Instant Pot Balsamic Apple Pork Tenderloin
Ingredients
The pork and sauce
-
1
Tablespoon
Cooking Oil, neutral, such as canola or sunflower
-
1 ½
lbs
Pork Tenderloin
-
1
small
Onion, cut in half and thinly sliced
-
2
cloves
Garlic, pressed or finely minced
-
2 ½
Tablespoons
Balsamic Vinegar
-
½
cup
Apple Juice or Chicken Broth, low sodium
-
2
Apples, chopped (any variety)
-
½
teaspoon
Coarse Salt
-
1
sprig
Rosemary, about a 3" sprig
-
3
sprigs
Thyme, fresh
To finish
-
2
Tablespoons
Honey
-
1
Tablespoon
Butter
-
2 ½
teaspoons
Corn Starch
Instructions
- 1. Turn on the Instant Pot to the Sauté function and add the oil when hot.
- 2. Brown the pork tenderloin on all sides for 2-4 minutes per side.
- 3. Remove the tenderloin and set it aside.
- 4. Add the onion to the pot and cook until tender, deglazing the pot as needed.
- 5. Stir in the garlic and balsamic vinegar.
- 6. Add the apple juice or broth, chopped apples, salt, rosemary, and thyme, and stir well.
- 7. Return the tenderloin to the pot, cover, and set to cook on low pressure for 2 minutes.
- 8. After cooking, let the pot sit for 15 minutes for natural release, then release any remaining pressure.
- 9. Check the internal temperature of the tenderloin; if not done, cook a bit longer.
- 10. Turn the Sauté function back on and stir in honey and butter.
- 11. Cook for about 5 minutes to reduce the sauce.
- 12. Whisk corn starch with some liquid from the pot and stir it into the sauce to thicken.
- 13. Slice the tenderloin into medallions and serve with the sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
242
Total fat
10g
Total carbohydrates
12g
Total protein
29g
Sodium
500mg
Cholesterol
70mg
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