Instant Pot Pork Tenderloin with Roasted Brussel Sprouts and Sweet Potatoes

Ingredients

• 1 cup low sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 lb pork tenderloin
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper

The Glaze

• 2-3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon water
• 1 tablespoon cornstarch

Directions

1. Place trivet in the Instant Pot and add chicken broth and balsamic vinegar.
2. Trim silver skin from the side of the tenderloin. Cut in half and place on the trivet in the Instant Pot or pressure cooker.
3. In a small bowl, combine garlic powder, parsley, salt, smoked paprika, onion powder and black pepper. Sprinkle half over tenderloin in Instant Pot. Flip and sprinkle remaining seasoning over top.
4. Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork.
5. When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.

To make the glaze:

1. Turn the Instant Pot to saute and add the honey and apple cider vinegar. Stir together the water and cornstarch and whisk into the Instant Pot. Let simmer for 5-7 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste.
2. Slice tenderloin and serve with roasted brussel sprouts, sweet potatoes and glaze as desired.