Instant Pot Balsamic Pork Tenderloin is a family favorite. It’s absolutely delish, perfectly cooked and tender with a bit of balsamic and onion gravy to drizzle over. The potatoes are cooked right along with the Pork Tenderloin, making it easy to toss dinner on the table.
Instant Pot Balsamic Pork Tenderloin with Potatoes
Once the pork tenderloin and potatoes come out, all that’s needed is a few minutes to turn all the juices left behind in the IP into a gorgeous onion gravy.
About Instant Pot Balsamic Pork Tenderloin:
The pork tenderloin is incredibly juicy and well-flavored, thanks to a rub and a bit of balsamic glaze. And the potatoes, cooked right along with it in the pot, absorb so much flavor.
And we haven’t even gotten to the onion gravy yet! It’s classic but punched up with a touch of the balsamic glaze. It’s down-home meets today, all done in one pot.
Making Instant Pot Balsamic Pork Tenderloin:
Key points to keep in mind:
The Tenderloin should be room temperature before being browned; remove it from the fridge first, then proceed with mixing up the rub and cutting the onions and potatoes.
The pressure time for the recipe is two minutes, but the total time is more. The tenderloin is at room temperature before browning, then it takes time for the pot to come to pressure and to release.
The actual 2 minutes at pressure, the cooking time, is more than ample. And because so much of that time is at a lower temperature, the tenderloin will be nice and juicy. Trust the process.
The Rub:
The rub is a favorite of mine, adding just a little punch, enough to enhance without taking over. It flavors the pork but lets the balsamic shine.
The rub is also very versatile; for this recipe, I prefer plain old paprika and just a touch of cayenne, more for flavor than heat. For other recipes, for instance, if I’m grilling chops, I might use smoked paprika and go heavier on the pepper.
What is Balsamic Glaze, and How is it Different from Balsamic Vinegar?
Balsamic glaze is a reduction of balsamic vinegar (but never the best-aged balsamic), sometimes with a touch of butter, maybe a bit of sugar or honey, and sometimes flavored with herbs. It can be bought or easily made in minutes.
Check out my post on Simple Balsamic Reduction for all the hints and help if you wish to make your own. If the cost of a reduction or glaze at the store is more than half the cost of the same amount of balsamic vinegar, it’s more cost-effective to make your own.
Simple Balsamic Reduction
What to Serve Balsamic Pork Tenderloin With?
Since the Instant Pot Balsamic Pork Tenderloin already comes out of the IP with potatoes and a lovely gravy, consider a simple green salad and a vegetable as a side.
Asparagus, broccoli, Brussels Sprouts, glazed carrots, or green beans will all be fabulous served with the Balsamic Pork Tenderloin.
Leftover Instant Pot Balsamic Pork Tenderloin:
Store in the refrigerator, tightly covered, for three to four days. For best results, reheat servings, lightly covered, in the microwave.
Don’t freeze. I seldom advise freezing pork once it’s been cooked; it has a tendency to get tough and dry.
Other Pork Tenderloin Recipes You Might Like:
Two of our favorite recipes using Pork Tenderloin.
- Pork Tenderloin with Sauce Poivrade – an easy upscale recipe using simple ingredients.
Pork Tenderloin with Sauce Poivrade
- Korean Pork Tenderloin – marinated with garlic, ginger, and soy, I like to thinly slice and serve in lettuce wraps.
Korean Pork Tenderloin: A drizzle of Bulgogi sauce! Fabulous.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Pork Tenderloin:
A beautiful cut of meat, and, unlike beef tenderloin, the price is reasonable. See Buying & Prepping a Tenderloin for more detailed information.
- Look for sales; best pricing is usually in the fall and often before summer holidays. Sales occur sporadically; look for offers of “buy one, get one free” or “buy one, get one half off.”
- Buyers’ clubs and discount stores offer lower prices than regular stores, but generally don’t approach the savings of a good grocery sale.
- Pork tenderloins run between 12 ounces and two pounds. If they’re larger or labeled strangely (tender loin or tender-loin), they may be cheaper pork loins injected with brines/chemicals and sold as the pricier tenderloin.
