These pressure cooker apple dijon pork tenderloins are a simple fall weeknight meal or great for meal prepping. It’s a Paleo, Whole30, gluten-free recipe and made in under 30 minutes. With only a few simple ingredients, this healthy pork tenderloin recipe will be a family favorite that can be on the table in no time! It’s hearty, comforting and easy, and the delicious gravy adds the perfect finishing touch.
This post is sponsored by the Crock-Pot® brand. I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for the Crock-Pot® brand!
Pressure Cooker Apple Dijon Pork Tenderloins Ingredients
This recipe only requires a handful of ingredients, and a few simple spices you likely already have in your spice cabinet. You’ll need 2 pork tenderloins, each about 1.5 pounds. For the apples, Honeycrisp is ideal, but any variety you have would still work well. You’ll need 2 yellow onions, sometimes called sweet onions, and both the apples and the onions will need to be sliced.
The spices needed include salt and pepper, sage, and garlic powder. These will get mixed into the liquid ingredients, which are apple cider vinegar, dijon mustard, chicken broth and apple juice. It’s important that the apple juice used is unsweetened, and the ingredients only contain 100% apple juice.
How to Make These Whole30 Pork Tenderloins
You’ll first start by adding a few tablespoons of olive or avocado oil into the 8-quart Crock-Pot® Express Crisp Pressure Cooker and setting it to “Saute”. Once the oil is hot, you’ll sear the pork tenderloins for about 2 minutes on each side. While they’re searing, whisk together the sauce ingredients in a small bowl. When the pork has a good sear, add the onions and apples and then pour the sauce over them.
Close the lid, and set to high pressure for 20 minutes. Make sure to set the sealing valve to closed so it can build up the pressure needed to cook. Once the timer goes off signaling that it’s finished, toggle the valve back to release the pressure. You’ll then use tongs to pick up the pork tenderloins and set them on top of the apples and onions, and then place the crisping lid on. Crisp for 4 minutes to give the tenderloins a nice crust on the outside. After that, the final step is to make the gravy using the liquid left by using the saute function again.
Using the pressure cooking function over the slow cooking function for this apple dijon pork tenderloins recipe is ideal because when cooked under the high pressure, the pork tenderloins are infused with so much of the flavor from the apples and dijon and the pork is so tender and juicy when finished. Plus, the pressure cooker cooks 70% faster than traditional cooking like if using an oven instead.
Using the Crock-Pot® Express Crisp Pressure Cooker
The Crock-Pot® Express Crisp Pressure Cooker is truly an all-in-one appliance that makes cooking any meal quicker and simpler. From searing, sautéing, slow cooking, pressure cooking, steaming, crisping and air frying, it really does it all. This makes it easy to only need to use one dish while still utilizing different cooking methods you’d otherwise need more than one appliance for.
For this Whole30 pork tenderloin recipe, the need to use the broiler to crisp the outside of the tenderloins is removed, as is the need to use the stovetop and an additional sauce pan to thicken the gravy. Not only does this cut down on prep and clean up time, but it leaves the stove and oven free and clear to use in other ways, which is awesome for those who like to meal prep or when cooking a large family dinner or holiday meal.
One of the other really great benefits is that it has a programable control system that offers a delayed start function, and is, of course, dishwasher friendly! The 8-quart Crock-Pot® Express Crisp Pressure Cooker is a new staple on my countertop, and is available at Kohl’s and Kohl’s.com.
Check it out here!
