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Instant Pot Pork Tenderloin with Apples and Sweet Potatoes

30 Minute Meals· Instant Pot· Main Courses· Paleo· Poultry and Pork· Real Food

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Instant Pot Pork Tenderloin: An easy recipe for perfectly cooked pork tenderloin served with a sweet potato and apple mash. This is a one pot meal rich in flavor!

Sliced pork tenderloin on white platter next to Instant Pot

Thank you for Produce for Kids to help sponsor this post.  As always, all opinions and text are my own.

I feel like pork tenderloin is underrated.

Not only is pork tenderloin extremely lean, it is also much flavorful than chicken breasts and cooks up just as fast.

Instant Pot Pork Tenderloin

I have been making several varieties of pork tenderloin in my pressure cooker recently, but this Pork Tenderloin with Sweet Potatoes and Apples has been voted the family’s favorite.

Seasoned with garlic and cooked in apple cider, this easy pork tenderloin is perfection on it’s own.

But by adding in sweet potatoes and apples, you can quickly turn this into a one pot meal that still happens to be Paleo, Gluten-Free, and Whole30 approved.

And like I said earlier, DELICIOUS!

Pork and apples are perfection together. Sweet Potatoes and Apples pair perfectly together. Put those combinations together, and Pork Tenderloin with Apples and Sweet Potatoes is a sure winner!

Instant Pot Pork Tenderloin with Apples and Sweet Potatoes

How To Make Pork Tenderloin in Pressure Cooker

Step One: Sear Pork tenderloin

  • Season pork tenderloin with salt and pepper liberally.
  • Turn instant pot to saute function.
  • Once pressure cooker is heated, pour in 2 teaspoons oil.
  • Sear tenderloin on each side until just browned–about 3-4 minutes per side.
  • Remove pork from instant pot.

Step Two: Add Remaining Ingredients

  • Pour in apple cider into inner pot of pressure cooker.
  • Add in garlic, salt, and pepper.
  • Add in diced sweet potatoes, onions, and apples (if using).
  • Place the pork tenderloin back in pressure cooker on top of vegetables.

Step Three: Cook Pork Tenderloin

  • Secure lid on instant pot and turn vent knob to sealed.
  • Cook on high pressure:
    • 4 minutes for 165 degrees
    • 3 minutes for 155 degrees
    • 2 minutes for 145 degrees
  • Allow pressure to release for 10 minutes (VERY IMPORTANT) and then do a quick release.
  • Remove pork from instant pot and place on cutting board to slice.

What temperature Should Pork Tenderloin Be Cooked to?

  • Pork tenderloin is safe to eat once it reaches 145 degrees.
  • At well done (165 degrees) pork tenderloin may be a bit dried out.
  • This method for cooking pork tenderloin at 3 minutes on high pressure will result in pork tenderloin at 150-155 degrees–which in my book is perfect. (You can cook for 2 minutes if you want it closer to 145 degrees.) The pork tenderloin will be juicy, slightly pink, but warm all the way through.

Frozen Pork Tenderloin

For cooking a frozen pork tenderloin in the pressure cooker:

  • Skip Searing Pork Tenderloin
  • Place potatoes, apples, onions, and garlic in pressure cooker.
  • Add in apple cider.
  • Place pork tenderloin in pressure cooker and season well with salt and pepper.
  • Cook on high pressure for 12 minutes.

Apple and Sweet Potato Mash

I love serving this pressure cooker Pork Tenderloin with a side of sweet potatoes, apples and onions, as those flavors compliment pork perfectly. While you can omit the veggies and apples and simply cook the pork tenderloin in the apple cider, it is a great way to make dinner all in one pot.

Because the sweet potatoes are cut into small cubes, they will cook perfectly in the amount of time that the pork cooks. And as the pork tenderloin cooks, the apples and potatoes absorb the pork juices, flavoring the fruit and vegetables that much more.

