Balsamic Pork Tenderloin -- Pressure Cooker

I made this back in January...and I do know it was very good, but I forgot to note my rating, so that will have wait until I make it again (very sure I wanted to, likely a 10/10 :))  

Link to original recipe: https://www.lecremedelacrumb.com/instant-pot-balsamic-pork-tenderloin/

Ingredients:

1-2 pork tenderloins (around 2-3 lbs total)

2 T. olive oil

salt and pepper, to taste

1 tsp. garlic powder

2 tsp. Italian seasoning

4 T. soy sauce

1 c. brown sugar (packed)

1/2 c. balsamic vinegar

1 c. water

2 T. corn starch mixed with 4 T. cold water

Directions:

1. Set pressure cooker to "sauté".  Coat pork all over with the olive oil, then generously season all over with salt, pepper, the garlic powder, and the Italian seasoning.  Alternatively, heat a cast iron skillet over medium-high heat (this is what I did, as I felt there wasn't enough room in my pressure cooker to do this effectively).

2. Transfer tenderloins to the pot of the pressure cooker and sauté until browned all over.

3. In a small bowl, whisk together the soy sauce, brown sugar, balsamic vinegar, and water.  Pour into the pressure cooker pot.  Lock lid in place (make sure steam valve is closed!) and set for pressurized cooking of 15 minutes.

4. When pressurized cooking has finished, unplug and allow to naturally release pressure for 5 minutes, then 'quick release' rest of pressure by carefully opening valve.  Once the pressure has released entirely (float has dropped), carefully unlock/open lid, then transfer tenderloin(s) only to a plate.

5. Set pressure cooker to 'sauté' setting again.  Once mixture reaches boil, stir in the cornstarch/water mixture.  Let cook for additional few minutes until sauce has thickened.

6. Serve tenderloins with sauce and enjoy!