Red Potatoes:
Often higher than russets in price, there are some tricks to know when to buy and how to store.
- Think seasonally and watch sales. Lowest prices are from late summer through winter, and they are often on deep sale before St. Paddy’s Day.
- Larger bags are cheaper per pound unless there’s a great sale on another size. Potatoes in bags vary in size. Sort and use appropriately, cutting uniformly for recipes.
- Often, you’ll find red potatoes in a bin at a lower price than the babies. Sort through for the small ones instead of paying extra for the babies.
- A large red runs about eight ounces, a medium about five, and a smaller one a few ounces less. Avoiding “baby” potatoes will usually save money.
- Store in a dark, cool, dry area, well-ventilated, and away from onions. Remove from plastic. A paper grocery bag with the top folded over keeps them in the dark and reduces condensation.
Balsamic Vinegar:
- Sales of vinegar are usually unadvertised, especially in the summer. Check the aisles often. Most vinegar is at a low before Easter. Stock up for the year on jugs.
- Check buyers’ clubs, discount stores, and specialty stores like Trader Joe’s for good pricing on better balsamic and glazes.
- Balsamic glaze is an item often found in the discount area of the store.
Instant Pot Balsamic Pork Tenderloin with Potatoes
Instant Pot Balsamic Pork Tenderloin
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish Pork
- Cuisine: American
Ingredients
Pork Tenderloin Seasoning Rub:
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
For the Meal:
- 1 large pork tenderloin
- 2 tablespoons oil, divided (may need a bit more)
- Pork Tenderloin Seasoning Rub (to taste; recommend about a tablespoon)
- 2 onions, cut pole to pole, a little less than 1/2″
- I cup water or broth of choice’
- 2 tablespoons balsamic glaze, divided
- 1 1/4 pounds of red potatoes, cut into about 1 to 1 1/2” pieces
- salt to taste
- 1 heaping tablespoon flour
- 3/4 cup water
- chopped parsley for garnish, optional
Note: the rub will make about 2 1/2 tablespoons, which is more than is needed for this recipe.
Instructions
Take the pork tenderloin out of the fridge and let it sit at room temperature as the prep is happening. Mix together the Pork Tenderloin Seasoning Rub, set aside.
Rub pork tenderloin with a light coating of oil, sprinkle with the rub, as little or as much as preferred; recommended at least a tablespoon. Set aside while preparing the remainder of the ingredients.
Heat the Instant Pot with 1 tablespoon of oil, using the saute function, high. Add the pork tenderloin and brown on all sides. Remove the pork tenderloin and set aside on a plate.
Add the onions to the pot and saute until softened and starting to pick up a little color, five to six minutes, adding a little more oil if needed. Add one cup of broth or water, and thoroughly scrape up any browning from the bottom of the liner. (Be thorough – any fond left on the bottom could create a “burn notice” later.) Stir 1 tablespoon of the balsamic glaze into the liquid. Turn off the saute function.
Add potatoes and sprinkle with salt to taste. Add the pork tenderloin on top of the potatoes, along with any juices that have accumulated on the plate. Drizzle the tenderloin with the remaining tablelspoon balsamic glaze.
Add the Instant Pot lid and lock. Set high pressure for 2 minutes. Once finished, allow for a natural release of 15 minutes. Remove the tenderloin and potatoes to a platter and let the tenderloin rest before slicing.
Set Instant Pot to saute (high). Working quickly, add the heaping tablespoon to a cup or jar. Stir in the water if using a cup, or add the water and shake if using the jar. Drizzle the flour mixture into the pot while stirring, and continue to stir until incorporated. Allow to reduce to the desired thickness, stirring now and then. Note: the gravy will be thicker after it has cooled a bit; if it becomes too thick, add a little water. Taste and adjust seasonings, adding a little more balsamic, brown sugar, salt, and/or pepper as needed.
Slice the tenderloin and pour a bit of the gravy over it. Pass the remaining gravy at the table. Sprinkle the tenderloin with parsley if using.
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