Instant Pot Pork Tenderloin Recipe
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4.8
39 reviews
Excellent
Instant Pot Pork Tenderloin Recipe
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Tender sliced Instant Pot Pork Tenderloin with a balsamic gravy. You'll love this easy weeknight dinner recipe!
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Ingredients
- 2 Tablespoons olive oil
- 2 pork tenderloins about 2 pounds total
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 3 cloves garlic pressed
- 1 ¼ cup water divided
- 2 Tablespoons soy sauce
- ½ cup light brown sugar packed
- ¼ cup balsamic vinegar
- 2 Tablespoons cornstarch
Instructions
- In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.
- Set pressure cooker to "SAUTE." Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned (this took about 6 minutes).
- Remove the meat from the pot and add 1 cup of water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute. Press cancel.
- Add in soy sauce, brown sugar and balsamic vinegar. Whisk together with the water in the pot and add the pork tenderloins back to the Instant Pot.
- Lock the lid in place, making sure the venting valve is set to "SEALING."
- Select HIGH PRESSURE for a cook time of 10 minutes.
- When the cook time is done, allow the food to naturally release pressure for 10 minutes (this means don't touch a thing)! Then, turn the valve to venting, and do a quick release of pressure. Remove the lid and place the pork on a cutting board.
- While the pork rests on the cutting board, turn the instant pot back on "SAUTE."
- In a small bowl, whisk together the corn starch with remaining 1/4 cup cold water. Add to the pot and cook for about 2 minutes, whisking until thick and bubbly.
- Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.
Equipments used:
Notes
- Pork should be cooked to an internal temperature of at least 145 degrees F. Use a meat thermometer to check!
- Store leftover meat in airtight container in refrigerator for up to 4 days.
- Freeze leftovers in freezer safe container for up to 3 months.
- See blog post for more recipe tips and tricks and serving suggestions.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Cholesterol
16mg
(5%)
Sodium
395mg
(16%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 16mg | 5% |
| Sodium | 395mg | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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