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Pressure 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.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: Serves 6-8 1x
  • Category: Pork
  • Method: Pressure Cooker
  • Cuisine: American


  • 2 pork tenderloins (11.5 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


  1.  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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. After it’s thickened, place in a gravy dish or use a large spoon to directly pour over the sliced tenderloins


  • 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.