Instant Pot Balsamic Pork Tenderloin
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Additional Time
15 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
348 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Balsamic Pork Tenderloin
Description
This recipe features pork tenderloin coated in a spice rub containing smoked paprika, brown sugar, garlic and onion powders, cinnamon, cayenne, and herbs, which enhances the meat’s flavor. The pork is seared in olive oil using the Instant Pot's sauté function to develop a golden crust. Following this, a sauce combining balsamic vinegar, balsamic reduction, soy sauce, molasses, olive oil, chicken broth, liquid smoke, and smashed garlic is added to the pot.
The pork is pressure cooked in the flavorful sauce, which infuses the tender meat with complex smoky and sweet notes balanced by the acidity of the balsamic vinegar. After cooking, a slurry of cornstarch and water is added to thicken the sauce, coating the pork pieces for a glossy finish. Fresh rosemary can be included for additional aromatic depth.
This method allows for a convenient and shortened cooking time while producing a tender pork tenderloin suited for serving alongside vegetables or grains. The combination of molasses and balsamic vinegar provides a distinct sweet-tangy glaze that complements the savory rub.
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- rosemary optional, fresh
RUB:
- 1 teaspoon salt
- 1 tablespoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons brown sugar
- 1/4 teaspoon black pepper fresh ground
- 1/2 teaspoon rosemary dried
- 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 water cold
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
