Pressure Cooker Balsamic Pork Tenderloin Recipe

Pressure Cooker Balsamic Pork Tenderloin

Serves 4

Simple Ingredients:

• 1 1/2 lb Pork tenderloin

• 2 tbsp Villa Graziella Olio Extra Vergine di Oliva

• 2 tsp Italian herb blend seasoning

• 3 tbsp Soy or Tamari sauce

• 1/2 cup Brown sugar

• 1/2 cup Villa Graziella Aceto Balsamico Di Modena I.G.P., Silver Label

• 1 cup water

• 2 tbsp Arrowroot powder + 4 tbsp cold water

Easy Directions:

1. Set pressure cooker to SAUTE to heat up. Rub tenderloin with olive oil. Season generously on all sides with salt and pepper and then dried herbs.

2. Place tenderloin in pot, turning every 1-2 minutes until all sides are browned.

3. Whisk together soy sauce, brown sugar, balsamic vinegar, and water. Add mixture to pot once the pork tenderloin has browned. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK for 25 minutes.

4. When the cook time is up, allow to the steam valve to naturally release for five minutes, then turn to vent. Remove lid once the float valve drops down. Transer pork tenderloin to a cutting board and set aside to rest.

5. Switch pressure cooker to SOUP setting and let remaining liquid come to a boil. Meanwhile, stir arrowroot powder into the 4 tbsp cold water until dissolved. Then pour mixture into pot and stir until thickened to a glaze.

6. Slice tenderloins, then drizzle balsamic glaze on top.

7. Serve and enjoy with your favorite Villa Graziella Organic wine