Instant Pot Hawaiian Pork Tenderloin with Gravy

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This Instant Pot Hawaiian Pork Tenderloin with Gravy is simple and delicious. Tender pork is combined with pineapple, Hawaiian/Asian-inspired gravy, crispy bacon, sweet red peppers, and fresh cilantro. This easy recipe is ready in under 30 minutes.

Summer weather is officially here. And with the brighter and longer days, I find myself wanting to spend less time in the kitchen.

Of course, I love to cook for my family. But really, I want to spend most of my time working in the garden, lounging on our new back patio, or cooking on the Blackstone.

Thankfully, Instant Pot recipes—like this Hawaiian-style roast pork with gravy recipe—are here to save the day. Sure, slow cooker recipes and freezer meals are convenient, but Instant Pot recipes are about as quick as it gets when it comes to homemade meals.

About the Recipe

This Hawaiian-style pork roast with gravy is a little bit of a hack because, in fact, it isn’t a roast at all. Traditionally, a roasted pork tenderloin takes 20 minutes (or more) in the oven. But in the Instant Pot, it only takes 10 minutes.

And the gravy? Well, it’s also a wee bit of a hack, too. Technically, pork gravy is made with fat drippings. But a cornstarch slurry is added to the rendered bacon fat and the flavorful pineapple-infused sauce, leaving behind a thick and delicious summertime gravy-ish sauce.

Look, I live in the American South. If it’s thick and slathered on a meal, it’s called gravy. Some may call it a sauce. Others might call it a gravy. I call it delicious.

This summery weeknight dinner is delicious, made with simple ingredients, and takes less than 30 minutes to prepare.

Happy cooking and happy summer, friends!

Watch Me Test This Recipe

Why You’ll Love Hawaiian-Style Pork with Gravy

Done in under 30 minutes – From start to finish, this Hawaiian pork and gravy is on the table in under 30 minutes. Prep time is minimal, with only an onion, garlic, and red pepper to chop. The rest is just waiting for the Instant Pot to do its magic, which takes only about 10 minutes!

Easy cleanup – The only thing better than a quick and delicious meal is one that’s quick, delicious, and easy to clean up. You’ll have just a few small bowls and the Instant Pot to toss in the dishwasher.

No food waste – Every last drop of this recipe is used. The rendered bacon fat is used to sear the tenderloin and sauté veggies. And the leftover sauce is used to make a tasty gravy. If you are into zero-waste cooking, check out my fridge cleanout meals.

Tips for Making Hawaiian-Style Pork with Gravy

• Though it isn’t necessary, if you want crispier bacon, cook it on medium-high heat in a cast iron skillet. The Instant Pot will certainly cook the bacon, but nothing crisps bacon like cast iron. Just make sure to transfer the rendered fat into the Instant Pot.
• Canned pineapple is the fastest option, and the added juice gives the gravy more flavor. But if you prefer to use fresh pineapple, that will certainly work. You might need to add more liquid, such as chicken stock, to the sauce before adding the cornstarch slurry.
• Don’t get too wrapped up in the sauce measurements. I added measurements for folks who really like to follow a recipe precisely. But this is an extremely forgiving recipe, so don’t be afraid to wing it.
• Spice it up! Top it with chili-garlic paste for a spicy version.

Tools You Will Need

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• Knife – Grab a sharp knife to chop the veggies and slice the red peppers.
• Cutting board – You will need a cutting board to chop the veggies.
• Instant Pot – Pressure cooking Hawaiian pork and gravy is extremely fast. But if you don’t have an Instant Pot, you can always convert this to an oven recipe and make it in a shallow baking pan or roasting pan.
• Garlic press – Rather than mincing the garlic by hand, use a garlic press. It saves so much time!
• Small bowl – Generally, I like to mix the sauce ingredients in a small bowl. But when I’m feeling pressed for time, I just dump the sauce ingredients directly into the Instant Pot.
• Measuring cups and spoons – The sauce is really forgiving. But if you like measuring ingredients precisely, grab your measuring cups and spoons.

