This hearty and comforting meal of Instant Pot pork tenderloin and potatoes with creamy mushroom sauce will please the whole family and is great for serving at a dinner party. This recipe will feed 4-6 people and keeps well for leftovers.
Have you ever cooked with pork tenderloin before? It’s one of the tastiest cuts of pork, also known as pork fillet or Gentleman’s cut, and is much more affordable than a beef fillet. It’s a long, log-like piece of meat that is quite lean but very tender. It is usually roasted or baked whole and then sliced when served and it can be paired with various condiments, sauces and sides.
Note: Pork tenderloin and pork loin are different cuts of pork. Pork tenderloin is thin and long, while the loin is shorter and much thicker and bigger. It’s also known as a pork loin roast and looks like you can cut pork fillets or cutlets out of it. They do have a very similar flavour and texture and can be interchanged. If using pork loin for this recipe, we suggest cutting the whole piece into 2-3 parts so it cooks in the same amount of time. Learn more here.
Today, we’re going back to basics with good old pork tenderloin and mashed potatoes, all cooked in your trusted Instant Pot. The dish is served with a delicious, creamy mushroom sauce that is cooked on the stovetop while the Instant Pot is hard at work. This means that you don’t have to focus on three dishes at the same time and instead enjoy cooking this meal in a more relaxed style.
Made together in the Instant Pot, pork tenderloin and potatoes need about the same time because this cut of pork doesn’t need much cooking. Plus, having the pork in the same pot will release all of its tasty juices straight into the potatoes resulting in heartier flavours.
This particular recipe uses dairy in the mashed potatoes and the mushroom sauce but it can easily be turned into a dairy-free (and thus Whole30 friendly) meal. Use ghee or olive oil in place of butter when making the mash and modify the onion and mushroom sauce by adding a little balsamic vinegar and ghee instead of the heavy cream. Another idea is to serve the pork and potatoes with a side of salsa verde green sauce.
We hope you enjoy out Instant Pot pork tenderloin and potatoes recipe. Let us know in the comments if you make it or if you have any questions.Print
This hearty dish of Instant Pot cooked pork tenderloin and potatoes is perfect for the whole family. Served with a creamy mushroom sauce for a classic, comfort hit!
1.5 lb / 700 g pork tenderloin, cut in halves
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1 teaspoon salt
2 tablespoons olive oil
1 lb potatoes, peeled and diced into large cubes (about 5 medium potatoes)
1/2 cup water
1/2 cup milk (can be all water
1/2 teaspoon salt
To finish: 1 tablespoon butter and salt to taste
2 tablespoons olive oil
1 white onion, sliced thinly and cut into half moons
0.5 lb / 250 g button cremini mushrooms, sliced
2 cloves of garlic, finely chopped
1/2 teaspoon salt
1/4 cup dry white wine (e.g. Sauvignon Blanc)
1 teaspoon Dijon or yellow mustard
1/3 cup heavy cream (cooking cream)
Garnish: Handful of parsley, chopped
First, season the pork tenderloin halves with the onion and garlic powder, salt and pepper and set aside.
Turn the Instant Pot on and press the Sauté button. Allow to bottom heat up and add the olive oil. Add the pork halves and cook for 1 minute each side to seal in the juices. Remove the pork and press Cancel/Keep Warm to stop the sautéing.
Pour the milk and water into the pot and use a spatula to scrape off any pork cooking bits and stir them into the broth. Add the diced potatoes and salt and stir through.
Place the pork pieces on top of the potatoes. Close and lock the Instant Po lid and press Manual, HIGH pressure and adjust the time to 5 minutes. The Instant Pot will beep three times and the pressure will start building up (this should take about 5-10 minutes). Then, the 5-minute timer will begin (mind you that the cooking actually begins while the pressure is still building up). Once the timer goes off, allow 5 minutes for the pressure to release naturally (NPR) and then use the quick release method to let off the rest of the steam (be careful when you move the valve to Venting).
While the potatoes and pork are cooking, prepare the mushroom sauce. Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the onions and sauté for 2 minutes. Add the mushrooms and cook together for 6-7 minutes, stirring frequently. Then add the garlic and salt and cook for another minute or two.
Add the white wine and mustard and stir through for a minute. Finally, pour in the cream and stir until well combined. Turn the heat off and set aside.
Open the Instant Pot and remove the pork pieces to a chopping board. Rest for a few minutes.
Potatoes will be nice and soft but there will be a bit of the cooking liquid, including the juices from the pork which will flavour the potatoes. Pour half of the liquid out (holding the potatoes back). Add a tablespoon of butter and mash the potatoes in the remaining broth until fairly smooth. Taste for salt and add a little more if you like.
Slice the pork into thick pieces and serve over mashed potatoes. Top with the creamy mushroom sauce and sprinkle with fresh parsley.
Chicken breasts could be used instead of pork tenderloin in this recipe.
Pork and potatoes can be served without mushrooms sauce. You can use other condiments such as mustard, BBQ sauce, ketchup, apple sauce or salsa verde.