If you don't have an instant pot you could try this in a slow cooker or sear off the pork on the stove, place in a roasting pan and roast it, using your searing pan to make the gravy.
Here is what you will need:
One package pork tenderloin, there are two loins per package
1 TBS olive oil 1/3 cup chicken broth, plus extra if gravy gets too thick 1/4 cup balsamic vinegar 1 TBS honey 1 TBS corn starch salt and pepper
Trim the pork of excess fat and season well with salt and pepper.
Turn Instant Pot on to saute and add oil. When oil is hot add the pork and sear on all sides.
Did I mention that I love my Instant Pot!
Mix together the broth, vinegar and honey.
When the pork is nice and golden brown pour the broth mixture over it. Lock the lid on the pot and set to high/manual pressure for 5 minutes. Then when time is up switch to natural release for 5 minutes then switch to quick release.
Remove pork from pot and place on cutting board.
Cover pork with foil and let it rest for 10 minutes.
Take about 1/2 cup of the liquid out of the pot and add your corn starch to it and mix it well. Turn the pot on to saute and add in the corn starch mixture. Stir the gravy to thicken. Taste and season if necessary.
Slice the pork and put it back to the pot. Turn the pot to low and let the pork gently warm up and soak in some gravy.
Serve on top of rice if you like, or a side of mashed potatoes. I chose my new favorite, cauliflower rice!