Instant Pot Rosemary Balsamic Pork Tenderloin - Dump and Go Dinner
4
Servings
8
Ingredients
8
Comments
Check out this Instant Pot Rosemary Balsamic Pork Tenderloin recipe that is full of flavor and great for freezing ahead. Pull out this meal for a quick dinner or when entertaining friends.
4
Servings
8
Ingredients
8
Comments
Ingredients
- 4 teaspoons mince Garlic, Cloves
- 1 teaspoon Rosemary, Dried
- 1 teaspoon Kosher Salt
- ¼ teaspoons Black Pepper
- 1 ½ pounds quarter Pork Tenderloin
- 1 ½ teaspoons Balsamic Vinegar
- 2 teaspoons Olive Oil
- 1 cup Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine the garlic, rosemary, salt, and pepper.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine the garlic, rosemary, salt, and pepper.
- Massage the seasonings all over the pork loin.
- Whisk together the balsamic vinegar and olive oil.
- Place the trivet and water inside the Instant Pot.
- Place the seasoned pork tenderloin in the Instant Pot and pour oil and vinegar on top.
- Cook on high pressure for 20 minutes.
- Let pressure release naturally.
- Remove from Instant Pot and slice.
8 Comments
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Should the fresh & frozen times really be the same? Every recipe for IP pork tenderloin I’ve ever seen tells you to cook for 0-1 min and that it is cooked through pressurizing & the natural release process. Last time I did 1 min because I had large tenderloins and they were overcooked & tough, temp was about 160.
Hi Shannon! So you know, all our recipes are thoroughly tested by test cooks and given a new set of cooking directions and freezing instructions before ever being made public. You can read more about that here: https://onceamonthmeals.com/support/are-your-menus-and-recipes-tested-before-they-are-posted/
However, if you’re stating that you tried this recipe and found it was overcooked, please let us know! You can reach out to us on LIVE chat or email us at info@onceamonthmeals.com for further assistance and we can help you troubleshoot and/or report it to our team. 🙂
one special diet that gets left out is low sodium-would be nice to have some or give a low sodium version with the nutritional info also.
Hi Jeanne! Low Sodium recipes can be tough to find – so we do want to help you out. We have a low-sodium tag which actually yields over 1,600 recipe choices! The low sodium tag means the recipe is less than 500 mg. Nutritional info is also included on these recipes. Hope this helps you out!
What does it mean by 1 1/2 pounds quarter Pork Tenderloin? Does that mean it should be quartered before you cook it? I usually cook my port tenderloins whole.
Hi Dianne,
We instruct people to quarter their meat before freezing when they are planning to cook in the Instant Pot. This just helps so that we aren’t trying to cook large pieces of frozen meat. So we instruct them to cut it into quarters before freezing. The prep sheet gives instructions to “Horizontally slice through, reducing thickness of roast. Next, cut in half. Yields 4 pieces of roast, hopefully no more than 2 inches thick.” I hope this is helpful!