant Pot insert, place on plate, cover and allow the tenderloin to rest for about 10 mins before slicing. Slice easily . Best way to slice this is to put on a cutting board, hold in place with a fork and slice with a sharp knife.

. Best way to slice this is to put on a cutting board, hold in place with a fork and slice with a sharp knife. You can easily thicken the sauce. Optionally, you can thicken the sauce by sautéing for a few mins and serving over the tenderloin.

How to Make Gluten-Free Vietnamese Instant Pot Pork Tenderloin

This recipe is gluten free as is, just make sure you use a gluten free soy sauce like tamari soya sauce.

Pressure Cooker Pork Tenderloin Serving Suggestions

Sooo many good choices here for serving up your Pressure Cooker Pork Tenderloin, folks. Try these:

More Instant Pot Recipes

Weight Watchers Points in Vietnamese Instant Pot Pork Tenderloin

If you replace the 1 tbsp oil used for frying with a calorie-controlled cooking spray, there are:

4 Blue Plan SmartPoints per serving

So there you have it – an easy, flavourful and keto diet friendly Instant Pot pork tenderloin recipe that you need to whip up ASAP.

Thank you for reading my pork tenderloin pressure cooker post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

Get The Vietnamese Instant Pot Pork Tenderloin Recipe

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Vietnamese Instant Pot Pork Tenderloin! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry. Print Recipe 5 from 6 votes Vietnamese Instant Pot Pork Tenderloin This pork tenderloin recipe is full of flavour and so easy to make. Prep Time 5 mins Cook Time 7 mins Total Time 12 mins Servings: 6 Calories: 268 kcal Author: Bintu Hardy | Recipes From A Pantry Ingredients 1 cup chicken stock

1 shallot minced

1/2 stalk lemongrass, minced or 1/4 tsp lemon extract

2-3 tsp brown sugar

1 tbsp Tamari Soy sauce (use regular soy sauce if not gluten-free)

1-2 tbsp fish sauce

0.5 tsp ginger puree

0.5 tsp garlic puree

0.25 tsp chilli flakes or to taste

1 thin pork tenderloin (approximately 1.1kg/2.5lbs)

Salt

1 tbsp coconut oil Instructions Combine the chicken stock, shallot, lemongrass, sugar, soy sauce, fish sauce, ginger puree, garlic puree and chilli flakes in a bowl and set aside.

Season pork tenderloin with salt.

Turn the Instant Pot to the sauté setting, add the oil to the insert and when hot, brown the pork tenderloin on all sides (2-4-mins).

Add the stock mixture to the Instant Pot insert and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.

Cover your Instant Pot, set the vent to SEALING, select the 'manual' or 'pressure cook' setting and set the timer to 7 mins.

Cook till done then do a quick release.

Garnish with lemon zest and slices. **INSTANT POT RECIPE BINDER** Get your Instant Pot Recipe Binder to keep all your recipes and tips organized in one place. Video Notes Always check the internal temperature of your tenderloin before serving. It should reach at least 63C (145 F)). If not cooked then return meat to the Instant Pot and cook on high pressure for another couple of mins. Remove the pork tenderloin from the Instant Pot insert, place on plate cover and allow the pork loin to rest for about 10 mins before slicing. Optionally, you can thicken the sauce by sautéing for a few mins and serving over tenderloin. The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time. Weight Watchers Points in Vietnamese Instant Pot Pork Tenderloin If you replace the 1 tbsp oil used for frying with a calorie-controlled cooking spray , there are: 4 Freestyle points per serving

per serving 5 PointsPluspoints per serving Nutrition Calories: 268 kcal | Carbohydrates: 2 g | Protein: 40 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 124 mg | Sodium: 1335 mg | Potassium: 813 mg | Sugar: 1 g | Vitamin A: 25 IU | Vitamin C: 0.3 mg | Calcium: 11 mg | Iron: 2 mg