Best Damn Instant Pot Pork Tenderloin (2024)

FAQs

Why is my pork tenderloin tough in Instant Pot? ›

Why is My Instant Pot Pork Tenderloin Tough? If your pork tenderloin is tough, it's likely been overcooked. To make sure you don't overcook your pork, follow the tips listed in the question box below.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

While it is possible to overcook pulled pork in the Instant Pot, it's very unlikely if you are using pork shoulder or butt. The pork should get more tender the longer it cooks. If using pork loin, which is leaner, you can overcook it.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Pork tenderloin should be cooked for a short time in a hot oven to prevent it from drying out. Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them.

Once you know how to cook pork tenderloin using the sear-and-roast method, your pork will come out tender every time. Seasoning the pork simply with just salt and pepper works, but this lean cut of meat takes well to a spice rub or marinade.

Can pork tenderloin be a little pink? ›

Is it ok if my pork is slightly pink? The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.

Overcooking can cause the meat to become dry, tough, and difficult to shred. Similarly, if you don't cook the pork long enough, it may be undercooked and tough. It's also important to avoid using a quick release or pressure, as this can cause the pork to seize and toughen.

Close the lid and bring the pressure up to high pressure over a medium-high heat and cook for 50 mins. Leave the pressure to drop naturally. The meat should be pull-apart tender. If it's still a bit tough, put the lid back on, return to high pressure and cook for a further 10-20 mins.

So if you cover the roast or loin with an excess of liquid, the results will be decidedly bland. It can seem like a catch-22 — you need liquid to get your pressure cooker to work, but too much will make your meat taste blah.

The thinner your pork chops are, the higher your chances of getting tough meat is going to be. In my recipe, I specify the thickness of the chops as 1 to 1 1/2 inch thick. Like most home cooks, I just eye-ball it when I'm cutting my chops.

As a general guide, pork loin or tenderloin can be cooked in about 20-30 minutes on high pressure, while larger cuts like pork shoulder or ribs may need 45 minutes to an hour.

Cook Low and Slow

Add your other ingredients and liquids, then set your cooker to “low.” Plan for 6-9 hours of cooking time for your warming slow cooker meal. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.