• 1 pork tenderloin (about 1¼ pounds)
• 1 tablespoon Dierbergs olive oil
• ¼ cup honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon rubbed sage
• 1 teaspoon coarse salt
• Freshly ground black pepper

Trim fat and silverskin from pork. Brush olive oil over pork.

 

In 1-cup glass measure, stir together remaining ingredients; set aside.

 

Place pork in shallow roasting pan. Roast in 400°F. oven 15 minutes.

 

Brush with glaze and continue roasting and brushing with glaze until internal temperature is 150°F., about 10 to 15 minutes.

 

Remove pork from pan; let stand 5 minutes before slicing.

 

Instant Pot® Honey Balsamic Pork Tenderloin: Trim fat and silverskin from pork. Turn 6-quart Instant Pot® (IP) to SAUTÉ and allow to heat until display reads HOT; add oil.

 

Add pork; cook until browned on all sides, about 2 to 3 minutes. Transfer meat to plate; cover to keep warm.

 

Add broth, honey, balsamic, sage, salt, and pepper to pot; stir to scrape browned bits from bottom of pan. Return pork to pot.

 

Place lid on top and close making sure vent is in SEALED position. Press OFF button to cancel sauté function. Press PRESSURE COOK/MANUAL button and check to be sure pressure is set to HIGH PRESSURE. Adjust time to 8 minutes.

 

When IP beeps, allow to Natural Pressure Release (NPR) for 10 minutes. Carefully open vent; transfer pork to cutting board. (Internal temperature of pork should be 145°F.) Press OFF button and then SAUTÉ button.

 

Remove pork from pan; let stand 5 minutes before slicing.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 248
Cholesterol: 76 mg
Fat: 5 g
Sodium: 542 mg
Carbohydrates: 19 g
Protein: 30 g
Fiber:
Saturated Fat: N/A