Get ready for the most tender, fall-apart pork tenderloin you’ve ever made, thanks to the magic of the Instant Pot! This recipe transforms a simple pork tenderloin into a rich, savory shredded meat masterpiece, bathed in a luscious sauce of crushed tomatoes, roasted red peppers, and fresh herbs. It’s a sophisticated yet incredibly simple dish that’s perfect for a busy weeknight dinner, meal prepping for the week, or serving to guests. The pressure cooker does all the work, infusing the pork with deep flavor in a fraction of the time. Serve it over spaghetti squash for a low-carb feast that feels truly indulgent.

Ingredients

• 1 tsp (5 ml) Olive Oil
• 5 cloves Garlic, crushed
• 18 oz (approx. 510g) Pork Tenderloin
• 28 oz (794g) can Crushed Tomatoes
• 1 small jar (approx. 7 oz or 200g) Roasted Red Peppers, drained
• 2 sprigs Fresh Thyme
• 1 tsp (5g) Salt
• 1 tsp (2g) Ground Black Pepper
• 2 Bay Leaves
• 1 tbsp (4g) Fresh Parsley, chopped (for garnish)

Instructions

1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the olive oil and crushed garlic, frying for 1-2 minutes while stirring until fragrant and light yellow. Remove the garlic with a slotted spoon and set aside.
3. Place the pork tenderloin into the hot pot. If the tenderloin is too long to lie flat, cut it in half. Brown the pork on all sides, searing for about 2 minutes per side.
4. Turn off the “Sauté” function. Add the crushed tomatoes, drained roasted red peppers, fresh thyme, salt, pepper, bay leaves, and the reserved cooked garlic to the pot.
5. Secure and lock the lid, ensuring the steam-release valve is set to the “Sealing” position. Manually set the cooking time to 45 minutes at high pressure.
6. Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before carefully switching the valve to “Venting” to release any remaining steam.
7. Open the lid and remove the bay leaves and thyme sprigs. The pork will be incredibly tender; use two forks to shred it directly in the pot.
8. Stir the shredded pork well, allowing it to absorb all the flavorful cooking juices. Garnish with chopped parsley and serve warm with spaghetti squash or your favorite side.

Nutritional Information

• (per serving)
• Calories: 93
• Total Fats: 1.5g
• Net Carbs: 6.5g
• Proteins: 11g
• Fibers: 0g

Pro Tips

• Do not skip searing the pork. This step creates a deep, caramelized flavor base (the Maillard reaction) that pressure cooking alone cannot achieve.
• For a smokier depth of flavor, add 1/2 teaspoon of smoked paprika or a pinch of red pepper flakes along with the other seasonings before cooking.
• This shredded pork is incredibly versatile. Serve it on brioche buns for sliders, in tacos with a fresh slaw, or over creamy polenta or mashed potatoes.
• Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen overnight, making it even more delicious the next day.

FAQ

Q: How long do you cook pork tenderloin in the Instant Pot for this recipe
A: You should cook the pork tenderloin for 45 minutes at high pressure, followed by a 15-minute natural pressure release.

Q: Is it necessary to sear the pork before pressure cooking
A: Yes, do not skip searing the pork. This step is crucial for creating a deep, caramelized flavor base that you can’t get from pressure cooking alone.

Q: What can I serve with this shredded pork tenderloin
A: This versatile shredded pork is delicious served over spaghetti squash for a low-carb option, on brioche buns for sliders, in tacos, or over creamy polenta or mashed potatoes.

Q: How do I store leftover Instant Pot pork tenderloin
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen and become even more delicious the next day.