Instant Pot Pork Tenderloin with Honey Balsamic Sauce
This instant pot pork tenderloin makes an easy and wholesome meal for any weeknight with an enticing sweet and slightly tangy honey balsamic sauce. With a side of rice and veggies to soak up any extra juices on the plate, this recipe is guaranteed to have you serving seconds to those at your dinner table!
Instant Pot meals are definitely some of my favorites to make due to the convenience of a no-fuss and quick meal that still offers adequate nutrition even during busy schedules and this Instant Pot pork tenderloin is no exception. It won’t take you long to cook but produces tender meat as if it was made slowly and with a lot of oversight.
Even better is the fact that you can even cook the tenderloin from fresh or frozen if you are heading out and don’t have time to thaw it like you would have to if cooked in the oven.
Using my Instant Pot to cook the tender pork tenderloin as well as the honey balsamic sauce is also a cinch! It’s amazing how the right marinade can transform a dish but if I’m honest, it’s sometimes an after-thought amongst juggling the day’s to-do list. Combining the pressure cooking in the Instant Pot and creating the sauce solves that problem and results in a delicious sauce that adds bursts of flavors to this meal!
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This is a meal that requires minimum effort and time but is sure to impress your family or dinner guests. It’s a thumbs-up from me!!
Instant Pot Pork Tenderloin with Honey Balsamic Sauce
- Rinse off meat and pat dry with paper towels, cut off the silver strip on the meat.
- Mix together dry ingredients in a small bowl. Rub the tenderloins with the dry seasoning mixture until coated on all sides.
- Heat the oil, and garlic in the instant pot on the sauté setting, until it says “hot”, stirring consistently. (The garlic will get brown and start to stick together.)
- Carefully add the seasoned pork to the pot, brown meat on all sides. About 5-7 minutes. Remove meat and set aside on a plate for the next step.
- Slowly add the water to the pot and quickly scrape the bottom of the pot to get all the little brown pieces that are stuck to the bottom. Turn off the instant pot.
- Place trivet in the pot and add browned meat. Close lid, and make sure it is set to sealing, and set to manual for 5 minutes.
- After the timer has beeped let it naturally release for 9 minutes, then manually release the rest of the way.
- Remove meat and trivet set aside on a plate to rest. Meat should read 145 degrees F to be fully cooked.
- Push the sauté button and add beef broth, smoke flavor, balsamic vinegar and honey to the pot, bring to a boil. Whisk about 3 tablespoons of corn starch and about 3 tablespoons of water in a small bowl until it is mixed well. Slowly add the cornstarch and water, whisk briskly.
- Bring to a boil until the sauce thickens. It will continue to thicken as it cools. Feel free to add more corn starch and water as needed to get to desired thickness.
Other Dinner Recipes You Will Love
Instant Pot Irish Stew
Kitchen Sink Crockpot Casserole
Instant Pot Bang Bang Shrimp Pasta
Instant Pot Philly Cheesesteak Pasta
Instant Pot Pork Tenderloin with Honey Balsamic Sauce
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Ingredients
- 2 lbs Pork tenderloin
- 4 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/4 teaspoon white pepper
- 2 heaping Tablespoons Better than bullion 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 off meat and pat dry with paper towels, cut off the silver strip on the meat
- Mix together dry ingredients in a small bowl. Rub the tenderloins with the dry seasoning mixture until coated on all sides.
- Heat the oil, and garlic in the instant pot on the sauté setting, until it says “hot”, stirring consistently. (The garlic will get brown and start to stick together.)
- Carefully add the seasoned pork to the pot, brown meat on all sides. About 5-7 minutes. Remove meat and set aside on a plate for the next step.
- Slowly add the water to the pot and quickly scrape the bottom of the pot to get all the little brown pieces that are stuck to the bottom. Turn off the instant pot.
- Place trivet in the pot and add browned meat. Close lid, and make sure it is set to sealing, and set to manual for 5 minutes.
- After the timer has beeped let it naturally release for 9 minutes, then manually release the rest of the way.
- Remove meat and trivet set aside on a plate to rest. Meat should read 145 F degrees to be fully cooked.
- Push the sauté button and add beef broth, smoke flavor, balsamic vinegar and honey to the pot, bring to a boil. Whisk about 3 tablespoons of corn starch and about 3 tablespoons of water in a small bowl until it is mixed well.
- Slowly add the cornstarch and water, whisk briskly. Bring to a boil until the sauce thickens. It will continue to thicken as it cools. Feel free to add more corn starch and water as needed to get to desired thickness.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This meal was a huge hit with my family! The pork was moist and flavorful and the sauce made the dish very tasty!
I increased the serving size to 6 and had plenty of sauce left over. I’ll definitely make this dinner again!