Balsamic Pork Tenderloin

This is a very simple and inexpensive weeknight recipe designed to be made in an Instant Pot. You can use virtually any flavor of Balsamic and by simply changing the flavor of Balsamic, it will create a completely new dish every time.

We prefer to use either our 25 Star Traditional Dark or Tangy Fig Dark Balsamic. Mashed potatoes or steamed vegetables are perfect side dishes.

Ingredients

  • 1-2 pork tenderloins
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons dried Italian herb blend
  • 4 tablespoons soy sauce
  • 1 cup brown sugar
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 2 tablespoons corn starch + 4 tablespoons cold water

Instructions

  • Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder. 
  • Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. 
  • Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes. 
  • When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
  • Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze. 
  • Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks. 

Spicy Molé Fajitas

This is a very simple and inexpensive dish, perfect for a quick weeknight dish. You can use any combination of proteins from Shrimp, Chicken, Beef or Sliced Portobello Mushrooms. We don’t add an extra spices to this dish because the Oil and Balsamic give it a well balanced flavor. Serve with a fresh salsa and a side of sour cream.

*A cast iron pan is preferable but a non-stick pan will work just fine.

Ingredients

Instructions

  1. Put the protein of choice into a ziplock bag and coat with Balsamic, use just enough to coat and set the balance to the side for later. Put the bag in the refrigerator for about 30 minutes.
  2. Slice up the onion and peppers into long thin strips.
  3. Heat up the pan over medium high heat, once the pan is good and hot add 1 TBS of Olive Oil
  4. Saute the protein until well cooked and remove to a plate
  5. Add 1 TBS of Olive Oil to the pan and add the Peppers and Onion, cook until onion is translucent and the peppers soften.
  6. Add the balance of the Balsamic and the Protein to the pan and stir to incorporate.
  7. Heat up your Tortillas according the package instructions.
  8. Spoon the filling onto the Tortillas and enjoy!