Instant Pot Balsamic Pork Loin Food

INSTANT POT GARLIC PORK TENDERLOIN

Instant Pot Garlic Pork Tenderloin image

I was skeptical based on the ingredients, but this was really terrific with mashed potatoes. Super simple. Recipe courtesy of Kleinworthco.com.

Provided by AmyZoe

Categories Pork

Time 24m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs fresh pork tenderloin (2 in a pack)
3 tablespoons minced garlic
3 tablespoons fresh coarse ground black pepper
1 tablespoon brown sugar
1 cup broth (I used beef)
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 tablespoons cornstarch

Steps:

Combine garlic, black pepper, and brown sugar and rub on tenderloin.
Add broth, honey, balsamic vinegar, and Worcestershire sauce in instant pot and whisk to combine.
Add tenderloins to pot.
Cover, set to seal and cook on manual pressure for 8 minutes.
Quick release and remove from pot. Test temperature--you want 145 degrees.
Turn off the instant pot and set to saute.
Add cornstarch to liquid and whisk. Allow sauce to thicken as it comes to a boil. Remove from heat.
Spoon over pork and enjoy with your favorite side dish.

Nutrition Facts : Calories 172.4, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.8, Sodium 141.3, Carbohydrate 9, Fiber 0.4, Sugar 6.3, Protein 23.8

INSTANT POT® ORANGE-CRANBERRY-BALSAMIC PORK LOIN

Instant Pot® Orange-Cranberry-Balsamic Pork Loin image

Succulent pork is cooked quickly in the Instant Pot® with a warm and aromatic sauce. We enjoy this with egg noodles or rice.

Provided by lutzflcat

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 pounds pork loin
salt and pepper to taste
2 tablespoons olive oil
¼ cup balsamic vinegar
½ cup water
2 tablespoons all-purpose flour
6 ounces cranberries, fresh or frozen
½ cup orange juice
½ cup water
½ cup brown sugar
¼ cup orange marmalade
1 tablespoon finely minced jalapeno pepper, or to taste
½ teaspoon salt
¼ teaspoon ground cloves

Steps:

Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute. Heat olive oil until hot. Add pork loin and brown on each side for a total of about 5 minutes. Remove pork loin and set aside. Add balsamic vinegar to the pot and stir to deglaze, scrapping up all the browned bits.
Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot®, stirring until smooth. Mix in cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves. Set pork loin on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; Set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove the pork from the pot, cover with aluminum foil, and let meat rest for 5 minutes. Puree the cranberries using an immersion blender until smooth, or leave them whole if you prefer a chunky sauce.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 36 g, Cholesterol 73.4 mg, Fat 17.8 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 5.4 g, Sodium 289.9 mg, Sugar 30.2 g

PRESSURE-COOKER BALSAMIC PORK TENDERLOIN

Pressure-Cooker Balsamic Pork Tenderloin image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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.,

Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 162mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

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