I love making this lemon pepper pork tenderloin recipe in the Instant Pot because it is easy and I can start with a frozen – or partially frozen pork tenderloin if I need to.
What Makes This Lemon Pepper Pork Tenderloin So Special
The flavor is the real reason why I love this particular lemon pepper pork tenderloin recipe.
Without a doubt you could taste the lemon pepper, my husband thought it was strong, but I thought it was just right.
Possibly because I really like lemon pepper seasoned meat.
He is not big on any type of seasoning including salt and pepper.
I prefer food that is flavorful instead of bland.
I also like being able to cook food that is flavorful and tender even if it does not fully thaw or worse I forget to get something out for supper.
This is why I love the Instant Pot.
This recipe is so special simply because it tastes great, is tender and is ready to put on the table in a little over an hour.
Instant Pot Lemon Pepper Pork Tenderloin Recipe
- Put the butter in the Instant Pot.
- Turn the Instant Pot to sautee.
- Melt the butter.
- Cut the pork tenderloin in half.
- Place the pork tenderloin in the Instant Pot.
- Brown both sides.
- Add the lemon juice and the worcestershire sauce to the Instant Pot and deglaze the pan.
- Sprinkle the rosemary, thyme, salt, lemon pepper and chicken gravy mix on top of the pork tenderloin.
- Pour the water over the top of the pork tenderloin.
- Replace the lid.
- Make sure it is sealed and the vent is closed.
- Select the meat button and set it to 15 minutes.
- When the fifteen minutes is up, reset the timer for the meat button to 35 minutes.
- When it is done, allow the pressure to release naturally.
- Remove the meat and place it on a platter.
- Drizzle some of the sauce over the top, slice and serve with a little more sauce.
Final Thoughts About This Lemon Pepper Pork Tenderloin
We both prefer the juice drizzled over the top of the pork tenderloin to add some juiciness to the meat.
I feel like pork is a drier meat and while it literally falls apart it after being cooked in the Instant Pot, it just does not have enough juiciness to suit me.
Drizzling the meat once it is on your plate with some of the broth remedies this.
Of course you could also put some broth in a small bowl and dip the meat before eating it.
Of course you could also opt to reduce the broth and turn it into more of a gravy if that is your preference.
I do recommend covering any leftover meat with the broth – or gravy – before putting it in the refrigerator.
This makes reheating easier and I think the juice does absorb into the meat a little more when it is left to soak in it overnight.