Instant Pot Balsamic Pork Tenderloin
Tender pork loin cooked under pressure and finished with a rich balsamic glaze.
Ingredients
Method
Completed steps 0
Rub tenderloins with olive oil and season all sides with salt, pepper, garlic powder, and Italian herbs.
Switch cooker to sauté mode. Brown tenderloins on all sides, turning every 1–2 minutes, until well colored.
Whisk soy sauce, brown sugar, balsamic vinegar, and water together. Pour into pot around the tenderloins. Lock lid and close steam valve. Cook at high pressure for 15 minutes.
When done, allow natural release for 5 minutes, then vent steam and open lid when float valve drops. Transfer tenderloins to a cutting board.
Switch cooker to soup mode. Whisk cornstarch into 4 tbsp cold water until smooth, then stir into the cooking liquid. Continue stirring until glaze thickens.
Slice tenderloins and serve with glaze spooned over top.
Notes
Extra glaze keeps refrigerated in a jar for up to 2 weeks.
Use 1 large tenderloin or 2 smaller ones depending on thickness and fit.
Dried oregano or thyme work if Italian blend is unavailable.
Calories: 856 kcal · Carbs: 61 g · Protein: 96 g · Fat: 23 g · Sodium: 1268 mg · Fiber: 1 g · Sugar: 58 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.