Juicy Instant Pot Balsamic Pork Tenderloin

Today we share one of our favorite Instant Pot recipes: Balsamic Pork Tenderloin. This dish is simple to prepare, full of flavor, and cooks quickly in a pressure cooker, making it a reliable weeknight meal or an impressive option for guests.

Before the recipe, a quick note about cuts: pork tenderloin and pork loin are not the same. They differ in shape, texture, and the cooking approach they require. Choosing the correct cut ensures the best results for this balsamic preparation.

Pork Tenderloin vs. Pork Loin

Pork tenderloin is a long, narrow, and very lean cut. It cooks quickly over high heat and benefits from brief, intense cooking or short pressure times. Pork loin is larger, thicker, and often sold as a roast; it needs longer, slower cooking to become tender. For this Instant Pot balsamic recipe, be sure to use pork tenderloin for the intended texture and timing.

Tenderloins are often sold in one-pound pieces and sometimes come pre-seasoned. If you buy larger or thicker pieces, adjust cooking times accordingly, but this guide assumes a standard tenderloin size.

How to Cook Instant Pot Balsamic Pork Tenderloin

Instant Pot recipes for pork tenderloin vary widely—some recommend very short pressure times while others suggest longer periods. In our tests, a 20-minute high-pressure cycle produces tender, fall-apart pork when the tenderloins are well-marinated. If you prefer a firmer texture, reduce the time slightly; for very tender, shreddable pork, 20 minutes works well.

Start by marinating the tenderloins. A simple balsamic marinade combines balsamic vinegar, olive oil, Dijon mustard, a touch of brown sugar, freshly ground pepper, and minced garlic. Let the meat soak for at least an hour, ideally overnight, so flavors fully penetrate.

Sear the tenderloins on all sides using the Instant Pot’s Sauté mode to develop a browned crust. Remove the meat, discard the excess marinade, then add a mixture of soy sauce, brown sugar, balsamic vinegar, and water to the pot. Scrape up any browned bits from the bottom to build flavor. Return the tenderloins, lock the lid, and pressure cook on high for 20 minutes. Allow an 8-minute natural pressure release before venting the remaining steam.

While the pork rests, thicken the cooking liquid into a glossy balsamic glaze. Make a slurry of cornstarch and cold water, bring the liquid to a simmer, then whisk in the slurry until the sauce reaches the desired thickness. Slice the pork, then drizzle the glaze over the slices or serve it on the side as a dipping sauce.

This balsamic pork tenderloin pairs nicely with roasted vegetables, mashed potatoes, or a simple green salad. The sweet-tart glaze brightens the mild pork flavor and makes for an elegant presentation. With a little prep and the convenience of the Instant Pot, you can enjoy a memorable meal without hours in the kitchen.

Instant Pot Balsamic Pork Tenderloin

Pork tenderloins marinated in balsamic, pressure-cooked in the Instant Pot, and finished with a balsamic reduction.

Ingredients

• 1–2 pork tenderloins
• 2 tablespoons olive oil
• 4 tablespoons soy sauce or coconut aminos
• 1 cup brown sugar
• 1/2 cup balsamic vinegar
• 1 cup water
• 2 tablespoons cornstarch + 4 tablespoons cold water (slurry)

Marinade Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, coarsely chopped

Instructions

1. Combine the marinade ingredients in a large zip-top bag. Add the pork tenderloins, massage to coat, and refrigerate at least 1 hour or up to overnight.
2. Set the Instant Pot to Sauté until hot, add olive oil, and sear the tenderloins on all sides until browned. Remove the meat and discard excess marinade.
3. Whisk together soy sauce, brown sugar, balsamic vinegar, and water. Pour over the pork in the pot, scraping up browned bits from the bottom.
4. Lock the lid and set to High pressure for 20 minutes. Allow an 8-minute natural release, then vent and remove the pork to rest.
5. Bring the remaining liquid to a simmer and whisk in the cornstarch slurry until the sauce thickens to your liking.
6. Slice the tenderloin and drizzle with the balsamic glaze or serve the sauce alongside.

Notes

Recipe provided by Make Your Meals. Adjust pressure time slightly for very small or very large tenderloins.

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