Pressure Cooker Balsamic Apple Pork Tenderloin

Serves 4 in about 27 minutes. The pressure cooker brings sprigs thyme and corn starch together.

Ingredients

• 1 tablespoon cooking oil, neutral, such as canola or sunflower
• 1 ½ lbs pork tenderloin* (not loin roast)
• 1 small onion, cut in half and thinly sliced
• 2 cloves garlic, pressed or finely minced
• 2 ½ tablespoons balsamic vinegar (good quality vinegar makes a big difference)
• ½ cup apple juice or chicken broth, low sodium
• 2 apples, chopped (any variety)
• ½ teaspoon coarse salt, or ¼ tsp table salt
• 1 sprig rosemary, about a 3" sprig
• 3 sprigs thyme, fresh
• 2 tablespoons honey
• 1 tablespoon butter
• 2 ½ teaspoons corn starch

Method

1. Turn on pot to Sauté function (Normal/Med heat). When the display reads Hot, add the oil.
2. Set the tenderloin in the pot and let it cook for 2-4 minutes (depending on thickness), undisturbed, Then flip it over and do the same on that side. Brown all sides.
3. Lift out the tenderloin to a plate. keep it nearby.
4. Tip in the onion and cook until tender, while stirring often, deglazing the pot (scraping up all of the brown bits from the bottom of the pot). You might need to add a small splash of the broth to help loosen the fond (brown bits).
5. Stir in the garlic. Stir.
6. Stir in the balsamic vinegar. Stir.
7. Tip in the juice/broth, apple, salt, rosemary, and thyme. Mix well.
8. Stir in the tenderloin back in and nestle it down into the broth mixture.
9. Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
10. Cancel the Sauté function.
11. Press Pressure Cook (Manual) and adjust the pressure to Low Pressure, then the + or - to choose 2 minutes (smaller tenderloins use 1 instant).
12. When the cooking cycle ends, Turn the pot off or unplug it (so the warming doesn't get activated) and let the pot sit for 15 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam (there may not be any, and that's okay).
13. When the pin in the lid drops, open the lid and use a meat thermometer to take the internal temperature of the tenderloin. If it reads 137°F or more, you are good to remove the tenderloin to a plate and cover with foil to rest (it will continue to cook and heat to the desired 145°F temp).
14. If the tenderloin isn't up to temp, Remove the tenderloin and complete the next 3 steps. Then add tenderloin to mixture and let it cook for a few minutes, turning once. Check temperature again before removing and covering with foil. Then proceed to adding the corn starch, etc.
15. Turn the Sauté function back on.
16. Stir in the honey and stir well to incorporate.
17. Tip in the butter and stir.
18. Simmer for about 5 minutes to let the mixture reduce a little and the flavors concentrate.
19. Scoop out about ⅓ cup of the liquid into a cup and whisk in the corn starch. Tip in mixture into the simmering sauce and stir well to thicken.
20. Turn off the pot.
21. Slice the tenderloin into medallions and serve with a generous portion of the balsamic-apple sauce.
22. Garnish if you want it (photo shows thyme and pomegranate arils).

More instant pot ideas are in the instant pot collection.