The Butcher Shop, Inc.

Locally Sourced Quality Food

Don’t Tell Anyone How Easy it is to Make This Balsamic Pork Tenderloin!

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There’s nothing like finding a recipe that is fast and easy to prepare and one the whole family enjoys.  The Instant Pot or other similar pressure cooker is the secret ingredient to this meal, making it not only simple but also keeping the meat deliciously juicy and flavorful.

For this meal, you’ll need to pick up one or two pork tenderloin (whatever can fit in the bottom layer or your pressure cooker pot) from The Butcher Shop, but it’s likely you already have the rest of the ingredients in your pantry.  Preparation is extremely simple and takes about 45 minutes start to finish with most of that time is the pressure cooker doing its work.

Balsalmic Pork Tenderloin Ingredients:

  • instapot pork tenderloin recipe1 ½ pounds of TBS pork tenderloin. Typically two tenderloins will fit well in the bottom of the instant pot.
  • 2-3 tbsp olive oil
  • ½ tsp ground black pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • 1 cup brown sugar
  • ½ cup balsamic vinegar
  • 1 cup water
  • 2 tbsp cornstarch plus ¼ cup cold water

Instructions:

  1. Heat up your pressure cooker to “sauté.” While it is heating, coat the tenderloins with oil.
  2. Rub a mixture of ground black pepper, salt, garlic pepper, and dried herbs on front and back of all tenderloins.
  3. When the pressure cooker reaches sauté temperature, add a tablespoon of olive oil to the pot and then carefully place one tenderloin in the pot using long kitchen tongs. Brown each of the four sides.  If cooking more than one tenderloin, take the completely browned piece out and set it aside while you brown the second piece.  You may need to add a little extra olive oil to the pot.
  4. Prepare the sauce while waiting for the tenderloins to brown. Whisk together the brown sugar, vinegar, and cup of water in a bowl.
  5. Remove the browned meat from the pot and use a splash of water to deglaze the pot well. Deglazing is really important because if there are any pieces stuck to the pot when you pressure cook, you’ll get the dreaded “BURN” notice.
  6. Put all meat back into the pot and pour the sauce over it.
  7. Close the lid and make sure the pressure cooker valve is in the correct position. Set the cooker to “pressure cook” for 15 minutes.
  8. Optional: While the meat is cooking, you may want to prepare long-grain white rice to serve it on.
  9. When the pressure cooker is done, allow it to “natural release” for five minutes, and then “quick release” to open the pot.
  10. Remove the meat from the pot and allow it to rest on a cutting board. The meat should rest for at least 10 minutes.
  11. Mix the cornstarch and water together. Set the instant pot on “soup.”  When the sauce begins to boil, add the mixture and whisk until it thickens.

Slice the tenderloins into medallions and serve immediately with sauce drizzled over the top.

This sauce gives this dish a slightly Hawaiian taste.  It pairs well with rice and macaroni salad.  You’ll have sauce leftover which can be refrigerated for up to 2 weeks.  The sauce is also delicious over potstickers, shrimp, or even spring rolls.

Select locally sourced meats to make this meal amazing.

Know what’s in your food.  Choose locally sourced meats from The Butcher Shop.  Just let our team members know you’re making this recipe, and we’ll help you pick out the perfect ingredients for your family.