You can serve the sweet potatoes, apples and onions on the side of the pork tenderloin, or you can mash up the sweet potatoes with with apples and onions (which I find is more friendly for the kids!)

To Make the Sweet Potato Mash

  • After the cooking time is complete, allow pressure to release for 10 minutes.
  • Remove pork from instant pot.
  • With a hand held-immersion blender or a potato masher, combine the sweet potatoes, apples and onions until smooth.
  • You can alternatively remove the sweet potatoes, apples, and onions and process in blender or food processor.
  • There will be a lot of cooking liquid, feel free to remove 1/2 cup with a ladle or measuring cup before blending up the sweet potatoes and apples. 

Sweet Potato and Apple Puree in Instant Pot

 

More Instant Pot Main Course Recipes

Instant Pot Pork Tenderloin Recipe


I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom

Pork Tenderloin sliced next to sweet potato puree and apples
4.57 from 16 votes
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Instant Pot Pork Tenderloin

A perfectly cooked pork tenderloin is served with a sweet potato apple mash that is a little bit savory and a little bit sweet, for complete meal made in less than 30 minutes. 

Course Main Course
Cuisine American
Keyword Instant Pot Pork Tenderloin, Sweet Potato Mash
Prep Time 5 minutes
Cook Time 4 minutes
Pressure Time 15 minutes
Total Time 9 minutes
Servings 6
Calories 166 kcal

Ingredients

  • 1 1/4 pound pork tenderloin
  • 1 1/2 teaspoons kosher salt divided
  • 1 teaspoon pepper divided
  • 2 teaspoons oil
  • 1 cup apple cider
  • 3 large sweet potatoes peeled and cubed into 1/2 inch cubes
  • 1 large apple cubed
  • 1 large sweet onion cubed
  • 3 cloves garlic peeled

Instructions

  1. Season pork tenderloin with 1 teaspoon salt and 1/2 teaspoon pepper. Turn instant pot to saute function. Once pressure cooker is heated, pour in 2 teaspoons oil. Sear tenderloin on each side until just browned--about 1 minute per side.  Remove pork from instant pot.

  2. Pour apple cider into inner pot and scrape up any browned bits of bottom of instant pot. 

  3. Add in diced sweet potatoes, onions, apples, garlic, and remaining salt and pepper. Place the pork tenderloin back in pressure cooker on top of vegetables.

  4. Secure lid on instant pot and turn vent knob to sealed. 

  5. Cook on high pressure:

    4 minutes for 165 degrees

    3 minutes for 155 degrees

    2 minutes for 145 degrees

  6. Allow pressure to release for 10 minutes and then do a quick release. Remove pork from instant pot and place on cutting board to slice.

  7. While pork is resting on cutting board, use a hand held-immersion blender or a potato masher,  to combine the sweet potatoes, apples and onions until smooth. (Remove 1/2 cup cooking liquid if you would like a thicker mash.) 

  8. Serve pork alongside the sweet potato apple puree. 

Recipe Notes

There will be a lot of cooking liquid, feel free to remove 1/2 cup with a ladle or measuring cup before blending up the sweet potatoes and apples, for a thicker sweet potato mash. 

  • Feel free to use apple juice in place of apple cider.
  • You may cook the pork without the apples and sweet potatoes if desired. 
  • If your pork tenderloin is frozen, skip Searing Pork Tenderloin and cook on high pressure for 12 minutes. 
  • You can serve the apples, onions and sweet potatoes whole if you would instead of serving it as a mash. 
Nutrition Facts
Instant Pot Pork Tenderloin
Amount Per Serving
Calories 166 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 61mg 20%
Sodium 633mg 26%
Potassium 456mg 13%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 7g
Protein 19g 38%
Vitamin A 1.8%
Vitamin C 3.1%
Calcium 1.4%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

To Make Pressure Cooker Pork Tenderloin, You May Need

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Comments


    • We tried this tonight with a bigger loin. We added 3 minutes to the cook time and it turned out perfect! Big hit, juicy and well seasoned. We also increased the other items and had the perfect amount of liquid at the end. Garlic +apple+sweet potato is delight for our mouths. Keeping this one in the arsenal. Thank you!!

