This Berry Pork Tenderloin is tender, juicy, and bursting with flavor! The tenderloin is made in the Instant Pot and then drizzled with a sweet berry sauce before serving. This easy recipe is SCD, Paleo, gluten free, grain free, dairy free, soy free, and refined sugar free.
What I've come to realize recently is that cooking pork tenderloin in the Instant Pot is the easiest, quickest way to ensure you've made tender, juicy pork!
In this recipe the tenderloins are seasoned with a mixture of dried herbs and spices. Once done cooking, the meat is drizzled with a sweet mixed berry sauce.
What is pork tenderloin?
Pork tenderloin is a lean, thin cut of meat that is long and narrow. The pork is very mild in flavor and does well with spices, marinades, and sauces. Each pork tenderloin is typically 1 to 1 ½ pounds.
NOTE: Be sure to purchase pork tenderloin and not pork loin roast, which is a completely different cut of meat and often found right next to the tenderloins.
Remove the pork from the refrigerator and allow to come up to room temperature, then use a paper towel to pat dry.
Stir together the salt, black pepper, dried basil, and garlic powder in a small bowl before generously seasoning all sides of the pork.
Set the Instant Pot to SAUTE and add olive oil. Once the oil is hot (a few drops of water should sizzle when hitting the oil), use tongs to place the tenderloins into the pot, making sure they don't overlap.
Sear all sides of the pork for 3 to 5 minutes, just until lightly browned, before transferring to a plate.
Press CANCEL on the Instant Pot and pour in one cup of water. Put the metal trivet in the pot and place the tenderloins on top.
Secure the lid and turn the release valve to closed.
Set to pressure cook on MANUAL HIGH for 8 minutes. Once the cook cycle is complete, press CANCEL and carefully open the release valve.
Transfer the meat to a plate or cutting board and allow to rest for five to ten minutes before slicing into ½ inch thick pieces.
Pour the mixed berry sauce over the meat and serve warm!
How to make the mixed berry sauce
The ingredients for the sauce couldn't be any simpler; mixed berries, fresh lemon juice, and honey (which is optional).
Fresh or frozen berries can be used for the sauce, but if using frozen, I suggest adding a tablespoon of water to the saucepan.
Place the berries and lemon juice in a saucepan over medium heat. Once the berries begin to bubble and boil, drop the heat to medium-low and continue cooking, stirring occasionally, until the berries have softened and the liquid has reduced by half. This should take 20 to 30 minutes.
Remove from the heat and blend until smooth. Strain the puree to remove the seeds. Give the sauce a taste and add a bit of honey if you prefer it sweeter.
Tips for the best berry pork tenderloin
- Sear the tenderloins one at a time if they're too big to fit in the Instant Pot together. You could also cut them in half before searing.
- Reduce the seasoning and mixed berry sauce by half if only cooking one tenderloin.
- Serve the mixed berry sauce either warm or chilled. The sauce can also be made up to three days in advance and stored in the refrigerator.
- Refrigerate leftover pork in an airtight container for three to five days and reheat in either a microwave or 350F preheated oven just until warmed.
What to serve with berry pork tenderloin
More easy and tasty dinner recipes!
- Italian Braised Chicken Thighs
- Cuban Ropa Vieja
- Instant Pot Piri Piri Chicken Wings
- Baked Chicken Bruschetta
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Berry Pork Tenderloin
- 10 ounces mixed berries, fresh or frozen can be used
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey (optional, do not use if following Whole30)
- 1 ½ to 2 pounds pork tenderloin, about 2 tenderloins
- 2 Tablespoons olive oil
- 2 teaspoons fine sea salt
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup water
- Place the berries and lemon juice in a saucepan on the stove over medium heat until they begin to bubble and boil. (If using frozen berries, add 1 tablespoon of water to the saucepan.)
- Drop the heat to medium-low and continue cooking, stirring occasionally, until the berries have softened and the liquid has reduced by half.
- Transfer the berries to a blender and blend until smooth. Strain the puree to remove the seeds. Taste the sauce and add a bit of honey if you'd like it sweeter.
- The sauce can be served either warm or chilled. (The sauce will be thicker if chilled in the refrigerator before serving.)
- Allow the pork tenderloin to rest at room temperature for 15 to 20 minutes before beginning. Then use a paper towel to pat all sides of the pork dry.
- In a small bowl mix together the dried basil, garlic powder, fine sea salt, and ground black pepper. Liberally sprinkle the seasoning mix onto all sides of the tenderloins.
- Set the Instant Pot to SAUTE. Add the olive oil to the pot, making sure it covers the entire bottom. Once the oil is hot (a drop of water dropped into the oil should sizzle), use tongs to gently place the tenderloins into the pot, making sure they do not overlap.
- Sear all sides of the pork for 3 to 5 minutes until the pork is lightly browned and releases easily from the pot.
- Press CANCEL on the Instant Pot and remove the pork tenderloins from the pot. Pour 1 cup of water into the pot and use a wooden spoon to scrape up any bits from the bottom of the pot.
- Put the trivet in the pot and then use tongs to place the tenderloins on top of the trivet.
- Secure the lid on the Instant Pot, making sure the release valve is closed. Set to pressure cook on MANUAL HIGH for 8 minutes. Once the cycle is complete, carefully open the release valve. Transfer meat to a plate or cutting board and allow to rest for 5 minutes before slicing into ½ inch thick pieces.
- Pour the berry sauce over the meat and if desired, garnish with fresh basil leaves. Serve warm and enjoy!
- Be sure to purchase pork tenderloin and not pork loin roast.
- If the tenderloins are too large to saute at the same time, either saute one at a time or cut them in half first.
- The mixed berry sauce can be made up to 3 days in advance.
- Leftover pork tenderloin can be stored in an airtight container for 3 to 5 days and be reheated in a microwave or 350F preheated oven.