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.

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.