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.