Sage and Rosemary Pork Loin
By :Sara Quessenberry and Kate Merker
Print Recipe
Votes: 9
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Paleo
Cooking Technique Pressure Cook, Sauté
Main Ingredient Garlic, Pork, Wine
Prep Time 20 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 4 cloves garlic finely chopped
  • 12 fresh sage leaves chopped
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp extra-virgin olive oil divided
  • 1 1/2 lbs center-cut pork loin
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup dry white wine such as Pinto Grigio
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Paleo
Cooking Technique Pressure Cook, Sauté
Main Ingredient Garlic, Pork, Wine
Prep Time 20 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 4 cloves garlic finely chopped
  • 12 fresh sage leaves chopped
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp extra-virgin olive oil divided
  • 1 1/2 lbs center-cut pork loin
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup dry white wine such as Pinto Grigio
Votes: 9
Rating: 4.33
Rate this recipe!
Instructions
  1. In a small bowl, combine the garlic, sage, rosemary, and 1 tablespoon of the olive oil.
  2. Spacing about 1 inchapart, insert the tip of your paring knife 6 times and about 1 inch deep into the top of the pork. Fill each opening with some of the herb mixture. Rub the remaining mixture over the pork and season with the salt and pepper.
  3. Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon olive oil. Add the pork and cook until golden brown on all sides, 10 to 12 minutes. Add the wine. Press [Cancel].
  4. Lock the lid. Press [Manual] and cook on high pressure for 25 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Transfer the pork to a cutting board and let rest for 5 minutes. Slice the pork and spoon over some of the jus.
11 replies
  1. Bethenie
    Bethenie says:

    Very good! Added a bag of baby carrots and increased the white wine to 1/2 cup. Will definitely make again!

  2. Mark W
    Mark W says:

    Made this today as the first thing I cooked in the system. Was really tender and good, used 1/2 cup of wine i stead amd next tome may add some extra veg to it. Definitely doing it again!

  3. Bronne
    Bronne says:

    I made this with an approximate 4 lb pork shoulder, bone in (same cut as a butt). I didn’t have the sage but I used more of a pepper blend and a little smoked paprika. I seared it well on all sides and then cooked for 90 minutes with a natural release. It almost fell apart when done. I removed it and strained the juices, returning the broth to the pot. I turned the instant pot back to saute after the liquid came to a boil and added a few tablespoons of corn starch dissolved in 1/2 cup of water, stirred this in and it thickened up nicely for gravy. The gravy didn’t even need additional seasoning.

  4. Nolan
    Nolan says:

    Difficulty: 8/10
    Flavor: 4/10
    Prep: 8/10
    Servings: Enough as described (3 servings for a big guy working out)

    It was a great dish, followed instructions with a 1 1/2 lb cut. Came out pretty damn nice. The seasoning they call for is very bland and super subtle. If you’re looking for flavor you should DEFINITELY add some things you like. Maybe follow the recipe and have a sauce/gravy ready or follow up with some mash potatoes and use that to “dip” with the pork loin. Just my thoughts on this.

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