Cut pork tenderloin into 2 or 3 even sections. Season generously with salt and pepper on all sides.

Select “Sauté” function on Instant Pot and set to highest setting. Add 2 tablespoons olive oil and let it heat until shimmering.

Add pork sections and sear for 2-3 minutes per side until nicely browned. Don’t move them while searing! Transfer to a plate and set aside.

Add remaining 1 tablespoon olive oil, sliced onion, and minced garlic to the pot. Add garlic powder, oregano, thyme, and rosemary. Season with salt and pepper. Cook, stirring frequently, until onion softens and develops color, 3-4 minutes.

Pour in balsamic vinegar. Scrape the bottom of the pot with a spatula to release all those browned bits (this is where the flavor lives!). Cook 1-2 minutes until liquid reduces slightly and the sharp vinegar smell mellows.

Add chicken broth and honey. Stir to combine. Return pork to the pot, nestling it into the sauce.

Lock lid into place and set pressure valve to “Sealing.” Select “Manual” or “Pressure Cook” on High for 3 minutes. Yes, just 3 minutes!

When timer goes off, allow pressure to release naturally for 10 minutes, then quick release any remaining pressure. Once pin drops and steam stops, carefully remove lid.

Transfer pork to a serving platter and tent with foil to keep warm.

Make cornstarch slurry: In a small bowl, mix cornstarch with an equal amount of hot cooking liquid from the pot. Stir until smooth with no lumps.

Select “Sauté” again. Slowly stir the slurry into the sauce a little at a time until thickened to your desired consistency, 1-2 minutes. Taste and adjust seasoning.

Slice pork into medallions and drizzle with sauce. Garnish with fresh thyme if desired. Serve with extra sauce on the side.