Roast Pork Loin
By :Instant Pot Holiday Cookbook by Heather Schlueter
Print Recipe
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
Votes: 14
Rating: 4.07
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Apples, Onion, Pork Loin
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
Roast Pork Loin
  • 2-3 lb pork loin
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 1 cup apple juice
  • 1 large onion sliced into 1-inchpieces
  • Apple-Orange Chutney optional (see recipe below)
  • fresh pomegranate seeds for garnish optional
Apple-Orange Chutney
  • 8 Granny Smith apples peeled, cored, and cut into 2-inch pieces
  • 1 cup raisins
  • 1/2 medium white onion diced
  • 2 tbsp fresh ginger minced
  • 1 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground nutmeg
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Apples, Onion, Pork Loin
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
Roast Pork Loin
  • 2-3 lb pork loin
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 1 cup apple juice
  • 1 large onion sliced into 1-inchpieces
  • Apple-Orange Chutney optional (see recipe below)
  • fresh pomegranate seeds for garnish optional
Apple-Orange Chutney
  • 8 Granny Smith apples peeled, cored, and cut into 2-inch pieces
  • 1 cup raisins
  • 1/2 medium white onion diced
  • 2 tbsp fresh ginger minced
  • 1 cup orange juice
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground nutmeg
Votes: 14
Rating: 4.07
Rate this recipe!
Instructions
  1. Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
  2. When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
  3. Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
  4. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
  5. When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
  6. Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Apple-Orange Chutney
  1. Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
  2. When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
20 replies
  1. DaveC
    DaveC says:

    I made this last night and we really enjoyed it. The pork was moist and tender. The chutney, and there is a helluva lot of it, had a nice tang to it and was not too sweet. The quantities here will make 3 or 4 good size meals for two adults.

    I find the meals described in this app are more reliable than many I found online.

  2. Sandyvigil
    Sandyvigil says:

    It came out perfect! I didn’t do the sauce, but did the rest as per the recipe. This was only my second time using my instant pot and I am loving it!

  3. tgm0393
    tgm0393 says:

    The apple chutney was a lot of work and tastes like appme sauce. Could not taste orange at all. Would not go to the trouble.

  4. Benninjaman
    Benninjaman says:

    I didn’t make the sauce but the rest was super easy and really good. It went well with baked beans on the side

  5. Cathyr10
    Cathyr10 says:

    I just made this roast. It was between 2-3 lbs. it came out juicy but the middle was a little pink. Is this ok? How do you decide if you need more than 20 minutes to cook with 15 minute warm before opening?

  6. LatinMami
    LatinMami says:

    This was the first time that I used my instant pot and the recipe. This was both easy and delicious

  7. Stacy1
    Stacy1 says:

    Delicious! Did not have apple juice; used homemade pork broth with 1 tsp apple cider vinegar and added 2 sliced apples.

  8. Nallison
    Nallison says:

    Very good! I made this, but without the chutney. Didn’ t have everything on hand like i thought. I will definitely be making again, but maybe try with the sauce.

  9. K.kern.kk
    K.kern.kk says:

    When the time is up and you leave the pot, do you leave it on keep warm? I didnt, and it was very pink!

  10. Instant Pot
    Instant Pot says:

    Hi K.kern.kk,

    It doesn’t mention if keep warm is on but it will still cook while it is naturally pressure releasing. We recommend purchasing a meat thermometer as it is the only way to know for sure if it was properly cooked. Since pressure cooking uses wet heat, meat doesn’t brown or darken as much when cooked.

  11. KateChargualaf
    KateChargualaf says:

    Cooked the pork loin close to the recipe. Made the Apple-chutney exactly to the recipe and it was gross. Smelled like sour apples and vinegar gone bad. My husband is a chef and asked what I did wrong to the chutney… I laughed because I told him I was about to ask the same question. I did see how I can a great applesauce though – minus the apple cider vinegar and nutmeg and add cinnamon plus apple juice and/or some water. I was really looking forward to this but definitely a no from us!

  12. Sharon Mosca
    Sharon Mosca says:

    Why oh why can’t I get just a plain meat and potatoes recipe?!!!! I’m not one for chutney and pomegranate seeds! All I want to know is how to cook a plain roast in the blasted Instant Pot. I guess I’m just out of touch but as far as I’m concerned all you do with these sauces and fancy coatings is cover the taste of the meat. I like applesauce with my pork but as a side dish not a coverup. Please can someone point me to a recipe book that tells me plain cooking methods with the Pot, I can add fancy stuff on my own if I want it. Plus I’m cooking for one so I have the 3qt pot. I like leftovers but…..come on!

  13. Chris Charman
    Chris Charman says:

    This is a nice recipe and I added this twist second time around. Silce loin roast in the center through its length to make a hollow cavity. Stuff pork with a sage and bread derssing.

    The chutney in the recipe is Very tangy.
    Try this, it will be a better pairing for pork.
    Use 1 tbsp of balsamic instead of apple cider vinegar.
    Add 1 tsp of cinnimon with the nutmeg.
    Sudstitute apple cider for orange juice.

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