Instant Pot Pork Tenderloin

Name: Instant Pot Pork Tenderloin
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Cuisine: American
Ingredients: 2 pounds pork tenderloin; 1 teaspoon ground sage; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil, (divided); 1 cup chicken broth; 1/4 cup balsamic vinegar; 3 tablespoons pure maple syrup; 2 tablespoons soy sauce; 2 tablespoons cornstarch; 2 tablespoons water (or heavy cream)

5 steps

Prep:3minCook:20min

An easy, divine recipe for the best pork tenderloin in the pressure cooker! Instant Pot Pork Tenderloin involves fast, simple prep, but tastes like a gourmet meal with tender, juicy pork smothered in a tangy balsamic gravy.

Updated at: Thu, 21 Nov 2024 12:25:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories275 kcal (14%)

Total Fat10.2 g (15%)

Carbs11.5 g (4%)

Sugars7.8 g (9%)

Protein32.2 g (64%)

Sodium721 mg (36%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundspork tenderloin

1 teaspoonground sage

½ teaspoongarlic powder

½ teaspoonsalt

¼ teaspoonpepper

2 tablespoonsolive oil

divided

1 cupchicken broth

¼ cupbalsamic vinegar

3 tablespoonspure maple syrup

2 tablespoonssoy sauce

2 tablespoonscornstarch

2 tablespoonswater

or heavy cream

Instructions

Step 1

Cut pork tenderloin into 2 shorter pieces so they will fit in pressure cooker. Mix together sage, garlic powder, salt, and pepper in a small bowl. Rub seasonings all over pork tenderloin pieces. Set aside.

Step 2

Turn on SAUTE function in pressure cooker and heat 1 tablespoon olive oil. Sear and brown 2 pieces of pork at a time on all sides. Let sit, undisturbed, in hot oil for 1-2 minutes then turn to brown another side. Once all sides have been browned remove to plate. Add additional 1 tablespoon olive oil, and repeat with remaining pork pieces. Hit CANCEL after pork has browned and been removed.

Step 3

Slowly add chicken broth to the pot and use wooden spoon to scrape up browned bits on bottom of the pot. Return all pork back to the pressure cooker and lock lid in place with valve sealed. Cook on HIGH pressure for 1 minute. (Yes, 1 minute. The pork cooks while building up pressure and as pressure releases.) Allow pressure to release naturally for 10 minutes, then quick release to let out any remaining pressure. Remove pork to a cutting board to rest.

Step 4

To the chicken broth add balsamic vinegar, maple syrup, and soy sauce. Use SAUTE function to heat liquids until simmering. In a small bowl whisk together 2 tablespoons cornstarch with 2 tablespoons water (or heavy cream). Whisk into simmering sauce. Cook and stir constantly until thickened, about 1 minute.

Step 5

Slice pork tenderloin and serve with balsamic sauce.

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