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!
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
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