Instant Pot Pork Tenderloin With A Honey Balsamic Sauce
This instant pot pork tenderloin with honey balsamic sauce is tender. Make this pressure cooker recipe for an easy weeknight dinner with veggies or potatoes!
Ingredients
For The Pork Loin
- 2-3 pounds pork tenderloin These are often sold in packs of 2, weighing a combined 2-3 pounds. I cook both at the same time. You can also cook a single pork loin with this recipe.
- ½ teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon garlic
- ½ teaspoon pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ cup broth
For The Honey Balsamic Sauce
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
For The Instant Pot Pork Tenderloin
- Place metal trivet in the bottom of your instant pot. Slice pork tenderloins in half, and place all four pieces on top of the trivet.
- In a small bowl, mix together all spices. Sprinkle half of the spices on the pork tenderloin pieces. Flip pork tenderloins and then sprinkle the remaining spice over the pork.
- Add half cup of broth to the bottom of the instant pot. Drizzle balsamic vinegar and honey over pork tenderloins.
- Close and lock instant pot, and set for a manual mode of five minutes. Allow your pork tenderloin to cook, then have a natural release of at least five to seven minutes.
- Check your pork tenderloin’s temperature with a meat thermometer that it registers 145 degrees. Remove pork from the instant pot onto a clean cutting board.
For The Honey Balsamic Sauce
- Switch your instant pot to sautee mode.
- Mix cornstarch and water, then add to the instant pot with a whisk. Allow the sauce to cook on saute for one to two minutes.
- Slice pork tenderloin. Add slices back to the instant pot and sautee in the sauce for one to two minutes. Remove pork and drizzle any leftover sauce over the pork at the table. Enjoy!
Video
Notes
Trimming the silver skin before cooking a pork tenderloin can make a huge difference in your end result. The silver skin tends to be extra chewy if you leave it on your meat.
To remove: look for a white but almost shiny section located at one end of your pork tenderloin. Slide your knife just under it and remove it from the top of your meat, similar to how you would fillet a fish.
Nutrition
Calories: 161kcal | Carbohydrates: 6g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 701mg | Potassium: 459mg | Fiber: 1g | Sugar: 5g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg