4.9 from 1,003 votes
Instant Pot Balsamic Pork Tenderloin
This Instant Pot Balsamic Pork Tenderloin recipe features pork seared to brown and cooked under pressure with a sweet and tangy balsamic glaze made from brown sugar, soy sauce, and vinegar. The result is tender pork slices with a rich, syrupy sauce that complements the herb seasoning.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
servings
Calories:
856 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 856
% 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.