Tender sliced Instant Pot Balsamic Glazed Pork Tenderloin. You’ll love this easy weeknight dinner recipe!
If you love today’s pork tenderloin, we have a delicious instant pot pork chop recipe too! Serve them with our instant pot potatoes for a delicious combo.
Table of Contents
Why this Recipe is Best
I’m always trying to take some of my favorite slow cooker or oven made dinners and turn them into quick Instant Pot weeknight dinner recipes.
YEARS ago I shared this Balsamic Glazed Pork Tenderloin recipe. Then I made balsamic shredded beef and balsamic chicken.
While trying to decide “what next” in my Instant Pot, it occurred to me that I need to give that balsamic pork a try. It’s so good and it’s perfect for weeknights, yet impressive enough for guests.
The results were fantastic.
- Fork tender pork
- Thick and sweet glaze
- No oven needed, no grill needed
- Perfect for weeknights or guests
Tools and Ingredients
Pork. Today’s recipe calls for pork tenderloin (not to be confused with a pork loin).
The tenderloins usually come in a pack of two, are perfect for slicing, and as their name clearly says, they are tender when cooked!
Balsamic Vinegar. While normally I’m not a fan of this strong flavored vinegar, paired with soy sauce and the brown sugar it creates a delicious glaze.
PRO TIP: Liquid Aminos is a delicious substitute for the soy sauce. Less salty and perfect for people with allergies!
Instant Pot. I create all my recipes using a 6 quart Instant Pot. The prep time for the recipe does not include time it takes to come to pressure (which is usually about 7-10 minutes).
How to Make Pork Tenderloins in the Instant Pot
STEP 1. Brown the meat.
In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.
Set pressure cooker to “SAUTE.” Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned (this took about 6 minutes).
STEP 2. Pressure cook.
Remove the meat from the pot and add the water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute.
Press cancel.
Add in soy sauce, brown sugar and balsamic vinegar. Whisk together with the water in the pot and add the pork tenderloins back to the Instant Pot.
Lock the lid in place, making sure the venting valve is set to “SEALING.”
Select HIGH PRESSURE for a cook time of 10 minutes.
When the cook time is done, allow the food to naturally release pressure for 10 minutes (this means don’t touch a thing)! Then, turn the valve to venting, and do a quick release of pressure. Remove the lid and place the pork on a cutting board.
STEP 3. Make the glaze.
While the pork rests on the cutting board, turn the instant pot back on “SAUTE.”
In a small bowl, whisk together the corn starch with cold water. Add to the pot and cook for about 2 minutes, whisking until thick and bubbly.
STEP 4. Serve.
Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.
Pork should be cooked to an internal temperature of at least 145 degrees F. Use a meat thermometer to check!
Serving Suggestions
Easy PORK Dinner Ideas
- Carnitas
- Baked Pork Chops
- Pesto Pork Tenderloin
- Instant Pot Pork Chops
- Pork Chops with Peach Glaze
- Kalua Pork
Instant Pot Pork Tenderloin
Ingredients
- 2 Tablespoons olive oil
- 2 pork tenderloins about 2 pounds total
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 3 cloves garlic pressed
- 1 ¼ cup water divided
- 2 Tablespoons soy sauce
- ½ cup light brown sugar packed
- ¼ cup balsamic vinegar
- 2 Tablespoons cornstarch
Instructions
- In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.
- Set pressure cooker to "SAUTE." Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned (this took about 6 minutes).
- Remove the meat from the pot and add 1 cup of water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute. Press cancel.
- Add in soy sauce, brown sugar and balsamic vinegar. Whisk together with the water in the pot and add the pork tenderloins back to the Instant Pot.
- Lock the lid in place, making sure the venting valve is set to "SEALING."
- Select HIGH PRESSURE for a cook time of 10 minutes.
- When the cook time is done, allow the food to naturally release pressure for 10 minutes (this means don’t touch a thing)! Then, turn the valve to venting, and do a quick release of pressure. Remove the lid and place the pork on a cutting board.
- While the pork rests on the cutting board, turn the instant pot back on "SAUTE."
- In a small bowl, whisk together the corn starch with remaining 1/4 cup cold water. Add to the pot and cook for about 2 minutes, whisking until thick and bubbly.
- Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.
Notes
- Pork should be cooked to an internal temperature of at least 145 degrees F. Use a meat thermometer to check!
Nutrition
Balsamic Glazed Pork Tenderloin in the Instant Pot is the perfect weeknight dinner. Pair with creamy mashed potatoes and enjoy each forkful!
This is our new favorite way to fix pork tenderloin! I usually use two tenderloins for a total of about 3-3.5 pounds. I sear them, then cook at pressure for about 11 minutes. Natural release for 10, then release and fix up my sauce. I serve it with mashed potatoes and sauteed greens. Delicious!
This is our new favorite way to fix pork tenderloin! I usually use two tenderloins for a total of about 3-3.5 pounds. I sear them, then cook at pressure for about 11 minutes. Natural release for 10, then release and fix up my sauce. I serve it with mashed potatoes and sauteed greens. Delicious!
We made half the recipe so we could try it out. All ingredients were cut in half except for the water, soy sauce, balsamic vinegar and corn starch because we like extra sauce. We cooked it at 1 minute high pressure and it turned out perfect. I agree with the others reviews 10 minutes is way too long and 1/4 cup sugar was more than enough for us.
How many pounds do each of these two tenderloins weigh?
I don’t typically write reviews but OMG was this ever amazing. Don’t even listed to the people who say 10 minutes is way too long, it was perfect. I cook tenderloin A LOT and I am picky with it being dry, this was far from it. The extra time completely tenderizes it and the flavour – wow. Kind of upset I didn’t make 2 of them as there were no leftovers lol. Pretty sure this was the best tenderloin I’ve ever made hands down.