Hawaiian Pork and Gravy Ingredients

• Bacon – The bacon fat adds flavor to the tenderloin, onions, and sauce. Crispy bacon is also used as a garnish to add texture and flavor.
• Onion – I like to use a yellow onion or sweet onion. Red onion will also work. Using onion powder is an easy way to cut back on prep time. Just add the onion powder to the sauce.
• Red bell pepper – The sliced red pepper adds vibrant color and a touch of sweetness.
• Garlic – Freshly minced garlic cloves taste best, but garlic powder will work. Just add it to the sauce.
• Pork tenderloin – This lean, fall-apart tender cut of meat cooks in about 10 minutes.
• Pineapple – I opt for canned pineapple in this recipe because the juice adds flavor to the delicious gravy.
• Tamari or soy sauce – Tamari has a slightly stronger flavor, so I prefer it over soy sauce. But soy sauce will certainly work. Both add umami and salt to the dish.
• Honey – Honey adds a hint of sweetness to the sauce. You could swap it out for brown sugar.
• Mustard – I prefer stone ground mustard, but Dijon is a good choice, too.
• Rice vinegar – A touch of vinegar adds tang. White wine vinegar is a good substitute if you don’t have rice vinegar on hand.
• Cornstarch – Cornstarch thickens the sauce and turns it into gravy-ish sauce (as I mentioned, this isn’t technically a gravy).
• Water – Use equal parts water and cornstarch to make a slurry.
• Cilantro – Fresh cilantro will make this quick, weeknight dinner look and feel extra fancy. Freeze-dried cilantro is a great option.

Instant Pot Hawaiian Style Roast Pork with Gravy Recipe

Prep the Pork and Sauce

1. Season the pork tenderloin with salt and pepper on both sides. Set aside.
2. In a small bowl, mix all sauce ingredients except the cornstarch and water. Set aside.

Cook the Bacon

1. Set the Instant Pot to the sauté setting and add the bacon. Cook for 3-4 minutes. Then, use tongs to flip each piece of bacon. Cook for another 2-3 minutes or until crispy.
2. Remove the bacon from the Instant Pot and place it on a paper towel-lined plate. Set aside.

Assemble the Ingredients

1. Place the pork tenderloin in the Instant Pot and sear on one side for 2-3 minutes. Turn to the other side and sear for another 2-3 minutes. Remove from Instant Pot and set aside.
2. Add the onions and red pepper. Lightly salt and pepper to taste. Sauté for 2-3 minutes or until tender crisp.
3. Toss in the garlic and cook until just aromatic.
4. Deglaze the pot with about half of the canned pineapple juice. Use a wooden spoon to scrape off any bits of flavor stuck to the bottom of the pot.
5. Lay about half of the sliced pineapple on top of the veggies. Return the pork to the pot, placing it on top of the pineapple.
6. Top the tenderloin with the remaining pineapple and pour the rest of the pineapple juice over it. Then, pour the prepared sauce over the pork.
7. Place the lid on the Instant Pot. Change the setting to “pressure cook,” and cook on high pressure for 10 minutes.

Prep the Garnish and Gravy

1. Meanwhile, roughly chop the bacon and cilantro. Set aside.
2. In a small bowl, mix the cornstarch and water to make a slurry. Mix thoroughly until the cornstarch is completely dissolved. Set aside.
3. When the pressure cooker is done, use the quick release. The pork should have an internal temperature of 145 degrees F. If it needs more time, return the lid to the pot and pressure cook for another 2 minutes.
4. Once done, remove the pork, pineapple, and veggies from the pot (I usually put it all on a large plate and let it rest). But leave the sauce in the pot.
5. Turn the Instant Pot to sauté again and bring the sauce to a boil. While stirring the sauce, pour in the cornstarch slurry. Stir constantly until thickened into a gravy-like consistency. Then, pour the sauce into a bowl. (I like to remove it from the hot pot so it doesn’t overcook.)

Enjoy!

1. Serve the pork sliced and covered with pineapple, veggies, and gravy. Garnish with chopped bacon and cilantro.

Note: If the gravy is too thick, you can thin it with a little chicken broth.

How to Store Hawaiian Pork and Gravy

Leftovers should be stored in an airtight container and refrigerated for 3-5 days. I usually store the gravy separately.

Frequently Asked Questions

Is This a Traditional Hawaiian Dish?

No, it is not. There is a traditional Hawaiian pork roast called Kalua Pork that is made with pork shoulder.

Is Pork Tenderloin the Same as Pork Loin?

No, pork tenderloin is a boneless, lean cut, while pork loin is a fatty cut sold with bones or boneless. Because the two cuts are very different, they are usually not interchangeable in recipes or in this Hawaiian pork and gravy recipe.

Pork loin is best roasted or slow-cooked so the fat can render, whereas tenderloin is best grilled, broiled, or pressure-cooked.

What to Serve with This Hawaiian Style Roast Pork and Gravy Recipe?

Of course, you can always serve this with your favorite sides or a summery salad. I usually serve mine over a bed of white rice. But I also like adding veggies, such as fresh green beans or broccoli, on the side. This would also be really yummy paired with coconut rice.

Can I Use Pork Chops?

Pork chops actually come from pork loin. And as noted earlier (see above), pork loin is not a good substitute for pork tenderloin because the cuts of meat are cooked differently.

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