Instant Pot: Pork Loin Roast

Pork loin roasts were on sale last week, so it was time to get out the Instant Pot and enjoy a comfort food meal.  The Instant Pot is not only a time saver, but cuts down on the heat in the kitchen.  The texture for this roast will not be like "pulled pork," but it will definitely slice nicely and be able to handle lots of gravy.

Make sure you check labels and purchase a pork loin ROAST instead of a pork tenderloin.  This one weighed in at about 2 1/4 lbs. and was a good size for both of us and a meal of leftovers.

1 (2 1/4 - 2 1/5 lb. pork loin roast)

1 t. sea salt

1/2 t. ground black pepper

1/2 t. paprika

1/2 t. granulated garlic

1 T. vegetable oil

1 cup unsalted chicken broth

1 t. Worcestershire sauce

1 t. balsamic vinegar

Remove the pork from the refrigerator and let rest for about 30 minutes. Pat dry with paper towels and then season with salt, black pepper, paprika, and granulated garlic.  Lightly pat with hands to set the seasoning.

Set the Instant Pot to saute.  When hot, add the oil and place the pork into the Instant Pot.  Let pork brown for 3 - 4 minutes. Using tongs, turn the pork on all sides, letting the pork brown 3 - 4 minutes on each side and also the ends.

Remove pork to a plate and turn IP to off.  Add the chicken broth to the insert and using a wooden spoon, scrape up all the nice browned bits on the bottom of the insert.  Add Worcestershire and balsamic vinegar to the chicken broth.

Place the trivet into the IP and place the pork onto the trivet.  Secure lid and set valve to "seal."

Set pressure cooker "pressure cook" and set to 27 minutes. Let the pressure naturally release for 15 minutes.  At that time, you can turn the valve to release any remaining pressure.

Remove pork to a plate and let it rest for at least 15 minutes.  The internal temperature of the roast should be 145 degrees F.

Skim off as much fat as possible from the broth in the IP.  Turn to saute.  When the liquid comes to a simmer, mix together 2 T. flour with just enough water to make a slurry.  Add to the liquid and bring to a boil.  The liquid will thicken into a nice gravy.  

When ready to serve, slice the pork roast and ladle the pan gravy over.  Garnish with chopped parsley if you'd like.

Adapted from Rachel Cooks.

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