Balsamic Pork Tenderloin with Garlic Mashed Potatoes- Instant Pot

Tenderloin Directions

In a small bowl, whisk brown sugar, ¼ cup water, vinegar, soy sauce, rosemary, and garlic; set aside.

Select saute or browning setting on the Instant Pot; adjust for medium heat

Add oil after the pot is heated, when the oil is hot, brown pork on all sides in batches.

Deglaze the pan by adding apple juice, then the remaining sauce mixture, scraping bits off the bottom of the pan 

Press cancel on Instant Pot and return the pork to pressure cooker.

Lock lid, close pressure release valve. Adjust to pressure cook on high for 20 minutes. Let pressure release naturally

Remove pork to a platter. 

In a small bowl, mix cornstarch and ¼ cup of water until smooth. Stir into the pressure cooker. Select Saute and adjust for low heat. Simmer, stirring constantly until thickened; 3-5 minutes. Drizzle over pork

Potatoes Directions

Peel potatoes, cut into quarters and place in cold, salted water for about 15 minutes.

Drain in colander, rinse well and place in 2-quart saucepan containing 2 cups of boiling water. Cover and cook for 20 to 25 minutes or until tender. 

Meanwhile, have milk warming over low to medium heat. Add garlic to hot milk and simmer until garlic is soft, about 20 to 25 minutes. 

Remove cooked potatoes from heat, drain in colander, replace in saucepan and cover to keep warm. Add milk-garlic mixture and white pepper to potatoes, mash with potato masher and then whip with an electric mixer. If desired, garnish with chopped fresh chives.