1 tablespoon D’Olivo Rosemary Fused Olive Oil OR D'Olivo Herbs de Provence Infused Olive Oil

1.5 lbs pork tenderloin

1 small onion, cut in half and thinly sliced

2 cloves garlic, pressed or finely minced

2 1/2 tablespoons D’Olivo Gravenstein Apple White Balsamic Vinegar

1/2 cup apple juice OR chicken broth, low sodium

2 apples, chopped (any variety)

1/2 teaspoon Cyprus Flake Sea Salt (or 1/4 teaspoon table salt)

1 sprig rosemary, about a 3" sprig

3 sprigs thyme, fresh


To Finish:

2 tablespoons honey

3/4 tablespoon D’Olivo Butter Infused Olive Oil

2 1/2 teaspoons corn starch



Turn on Instant Pot to Sauté function (Normal/Med heat). When the display reads Hot, add the D'Olivo Olive Oil of your choice.

Place the tenderloin in the pot and let it cook for 2-4 minutes (depending on thickness), undisturbed. Then flip it over and do the same on that side. Brown all sides.

Remove the tenderloin to a plate. Set aside.

Add the onion and cook until tender, stirring frequently, deglazing the pot (scraping up all of the brown bits from the bottom of the pot). You might need to add a small splash of the broth to help loosen the fond (brown bits).

Add the garlic. Stir.

Add the balsamic vinegar. Stir.

Add the juice/broth, apple, salt, rosemary, and thyme. Stir well.

Add the tenderloin back in and nestle it down into the broth mixture.

Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Cancel the Sauté function.

Press Pressure Cook (Manual) and adjust the pressure to Low Pressure, then the + or - to choose 2 minutes (smaller tenderloins use 1 minute).

When the cooking cycle ends, turn the pot off or unplug it (so the warming doesn't get activated) and let the pot sit for 15 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam (there may not be any, and that's okay).

When the pin in the lid drops, open the lid and use a meat thermometer to take the internal temperature, which should be 145 F. or higher. Place pork on cutting board to rest before serving.

While the pork rests, turn the Instant Pot back to the Sauté function. In a small bowl, whisk together the honey, D'Olivo Butter Olive Oil, and cornstarch. Add to the pot and cook for about two minutes, whisking until thick and bubbly.

Slice the pork and drizzle with the glaze. Serve and enjoy!

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