Instant Pot Balsamic Pork

• 2 pounds Pork Tenderloin, cut into four pieces
• 1 piece Sauce
• 3 cloves Garlic
• 1/4 cup Brown Sugar
• 1/4 cup Balsamic Vinegar
• 1/4 cup Water
• 1 tablespoon Tamari, or soy sauce if not gluten free
• 1 tablespoon Rosemary, chopped
• 1 tablespoon Corn Starch

1. Mix all sauce ingredients in a small bowl except cornstarch.
2. Heat Instant Pot to saute. Salt and pepper pork pieces and pour 1 tbsp olive oil in the pot. Saute pork on all sides.
3. Turn off saute and add sauce to pot. Program Instant Pot to meat and cook for 20 minutes. When the timer beeps, turn pressure cooker off and let the pressure naturally release. Do not skip this step or your meat will be tough.
4. Remove meat from Instant Pot. In a small bowl whisk together cornstarch with 2 tbsp water. Add the mixture to the Instant Pot and turn the pot on saute. Whisk well and let it cook until it thickens a bit.
5. Notes I have adjusted the timing on this recipe because I have had confusion on the cooking times. The Instant Pot website recommends 20 minutes per pound of pork. The internal temperature should reach 140 degrees.

tenderloin, sauce, garlic, brown sugar, balsamic vinegar, water, tamari, rosemary, starch

Taken from www.epicurious.com/recipes/member/views/instant-pot-balsamic-pork-5d234160abdab60008b8bafd (may not work)