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.
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
Tender sliced Instant Pot Balsamic Glazed Pork Tenderloin. You'll love this easy weeknight dinner recipe!
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 ¼ 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!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 395mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Balsamic Glazed Pork Tenderloin in the Instant Pot is the perfect weeknight dinner. Pair with creamy mashed potatoes and enjoy each forkful!
How many pounds do each of these two tenderloins weigh?
10 minutes with natural release is insane for a pork tenderloin. Literally if you select 0 or 1 minute it will cook to the right temperature – you’re *WAY* overcooking this. I’m not surprised most comments say it was overcooked but have no idea how you came up with this recipe. Just so everyone is aware, the instant pot takes about 10 minutes to come up to temp… with the searing – that ALONE is enough to get a pork tenderloin to the right temperature. If you do anything over like 1-2 minute cook time it will be overdone. Then natural release is another 10 minutes. Again, this recipe might have good flavour but the technique is insane unless you want beef jerky
I love the flavor of this! However, the pork was a little overdone. Quick googling tells me pork tenderloin in the instant pot only needs 0-1 minute at pressure with natural pressure release 10 ish minutes. I will try this timing next time. My glaze also became more like jelly, I also halved the sugar which may have affected the consistency. I’ll play around with less cornstarchnext time and see how I do. I’ll definitely make again because the flavor is great, just need to make some small adjustments
I disagree the tenderloin was done perfect for me this recipe was great ! However I did change one thing , I kept the tenderloin a little frozen in the middle , I followed the steps in the recipe and cooked it for 11 mins with the natural release turned out fantastic tender juicy not over cooked at all!!
We love the recipe and I am going to make it for guests tonight. I have 2 small pork tenderloins. Do I cook them for the same amount of time or should I increase it.
I should have heeded Katy’s advice and halved the sugar and reduced the cooking time. Way too sweet and overdone.
I have to cook this in an 8 quart. Do I have to adjust any times? Liquid?
Please can you let us know if one tenderloin would work with the same ingredients and timings or should everything be halved and cook time reduced? Thank you
I borrowed an Insta pot from my daughter because I wasn’t exactly sold. This was the first recipe I tried and my family loved it! The pork was tender and the gravy delicious.
Can you do frozen pork tenderloins?
Yes, you can if your using the Insta Pot. After I get home from work I toss in all kinds of Frozen meat and such. I have used this Recipe with Frozen Tenderloin and it turned out so very good. It’s now a Family Favorite!
Can you add carrots and potatoes to this recipe? I would love to know when to add them and how long.
I did. I cooked 2lbs of tenderloin and added potatoes and carrots. 1 lb of each. I cooked it for 2 minutes and let slow vent for 10. Turned out perfect! God bless.
Do you not put the tenderloin on a trivet ?
What is the difference between natural release and quick release? I am new so forgive me!
Natural release you let it sit and do nothing after the timer stops, a new one will start, release after it reaches 10. Quick release you switch the valve to vent right after the initial timer stops.
How long would 1 tenderloin take. Family of two here. Thanks.
Absolutley DELICIOUS!! I used half the amount of sugar, and added a pinch of chili peppers
However, my 2 tenderloins were overcooked. Maybe I over – browned them ? I will definitely make this again, but will try cooking them for 5 min instead. Very tasty though!!
Thank you for posting this comment! I want to try this recipe but thought that sounded like an awful lot of sugar and I wanted to cut back too. I’m glad to hear you did this with no issues! 😊
Absolutely delicious!! The only thing I did different was I added onions…..I love onions. I will definitely make this again!
How long should one tenderloin be cooked?
same question as Ruth….
Donna…everything I’ve read says that pork loin and pork tenderloin have different methods of cooking. You should search recipes for pork loin. Hope this helps 🙂
Can I use a pork loin in stead of tenderloin?