Menu
Balsamic-Glazed Pork Tenderloin Balsamic-Glazed Pork Tenderloin
Pressure-Cooker Sweet 'n' Sour Pork Pressure-Cooker Sweet 'n' Sour Pork
Pressure-Cooker Italian Pulled Pork Sandwiches Pressure-Cooker Italian Pulled Pork Sandwiches
Pressure-Cooker Pork Ribs Pressure-Cooker Pork Ribs
Pressure Cooker Savory Mustard Pork Roast Pressure Cooker Savory Mustard Pork Roast
Pressure-Cooker Apple Balsamic Chicken Pressure-Cooker Apple Balsamic Chicken
Pressure-Cooker Pork Chops Pressure-Cooker Pork Chops
Beef Tenderloin with Balsamic Sauce Beef Tenderloin with Balsamic Sauce
Pressure-Cooker Teriyaki Pork Roast Pressure-Cooker Teriyaki Pork Roast
Pressure-Cooker Cuban Pulled Pork Sandwiches Pressure-Cooker Cuban Pulled Pork Sandwiches
Pressure-Cooker Easy Pork Posole Pressure-Cooker Easy Pork Posole
Pressure-Cooker Char Siu Pork Pressure-Cooker Char Siu Pork
Pressure-Cooker Smoky White Beans and Ham Pressure-Cooker Smoky White Beans and Ham
Pressure-Cooker Pork Chili Verde Pressure-Cooker Pork Chili Verde
Pressure-Cooker Cajun Pork and Rice Pressure-Cooker Cajun Pork and Rice
Pressure-Cooker Italian Beef Sandwiches Pressure-Cooker Italian Beef Sandwiches
Pressure-Cooker Barbecued Beef Ribs Pressure-Cooker Barbecued Beef Ribs
Oven-Barbecued Pork Tenderloins Oven-Barbecued Pork Tenderloins
Balsamic-Glazed Fig & Pork Tenderloin Balsamic-Glazed Fig & Pork Tenderloin
Grilled Marinated Pork Tenderloin Grilled Marinated Pork Tenderloin

Pressure-Cooker Balsamic Pork Tenderloin

8 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 20 min. + releasing

Makes

8 servings

Updated: Sep. 12, 2023
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
Pressure-Cooker Balsamic Pork Tenderloin
Pressure-Cooker Balsamic Pork Tenderloin Recipe photo by Taste of Home
Next Recipe

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
  • 1 tablespoon olive oil
  • 2 pork tenderloins (1 pound each), halved widthwise
  • 1 tablespoon cornstarch

Directions

  1. 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.
  2. 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.