      Reply

    • Hi Carol. You can make this in a slow cooker or you can roast your Pork Tenderloin (season well with salt and pepper) along side chunks of potatoes, apple, and onions. I would cut your sweet potatoes very small and roast tenderloin in oven at 400 degrees until it reads 150-155 degrees (about 20 minutes.)
      You may also want to try my Slow Cooker Pork and Apple Recipe

      Reply


  5. This recipe looks delicious! I’m just wondering what you drizzled over the sliced pork in the photo that accompanies the recipe. I would like mine to be as good as yours ;-). Thanks!

    Reply

    • Hi Hilary! You can freeze this meal to enjoy later, but pork tenderloin is never as good reheated, as it dries out easily. To freeze, I would freeze sweet potato puree and pork separately. I would also slice the pork, so that it will not take as long to reheat. When you want to eat the leftovers, defrost in fridge. Place pork on baking sheet and broil until just warm. Microwave sweet potatoes and enjoy!

      Reply


  8. When it states Cook on high pressure for 4 minutes if you want your pork cooked to 165, 3 minutes, if you want your pork cooked to 155, and 2 minutes, if you want your pork cooked to 145 degrees. Does that mean to use Pressure Cook, not MEAT/STEW?

    Reply


  9. You said we could cook the tenderloin from frozen. If I did that, what size cut would you suggest on the sweet potatoes and apples? Surely they would need to be a bit larger if they cooked for 12 minutes instead of 3 minutes.

    Reply

  10. Could I do the same thing with a pork roast? Would I adjust the cooking time? Trying to use what I have in the freezer. 😊

    Reply

    • I love that you are using what you have on hand Alicia! For pork roast it is 20 minutes per pound if fresh or 30 if frozen. The only issue is that the sweet potatoes and apples would be WAY overcooked and a mushy mess at that time. I would season the pork loin and place in apple cider/juice and cook on high pressure for 20 min per pound. Let natural release. Remove pork roast to cutting board to rest and then add in cubed apples & sweet potatoes to liquid in instant pot. Cook on high pressure for 8 minutes (it will come to pressure quicker with warmer liquid so you need a longer cook time for potatoes then if starting from a cold Instant Pot. Then you can mash the potatoes and apples and serve with a pork roast. I hope you enjoy!

      Reply


  12. To make this pork only no veggies, would you just sear the meat and then pressure cook for 4 min? What about pressure release?

    Reply

  14. Looking forward to trying this! If my pork loin is larger (for example: 2 3/4 pounds), I suspect the cooking time would go up. How do I figure out how to adjust the time? It is a thawed pork loin.

    Reply

    • Hi Cheryl! This recipe is for a pork tenderloin. For pork loin, you need to cook on high pressure for 20 minutes per pound. I would also just cook in apple juice/cider and cook the sweet potatoes and apples after you remove the pork from the pressure cooker, if not they will be very over cooked! After removing the pork loin, drain off all but 1 cup cooking juices/liquid and add in chunks sweet potatoes,onions, and apples (apples optional). Cook on high pressure for 10 minutes and then let pressure release 5 minutes. Puree sweet potatoes, slice up pork and serve! Enjoy!

      Reply


  15. So this is my first ever Instapot recipe, of course there’s potential for user error but honestly I didn’t understand what the purpose is sweet potato mixture was. It came out so mushy so it didn’t not feel like a mashed sweet potato side. It was like a baby food purée that we ended up using more of a sauce on the pork. You couldn’t really eat it as a side dish. Not sure if there something we could’ve done different with this more like mashed potatoes

    Reply

    • I am so happy you tried out your Instant Pot, but I wish you would have enjoyed your first recipe more. You may have missed my tip that said
      There will be a lot of cooking liquid, feel free to remove 1/2 cup with a ladle or measuring cup before blending up the sweet potatoes and apples. I did add it right to that step in the directions now to help people in the future, so it is not overlooked. In the future, I would ladle out some excess liquid before blending or or even omit apples (which give off a lot of liquid), that will really help to thicken your sweet potato mash.

