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Hands down one of the BEST pork tenderloin recipes I’ve created! Super tender and juicy pork tenderloin with a sweet and savory balsamic-brown sugar glaze. This will easily have you craving for second servings. Served with mashed potatoes and some roasted veggies, your dinner is complete!
One of the BEST pork tenderloin recipes. I’m not exaggerating about this. The pork was so tender. It cooks quickly in the Instant Pot. Some recipes say to cook for 1 minute, but I cooked it for 10 minutes since that seemed to keep the pork tender and not overcook it. You can make the glaze right in the instant pot, which is one of the big reasons why I love it! It’s a one-pot meal within itself and can be served within 30 minutes.
This is a recipe that will be requested for dinner a few times a month. You don’t have to worry about a heavy dinner either, since pork tenderloin is leaner than any other cut of meat. However, there is a problem sometimes cooking it, because the meat is so lean, it might end up being dry. But, when cooked under pressure, the results are nothing but amazing. The pork is tender and flavorful, and the balsamic glaze makes it so much sweeter and tastier.
I use the Ninja Foodi Pro 11-in-1 pressure cooker, air fryer, slow cooker, etc. This is my FAVORITE kitchen gadget. It does everything (except become a food processor, blender, or toaster)! It slow cooks, sautés, air fries, pressure cooks, sous vide, and so many more! I definitely recommend this product. You’ll end up selling your other kitchen gadgets because there will be no need to keep them!
How to make Instant Pot Balsamic Pork Tenderloin
Such a minimal amount of ingredients can create something so flavorful. It’s all easily found in your kitchen as well! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Pork Tenderloin: You need to remove the silver skin before cooking it. The skin is a white-silver & shiny cover that, if not taken off, will cause the pork to be chewy and not appetizing.
- Extra Virgin Olive Oil
- Balsamic Vinegar, Brown Sugar, Soy Sauce, Garlic: Used for the glaze! The brown sugar helps it smooth out and makes it sweet. You can adjust the amount of brown sugar, since you will need more than the balsamic.
- Italian Seasoning, Salt, Pepper: A simple rub for the pork!
- Cornstarch & Water: Used to make a slurry for the glaze. This is what thickens it up.
Mix the salt, pepper, and Italian seasoning in a small bowl. Rub the pork with the olive oil, then rub the seasoning all over it. Set the Instant Pot to SAUTE mode. Sear the pork on all sides until browned. Remove the tenderloins. Add in some water and gently scrape the browned bits that remain. Cancel sauté mode. Whisk together soy sauce, brown sugar, balsamic vinegar, and garlic, then add to the instant pot. Whisk to combine. Add the pork back in. Lock the lid in place and make sure the vent seal is closed. Set the pressure to HIGH and cook for 8-10 minutes. When it’s done, let the pressure naturally release for 10 minutes, then turn the valve to quickly release the pressure until the silver float valve drops. Remove the lid and transfer the pork to a cutting board. Turn the Instant Pot back on to SAUTE mode. Whisk together the cornstarch and water into a cup, then whisk into the sauce left in the pot until completely dissolved and thickened. Cut the pork and serve with the glaze.
Tips & FAQs
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Storage: Keep in an airtight container for up to 4 days. The glaze can be stored for up to 2 weeks in a jar!
- Freeze: The pork can be frozen but not the glaze. Allow the pork to cool completely then transfer it to a freezer-safe container or ziploc bag and freeze for 3 months. Reheat in the oven prior to serving.
- Is pork tenderloin the same as pork loin? A pork tenderloin is thinner and smaller, while a loin is very big, wide, and steak-like — the loin is where pork chops are cut from. The two are also cooked differently. The tenderloin is better for marinating and slow cooking, while the loin is better for grilling or cooking on the stovetop, but it’s easier to overcook.
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What is silver skin and how do I remove it? The silver skin is a white-silvery color skin on a pork tenderloin. That part is chewy, so it’s essential to remove it. Since it’ll most likely be on one side of the tenderloin and it always looks white and silvery, it’ll be easy to see.
