Pressure Cooker Pork Tenderloin

Pressure Cooker Pork Tenderloin

Dutchgirl 13

"Moist and flavorful."

Ingredients 8 h 40 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. Add the pork tenderloin to the bag and manipulate to assure it's covered with the marinade. Remove as much air from the bag as possible before sealing. Marinate in refrigerator 8 hours to overnight.
  2. Stir the chicken broth and lemon juice together in the bottom of a pressure cooker. Lay the tenderloin into the liquid in the slow cooker. Pour the remaining marinade from the bag over the tenderloin.
  3. Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Reduce heat to medium and cook for 25 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. Slice the tenderloin into medallions to serve.
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Reviews 11

  1. 14 Ratings


I'm the submitter of this recipe. We love the tartness of lime mixed with the cilantro so this is a personal favorite. AR edited this before publishing and they say to lay the tenderloin into the lemon juice/broth mixture. I don't do that. My pressure cooker has a "rack" that keeps the meat above the liquid so it doesn't actually sit in the liquid as it cooks. This could affect flavor and texture so I'd be interested in hearing your experience if you cook it right in the liquid. AR also converted my "a good handful" of cilantro leaves into 1/4 cup. I use more than 1/4 cup and I also use a heaping 1/2 teaspoon of the red pepper flakes and a scant 1/4 teaspoon of the salt. As you can see, it's a very flexible recipe! The original idea for the marinade comes from my friend, Angela, with a few modifications.


Made this last night because it's hot and didn't want to heat up the house. It was quick and easy. My husband and I both really like lime and cilantro together (we had mojitos to go along with this.) I added more red pepper, probably 3/4 teaspoon, because we like it with a kick. I'll be making this again.


This was good. I added a little more red pepper than called for, but will still add more. Think I would add more garlic as well. I have a digital pressure cooker and put the roast on the bottom of the pot, not a rack. It took about 35 minutes on high. The meat was very tender and juicy. Will fix again with modifications.