      Reply


  16. My first time cooking pork tenderloin in the IP, and it came out really well! Perfectly seasoned and delicious! Thank you so much for sharing!

    Reply


  17. Have a pork tenderloin at home, this is just what I was looking for for dinner this weekend. Looks amazing with the sweet potatoes too.

    Reply

  18. Absolutely yummy!!! It snowed all day and I had thawed out bone in pork chops- googled pork chop sweet potato instant pot recipes and found yours! Thank you for sharing! It was a wonderful dinner and my family agreed!!!

    Reply


  19. Delicious recipe! If I wanted to cook 2 of the tenderloins with this recipe would the time change? This one tenderloin isn’t enough for everyone so I’d like to double that. The mash was fantastic and plenty there so just adding the additional tenderloin would be my only change.

    Reply

    • Hi Aidan! I am so glad you enjoyed this meal. You can certainly make 2 pork tenderloins. The cook time should remain the same, but if they are frozen together, you will need to increase the time by 1-2 minutes total. Enjoy!

      Reply


  20. My tenderloin came out way over cooked (internal temp was 195 degrees). I’m a pretty decent cook and followed the recipe very closely. The mash came out great, but the meat was all wrong, even though I only set it for 3 minutes. Any thoughts?

    Reply

    • Hi Matt! Sorry for your frustration with the recipe. It may have been that your tenderloin was either very thin or seared for much longer than I seared mine. Or if you did not do an instant release of pressure that would cause the meat to overcook as well.

      Reply

        • I meant if the meat was left in the pressure cooker past the 10 minutes of natural release. But I was not very clear! Sorry about that. You want to release pressure after 10 minutes and immediately remove pork tenderloin so it is not left to cook in pressure cooker.

          Reply

  21. Your step 5 and main instruction say 4 minutes will cook the pork to 165 but that will be dried out. You also said, “This method for cooking pork tenderloin at 4 minutes on high pressure will result in pork tenderloin at 150-155 degrees–which in my book is perfect. ” Can you clarify? Thank you!

    Reply

    • Hi Linda, I am sorry for any confusion. I will be sure directions are clear. 4 minutes will equal 165 degrees. 3 minutes will equal about 150-155 degrees and 2 minutes will be 145 degrees. Hope that helps you!

      Reply


  22. Tasty and so easy, especially since I had a kale salad kit on hand to go with the tenderloin and sweet potato mash. I am new to the Instant Pot, this was only my 3rd dinner using it, so I really appreciated finding your recipe — Thank you for posting! I seasoned the meat and let it sit at room temp for upwards of 30 minutes so the salt would be drawn into the tenderloin and improve the flavor. I browned the meat on 3 sides and since my tenderloin was large (1.5 lbs) and chunky (no tapered end really), cooked on high pressure for 4 minutes, which ended up being too long, not bad, just slightly overcooked. I removed a lot of liquid (2/3+ cup) thinking I might add a touch of coconut cream to enrich the mash. It wasn’t needed, the mash was absolutely delicious. We found the pork a little bland so I might try seasoning it with some sort of herb/spice rub next time. Would love more precise information about how much sweet potato, apple and onion to use (weight or cups chopped estimate), not absolutely necessary as the mash will be tasty in any case.

    Reply

    • I am so glad you tried this recipe out and enjoyed. Since your meat was at room temperature (which is smart) I would only cook for 2-3 minutes. As for the sweet potatoes, 3 large sweet potatoes is about 4 cups chopped and 1 apple is about 2/3 cup chopped. Obviously that varies. But gives you a rough estimate!

      Reply

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