An easy, divine recipe for the best pork tenderloin in the pressure cooker! Instant Pot Pork Tenderloin involves fast, simple prep, but tastes like a gourmet meal with tender, juicy pork smothered in a tangy balsamic gravy.
Cut pork tenderloin into 2 shorter pieces so they will fit in pressure cooker. Mix together sage, garlic powder, salt, and pepper in a small bowl. Rub seasonings all over pork tenderloin pieces. Set aside.
Turn on SAUTE function in pressure cooker and heat 1 tablespoon olive oil. Sear and brown 2 pieces of pork at a time on all sides. Let sit, undisturbed, in hot oil for 1-2 minutes then turn to brown another side. Once all sides have been browned remove to plate. Add additional 1 tablespoon olive oil, and repeat with remaining pork pieces. Hit CANCEL after pork has browned and been removed.
Slowly add chicken broth to the pot and use wooden spoon to scrape up browned bits on bottom of the pot. Return all pork back to the pressure cooker and lock lid in place with valve sealed. Cook on HIGH pressure for 1 minute. (Yes, 1 minute. The pork cooks while building up pressure and as pressure releases.) Allow pressure to release naturally for 10 minutes, then quick release to let out any remaining pressure. Remove pork to a cutting board to rest.
To the chicken broth add balsamic vinegar, maple syrup, and soy sauce. Use SAUTE function to heat liquids until simmering. In a small bowl whisk together 2 tablespoons cornstarch with 2 tablespoons water (or heavy cream). Whisk into simmering sauce. Cook and stir constantly until thickened, about 1 minute.
Slice pork tenderloin and serve with balsamic sauce.
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Cooking Frozen Pork Tenderloin in the Instant PotAlthough you can cook completely frozen pork in the pressure cooker, the spice rub won't adhere to it. Allow the pork to thaw partially for a few hours in the refrigerator first before rubbing on the spices and searing.If the pork is partially frozen, add 2 minutes to the cooking time. For completely frozen pork tenderloin, add 3 minutes to the cooking time. How To Cook in the Slow Cooker
Rub seasonings all over pork tenderloin. In a large skillet heat olive oil and brown pork on all sides.
Transfer seared pork to slow cooker. Reduce chicken broth to 1/2 CUP and add to slow cooker. Cook on LOW for 4-5 hours.
Remove pork and set aside to rest.
Use a mesh strainer to pour slow cooker liquid into a small saucepan.
Add balsamic vinegar, pure maple syrup, and soy sauce to saucepan. Heat to simmering.
Mix together 2 tablespoons cornstarch with 2 tablespoons water (or heavy cream). Whisk into simmering liquid. Cook, stirring constantly, until sauce has thickened, about 1 minute.
Doubling Pork Recipe in Instant PotTwo pounds of pork tenderloin feeds 4-6 people, depending on guest's appetite and if you'd like leftovers. The easy pork tenderloin Instant Pot recipe may be doubled without any adjustment to the cooking time. Since the pressure cooker will be more full, more time will be be needed for it to come to pressure. However, the time needed to cook at pressure will remain the same.By increasing the amount of pork tenderloin, you may want to double amount of gravy. Instead of adding 1 cup chicken stock to the pot, use 2 cups. Also double the sauce ingredients of balsamic vinegar, soy sauce, and maple syrup.The sauce thickener slurry needs to also increase from 2 tablespoons to 4 tablespoons cornstarch and water (or heavy cream).