Other Whole30 and Paleo Pork Recipes You’ll Love:
Chorizo and Vegetable Breakfast Skillet
Creamy Sausage and Potato Casserole
PrintPressure Cooker Apple Dijon Pork Tenderloins: Whole30, Paleo, GF, 30 Minutes
These pressure cooker apple dijon pork tenderloins are a simple fall weeknight meal or great for meal prepping. It’s a Paleo, Whole30, gluten-free recipe and made in under 30 minutes. With only a few simple ingredients, this healthy pork tenderloin recipe will be a family favorite that can be on the table in no time! It’s hearty, comforting and easy, and the delicious gravy adds the perfect finishing touch.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: Serves 6-8 1x
- Category: Pork
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 2 pork tenderloins (1–1.5 lbs each), seasoned with salt and pepper
- 2 tbsp oil (avocado or olive)
- 2 yellow onions, sliced
- 1 large honeycrisp apple or 2 medium apples, cored and thickly sliced
- 1/2 cup apple juice (100% apple juice, no sugar)
- 1/2 cup chicken broth
- 2 tbsp apple cider vinegar
- 1.5 tbsp dijon mustard
- 1 tbsp chopped sage
- 1 tbsp ghee
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1.5 tbsp arrowroot flour dissolved in 1 tbsp water
Instructions
- Set the 8-quart Crock-Pot® Express Crisp Pressure Cooker to the sauté function and add in the oil. While it’s heating, pat the tenderloins dry and season with salt and pepper. Once the oil is hot, place the pork tenderloins into the bottom and sear for about 2 minutes on each side
- While the pork is searing, mix together the apple juice, broth, apple cider vinegar, dijon mustard, sage, thyme and garlic powder in a small bowl
- Once the pork has browned on all sides, add in the sliced apples and onions and then pour the liquid mixture over top. Place the lid on the Crock-Pot® Express, set the pressure valve to sealing and set for 20 minutes on high pressure
- When it’s finished cooking, release the pressure and then use tongs to pull the tenderloins to the top, and set them on top of the apples and onions. Place the crisping lid on and crisp for 4 minutes
- When it’s finished, remove the tenderloins and place on a cutting board. Use a slotted spoon to remove the apples and onions and transfer to a serving dish
- Once it’s just the liquid left in the pot, place it back on sauté. Dissolve the arrowroot flour in a small dish with 1 tbsp of water and then pour that mixture into the Crock-Pot® Express. Stir to combine and let come to a simmer to thicken the sauce into a gravy. Slice the tenderloins while it’s thickening and place on the serving dish
- After it’s thickened, place in a gravy dish or use a large spoon to directly pour over the sliced tenderloins
Notes
- Pressure cooking the apples will make them very soft. If you’re wanting more of a crunch to the apples, add them into the liquid afterwards while you’re thickening the gravy for a few minutes when it’s on saute function.
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Cassie says
This recipe is amazing! It feels “holiday company worthy” but it’s pretty quick and easy. I added sauerkraut to the mixture and it was great. I skipped the crisping step as I made it in my instant pot but I didn’t feel like flavours and taste were sacrificed in the slightest.
Brandy says
This was a great dinner and I’m looking forward to leftovers! Subbed for 1 Apple with 1 pear because it’s what I had but everything else was the exact same and the meat was so juicy and tender!
paleobailey says
Thank you, Brandy!! I’m so happy you liked it. The pear sounds awesome too!!
Kiskankey says
This looks amazing! I’m going to make it tonight with sweet potato. Any chance the calories could be listed on your recipes? I’m whole30 but I also follow a 1270 calories a day woe and having the calories listed would really help me out. Thanks!!
paleobailey says
Thank you! And yes, this is something we’re working on but it’s a slow process to get all of the information calculated and then inputted for every recipe on the site being it all needs to be done manually. Currently they’re only on about 30-40 of our recipes. Sorry about that. But if you have myfitnesspal you can use that to calculate, or whatever you’d normally use to figure out calories in your other meals 🙂
Kristine says
I used xanthin gum instead of arrowroot, worked great! Great recipe!! I don’t have a crisper lid so I put them under the broiler for a few minutes and it was excellent but now I want an all in one!
paleobailey says
I’m so happy it worked out well! Thank you!!
Jenny says
Had all the ingredients on hand for this so I made it last night for our family including 2 teenage boys after their football game… they loved it! So juicy and the flavors were perfectly balanced. Ate it with roasted broccoli and a caesar side salad. Perfect family dinner!!
paleobailey says
I’m so glad you enjoyed! Thank you so much!!