Taste of Home
Pressure-Cooker Balsamic Pork Tenderloin
TOTAL TIME: Prep: 10 min. Cook: 20 min. + releasing
YIELD: 8 servings.
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
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1/4 cup packed brown sugar
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1/4 cup plus 2 tablespoons water, divided
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1/4 cup balsamic vinegar
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1 tablespoon minced fresh rosemary
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3 garlic cloves, minced
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1 tablespoon soy sauce
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1 tablespoon olive oil
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2 pork tenderloins (1 pound each), halved widthwise
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1 tablespoon cornstarch
Directions
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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.
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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.
Nutrition Facts
1 serving: 188 calories, 6g fat (2g saturated fat), 64mg cholesterol, 162mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 23g protein.
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