Instant Pot Balsamic Pork Tenderloin

2.5lbs pork tenderloin
2 tbsp canola oil
1 cup chicken stock or canned low sodium chicken broth
1/2cup Brown sugar
1/4cup balsamic vinegar
2cloves garlic, minced
1tbsp worcestershire sauce
1tbsp grainy mustardor dijon
1tsp ground sage
1tsp Kosher salt
1 tsp freshly ground black pepper
1tbsp corn starch
1/4cup waterto mix with corn starch

Instructions
Instant Pot Recipe Instructions
Remove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat tenderloin dry with paper towel and season with kosher salt
Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown tenderloin on all sides, about 2 minutes each. Remove and set aside.
Add remaining ingredients (except corn starch and water) and return pork to Instant Pot. Set on manual for 7 minutes.
Quick release the pressure when the timer rings. Check that pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
Turn Instant Pot to saute. Add corn starch to water and mix thoroughly. Add to Instant Pot and bring to a boil. Turn saute mode to low and simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

Stovetop and Oven Recipe Instructions
Preheat oven to 425F.
In a dutch oven over medium high heat add canola oil. Once oil is heated through brown tenderloins.
Add chicken stock and scrape bits off bottom of pot. Add remaining ingredients (except corn starch and water) and cover with top allowing for a bit of space for steam to release.
Place in oven and cook for 15 minutes or until pork tenderloin reaches 137F with a meat thermometer. Remove from pot and cover with aluminum foil to allow meat to rest.
Put dutch oven back on stove top over medium high heat.
Add corn starch to water and mix thoroughly. Add to dutch oven and bring to a boil. Then simmer until liquid has decreased by 50%. Taste for seasoning and add salt and pepper as needed.
Once the sauce is ready, cut the pork into medallions. Pour sauce over pork tenderloin and serve.

From: Bacon is Magic