Instant Pot Balsamic Pork Tenderloin¶

Ultra tender pork tenderloin with a balsamic glaze made in the pressure cooker.

Details¶

Ingredient	Imperial	Metric
Pork tenderloins (see notes)	1-2 (1-1.5 lb each)	1-2 (450-680 g each)
Olive oil	2 tbsp	30 ml
Salt and pepper	to taste	to taste
Garlic powder	1 tsp	3 g
Dried Italian herb blend (see notes)	2 tsp	4 g
Soy sauce	4 tbsp	60 ml
Brown sugar (see notes)	3 tbsp	40 g
Balsamic vinegar	½ cup	120 ml
Water	1 cup	240 ml
Corn starch	2 tbsp	16 g
Cold water (for slurry)	4 tbsp	60 ml

Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt, pepper, dried herbs, and garlic powder.
Use tongs to place tenderloins in the pot, turning every 1-2 minutes until browned on all sides.

Whisk together soy sauce, brown sugar, balsamic vinegar, and water. Add to the pot. Lock the lid with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
When cook time is up, allow to natural release for 5 minutes, then turn the steam valve to the venting position. Remove lid once the float valve drops down. Transfer pork to a cutting board and set aside.

Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into the pot and stir until thickened to a glaze.

Slice tenderloins and serve with balsamic glaze on top. Goes great over mashed potatoes.

One large or two small-medium pork tenderloins (1-1.5 lb / 450-680 g each) work perfectly. One small-medium tenderloin will leave extra glaze.
In place of the dried herb blend, substitute 1 tsp dried thyme + 1 tsp dried basil + ¼ tsp dried rosemary.
Original recipe calls for 1 cup brown sugar — way too sweet. 3 tablespoons is plenty.
Extra glaze keeps in the fridge up to 2 weeks, or freeze in ice cube trays for longer storage.