Ingredients
The following ingredients have 6 Servings
- 2.5 lbs pork tenderloin (not pork loin roast*)
- 1 cup bottled Balsamic Salad Dressing*
- salt and pepper
- 2 tablespoons olive oil
- 1 cup broth (chicken or beef)
- 2 cups orange juice
- 1 tablespoon fresh or bottled lemon juice
- 1/4 cup sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 2-3 tablespoons fresh rosemary
Instruction
- Marinate the pork in Balsamic dressing in a ziplock bag for 2-24 hours, turning bag over every few hours if possible.
- When ready to cook, turn the Instant Pot to high saute setting and remove the pork from the marinade, let excess marinade drain back into bag and set pork on paper towel. Discard marinade.
- Add 2 tablespoon of olive oil to the Instant Pot.
- Pat the meat to dry a bit with a paper towel and sprinkle generously on one side with salt and pepper.
- Place the meat, seasoned side down in the hot Instant Pot.
- Sear meat until browned on one side, before flipping the meat, season on opposite side with additional salt and pepper. Sear opposite side.
- Using the manual setting, turn the pot to 5 minutes. Add 1 cup of broth (chicken or beef) to the Instant Pot.
- Close and seal the lid into place.
- When the timer goes off, allow the pot to naturally release pressure for about 15 minutes.
- While the meat is cooking, pour orange juice, lemon juice, sugar and cornstarch into a small sauce pan and whisk until smooth.
- Cook over medium high heat, bringing ingredients to a boil. Whisk and cook until the glaze is thickened, about 3-5 minutes. Add rosemary to sauce.
- Remove from heat until ready to serve.
- When meat is done, remove from Instant Pot and set on cutting board. Let sit for about 5 minutes before cutting. Slice into 3/4 inch slices with a sharp knife and place on serving platter.
- Drizzle with some of the glaze, and place remaining glaze in a bowl and pass with meat.
- Garnish with additional fresh rosemary leaves.
