Pressure-Cooker Balsamic Pork Tenderloin


  • 1/4 cup packed brown sugar
  • 1/4 cup plus 2 tablespoons water, divided
  • 1/4 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 pork tenderloins (1 pound each), halved widthwise
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch


  • In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.

Test Kitchen tips

  • To make this gluten-free, substitute tamari for soy sauce.
  • Total Time
    Prep: 10 min. Cook: 20 min.

    8 servings

    This Instant-Pot pork tenderloin with sweet brown sugar and balsamic glaze will become a go-to dinner your whole family will love. It’s perfect for busy weeknights, but also special enough for company. —Karen Kelly, Germantown, Maryland

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    Written by tasteofhome


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