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Pressure-Cooker Balsamic Pork Tenderloin

This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It's perfect for busy weeknights, but also special enough for company. —Karen Kelly, Germantown, Maryland
  • Total Time
    Prep: 10 min. Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup plus 2 tablespoons water, divided
  • 1/4 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 pork tenderloins (1 pound each), halved widthwise
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch

Directions

  • In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.

Test Kitchen tips
  • To make this gluten-free, substitute tamari for soy sauce.
  • Nutrition Facts
    1 serving: 188 calories, 6g fat (2g saturated fat), 64mg cholesterol, 162mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 23g protein.

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    Reviews

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    Average Rating:
    • ahrensj8822
      Aug 16, 2020

      This was really good. I'd give it 4 stars the first time and 5 for the leftovers. I waited to review it until I ate it the second day since the only other reviewer said it tasted even better the next day. The reviewer was right! The first night, the sauce was thinner than I liked, even though I added extra slurry and I also wanted more of delicious sauce. Before reheating it the second time, I mixed up a little more of the sauce mixture, included corn starch and whisked it all together. I poured it over the leftovers and reheated it in the Instant Pot on Sauté Low for a few minutes, stirring frequently. Super! I made no other changes and I'll make this again I served it with a side or tortellini.

    • winterof1978
      Aug 7, 2020

      This recipe is tender and delicious and tastes even better the next day. It reheats well if you have leftovers, which is unlikely. I'll definitely make this again.