Pressure-Cooker Balsamic Pork Tenderloin

Name: Pressure-Cooker Balsamic Pork Tenderloin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

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

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.