Prep Time: 5 mins | Cook Time: 16 mins | Total Time: 21 mins | Yield: 8 Servings

This dish is one of the best I have ever tried in the past week! Give this recipe a try. Enjoy!


2 tablespoons olive oil

2 pork tenderloins

1 teaspoon kosher salt

½ teaspoon black pepper

2 teaspoon Italian seasoning

3 cloves garlic, pressed

1 ¼ c water, divided

2 tablespoons soy sauce

½ c light brown sugar, packed

¼ c balsamic vinegar

2 tablespoons cornstarch


Step 1: Add the Italian seasoning, salt, and pepper into a small mixing bowl.

Step 2: Rub the tenderloins with olive oil, followed by the mixed seasonings.

Step 3: Press the “Sauté” button on the pressure cooker.

Step 4: Add the tenderloins and garlic. Cook for about 6 minutes or until brown and aromatic.

Step 5: Remove the tenderloins from the pot to a clean plate. Add 1 cup of water to the pot.

Step 6: Scrape the bottom of the pot to get the brown bits.

Step 7: Add the soy sauce, balsamic vinegar, and brown sugar. Whisk until well blended.

Step 8: Put the tenderloins back to the pot. Seal and cook for about 10 minutes on a high setting.

Step 9: Do a natural release for about 10 minutes, followed by a quick release.

Step 10: Remove the tenderloins from the pot to a chopping board.

Step 11: Press the “Sauté” button on the Instant Pot.

Step 12: Add 1/4 cup of water and cornstarch in a small mixing bowl. Whisk until dissolved, then pour it into the pot. Whisk until the texture becomes thick.

Step 13: Slice the tenderloins into small cuts.

Step 14: Drizzle the glaze over the tenderloins.

Step 15: Serve and enjoy!

Nutrition Facts:

Amount Per Serving: Calories: 124 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 530mg | Carbohydrates: 15g | Fiber: 0g | Sugar: 12g | Protein: 6g