Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe

Maple and Brown Sugar give are the perfect combination for this easy Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe!

Want to try this recipe in the Slow Cooker? You can find the directions HERE!

We like to serve this tenderloin with these Slow Cooker Creamy Mashed Potatoes, this Oven Roasted Green Beans Recipe and you’ll want to try our No Bake Éclair Cake for dessert!

Ingredients needed to make Instant Pot Maple and Brown Sugar Pork Tenderloin:

• 1/2 cup chicken broth
• 2 pounds pork tenderloin
• salt and pepper, to taste
• ¼ cup maple syrup  (cut in half if using pure maple syrup)
• 1 teaspoon minced garlic
• 4 Tablespoons Dijon Mustard
• 2 Tablespoons honey
• 2 Tablespoons brown sugar
• 1 Tablespoon cider vinegar
• ½ teaspoon dried thyme crumbled
• 1 Tablespoon cornstarch
• 1 Tablespoon cold water

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How to make Instant Pot Maple and Brown Sugar Pork Tenderloin:

Pour chicken broth into the bottom of the Instant Pot.
Season pork tenderloin with salt and pepper. Place in the bottom of the Instant Pot.
In a small bowl, combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.

Put your lid on the pot and move the valve to SEALING (not venting). Press the PRESSURE COOK (or MANUAL) button and set timer for 5 minutes.

When timer is done, let pressure do a NATURAL RELEASE (it will take about 20 minutes, maybe longer).We prefer to let the meat sit in the Instant Pot on the “keep warm” setting for a couple of hours and it will literally fall apart, but make sure that you at least let it do a natural release for 20 minutes when it’s done cooking.

Remove pork to a plate and cover with foil to keep warm. Press SAUTE button and bring liquid in the Instant Pot to a boil. Simmer for 5 minutes. In a small bowl, mix together cornstarch and cold water, then whisk into liquid left in Instant Pot. Cook for 1 minute longer or until liquid has thickened up. Slice the pork and serve with the thickened juices.

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Other Instant Pot Pork Recipes we think you’ll like:

• Instant Pot Pork Chile Verde (Pressure Cooker) Recipe
• Instant Pot Pepperoncini Pork Roast Recipe
• Instant Pot Root Beer Pulled Pork Sandwiches Recipe
• Instant Pot Kalua Pork Roast Recipe
• Instant Pot Easy Sweet Pork Recipe

Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe

This Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe has the best combination of flavors! This pork turns out juicy every time!

ServingServing: 6

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Pressurize Time 30 minutes minutes

Total Time 44 minutes minutes

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Ingredients

• ▢ ½ cup chicken broth
• ▢ 2 pounds pork tenderloin
• ▢ salt and pepper, to taste
• ▢ ¼ cup maple syrup, (cut in half if using pure maple syrup)
• ▢ 1 teaspoon minced garlic
• ▢ 4 Tablespoons Dijon Mustard
• ▢ 2 Tablespoons Honey
• ▢ 2 Tablespoons brown sugar
• ▢ 1 Tablespoon cider vinegar
• ▢ ½ teaspoon dried thyme, crumbled
• ▢ 1 Tablespoon cornstarch
• ▢ 1 Tablespoon cold water

Equipment

• Instant Pot
• Mixing Bowl (Small)

Instructions

1. Pour chicken broth into the bottom of the Instant Pot.
2. Season pork tenderloin with salt and pepper. Place in the bottom of the Instant Pot.
3. In a small bowl, combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
4. Put your lid on the pot and move the valve to SEALING (not venting). Press the PRESSURE COOK (or MANUAL) button and set timer for 5 minutes.
5. When timer is done, let pressure do a NATURAL RELEASE (it will take about 20 minutes, maybe longer).
6. We prefer to let the meat sit in the Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart, but make sure that you at least let it do a natural release for 20 minutes when it's done cooking.
7. Remove pork to a plate and cover with foil to keep warm. Press SAUTE button and bring liquid in the Instant Pot to a boil. Simmer for 5 minutes. In a small bowl, mix together cornstarch and cold water, then whisk into liquid left in Instant Pot. Cook for 1 minute longer or until liquid has thickened up. Slice the pork and serve with the thickened juices.

Notes

• We like to serve this with mashed potatoes!

Nutrition

Calories: 268 kcal · Carbohydrates: 21 g · Protein: 32 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.1 g · Cholesterol: 99 mg · Sodium: 264 mg · Potassium: 656 mg · Fiber: 0.5 g · Sugar: 18 g · Vitamin A: 14 IU · Vitamin C: 0.3 mg · Calcium: 37 mg · Iron: 2 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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