Tender sliced Instant Pot Pork Tenderloin recipe with a flavorful balsamic gravy. You will 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.
Pork Tenderloin in the Instant Pot
I’m always trying to take some of my favorite slow cooker or oven made dinners and turn them into easy Instant Pot 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. 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.
Pork tenderloin is lean and delicious and will make the perfect weeknight dinner.
Tools and Ingredients
Pork. Today’s recipe calls for pork tenderloin, and you should not confuse it with pork loin.
Tenderloins usually come in packs of two. They are great for slicing and, as the name suggests, they are tender and juicy when cooked!
Be mindful of the different cuts of meat available.
Balsamic Vinegar. I don’t usually like the strong taste of vinegar. However, when it is mixed with soy sauce and brown sugar, it creates a tasty glaze.
PRO TIP: Liquid Aminos is a delicious substitute for the soy sauce. Less salty and perfect for people with allergies!
Spices. Fresh garlic (or swap with garlic powder if you don’t have any on hand), salt and pepper, and Italian seasoning are needed.
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 Tenderloin in the Instant Pot
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).
Pressure cook on high.
AVOID the BURN NOTICE: Remove the meat from the pot and add the water (or use chicken broth). Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute.
Make the glaze.
Allow the pork to rest about 5 minutes before slicing. Slice the cooked pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.
How long to cook pork tenderloin in the Instant Pot? Pork should be cooked to an internal temperature of at least 145 degrees F. Use a meat thermometer to check!
Serving Suggestions
Whether you choose to serve your pork with a side of Instant Pot mashed potatoes, or a potato salad, you can’t go wrong.
We also love a heartier side dish, like hashbrown casserole and our homemade mac and cheese.
Don’t forget to add some dinner rolls to your menu to scoop up all that extra glaze!
Easy Pork Recipes
- Carnitas
- Baked Pork Chops
- Pesto Pork Tenderloin
- Instant Pot Pork Chops
- Pork Chops with Peach Glaze
- Kalua Pork
Easy Instant Pot Recipes
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Instant Pot Pork Tenderloin 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 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!
- Store leftover meat in airtight container in refrigerator for up to 4 days.
- Freeze leftovers in freezer safe container for up to 3 months.
- See blog post for more recipe tips and tricks and serving suggestions.
Nutrition
Balsamic Glazed Pork Tenderloin in the Instant Pot is the perfect weeknight dinner. Pair with creamy mashed potatoes and enjoy each forkful!
Following the advice of others, I cut the sugar back to about 1/3 cup. I also cut back the cook time to 3 minutes. Delicious!!
I took the advice of other reviewers and used half the sugar and only cooked for 10 minutes in the Instapot. It was very good. The only thing I didn’t have was the cornstarch so used flour and butter on sauté to make the sauce thick. Worked great 👍🏼
Edit: I set the instapot for 1 minute and let the steam naturally release for 10 minutes
I have never left a comment on a recipe EVER, however this was truly the most delicious meal I ever made! Every single bite my fiancé and I were shocked at how good it was!! This will stay in my meal rotation probably forever now!!
LOVE to hear this. Thank you!
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.