Roast Pork Loin
By :Instant Pot Holiday Cookbook by Heather Schlueter
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: 20
Rating: 4.2
Rate this recipe!
Print Recipe
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Apples, Onion, Pork Loin
Prep Time 10 minutes
Cook Time 45 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 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Apples, Onion, Pork Loin
Prep Time 10 minutes
Cook Time 45 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: 20
Rating: 4.2
Rate this recipe!
Print 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.
45 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.