Cooking this Pork Tenderloin in the Instant Pot

This is an Instant Pot recipe that’s fast, convenient, and reliably tender. I prefer the Instant Pot because it cooks the tenderloin evenly and keeps it moist — and the whole process is ready in under two hours. If you want a simple way to switch up weeknight dinners, this method makes pork tenderloin as easy to prepare as chicken, while delivering juicy, flavorful results.

The most delicious white wine cream sauce!

The Rosemary White Wine Sauce combines garlic, mushrooms and fresh herbs with dry white wine, chicken broth and cream for a silky, aromatic finish. I’ve tried this sauce with different dry white wines—from a dry sherry-style bottle to an economical boxed wine—and both have worked well. If you’re a wine enthusiast, choose a dry white you enjoy drinking; otherwise, any dry white recommended by a store associate will work fine.

What to serve with this Pork Tenderloin?

This pork tenderloin pairs beautifully with creamy mashed potatoes, buttered pasta, or roasted green vegetables. The rich sauce makes it ideal for a family dinner, a special occasion, or a cozy date-night in. It’s an impressive main course that’s simple to prepare and sure to please.

No-Fail, Date Night Dinner Idea!

I adjusted this recipe over time until the flavors and timing felt right. Despite a lengthy ingredient list, the method is straightforward and forgiving. Follow the steps and you’ll end up with a tender, flavorful pork dish. Don’t be intimidated — the result is delicious and well worth the effort. Share your thoughts in the comments if you try it.

Tips for this recipe!

1. Adjust cooking time for the Instant Pot based on tenderloin size. A good rule is about 20 minutes per pound. For example, a 4.5-pound loin was cooked for 80 minutes in my test.
2. Use any dry white wine you prefer for the sauce. I’ve used dry sherry-style wines and affordable boxed white wines with great results. If you prefer not to use wine, the sauce will still work with extra chicken broth, though wine adds depth.
3. If you don’t have an Instant Pot, this can be made in a slow cooker: place the tenderloin, water, salt and pepper in the crock pot and cook on low for 8 hours or high for 4 hours. Prepare the sauce separately and pour it over the sliced tenderloin before serving.
4. Fresh herbs give the best flavor. You can substitute dried herbs if needed, but fresh rosemary and sage make the sauce especially vibrant.

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Yield: 6 servings

Pork Tenderloin with Rosemary White Wine Sauce

This Pork Tenderloin with Rosemary White Wine Sauce is cooked in the Instant Pot, sliced thin and finished with a flavorful white wine, garlic, mushroom and herb cream sauce.

Prep Time
10 minutes

Cook Time
1 hour 20 minutes

Additional Time
15 minutes

Total Time
1 hour 45 minutes

Ingredients

• 4–5 pound tenderloin
• 1/2 cup water
• Salt & pepper
• Rosemary White Wine Sauce:
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup vegetable oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons sage leaves, chopped
• 2 cups dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt & pepper, to taste

Instructions

1. Place the tenderloin, 1/2 cup water, and salt and pepper in the Instant Pot.
2. Close the lid and set the valve to sealing. Manually set the timer for 80 minutes (adjust time for smaller loins—about 20 minutes per pound).
3. When the Instant Pot has about 20 minutes remaining, begin the Rosemary White Wine Sauce.
4. Over medium-low heat, sauté the sliced mushrooms in butter until tender.
5. Add the minced garlic, vegetable oil, chopped rosemary and sage; cook briefly until fragrant.
6. Pour in the white wine and chicken broth and bring to a simmer. Cook 3–5 minutes to let the alcohol evaporate.
7. Reduce to low heat and stir in the heavy cream. Simmer until the sauce thickens. If needed, thicken with a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) or a small amount of instant mashed potato granules. Season with salt and freshly ground pepper to taste.
8. When the pork is done, remove it from the Instant Pot and drain the cooking liquid. Slice the tenderloin with the grain into 1/4-inch-thick slices.
9. Return the sliced pork to the Instant Pot, pour the sauce over the meat, close the lid, and set the timer for 3 minutes to let the flavors meld.
10. Release pressure, remove the pork, and serve with the sauce spooned over the slices.

Notes

Tips:

1. Adjust pressure-cook time for smaller tenderloins—about 20 minutes per pound. For a 4.5-pound loin, 80 minutes worked well.

2. Any dry white wine will work for the sauce; choose one you enjoy. Wine adds depth, but you can increase chicken broth if you prefer no alcohol.

3. To use a slow cooker: place the tenderloin, water, salt and pepper in the crock pot and cook on low for 8 hours or high for 4 hours. Prepare the sauce separately and pour it over the sliced pork before serving.

4. Fresh herbs deliver the best flavor. Dried herbs can be used but will be milder.