Instant Pot Pork Tenderloin with Mushroom Sauce
Prep time
Cook time
Total time
Instant Pot Pork Tenderloin with Mushroom Sauce Serves 6 3 Weight Watchers Points
Recipe type: Dinner
Serves: 6
  • 1 1⁄2 pound(s) uncooked pork tenderloin
  • 2 tsp kosher salt, divided
  • 1⁄2 tsp black pepper, freshly ground
  • 1⁄2 tsp garlic powder
  • 2 tsp olive oil, divided
  • 6 spray(s) cooking spray
  • 8 oz button mushrooms, thinly sliced
  • 4 medium clove(s) garlic, minced
  • 2 Tbsp white wine vinegar
  • 1 1⁄2 cup(s) fat-free chicken broth
  • 1⁄2 cup fat-free plain Greek yogurt
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp fresh parsley, chopped and divided
  • Equipment:
  • Instant Pot
  • Tongs, long enough to reach the bottom of the pot.
  • Whisk
  1. Set the Instant Pot on Saute, add 1 tsp olive oil and 3 good sprays of cooking spray (I use the Olive Oil Pam).  While the Instant Pot is heating up, rub the salt, pepper, and garlic powder over the entire roast then put the roast into the Instant Pot and brown the roast for about 3 minutes on each side.
  2. Once browned, remove the roast from the pan with some tongs and place on a plate.  Add the remaining 1 tsp olive oil and 3 good sprays of cooking spray to the pot.  Put in the mushrooms and saute approximately 4-5 minutes.  Add the garlic and cook for another 1 minute, stirring so the mushrooms and garlic do not burn.
  3. Pour in the vinegar and let that boil for a couple of minutes to deglaze all of the cooked bits from the bottom of the pot.  Once the vinegar has boiled for a few minutes, add the chicken broth and let that simmer for a few minutes.
  4. Place the roast on top of the mushroom broth.
  5. Seal the top and set the Instant Pot on manual/high for 5 minutes.
  6. Once the timer goes off, let the roast natural release for 7 minutes, take the roast out of the pot and put it aside with foil on top and let it rest while you make the sauce.  Set the Instant Pot to saute.
  7. Mix the cornstarch and water well in a small bowl.  Whisk the cornstarch into the pot and bring the contents to boil for 5 minutes.  Once the sauce has thickened, whisk the yogurt, mustard, and half of the parsley into the broth.
  8. Once fully mixed, shut the pot off.  Cut the roast into 6 slices approximately 4 oz each and pour broth mixture over it.  Serve and enjoy!  Great with gravy over some rice or potatoes.
Great with gravy over rice or mashed potatoes.
Recipe by Skinny Me Recipes at