Instant Pot Balsamic Pork Tenderloin
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
15 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
348 kcal
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Course
Main Course
-
Cuisine
American
Instant Pot Balsamic Pork Tenderloin
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Instant Pot Balsamic Pork Tenderloin is melt in your mouth tender and ready in less than 30 minutes. This is a quick and delicious dinner, that will impress everyone!
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Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- fresh Rosemary optional
RUB:
- 1 teaspoon salt
- 1 tablespoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons brown sugar
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
SAUCE:
- 1/2 cup chicken broth
- 1/2 cup balsamic vinegar
- 2 tablespoons Balsamic reduction
- 1/4 cup soy sauce
- 2 tablespoons molasses
- 2 tablespoons olive oil
- 1 teaspoon liquid smoke
- 6 cloves garlic smashed
Slurry:
- 2 tablespoons corn starch
- 4 tablespoons cold water
Instructions
- Pat dry pork with paper towels.
- Combine in a small bowl the RUB ingredients, whisk to combine.
- Sprinkle the rub all over the pork. Using your hands rub in into the pork well.
- Turn on IP on SAUTE, once hot add 2 tablespoons olive oil, and when the oil is shimmering add pork (in batches) and sear for a couple of minutes on each side, or until golden brown. Set aside and sear the next piece. Set aside the pork on a plate.
- Combine the sauce ingredients in a bowl and add to the IP, use a wooden spoon scrape the bottom of any bits that stuck to it.
- Place pork pieces in the IP in the sauce mixture.
- Add some fresh rosemary if using.
- Put the lid on in the locked position with the steam valve closed.
- Set to PRESSURE COOK for 15 minutes.
- When cook time is up, allow the pressure to naturally release for 10 minutes, then turn the steam valve to the venting position and release any remaining pressure.
- Remove the lid and using tongs, transfer the pork tenderloins to a cutting board, cover with foil, and set aside to rest.
- Switch pressure cooker to SAUTE setting and discard the rosemary.
- Once the mixture is boiling, stir cornstarch into the 4 tablespoons cold water until dissolved, then pour into the instant pot and stir until thickened into a glaze.
- Turn off IP.
- Slice tenderloins, then serve with balsamic glaze on top.
- Garnish with chopped parsley and some rosemary.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
18g
(6%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
98mg
(33%)
Sodium
1092mg
(46%)
Potassium
762mg
(22%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
609IU
(12%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 1092mg | 46% |
| Potassium | 762mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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