Instant Pot Rosemary Apple Balsamic Pork Tenderloin

Partially taken from two different sources: https://www.eatingwell.com/recipe/278412/instant-pot-garlic-rosemary-roast-pork-loin/ https://www.simplyhappyfoodie.com/instant-pot-balsamic-apple-pork-tenderloin/

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop 1 sprig Rosemary and season pork with salt, pepper, and rosemary

Step 2

Add oil to instant pot

Step 3

Select Sauté setting with high temperature and allow to preheat

Step 4

Add the pork; cook on all sides until nicely browned, about 2 and a half minutes per side

Step 5

Set pork aside and pour out excess drippings, but do not wipe the cooker clean

Step 6

Add the onion, garlic, remaining sprig of rosemary, and the sprigs of thyme, stirring constantly until the onion softens slightly (about a minute)

Step 7

Add juice/broth, vinegar, and apples, stirring well to scrape up any browned bits from the bottom of the cooker

Step 8

Cancel the saute setting. Add the pork back to the pot

Step 9

Cover the cooker and lock the lid in place. Select Manual/Pressure Cook setting on low for 2 minutes. When it completes, turn off the cooker to prevent warming and let sit for 10 minutes.

Step 10

Vent the steam, then remove the lid and transfer the pork to a cutting board to rest for 10 minutes. If you want confirm that the internal temperature in the pork is at least 137 degrees as it should continue to cook and reach 145.

Step 11

Separate about 1/3 of a cup of liquid from the pot to a small cup. Stir together with cornstarch.

Step 12

Reset the cooker to Sauté setting on high and bring the mixture in the cooker to a boil, then add the cornstarch mixture and honey, whisking until combined

Step 13

Continuing stirring until it thickens somewhat into a gravy, then turn off the cooker

Step 14

Slice the pork and serve with gravy spooned over the top