Instant Pot Pork Tenderloin with Garlic Herb Rub

1 cup low sodium chicken broth
1 tablespoon balsamic vinegar
1 lb pork tenderloin
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Glaze:
2-3 tablespoons honey
1 tablespoon ketchup
1 tablespoon water
1 tablespoon corn starch

Instructions:

• Place trivet in the Instant Pot and add chicken broth and balsamic vinegar.
• Trim silver skin from the side of the tenderloin. Cut in half and place on the trivet in the Instant Pot or pressure cooker.
• In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle half over tenderloin in Instant Pot. Flip and sprinkle remaining seasoning over top.
• 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 (10 minutes for partially frozen, or 13 minutes for frozen).
• 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:

• Turn the Instant Pot to sauté and add the honey and ketchup. 
• Stir together the water and corn starch, whisk into the Instant Pot. 
• Let simmer for 2-3 minutes until thick and bubbly. 
• Taste and adjust seasoning or sweetness to taste.
• Slice tenderloin and serve with glaze as desired.

Recipe from: www.thereciperebel.com