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4.8 from 39 votes

Instant Pot Pork Tenderloin Recipe

Tender sliced Instant Pot Pork Tenderloin with a balsamic gravy. You'll love this easy weeknight dinner recipe!

Prep Time
5 mins
Cook Time
5 mins
Total Time
21 mins
Servings: 8 servings
Calories: 124 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.
  2. 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).
  3. 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.
  4. 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.
  5. Lock the lid in place, making sure the venting valve is set to "SEALING."
  6. Select HIGH PRESSURE for a cook time of 10 minutes.
  7. 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.
  8. While the pork rests on the cutting board, turn the instant pot back on "SAUTE."
  9. 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.
  10. Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.

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

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

% 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.