Balsamic Pork Tenderloin (Instant Pot)
- 2 tablespoons corn starch
- 1/2 cup balsamic vinegar
- 4 tablespoons soy sauce
- 2 tablespoons olive oil, divided
- 2-3 lb. pork tenderloin (cut in half, or use two small ones)
- 2 1/2 tablespoons Herbs de Provence (or a combination of dried thyme, basil, and rosemary)
- 1 cup brown sugar
- 1 cup water
- 4 tablespoons cold water
Set Instant Pot to sauté. Add 1 tablespoon of oil.
Rub tenderloins with oil. Season with the Herb de Provence and salt and pepper to taste.
Place tenderloin in Instant pot and brown on all sides.
In a medium bowl, mix together brown sugar, soy sauce, balsamic vinegar, and water.
Once tenderloin is browned, add mixture to the pot, attach the lid, and turn the setting to “pressure cook” for 25 minutes.
After 25 mins, allow a natural release.
When ready, remove from Instant Pot to a cutting board and slice.
In a small bowl, whisk together cornstarch and cold water.
Turn the Instant Pot setting to “soup,” add mixture, and stir until thickened.
Serve the sauce over the sliced tenderloin.
Spicy Blackberry-Orange Margarita
- 1/2 lime juice
- 8 oz. fresh blackberries
- 4 oz. tequila
- 1 Serrano chili pepper
- 1 1/2 cup orange juice
- 2 tablespoons simple syrup
Slice one Serrano pepper and place in a small bowl with the tequila. Let stand for 1 hour.
Blend the blackberries, orange juice, lime juice, and simple syrup until smooth.
Strain mixture into a pitcher, discarding solids. Stir in tequila.
Divide between 2 ice-filled glasses.
Another option is after straining original mixture you can pour back into blender and add the tequila and ice to make a frozen version.