In a small sauce pan over medium heat, melt butter. Add garlic and saute for about 1 minute, or until garlic is fragrant and slightly browned. Then, add cranberry sauce, juice, thyme, dried cranberries, ketchup, brown sugar, and vinegar. Stir well.
Once boiling, reduce to a simmer and let simmer until mixture starts to thicken, about 5 minutes.
Remove 1/4 cup of mixture from pot. Gradually whisk cornstarch into removed liquid. Once well combined, add back into pot, while continuously whisking. Let simmer for 2-3 more minutes, or until thickened. Remove from heat and set aside.
Sprinkle salt and pepper evenly over pork tenderloin.
Heat olive oil in Instant Pot on saute mode. Add tenderloin and brown on each side for 1 minute. Remove from pot and set aside.
Add wine to pot and use spatula to get up any burned bits of pork from the bottom of the pot. Turn off Instant Pot.
Add cranberry mixture and pork to pot. For a temperature of 145-150 degrees (a light pink center, meat is juicy), cook on high pressure for 2 minutes. Let natural release for 10 minutes, then finish releasing any pressure still present.
Remove pork from pot and let pork sit for 5 minutes before cutting. Cut pork into very thin slices. Serve with sauce in pot.