Instant Pot Balsamic Pork Tenderloin
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
856 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Balsamic Pork Tenderloin
Description
The pork tenderloin is first rubbed with olive oil, salt, pepper, garlic powder, and an Italian herb blend before being browned on all sides using the Sauté function of the Instant Pot. Browning locks in flavor and creates a savory crust. Then a cooking liquid combining soy sauce, brown sugar, balsamic vinegar, and water is added. The pressure cooker cooks the pork quickly while infusing it with the glaze’s balance of sweetness, acidity, and umami.
After the pressure cooking cycle and a natural release, the pork is removed and sliced. The Instant Pot is switched to a soup setting, and a cornstarch slurry is added to thicken the remaining liquid into a glaze, which is spooned over the pork slices when serving. This method produces tender pork complemented by a glossy, flavorful sauce, and any leftover glaze can be refrigerated and gently reheated. The recipe notes that one large or two smaller tenderloins work well, and substitutions for the herb blend are provided for flexibility.
Ingredients
- 1-2 pork tenderloin see note
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 2 teaspoons italian herb blend see note, dried
- 4 tablespoons soy sauce
- 1 cup brown sugar
- ½ cup balsamic vinegar
- 1 cup water
- 2 tablespoons corn starch + 4 tablespoons cold water
Instructions
- Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.
- Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.
- Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
- When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin 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 instant pot and stir until thickened to a glaze.
- Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks.
Notes
- Use one large or two small-medium pork tenderloins (1 to 1.5 pounds each) for best results.
- Balsamic glaze can be stored in a jar in the refrigerator for up to two weeks and reheated gently before serving.
- Dried Italian herb blend can be replaced with 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/4 teaspoon dried rosemary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 856 kcal
% Daily Value*
| Calories | 856kcal | 43% |
| Carbohydrates | 61g | 20% |
| Protein | 96g | 192% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 295mg | 98% |
| Sodium | 1268mg | 53% |
| Potassium | 1938mg | 41% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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