- To remove the skin: Insert your knife just under that skin (not cutting all the way into the tenderloin), and cut the skin away from the meat. Slide your knife down the length of the tenderloin, separating the skin from the pork. If you need to see a step-by-step photo demonstration, take a look at this article!
- How do you naturally release pressure? Simply by doing nothing. Literally! For a natural release, you do not touch the vent valve. Just let it sit. The instant pot will cool naturally, which will dissipate the heat and release pressure over time until the float valve drops. Using a natural pressure release allows the cooking to stop gradually.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Instant Pot Balsamic Pork Tenderloin
Ingredients
- 1-2 pork tenderloins, 1 to 1 1/2 lbs each, silver skin removed
- 2 tsp Italian seasoning
- 1 tsp salt, more or less to taste
- 1/2 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1 cup water
- 3 tbsp soy sauce
- 3/4 cup light brown sugar, leveled
- 1/2 cup balsamic vinegar
- 3 garlic cloves, minced or grated
- 2 tbsp cornstarch
- 4 tbsp cold water
Instructions
- In a small bowl, combine together the Italian seasoning, salt, and pepper. Rub each tenderloin with the olive oil, then season with the seasoning mix, pressing as you rub it onto the pork.
- Set the Instant Pot to SAUTE mode on medium-high heat (if there’s an option to do so). Add the tenderloin to the pot. Sear on all sides, turning every 1-2 minutes until brown on all sides, about 8 minutes total. Remove the tenderloin and pour in the 1 cup of water, gently scraping up the browned bits, being careful not to scratch up your pot. Cancel SAUTE mode.
- Whisk together the soy sauce, brown sugar, balsamic vinegar, and garlic in a small bowl, then pour into the pot. Combine the sauce together in the pot, then add the pork back in.
- Lock the lid in place. Make sure the steam valve is sealed.
- Set the pressure cooker to HIGH pressure or MANUAL for 10 minutes. When the cooker is done, let the pressure naturally release for 10 minutes. This means do not touch the vent valve and let the Instant Pot sit. After 10 minutes, turn the steam valve to the venting position and remove the lid once the float valve drops down. Transfer the pork to a cutting board.
- Turn the SAUTE mode back on to high heat. Whisk together the cornstarch and 4 tbsp of cold water until dissolved. Pour into the pot, whisking until the sauce is thickened into a glaze.
Notes
Storage: Keep in an airtight container for up to 4 days. The glaze can be stored for up to 2 weeks in a jar!
- Freeze: The pork can be frozen but not the glaze. Allow the pork to cool completely then transfer it to a freezer-safe container or ziploc bag and freeze for 3 months. Reheat in the oven prior to serving.
Is pork tenderloin the same as pork loin? A pork tenderloin is thinner and smaller, while a loin is very big, wide, and steak-like — the loin is where pork chops are cut from. The two are also cooked differently. The tenderloin is better for marinating and slow cooking, while the loin is better for grilling or cooking on the stovetop, but it’s easier to overcook.
What is silver skin and how do I remove it? The silver skin is a white-silvery color skin on a pork tenderloin. That part is chewy, so it’s essential to remove it. Since it’ll most likely be on one side of the tenderloin and it always looks white and silvery, it’ll be easy to see.
- To remove the skin: Insert your knife just under that skin (not cutting all the way into the tenderloin), and cut the skin away from the meat. Slide your knife down the length of the tenderloin, separating the skin from the pork. If you need to see a step-by-step photo demonstration, take a look at this article!
How do you naturally release pressure? Simply by doing nothing. Literally! For a natural release, you do not touch the vent valve. Just let it sit. The instant pot will cool naturally, which will dissipate the heat and release pressure over time until the float valve drops. Using a natural pressure release allows the cooking to stop gradually.
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Nutrition Facts
Calories
551.63Carbs (grams)
51.82 gCholesterol (grams)
164 mgFat (grams)
12.57 gFiber (grams)
0.64 gProtein (grams)
54.89 gSat. Fat (grams)
3.48 gSodium (milligrams)
1489.27 mgSugar (grams)
45.07 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. This information is based on 2 tenderloins.