Your electric pressure cooker can make creamy mashed cauliflower in a matter of minutes with very little liquid. You are welcome to add more Parmesan or any other shredded cheese you choose. Use oil in place of butter, omit the cheese entirely, and add some nutritional yeast or ground chipotle at the very end for flavor if you’re making a vegan version.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 (3 pound) pork tenderloin
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
- This recipe is suitable for a 3- to 4-pound tenderloin.
- Please note the differences in ingredient amounts and cooking times when using the magazine version of this recipe.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 381 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a winner! Everyone loves it. It’s quick and easy to make and that’s always a bonus!
Great easy recipe! Don’t have a grill so roasted at 375 for 30-35 mins and rested with foil over for 10 minutes. As per a suggestion I doubled the honey and left out the mustard becuasethe rest of the family doesn’t like it Excellent!
This was very good. I don’t like the mustard taste so will leave that out next time. I also did it in the oven and just watched the internal temp.
Followed recipe exactly and it came out great. It I wouldn’t change anything. Moist and juicy. Don’t follow the 20 minutes in foil. Put in foil and keep checking with thermometer.
Awesome recipe! Family absolutely loved it! Very aromatic, juicy and flavorful. This is going into our regular rotation.
It was great and easy!
This was such a good dry rub / marinade, great mix of flavors. Great way to make pork tenderloin. It was relatively simple too, so it gets 5 stars.
This tenderloin turned out the delicious. My family loved it.
This was a great recipe on 3 levels! Very easy to prepare. Taste was fabulous and I had every thing on hand (for once!). Picky eaters loved it and have already requested it again. This tasted like I spent a lot of time on it and that will always be my secret. I prepared it exactly as written but cooked it in the oven (still too cold outside to BBQ). 400 for 18 to 20 minutes.
Lovely! I finished in a 375F oven vs the grill. Needed an extra 10 min to reach temp.
This recipe made me a hero! Awesome!
Makes a good pork tenderloin – tasty and juicy. Can be prepared in an oven when it’s not grilling season – set oven to 350° F ((175 C) and follow directions.
Different and delicious. I used two smaller tenderloin because that’s what I had. I used the same amounts that the recipe called for to season and glaze the meat because it was close to 4 pounds. Also reduced grilling time because of smaller size. Thanks for posting this recipe. We really liked it and we will definitely make again.
Make sure you marinate it. I didn’t and it was like eating plain pork. I will try it again after letting it sit overnight.
It was absolutely delicious but 20 minutes on the grill was too long for my small tenderloins (approximately 1.25 lbs each). I will adjust next time.
This was easy and tasty, but we over-cooked it on the grill so not as juicy as we’d hoped. Will definitely make it again!
I didn’t change much, but I did omit the paprika because I cooked this on a pellet smoker/grill at 375° for about 45 minutes (I like pork a little in the well done side). My husband is raving about how delicious it is! That’s a big win for me!
This recipe is a nice detour from what I consider to be classic pork tenderloin seasoning (applesauce, soy sauce, etc.). The balsamic vinegar, paprika and chili powder add such a lovely flavour and I had a really hard time not eating the entire tenderloin because it tasted so good! This recipe is definitely worth a try!
tasty
Did it exactly as written and we loved it! Definitely making again. Had to adjust cooking time because we had a larger cut.
We had two .75 lbs tenderloins. Kept them in foil 10 minutes and barbecued for 4 minutes a side. (We like them medium rare, some pink showing). They came out excellent. Our family has another favorite pork tenderloin recipe, but this one may take over. Juicy and tender.