2tablespoonscorn starch + 4 tablespoons cold water
1/2teaspoonfreshly ground black pepper
Place the marinade ingredients in a gallon size zip-lock bag and mix well. Place the pork tenderloin in the bag and massage the marinade over the tenderloin. Let marinade at least 1 hour, preferably 8 hours or overnight.
Set pressure cooker to SAUTE. Once the display reads HOT, add the olive oil. Use the tongs pull the tenderloins out of the bag and place in the pot, turning every 1-2 minutes until browned on all sides. Push Cancel and discard the marinade.
In a medium bowl, whisk together soy sauce, brown sugar, balsamic vinegar, and water and pour it on top of the tenderloins. Be sure to scrap the bottom of the pan to loosen any bits that stuck to the bottom during the searing process.
Lock the lid in place and move the valve to the SEALING position. Pressure cook/Manual on HIGH pressure for 20 minutes.
When the cook time is up, allow for a Natural Pressure Release for 8 minutes. Move the valve to the venting position to release any remaining steam. Use tongs and a spatula to transfer pork to a serving board and set aside.
In a small bowl mix together the cornstarch and water to make a slurry. Once the mixture begins to boil, add the slurry and stir until it is thickened to the desired consistency.
Slice the pork and either drizzle the balsamic glaze on top or serve on the side.