From the Kitchen of Tammy Gibbins (and a few other people)
Instapot Balsamic Pork Tenderloin
1-2 pork tenderloins
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1/4 cup soy sauce
1 cup brown sugar
1/2 cup balsamic vinegar
1 cup water
2 tablespoons corn starch + 1/4 cup cold water
Set pressure cooker to saute. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.
Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.
Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to pressure cook for 15 minutes.
When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
Switch pressure cooker back to saute setting . Once boiling, stir corn starch into the 1/4 cup cold water until dissolved, then pour into Instapot and stir until thickened to a glaze.
Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]