Instant Pot® Balsamic Pork Tenderloin

Discover the most tender, flavorful Balsamic Pork Tenderloin that is quickly and easily made in the Instant Pot! It will melt in your mouth and have the family asking for it more often!

ENJOY A TENDER, FLAVORFUL BALSAMIC PORK TENDERLOIN

When my husband and I first met, we were all about the convenience cooking. If it wasn’t easy, we weren’t having it. We had toddlers and I was still quite the unexperienced cook. Today, things are quite a bit different. I often prefer cooking from scratch and I am not afraid to try alternative cooking methods.

For years, I always thought Balsamic was terrible. Turns out, I’d just had a bad recipe. This has quickly become one of my preferred methods for enjoying a pork tenderloin. Traditionally, this is prepared in the oven. You can still use the oven, if you prefer. I promise, it’ll still taste amazing. Bake at 375°F for approximately 40 minutes. Of course, it depends on the size of your tenderloin.

I love serving this with roasted potatoes, broccoli, Brussels sprouts….any kind of vegetable. Try something new every time you make it to see what your favorite combination is.

MORE INSTANT POT RECIPES TO TRY:

• Instant Pot Macaroni and Cheese
• Pulled BBQ Pork Sliders
• Chicken Fajitas Pasta
• French Onion Chicken
• Broccoli Cheese Soup
• Cheeseburger Soup
• Corned Beef and Cabbage

QUICK GLANCE AT INGREDIENTS FOR A BALSAMIC PORK TENDERLOIN:

• Sea salt and black pepper
• Extra virgin olive oil
• Yellow onion
• Cloves of garlic
• Garlic powder
• Dried oregano
• Dried thyme
• Dried rosemary
• Balsamic vinegar
• Chicken broth
• Honey
• Cornstarch
• Fresh thyme leaves

HOW TO MAKE A BALSAMIC PORK TENDERLOIN:

Cut the pork tenderloin into 2 or 3 sections and generously season with salt and black pepper.

Select the “Sauté” function and set to the highest setting. Add two tablespoons olive oil and the pieces of pork tenderloin and sear for 2-3 minutes on each side, or until nicely browned. Transfer pork from Instant Pot® to a plate and set aside.

Add the remaining olive oil, onion, and garlic. Add garlic powder, oregano, thyme, and rosemary. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the onion is soft and develops some color, approximately 3-4 minutes. 

Add the balsamic vinegar and deglaze the pot by scraping the bottom with a spatula to release any browned bits. Cook for 1-2 minutes, or until the liquid is slightly reduced and the sharp acidic smell dissipates.

Add the broth and honey and stir to combine. Lock the lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to “High” for 3 minutes.

When the cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Once the pin drops and no additional steam comes out, carefully remove the lid and transfer the pork to a serving platter.

Add the cornstarch and an equal amount of hot liquid from the Instant Pot® to a small bowl and stir until thoroughly combined. Slow stir the slurry into the sauce a little at a time until thickened, approximately 1-2 minutes. 

To serve, slice the pork and pour some of the balsamic sauce on top. Garnish with fresh thyme leaves, if using, and offer the remaining sauce on the side. Enjoy!

FREQUENTLY ASKED QUESTIONS:

Do I have to make this in the Instant Pot?

No. You can still make this in the oven. Bake at 375°F for approximately 40 minutes. Be sure to check the temperature before serving.

Do I have to brown the meat first?

Putting a nice sear on the tenderloin will add a nice crust and helps seal in the flavors. You can skip it, but I always recommend doing this before putting meat in the Instant Pot or your slow cooker.

Can I use a pork loin?

Yes, but I recommend the tenderloin for this recipe. A lot of people think these are interchangeable cuts of meat. The loin is bigger and wider. this is where your boneless pork chops are cut from. The loin is better suited for the grill or cooking on the stove. A tenderloin is better suited for marinating and slow or pressure cooking.

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