Instant Pot Pork Tenderloin with Honey Balsamic Sauce
- Rinse meat and pat dry with paper towels, cut silver strip from meat.
- Mix the dry ingredients in a small bowl. Rub tenderloins with dry seasoning mix until coated on all sides.
- Heat oil and garlic in Instant Pot on sauté setting, until it says “hot”, stirring constantly. (The garlic will turn brown and start to stick together.)
- Carefully add seasoned pork to pot, brown meat on all sides. About 5-7 minutes. Remove the meat and reserve on a plate for the next step.
- Slowly add the water to the pot and quickly scrape the bottom of the pot to get out any brown bits that are stuck to the bottom. Turn off the Instant Pot.
- Place the trivet in the pot and add the browned meat. Close the lid and make sure it is set to seal and manual for 5 minutes.
- After the timer has gone off, let it naturally release for 9 minutes, then manually release the rest of the way.
- Remove the meat and let it rest on a plate to rest. The meat should read 145 degrees F to be fully cooked.
- Press the saute button and add beef broth, smoke flavor, balsamic vinegar and honey to pot, bring to a boil. Whisk about 3 tablespoons of cornstarch and about 3 tablespoons of water in a small bowl until well blended. Slowly add cornstarch and water, beat vigorously.
- Bring to a boil until the sauce thickens. It will continue to thicken as it cools. Feel free to add more cornstarch and water as needed to get your desired thickness.
Instant Pot Pork Tenderloin with Honey Balsamic Sauce
This Instant Pot Pork Tenderloin with Honey Balsamic Sauce recipe is an easy and healthy meal for any night of the week.
- Preparation time: fifteen minutes
- Time to cook: fifteen minutes
- Total Time: 30 minutes
- It serves:4
Ingredients
- 2 pounds pork loin
- 4 tablespoons olive oil
- 2 teaspoons italian seasoning
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon peppers
- 1/4 teaspoon dry mustard
- 1/4 teaspoon White pepper
- 2 Heaping Scoops Better Than Beef Base
- 1 cup water
- 1/2 cup Balsamic vinegar
- 1 cup of honey
- 1 1/4 teaspoon smoked liquid
- 1-3 tablespoons cornstarch
Instructions
- Rinse meat and pat dry with paper towels, cut silver strip from meat
- Mix the dry ingredients in a small bowl. Rub tenderloins with dry seasoning mix until coated on all sides.
- Heat oil and garlic in Instant Pot on sauté setting, until it says “hot”, stirring constantly. (The garlic will turn brown and start to stick together.)
- Carefully add seasoned pork to pot, brown meat on all sides. About 5-7 minutes. Remove the meat and reserve on a plate for the next step.
- Slowly add the water to the pot and quickly scrape the bottom of the pot to get out any brown bits that are stuck to the bottom. Turn off the Instant Pot.
- Place the trivet in the pot and add the browned meat. Close the lid and make sure it is set to seal and manual for 5 minutes.
- After the timer has gone off, let it naturally release for 9 minutes, then manually release the rest of the way.
- Remove the meat and let it rest on a plate to rest. The meat should read 145 degrees F to be fully cooked.
- Press the saute button and add beef broth, smoke flavor, balsamic vinegar and honey to pot, bring to a boil. Whisk about 3 tablespoons of cornstarch and about 3 tablespoons of water in a small bowl until well blended.
- Slowly add cornstarch and water, beat vigorously. Bring to a boil until the sauce thickens. It will continue to thicken as it cools. Feel free to add more cornstarch and water as needed to get your desired thickness.
