Instant Pot Pork Tenderloin with Warm Slaw

Published on in Recipes

Instant Pot Pork Tenderloin with Warm Slaw

I love eating pork tenderloin, but I don’t always enjoy cooking it. There is such a fine line between perfectly cooked and wayyyy too dry and honestly sometimes it just feels like more trouble than it’s worth. However, I’ve found that cooking the pork in an Instant Pot pretty much eliminates the possibility of it drying out. So IP it is!


Meanwhile, I made up this insanely delectable cheesy cooked slaw to go with it. It has holiday dinner, hearty family meal and weekly meal prep dish written all over it!

Ingredients

  • Pork
  • 1 Pork Tenderloin (1 1/2 pounds)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika (smoked preferably)
  • 1/2 tablespoon minced garlic
  • 1 1/2 teaspoon whole grain mustard
  • Slaw
  • 6 oz diced onion
  • 1 chopped orange bell pepper
  • 1 1/2 bags Trader Joe’s Cruciferous Crunch Slaw
  • 1/2 cup sauerkraut
  • 1 teaspoon whole grain or dijon mustard
  • 1 1/2 teaspoon minced garlic
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon umami seasoning (optional)
  • 1/8 teaspoon black pepper
  • 1 cup shredded Swiss cheese
  • 1 cup shredded gruyere

Directions

  1. Pierce pork about every 3 inches on top and bottom so the coating can seep in.
  2. Mix all dry seasonings together and generously rub on pork.
  3. Coat pork in mustard and garlic.
  4. In either a heavy-bottom pan or using the sauté setting on the Instant Pot, Seer pork on high heat on all four sides, using tongs (2-3 minutes per side).
  5. Cut in half.
  6. Place in the Instant Pot basket.
  7. Pour 1/2 cup water below pork.
  8. Set Instant Pot on high pressure for 4 min.
  9. While the Instant Pot is cooking the pork, make the slaw…
  10. Sauté 6 oz diced onions.
  11. Add 1 chopped bell pepper.
  12. Toss in cruciferous crunch slaw by the handful, stirring and wilting.
  13. Once wilted add 1/2 cup sauerkraut.
  14. Add garlic, umami, garlic salt, pepper.
  15. Coat well.
  16. Once coated, stir shredded cheese into the mixture 1 cup at a time.
  17. Mix well until everything is melty and gooey.
  18. Turn off heat and cover.
  19. Once pork is done in the Instant Pot (it’s a pretty fast cook), use long spoon to turn steam release knob, open lid and take out pork with tongs.
  20. Slice pork in about 3/4 inch slices and lay 3 pieces over small mound of slaw mixture.
  21. Serve and enjoy!

Notes

The reason I prefer to cook pork tenderloin in the IP is because, in my opinion, it keeps it from drying out more than other methods of cooking.

If you are new to the Instant Pot, it is a wondrous creation (I’m not getting paid to say that by the way!) But you’re going to want to familiarize yourself with it as much as possible. (I have the luxury of FaceTiming my mom every time I have a question, but she can only field so many calls haha!)

Here is the official Instant Pot manual in case you don’t have yours.

If you don’t have a Trader Joe’s in your area, you can make your own Cruciferous Crunch Collection by combining, chopped kale, shaved Brussel sprouts, finely chopped broccoli and cabbage.

This slaw recipe would be great topped with chicken breast, chicken thighs, pot roast or even corned beef for St. Patrick’s day!

12 Comments

  1. Brenda Breining
    March 25, 2019 at 7:04 pm

    Gina—There is Umami in the instructions (but not the ingredients) and mustard in the ingredients (but not the instructions)…please clarify.

  2. Courtney C.
    March 25, 2019 at 9:00 pm

    Hi Gina! I love your segments on ACS and now this blog!!!! I haven’t cooked large cuts of meat in the instant pot yet. Is it really only 4mins for pork tenderloin? Do you have an approx time when you figure in the time it takes to heat up? Also you say put tenderloin above broth, do you use that wire rack or you just mean put broth in first then pork? Thanks!!!!!!

    • ginag
      March 29, 2019 at 6:13 am

      Hi, Courtney! I’m no Instant Pot vet by ANY means and yes that is a short time for pork but it’s accurate! (It comes with a little bit of catch though as the whole thing needs to build pressure, cook and then release steam so it’s actually much longer than 4 minutes. But it keeps it so moist and tender!) And yes I use the rack xoxo

  3. Marc Nadeau
    March 30, 2019 at 1:02 am

    Yes! Instantpot recipe! More! It’s really a miraculous device. 👍🏻

  4. Ben
    April 15, 2019 at 1:18 am

    Wow, when mixing the slaw I though “how’s this going to work.” What a maroon I am because it worked perfectly. I bought 2.3 pounds of tenderloin and about 100 miles from trader joe’s so I did some Kroger substitute’s and it worked great. Cooked the meat for 6 minutes as it was larger.

    • ginag
      April 18, 2019 at 4:25 am

      Haha good! I’m so glad you liked it and made what ever substitutions worked best for you! xoxo

  5. Brian Alfond
    June 3, 2019 at 12:16 am

    Gina, really enjoy you on ACS, and the Eat Your Feelings segment is a fave. Besides Anna’s cookbook, it is nice to have other sources of NSNG recipes

    I was really looking forward to this one. Took the tenderloin out of the freezer only to discover what I had was, in fact, half a rack of pork ribs! But the rub worked brilliantly. Had to modify the cooking time, but they were a hit! And the slaw – that is a hodge-podge of stuff I would never have thrown together, but I had everyone clamoring for more!

    Great stuff! Can’t wait to try more of your recipes!

  6. Dale Pesavento
    September 28, 2019 at 7:15 pm

    I have done this recipe twice now and it is fantastic. I have used fresh cabbage rather than the Traders Joes slaw, and it works well. My family loved it and they are sometimes hard to please. I love all of the recipes you share and I have tried several of them. looking forward to more.