Kitchen notes · a little help before you start
Instant Pot Balsamic Pork Tenderloin
Slices of pork under a glossy balsamic glaze make an appealing dinner. The sauce has sweetness alongside its tang, with garlic and dried herbs giving the meat a savory background. Spoon some glaze over each slice so there's a little of it in every bite.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Brown it first
The saute step gives the tenderloins color before the pressure cooking starts. Turn them every minute or two so all sides get some contact with the hot pot, then move on to the sauce.
2. Give the release a few minutes
After pressure cooking, let the pot naturally release for five minutes before venting. That short pause is part of the timing here, so don't skip straight to opening the valve.
3. The sauce thickens after the pork comes out
Transfer the pork to a cutting board before thickening the glaze. The cornstarch mixture goes into the boiling balsamic sauce, where it can turn glossy without overcooking the tenderloin.
Get to know the ingredients
Pork tenderloin size
You can use one large pork tenderloin or two small to medium tenderloins.
Dried herb blend
Use a dried Italian herb blend for the seasoning rub. If you're mixing from separate jars, follow the specified combination of thyme, basil and rosemary.
Cornstarch slurry
Stir the cornstarch into cold water before adding it to the pot. Adding it dry would clump, but dissolving it first helps the boiling sauce thicken into a smooth glaze.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Instant Pot Balsamic Pork Tenderloin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the glaze has thickened, slice the tenderloins and spoon the balsamic glaze over the top. Any extra glaze can go into a jar in the fridge for up to 2 weeks.
A little more help as you go
Sauce balance
The glaze is built from soy sauce, brown sugar, balsamic vinegar, and water. Whisk them together before they go into the pot so the sugar starts to dissolve and the sauce cooks evenly.
Using one tenderloin
You can cook one small to medium tenderloin, but you'll have extra glaze. Keep the leftover glaze in a jar in the fridge and reheat it later.
A few questions you might have
Do I need to sear the pork on every side?
Yes, aim to brown all sides during the saute step. It only takes a minute or two per turn, and it gives the outside better color before the pork pressure cooks.
When do I add the balsamic mixture?
Add it after the tenderloins are browned. Whisk the soy sauce, brown sugar, balsamic vinegar, and water together first, then pour it into the pot before locking the lid.
Why take the pork out before thickening the sauce?
The sauce needs to boil on the soup setting while the cornstarch slurry thickens it. Moving the pork to a cutting board keeps it out of that extra boiling time.
Can I use the extra balsamic glaze later?
Yes. Store extra glaze in a jar in the fridge for up to 2 weeks, then reheat it in the microwave or on the stove.
What can I use if I don't have Italian herb blend?
Combine dried thyme, dried basil and a little dried rosemary. Keep the main seasoning step the same, rubbing the blend on with the garlic powder, salt and pepper.
Any more cooking tips?
One large or two small-medium pork tenderloins (1 – 1 1/2 pounds each) work perfectly. You can also do one small-medium tenderloin but will have extra balsamic glaze leftover – you can keep it in a jar in the fridge for up to 2 weeks and reheat in the microwave or on the stove. In place of the dried herb blend you can substitute 1 teaspoon dried thyme + 1 teaspoon dried basil + 1/4 teaspoon dried rosemary.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
